| 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) |
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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 8) |
Has knowledge of artistic criticism methods. |
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
