Aviation 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:

Common Pool

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) He/she has in-depth information required by the legal, social and environmental framework in which all transportation operations, especially aviation, are involved.
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.
3) He/she has sufficient knowledge for the technical aspects of air transportation and logistics.
4) He/she has sufficient legal knowledge on basic issues related to international trade and business.
5) He/she uses theoretical and practical knowledge in aviation business management, logistics, transportation and business management solutions together.
6) He/she uses theoretical and applied knowledge in mathematics, science and transportation together to solve operational problems.
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.
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.
9) He/she selects and uses modern and technical tools required for basic applications in air transportation / logistics.
10) He/she independently conducts a comprehensive advanced level study in air transportation / logistics.
11) He/she accesses information by doing research, uses databases and other information resources.
12) He/she works effectively in multidisciplinary teams and takes responsibility.
13) He/she plans project development studies in the field and manages related activities.
14) He/she organizes, plans and directs teamwork in air transportation / logistics related comprehensive projects.
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.
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.
17) He/she selects and uses modern and technical tools necessary for air transport / logistics applications.
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.
19) He/she develops solutions to problems and shares his ideas in writing and verbally, supporting them with quantitative and qualitative data.
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.
21) He/she is aware of the aviation principles and values. He/she has professional and ethical responsibility.

Course - Learning Outcome Relationship

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

	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.
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.
3)	He/she has sufficient knowledge for the technical aspects of air transportation and logistics.
4)	He/she has sufficient legal knowledge on basic issues related to international trade and business.
5)	He/she uses theoretical and practical knowledge in aviation business management, logistics, transportation and business management solutions together.
6)	He/she uses theoretical and applied knowledge in mathematics, science and transportation together to solve operational problems.
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.
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.
9)	He/she selects and uses modern and technical tools required for basic applications in air transportation / logistics.
10)	He/she independently conducts a comprehensive advanced level study in air transportation / logistics.
11)	He/she accesses information by doing research, uses databases and other information resources.
12)	He/she works effectively in multidisciplinary teams and takes responsibility.
13)	He/she plans project development studies in the field and manages related activities.
14)	He/she organizes, plans and directs teamwork in air transportation / logistics related comprehensive projects.
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.
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.
17)	He/she selects and uses modern and technical tools necessary for air transport / logistics applications.
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.
19)	He/she develops solutions to problems and shares his ideas in writing and verbally, supporting them with quantitative and qualitative data.
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.
21)	He/she is aware of the aviation principles and values. He/she has professional and ethical responsibility.

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