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
|
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
|
|
Program Outcomes |
Level of Contribution |
1) |
Learning the facts, concepts and principles related to tourism and hotel management |
|
2) |
Having a theoretical and practical knowledge at the basic level related to the field |
|
3) |
To be able to make analytical evaluations for tourism and travel sector |
|
4) |
Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment |
|
5) |
To be able to work efficiently in the tourism sector |
|
6) |
Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide |
|
7) |
Organizing, coordinating and developing departments in accommodation organizations |
|
8) |
To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies |
|
9) |
Demonstrating the ability to apply professional working techniques in food and beverage establishments |
|