Arts and Culture Management
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GSTE368

Course Name:

Industrial Kitchen Technologies with TUSID

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

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):

Course Assistants:

Course Objective and Content

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

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:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8
Program Outcomes
1) 1- Has knowledge about art culture and aesthetic issues. 2-Has knowledge about art history which is specific to the field of art concerned. 3-Knowledge of art and design materials. 4-Has knowledge about art and design methods and techniques. 5-Has knowledge about legal regulations and procedures in the field of art concerned. 6-Has knowledge about the interdisciplinary interaction with which the related art field is related. 7-Has knowledge about research methods. 8- Has knowledge about methods of artistic criticism. 9-Knowledge of art and science ethics.
2) 1-Provides theory and application integrity. 2. Uses methods and techniques related to the field of art. 3-Evaluates the interaction of the subdisciplines within the field of art. 4-Based on the analysis has the ability to interpret. 5-Develops multi-dimensional perception, thinking, designing, practicing ability. 6-Concrete sensory perception.
3) 1-Works alone, independently and / or within the group, compatible and productive. 2- It takes place actively in project processes. 3-Share the original works about the field with the society and evaluate the results.
4) To be able to evaluate advanced knowledge and skills in the field with a critical approach, - Being able to identify and learn learning needs. - Being able to develop a positive attitude about learning life.
5) To be able to inform related persons and institutions about issues related to the field; to be able to transfer ideas and suggestions for solutions to problems in writing and verbally. - To share ideas and suggestions for solutions to problems with experts and non-experts by supporting quantitative and qualitative data. -To organize projects and activities for the social environment with social responsibility awareness and apply them. - Can use a foreign language at least in the European Language Portfolio B1 General Level to monitor the information in the field and communicate with colleagues. - To be able to use information and communication technologies with the computer software at least at the level of European Computer Use License Advanced level required by the field.
6) - Be able to carry out an advanced study independently of the field. - Being able to take responsibility as individuals and team members to solve complex and unforeseen problems encountered in field related applications. - Planning and managing activities for the development of employees under their responsibility in a project framework.
7) - To comply with social, scientific, cultural and ethical values in the process of collecting, interpreting, implementing and announcing results related to the field. - The universality of social rights, social justice, quality culture and protection of cultural values and having adequate consciousness about environmental protection, occupational health and safety issues.
8) Has knowledge of artistic criticism methods.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	1- Has knowledge about art culture and aesthetic issues. 2-Has knowledge about art history which is specific to the field of art concerned. 3-Knowledge of art and design materials. 4-Has knowledge about art and design methods and techniques. 5-Has knowledge about legal regulations and procedures in the field of art concerned. 6-Has knowledge about the interdisciplinary interaction with which the related art field is related. 7-Has knowledge about research methods. 8- Has knowledge about methods of artistic criticism. 9-Knowledge of art and science ethics.
2)	1-Provides theory and application integrity. 2. Uses methods and techniques related to the field of art. 3-Evaluates the interaction of the subdisciplines within the field of art. 4-Based on the analysis has the ability to interpret. 5-Develops multi-dimensional perception, thinking, designing, practicing ability. 6-Concrete sensory perception.
3)	1-Works alone, independently and / or within the group, compatible and productive. 2- It takes place actively in project processes. 3-Share the original works about the field with the society and evaluate the results.
4)	To be able to evaluate advanced knowledge and skills in the field with a critical approach, - Being able to identify and learn learning needs. - Being able to develop a positive attitude about learning life.
5)	To be able to inform related persons and institutions about issues related to the field; to be able to transfer ideas and suggestions for solutions to problems in writing and verbally. - To share ideas and suggestions for solutions to problems with experts and non-experts by supporting quantitative and qualitative data. -To organize projects and activities for the social environment with social responsibility awareness and apply them. - Can use a foreign language at least in the European Language Portfolio B1 General Level to monitor the information in the field and communicate with colleagues. - To be able to use information and communication technologies with the computer software at least at the level of European Computer Use License Advanced level required by the field.
6)	- Be able to carry out an advanced study independently of the field. - Being able to take responsibility as individuals and team members to solve complex and unforeseen problems encountered in field related applications. - Planning and managing activities for the development of employees under their responsibility in a project framework.
7)	- To comply with social, scientific, cultural and ethical values in the process of collecting, interpreting, implementing and announcing results related to the field. - The universality of social rights, social justice, quality culture and protection of cultural values and having adequate consciousness about environmental protection, occupational health and safety issues.
8)	Has knowledge of artistic criticism methods.

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