| Course Objectives: |
The aim of this course is to provide valuable resources for planning, including design development, menu development, market trends, and research. This course also explores the principles of cost control and their application to food and beverage operations. Emphasis is placed on each step in the flow of payments: purchasing, receiving, storage, issuing, preparation, portioning, service and accounting for sales. Labor costs as they relate to the operation are also discussed
|
| Course Content: |
To recognize and identify the menu and customers’ needs and demands. Design a menu taking nutrition, restaurant operations, profitability, ease of serving and many other important aspects into consideration.
To underline planning a menu financially. Evaluate and criticize types of menus used in the food service industry.
To identify and discuss food and beverage cost variations, and design effective and efficient solutions.
To utilize yield tests for meats and recipes evaluation and evaluate the cost of labor versus its effect on service.
To perform a month-ending inventory for a food service establishment and perform a daily food cost analysis for a restaurant.
|
| Week |
Subject |
Related Preparation |
| 1) |
Disclosure of the curriculum
Defining the course content
Sharing expectations
Determining the project topics
Meet |
Review the syllabus
Assigned reading for next class session
|
| 2) |
To define the menu and the concepts of gastronomy.
To discuss about the relationship between the food and beverage industry and the menu
To discuss about the concepts of gastronomy and gourmet.
To define food and beverage facilities.
To discuss about production and consumption in the field of gastronomy. |
Assigned reading for next class session
|
| 3) |
To define the menu concept and the historical development of the menu.
Define and list the menu creation process, menu planning and menu development objectives.
To explain the menu planning stages and issues to be considered while preparing the menu. |
Assigned reading for next class session
|
| 4) |
To explain research methods in menu planning.
Explain the ways of conducting market research.
To explain menu planning in terms of competition, finance, management, market and target groups. |
Assigned reading for next class session |
| 5) |
Define menu types.
Defining and listing menus by price and time.
Explaining the special menu and discussing examples of the special menu. |
Assigned reading for next class session |
| 6) |
To explain the menu cards, the characteristics of the menu cards and the issues to be considered when preparing the menu cards.
Explain menu card planning, commercial character items, and content and food options.
To discuss about menu psychology.
Listing the menu cards of famous restaurants. |
Assigned reading for next class session |
| 7) |
Explain menu pricing.
Define the standard recipe.
To discuss the advantages and disadvantages of the standard recipe. |
Assigned reading for next class session |
| 8) |
Evaluation of the issues covered up to date with the midterm exam. |
Analyze midterm exam questions.
|
| 9) |
Continuing menu pricing. Identify internal and external factors considered in pricing.
Determining food and beverage pricing methods: Cost management, methods for profit, marketing methods, examining competitive methods.
Defining menu pricing methods: reasonable price method, lowest price method, low price method, intuitive price method and leading tracking price method.
Defining and listing objective methods. |
Assigned reading for next class session |
| 10) |
Describe the relationship between menu and nutrition.
To describe the grouping of foods: proteins, carbohydrates, lipids, vitamins and minerals.
To discuss about proper and healthy nutrition.
To explain the nutrition pyramid, the importance of nutritional elements in the menu and menu planning. |
Assigned reading for next class session
|
| 11) |
To explain the importance of service and service.
Define the basic materials for the menu, the relationship between menu and service training.
To explain the menu groups related to marketing.
Define menu introduction and menu fatigue. |
Assigned reading for next class session |
| 12) |
Describe the relationship between menu and statistics.
To explain the menu as a sales force. |
Assigned reading for next class session |
| 13) |
Define menu engineering. |
Assigned reading for next class session
|
| 14) |
Presentation of homework, slide shows of students and general review. |
Assigned reading for next class session |
| 15) |
Presentation of homework, slide shows of students and general review. |
No data |
| 16) |
final exam |
No data |
| |
Program Outcomes |
Level of Contribution |
| 1) |
1. Acquainting oneself with technologic developments which have effect on new media area.
2. Gaining the theoretical infrastructure controling the influence flow within social media, society and digital culture.
3. Implementing digital communication on productive and strategic projects by using the right applications.
4. Wining theoretical and factual infrastructure to use data which can reach the right information in an ethical way. |
|
| 2) |
1.Designing, strategizing and managing related processes as an active actor of the new media at the center of all transformations and changes, especially production, marketing, journalism, social relations.
2.Being able to comprehend the interdisciplinary structure of the new media and the tendency to work with traditional media such as newspapers, radio and TV, and to produce interactive content in this direction.
3.Generating a new generation of news in the context of news gathering and writing transformations; to be a new media correspondent, editor or producer in newspapers, radio or TV institutions carrying publishing activities on the Internet and mobile media.
4.Designing, producing and implementing content for public and private organizations with disciplines as public relations, trade, advertising for effective reach to target audience, productivity and competitive advantage.
5. Solving the crisis based new media at the institutions and to produce parallel strategies to the new situation.
6.Portal management, learning and implementation of stages in web design areas. |
|
| 3) |
1.Entrepreneurship that to be able to present thoughts and creativity in all new media platforms like web, newspaper, blog, e-commerce.
2.Informative, entertaining content production based on social existence, sharing and interaction in social media.
3.To be able to perform the profession as a team member and fulfill the responsibilities, while remaining committed to ethical values.
4.Paying attention to the fair representation of the views of all parties within the framework of accountability, equal approach to the parties and not misleading. |
|
| 4) |
1. Comprehension of media literacy skills in the process of news gathering.
2. Learning how to effectively use and develop new media platforms.
3. Comprehension of conceptual connections between media and politics
4. To be able to understand and question the basic principles of mass communication and the place and importance of mass communication.
5. Developing a perspective of being able to analyze and tired of economic politics, social, political and cultural influences of mass communication. |
|
| 5) |
1. communicating with digital agencies about new media projects in order to be a part of the solution.
2. Sharing the solution suggestions on communication area using qualitative and quantitative research.
3. Organizing and implementing projects and events for one'ssocial environment using the digital communication formats in a creative way. |
|
| 6) |
1. Understanding the basic principles and doctrines of communication and foprming a point of view.
2. Understanding and evaluating theoritical approach on communication.
3. Comprehension of criticism on media theories.
4. In Turkey and in the world assessing industry 4.0 strategies, Making the analysis of the practices.
5. Solving possible crises in the institutions by evaluating all technological, political and economic developments that will affect the new media field and producing parallel strategies to the new situation |
|
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
