Week |
Subject |
Related Preparation |
1) |
• Distribution of the course syllabus at the beginning of the course,
• To explain the content of the course to the students,
• Meet
• Sharing the expectations,
• Distribution of homework topics and selection by students |
No data |
2) |
• Development of the food and beverage industry
• The reasons that developed the sector
• Features of the sector
• Food and beverage businesses and their types |
repetition of the lesson |
3) |
• Restaurant concept
• The development of restaurants
• Development, features and classification of Restoren business
• Current laws and practices in the opening process of restaurant businesses |
repetition of the lesson and research topic: Turkey is first established restaurants |
4) |
• The importance and stages of establishment location selection in restaurant enterprises
• Brand, branding and branding activities |
repetition of the lesson |
5) |
• Kitchen planning
• Interior design
• Materials used in the service |
repetition of the lesson
|
6) |
• Manager concept
• Types of managers
• The qualifications required by the manager
• Organizing
• Finding staff
• Staff selection and job placement
• Personnel qualifications
• Orientation |
Question-answer
|
7) |
• Basic concepts of finance
• Basabas and profitability analysis
• Budgeting
Functions and structure of the menu
• Menu types
• The importance of menu planning
• Design of the menu card
• Cost control process in food and beverage companies |
repetition of the lesson
|
8) |
Midterm Exam |
No data |
9) |
• Description and importance of the service
• Service personnel
• Service stages
• Quality and service quality concepts
• Service quality measurement
• Customer happiness |
No data |
10) |
• Factors causing franchising decision
• Budget and concept allocated for the enterprise |
Learning franchise conditions of 5 brands known in the market
|
11) |
Common factors
• Real estate selection
• Location selection
• Investment budget
• Cash flow
• Design and implementation |
No data |
12) |
• Living room, bar and kitchen equipment selection
• Software and hardware
• Personnel materials and equipment
• Menu planning
• Tasting
• Pricing
• Menu design |
Question-answer
|
13) |
• Win while buying
• Food and beverage purchases
• Machinery and equipment supply
• recruitment
• Staff education |
No data |
14) |
• Sales increase and development
• Advertisement
• Foundation phase
• Analysis and reporting |
Preparation for the finals |
15) |
Subject Repetition |
No data |
16) |
Final Exam |
No data
|
|
Program Outcomes |
Level of Contribution |
1) |
Describe the basic structure, development and normal mechanisms of the human in terms of molecules, cells, tissues, organs and systems |
|
2) |
Investigates the abnormal structures and mechanisms in the human body, explains with the information depending on high quality scientific research, evaluates the reason of the diseases regarding in the interaction of the individual with his environment |
|
3) |
Gain knowledge about basic and clinical medicine |
|
4) |
Apply the knowledge, skills and attitudes required by the patient management in accordance with the modern medical concept. |
|
5) |
Apply basic medical procedures necessary for diagnosis and treatment of diseases |
|
6) |
Perform first level treatment for common diseases in the community based on scientific data and by using highly effective methods |
|
7) |
Treat patients in emergency situations and transport the patient when needed |
|
8) |
Perform preventive medicine and forensic medicine applications |
|
9) |
Evaluate the effects of environmental factors on human health |
|
10) |
Gain knowledge about the structure and functioning of the National Health System |
|
11) |
Advocate for the health promotion, and development of health care services for the benefits of the individuals in the community |
|
12) |
Define legal responsibilities and ethical principles |
|
13) |
Act in accordance with professional values, ethical principles and legal regulations |
|
14) |
Take responsibility for lifelong learning and personal assessment |
|
15) |
Organize and attend to scientific meetings and conduct scientific projects |
|
16) |
Know at least one common foreign language sufficient to keep up with current medical literature and communicate with peers; and use statistics and computer programmes to evaluate scientific studies |
|