| 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
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| 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.
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| 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
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| 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
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| 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
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| 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.
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| 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
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| 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
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| 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 |
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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 |
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| 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 |
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| 3) |
Gain knowledge about basic and clinical medicine |
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| 4) |
Apply the knowledge, skills and attitudes required by the patient management in accordance with the modern medical concept. |
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| 5) |
Apply basic medical procedures necessary for diagnosis and treatment of diseases |
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| 6) |
Perform first level treatment for common diseases in the community based on scientific data and by using highly effective methods |
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| 7) |
Treat patients in emergency situations and transport the patient when needed |
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| 8) |
Perform preventive medicine and forensic medicine applications |
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| 9) |
Evaluate the effects of environmental factors on human health |
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| 10) |
Gain knowledge about the structure and functioning of the National Health System |
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| 11) |
Advocate for the health promotion, and development of health care services for the benefits of the individuals in the community |
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| 12) |
Define legal responsibilities and ethical principles |
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| 13) |
Act in accordance with professional values, ethical principles and legal regulations |
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| 14) |
Take responsibility for lifelong learning and personal assessment |
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| 15) |
Organize and attend to scientific meetings and conduct scientific projects |
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| 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 |
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
