| 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) |
He/she has in-depth information required by the legal, social and environmental framework in which all transportation operations, especially aviation, are involved. |
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| 2) |
He/she has advanced theoretical and practical knowledge, supported by books, equipment and other sources containing up-to-date information on air transportation / logistics. |
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| 3) |
He/she has sufficient knowledge for the technical aspects of air transportation and logistics. |
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| 4) |
He/she has sufficient legal knowledge on basic issues related to international trade and business. |
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| 5) |
He/she uses theoretical and practical knowledge in aviation business management, logistics, transportation and business management solutions together. |
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| 6) |
He/she uses theoretical and applied knowledge in mathematics, science and transportation together to solve operational problems. |
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| 7) |
He/she identifies, defines, formulates and solves basic problems related to the field of air transportation / logistics. For this purpose, he/she selects and applies appropriate analytical methods and modeling techniques. |
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| 8) |
He/she analyzes a system, system component or process and designs it under realistic constraints to meet desired requirements; applies modern design methods accordingly. |
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| 9) |
He/she selects and uses modern and technical tools required for basic applications in air transportation / logistics. |
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| 10) |
He/she independently conducts a comprehensive advanced level study in air transportation / logistics. |
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| 11) |
He/she accesses information by doing research, uses databases and other information resources. |
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| 12) |
He/she works effectively in multidisciplinary teams and takes responsibility. |
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| 13) |
He/she plans project development studies in the field and manages related activities. |
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| 14) |
He/she organizes, plans and directs teamwork in air transportation / logistics related comprehensive projects. |
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| 15) |
With the awareness of the necessity of life-long learning, he/she follows science and technology developments in aviation management, logistics and transportation and renews himself/herself constantly. He/she also evaluates the knowledge / skills acquired in the field with a critical thinking. |
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| 16) |
He/she works individually and in multi-disciplinary teams in aviation management, national and international transportation and logistics environments both in theoretical and applied fields. |
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| 17) |
He/she selects and uses modern and technical tools necessary for air transport / logistics applications. |
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| 18) |
He/she communicates effectively with relevant people and institutions, being aware of the universal and social effects of applications and solutions in the aviation field. |
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| 19) |
He/she develops solutions to problems and shares his ideas in writing and verbally, supporting them with quantitative and qualitative data. |
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| 20) |
He/she has a comprehensive understanding about management of aviation companies, safety and security issues in aviation, air law, airport operations and technical aspects of aviation specific applications. |
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| 21) |
He/she is aware of the aviation principles and values. He/she has professional and ethical responsibility. |
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
