Nutrition and Dietetics
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 Elective

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) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7) Graduates become a role model for colleagues and society through Professional identity.
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6)	Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7)	Graduates become a role model for colleagues and society through Professional identity.
8)	Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10)	Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

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