GST417 Restaurant Management out of Home Consumption and Franchising SystemIstanbul Okan UniversityDegree Programs Industrial Engineering (English)General Information For StudentsDiploma SupplementErasmus Policy StatementNational Qualifications
Industrial Engineering (English)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General course introduction information

Course Code: GST417
Course Name: Restaurant Management out of Home Consumption and Franchising System
Course Semester: Fall
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction: TR
Course Requisites:
Does the Course Require Work Experience?: No
Type of course: University / Foreign Language
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Assoc. Prof. İLKAY GÖK
Course Lecturer(s): Öğr.Gör. CENK ATALAY
Course Assistants:

Course Objective and Content

Course Objectives: Starting from the most basic in restaurant management and franchising in the non-home consumption sector, analysis of all the processes related to the expansion of the existing service area, analysis of the sector examples, basic principles to be considered in professional restaurant management, creation of franchising infrastructure and franchising contract design are aimed to be understood in detail .
Course Content: Syllabus
Food and beverage industry overview
• Introduction to restaurant business
• Establishment site selection, brand creation and development
• Decoration and planning
• Business manager and organizational structure
• Financial management, menu planning and cost control
• Midterm exam
• Service management and quality customer satisfaction
• Investment decision and concept in franchising enterprises
• Location property selection, financial planning, settlement and architecture
• Machine equipment selection and menu
Purchasing supply chain and human resources
• Marketing and operational process

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Development of the food and beverage industry The reasons that developed the sector Industry features Food and beverage businesses and their types
2) Restaurant concept The development of restaurants The development, features and classification of restaurant management Current laws and practices in the opening process of restaurant businesses
3) Kitchen planning Interior design Materials used in the service
4) Budgeting Functions and structure of the menu menu Menu types The importance of menu planning Design of the menu card Cost control process in food and beverage companies
5) Definition and importance of the service Service personnel Service stages Quality and service quality concepts Service quality measurement Customer happiness
6) Factors causing the decision of franchising Budget and concept for the business
7) Real estate and location selection Investment budget Cash flow Food and beverage purchases Machinery and equipment supply Recruitment and staff training
8) Salon, bar and kitchen equipment selection Personnel materials and equipment Menu planning and Tasting Menu design Pricing
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

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

Sources

Course Notes / Textbooks: Restoran Açmak İstiyorum , 2010 ,Necdet Koç
Profesyonel Restoran Yönetimi ,2010 , Mehmet Sarıışık, Şenol Çavuş , Kurtuluş Karamustafa
References: Food Around The World, Margaret McWilliams, 2003,Pearson

Practical Cookery 11.th edition, John Campbell, David Foskett, Victor Ceserani, 2008, Hodder Education

Course-Program Learning Outcome Relationship

Learning Outcomes

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2

3

4

5

6

7

8

Program Outcomes
1) Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems.
2) Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose.
3) Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.)
4) Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively.
5) Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems.
6) Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7) Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language.
8) Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9) Awareness of professional and ethical responsibility.
10) Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development.
11) Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions.

Course - Learning Outcome Relationship

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems.
2) Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose.
3) Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.)
4) Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively.
5) Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems.
6) Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7) Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language.
8) Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9) Awareness of professional and ethical responsibility.
10) Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development.
11) Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions.

Learning Activity and Teaching Methods

Lesson
Reading
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Presentation

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Workload and ECTS Credit Grading

Activities Number of Activities Workload
Course Hours 16 48
Midterms 1 1
Final 1 1
Total Workload 50