| Course Objectives: |
The aim of this course is to provide valuable resources for planning, including design development, menu development, market trends, and research. This course also explores the principles of cost control and their application to food and beverage operations. Emphasis is placed on each step in the flow of payments: purchasing, receiving, storage, issuing, preparation, portioning, service and accounting for sales. Labor costs as they relate to the operation are also discussed
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| Course Content: |
To recognize and identify the menu and customers’ needs and demands. Design a menu taking nutrition, restaurant operations, profitability, ease of serving and many other important aspects into consideration.
To underline planning a menu financially. Evaluate and criticize types of menus used in the food service industry.
To identify and discuss food and beverage cost variations, and design effective and efficient solutions.
To utilize yield tests for meats and recipes evaluation and evaluate the cost of labor versus its effect on service.
To perform a month-ending inventory for a food service establishment and perform a daily food cost analysis for a restaurant.
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| Week |
Subject |
Related Preparation |
| 1) |
Disclosure of the curriculum
Defining the course content
Sharing expectations
Determining the project topics
Meet |
Review the syllabus
Assigned reading for next class session
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| 2) |
To define the menu and the concepts of gastronomy.
To discuss about the relationship between the food and beverage industry and the menu
To discuss about the concepts of gastronomy and gourmet.
To define food and beverage facilities.
To discuss about production and consumption in the field of gastronomy. |
Assigned reading for next class session
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| 3) |
To define the menu concept and the historical development of the menu.
Define and list the menu creation process, menu planning and menu development objectives.
To explain the menu planning stages and issues to be considered while preparing the menu. |
Assigned reading for next class session
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| 4) |
To explain research methods in menu planning.
Explain the ways of conducting market research.
To explain menu planning in terms of competition, finance, management, market and target groups. |
Assigned reading for next class session |
| 5) |
Define menu types.
Defining and listing menus by price and time.
Explaining the special menu and discussing examples of the special menu. |
Assigned reading for next class session |
| 6) |
To explain the menu cards, the characteristics of the menu cards and the issues to be considered when preparing the menu cards.
Explain menu card planning, commercial character items, and content and food options.
To discuss about menu psychology.
Listing the menu cards of famous restaurants. |
Assigned reading for next class session |
| 7) |
Explain menu pricing.
Define the standard recipe.
To discuss the advantages and disadvantages of the standard recipe. |
Assigned reading for next class session |
| 8) |
Evaluation of the issues covered up to date with the midterm exam. |
Analyze midterm exam questions.
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| 9) |
Continuing menu pricing. Identify internal and external factors considered in pricing.
Determining food and beverage pricing methods: Cost management, methods for profit, marketing methods, examining competitive methods.
Defining menu pricing methods: reasonable price method, lowest price method, low price method, intuitive price method and leading tracking price method.
Defining and listing objective methods. |
Assigned reading for next class session |
| 10) |
Describe the relationship between menu and nutrition.
To describe the grouping of foods: proteins, carbohydrates, lipids, vitamins and minerals.
To discuss about proper and healthy nutrition.
To explain the nutrition pyramid, the importance of nutritional elements in the menu and menu planning. |
Assigned reading for next class session
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| 11) |
To explain the importance of service and service.
Define the basic materials for the menu, the relationship between menu and service training.
To explain the menu groups related to marketing.
Define menu introduction and menu fatigue. |
Assigned reading for next class session |
| 12) |
Describe the relationship between menu and statistics.
To explain the menu as a sales force. |
Assigned reading for next class session |
| 13) |
Define menu engineering. |
Assigned reading for next class session
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| 14) |
Presentation of homework, slide shows of students and general review. |
Assigned reading for next class session |
| 15) |
Presentation of homework, slide shows of students and general review. |
No data |
| 16) |
final exam |
No data |
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Program Outcomes |
Level of Contribution |
| 1) |
Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems. |
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| 2) |
Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. |
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| 3) |
Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.) |
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| 4) |
Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively. |
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| 5) |
Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems. |
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| 6) |
Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. |
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| 7) |
Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language. |
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| 8) |
Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. |
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| 9) |
Awareness of professional and ethical responsibility. |
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| 10) |
Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development. |
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| 11) |
Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions. |
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
