Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC227

Course Name:

Sales and Marketing in Food Enterprices

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department/Faculty Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. MERVE BERK

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:

The purpose of this course is to explain the sales and marketing concepts from a food and beverage point of view. Sales and marketing are as important as the quality of goods in global era. Food and beverage sector as a service sector has a vast market and many competitors. Culinary students’ main concern is to be a good chef generally but it has to be underlined that if good food does not supported with a good marketing and sales strategy it would not get the success it deserved.

Course Content:

The difference of Sales and Marketing.
The importance of sales and marketing in the food and beverage industry.
Learns how to use new marketing environments: Social media, Digital
Marketing strategy for a small model restaurant.
Sales increasing activities.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Students knows the difference of Sales and Marketing.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) Students can discuss about sales increasing activities.
Learning Competence
1) Student learns how to use new marketing environments: Social media, Digital
Field Specific Competence
1) Students explain the importance of sales and marketing in the food and beverage industry.
Competence to Work Independently and Take Responsibility
1) Students can develop marketing strategy for a small model restaurant.

Lesson Plan

Week	Subject	Related Preparation
1)	Introduction to course	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
2)	Sales and Marketing History	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
3)	Sales and Marketing in the Age of Globalization Marketing Idea, historical background	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
4)	Marketing	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
5)	Explanation of 4P and 4C	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
6)	Increasing the sales of a restaurant Customer Analysis	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
7)	Mid term	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
8)	Links and differences between sales and marketing	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
9)	Customer analysis	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
10)	Event Analysis: Coca-Cola	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
11)	Marketing in economic crises	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
12)	Marketing in economic crises	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
13)	Presentations of students	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
14)	Presentations of Students	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8

Sources

Course Notes / Textbooks:	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8
References:	Pazarlama Stratejileri, Yönetsel Bir Yaklaşım 2. Baskı – Ekim 2012 Edt.Torlak Ö., Altınışık R. Beta Basım, İstanbul ISBN 978 – 605 - 377 – 790 – 8

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	2	3	3
Program Outcomes
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) İçecek çeşitlerini tanır, şarap sunumu yapar.
5) Knows and makes pastry.
6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2)	Calculates the calorie and nutritional value of the foods
3)	Arranges, apply and controls the menu
4)	İçecek çeşitlerini tanır, şarap sunumu yapar.
5)	Knows and makes pastry.
6)	Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir.

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Reading
Homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation
Bilgisayar Destekli Sunum
Case study 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	14	42
Study Hours Out of Class	14	42
Presentations / Seminar	1	6
Homework Assignments	5	15
Quizzes	6	18
Midterms	1	6
Final	1	10
Total Workload		139