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
|
|
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. |
|