| Automotive Engineering (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | GSTE368 | ||||||||
| Course Name: | Industrial Kitchen Technologies with TUSID | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | |||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | University Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
| Course Objectives: | Analysis of all processes related to the examination of industrial kitchen technologies activities and expansion of the existing service area, sector examples, the basic principles to be considered in professional restaurant management and the creation of the infrastructure, understanding of kitchen technologies in cooperation with TUSID and weekly trips. |
| 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 |
The students who have succeeded in this course;
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| 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: | |
| References: |
| Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||
| 1) Sufficient knowledge in mathematics, science and engineering related to their branches; and the ability to apply theoretical and practical knowledge in these areas to model and solve engineering problems. | |||||||||||
| 2) The ability to identify, formulate, and solve complex engineering problems; selecting and applying appropriate analysis and modeling methods for this purpose. | |||||||||||
| 3) The ability to design a complex system, process, device or product under realistic constraints and conditions to meet specific requirements; the ability to apply modern design methods for this purpose. (Realistic constraints and conditions include such issues as economy, environmental issues, sustainability, manufacturability, ethics, health, safety, social and political issues, according to the nature of design.) | |||||||||||
| 4) Ability to develop, select and use modern techniques and tools necessary for engineering applications; ability to use information technologies effectively. | |||||||||||
| 5) Ability to design experiments, conduct experiments, collect data, analyze and interpret results to examine engineering problems or discipline-specific research topics. | |||||||||||
| 6) The ability to work effectively in disciplinary and multidisciplinary teams; individual work skill. | |||||||||||
| 7) Effective communication skills in Turkish oral and written communication; at least one foreign language knowledge; ability to write effective reports and understand written reports, to prepare design and production reports, to make effective presentations, to give and receive clear and understandable instructions. | |||||||||||
| 8) Awareness of the need for lifelong learning; access to knowledge, ability to follow developments in science and technology, and constant self-renewal. | |||||||||||
| 9) Conform to ethical principles, and standards of professional and ethical responsibility; be informed about the standards used in engineering applications. | |||||||||||
| 10) Awareness of applications in business, such as project management, risk management and change management; awareness of entrepreneurship, and innovation; information about sustainable development. | |||||||||||
| 11) Information about the universal and social health, environmental and safety effects of engineering applications and the ways in which contemporary problems are reflected in the engineering field; awareness of the legal consequences of engineering solutions. | |||||||||||
| 12) Knowledge on advanced calculus, including differential equations applicable to automotive engineering; familiarity with statistics and linear algebra; knowledge on chemistry, calculus-based physics, dynamics, structural mechanics, structure and properties of materials, fluid dynamics, heat transfer, manufacturing processes, electronics and control, design of vehicle elements, vehicle dynamics, vehicle power train systems, automotive related regulations and vehicle validation/verification tests; ability to integrate and apply this knowledge to solve multidisciplinary automotive problems; ability to apply theoretical, experimental and simulation methods and, computer aided design techniques in the field of automotive engineering; ability to work in the field of vehicle design and manufacturing. | |||||||||||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Sufficient knowledge in mathematics, science and engineering related to their branches; and the ability to apply theoretical and practical knowledge in these areas to model and solve engineering problems. | |
| 2) | The ability to identify, formulate, and solve complex engineering problems; selecting and applying appropriate analysis and modeling methods for this purpose. | |
| 3) | The ability to design a complex system, process, device or product under realistic constraints and conditions to meet specific requirements; the ability to apply modern design methods for this purpose. (Realistic constraints and conditions include such issues as economy, environmental issues, sustainability, manufacturability, ethics, health, safety, social and political issues, according to the nature of design.) | |
| 4) | Ability to develop, select and use modern techniques and tools necessary for engineering applications; ability to use information technologies effectively. | |
| 5) | Ability to design experiments, conduct experiments, collect data, analyze and interpret results to examine engineering problems or discipline-specific research topics. | |
| 6) | The ability to work effectively in disciplinary and multidisciplinary teams; individual work skill. | |
| 7) | Effective communication skills in Turkish oral and written communication; at least one foreign language knowledge; ability to write effective reports and understand written reports, to prepare design and production reports, to make effective presentations, to give and receive clear and understandable instructions. | |
| 8) | Awareness of the need for lifelong learning; access to knowledge, ability to follow developments in science and technology, and constant self-renewal. | |
| 9) | Conform to ethical principles, and standards of professional and ethical responsibility; be informed about the standards used in engineering applications. | |
| 10) | Awareness of applications in business, such as project management, risk management and change management; awareness of entrepreneurship, and innovation; information about sustainable development. | |
| 11) | Information about the universal and social health, environmental and safety effects of engineering applications and the ways in which contemporary problems are reflected in the engineering field; awareness of the legal consequences of engineering solutions. | |
| 12) | Knowledge on advanced calculus, including differential equations applicable to automotive engineering; familiarity with statistics and linear algebra; knowledge on chemistry, calculus-based physics, dynamics, structural mechanics, structure and properties of materials, fluid dynamics, heat transfer, manufacturing processes, electronics and control, design of vehicle elements, vehicle dynamics, vehicle power train systems, automotive related regulations and vehicle validation/verification tests; ability to integrate and apply this knowledge to solve multidisciplinary automotive problems; ability to apply theoretical, experimental and simulation methods and, computer aided design techniques in the field of automotive engineering; ability to work in the field of vehicle design and manufacturing. |
| Lesson | |
| Reading | |
| Q&A / Discussion |
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Presentation |
| 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 | |
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 48 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 50 | |