| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | GMS114 | ||||||||
| Ders İsmi: | Food and Beverage Management and Management | ||||||||
| Ders Yarıyılı: | Spring | ||||||||
| Ders Kredileri: |
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| Language of instruction: | TR | ||||||||
| Ders Koşulu: | |||||||||
| Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
| Type of course: | Necessary | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Dr.Öğr.Üyesi SALİM İBİŞ | ||||||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi SALİM İBİŞ |
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| Course Assistants: |
| Course Objectives: | To explain the general situation of the food and beverage industry, to understand the functioning of restaurant businesses, to have a command of issues such as establishment location selection, brand creation, menu planning, financial management. |
| Course Content: | Establishment location selection, decoration, organizational structure, menu analysis, purchasing, cost control, use of automation, quality and environmental management for food and beverage businesses |
The students who have succeeded in this course;
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| Week | Subject | Related Preparation |
| 1) | Overview of the food and beverage industry | Lecture notes for all weeks |
| 2) | Entry to food and beverage businesses | |
| 3) | Establishment location selection | |
| 4) | Brand creation and development | |
| 5) | Decoration and planning | |
| 6) | Business manager, organizational structure | |
| 7) | Financial management | |
| 8) | Menu planning and analysis | |
| 9) | Buying | |
| 10) | Cooking techniques and food preparation, service management | |
| 11) | cost control | |
| 12) | Quality and customer satisfaction | |
| 13) | automation systems | |
| 14) | Environmental management, basic management problems and solutions |
| Course Notes / Textbooks: | Ders notları |
| References: | - |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
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| Program Outcomes | ||||||||||||||||||||
| 1) Defines the concepts, trends and information in the science of gastronomy. | ||||||||||||||||||||
| 2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. | ||||||||||||||||||||
| 3) Examines the social, economic and cultural dimensions and development of food and beverage culture. | ||||||||||||||||||||
| 4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles | ||||||||||||||||||||
| 5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. | ||||||||||||||||||||
| 6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. | ||||||||||||||||||||
| 7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. | ||||||||||||||||||||
| 8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. | ||||||||||||||||||||
| 9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. | ||||||||||||||||||||
| 10) Defines, applies and develops the concepts and techniques of national and international culinary cultures. | ||||||||||||||||||||
| 11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. | ||||||||||||||||||||
| 12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study. | ||||||||||||||||||||
| 13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. | ||||||||||||||||||||
| 14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. | ||||||||||||||||||||
| 15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. | ||||||||||||||||||||
| 16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. | ||||||||||||||||||||
| 17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. | ||||||||||||||||||||
| 18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them. | ||||||||||||||||||||
| 19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. | ||||||||||||||||||||
| 20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. | ||||||||||||||||||||
| 21) Carries out scientific studies for the sustainability of gastronomy. | ||||||||||||||||||||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Defines the concepts, trends and information in the science of gastronomy. | 4 |
| 2) | Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. | 4 |
| 3) | Examines the social, economic and cultural dimensions and development of food and beverage culture. | 5 |
| 4) | Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles | 5 |
| 5) | Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. | 3 |
| 6) | Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. | 1 |
| 7) | Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. | 5 |
| 8) | Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. | 5 |
| 9) | Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. | 4 |
| 10) | Defines, applies and develops the concepts and techniques of national and international culinary cultures. | 5 |
| 11) | Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. | 5 |
| 12) | Explains national and international food legislation, regulations and communiqués and applies them in the field of study. | 2 |
| 13) | Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. | 5 |
| 14) | Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. | 5 |
| 15) | Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. | 4 |
| 16) | Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. | 4 |
| 17) | Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. | 5 |
| 18) | Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them. | 5 |
| 19) | Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. | 3 |
| 20) | Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. | 1 |
| 21) | Carries out scientific studies for the sustainability of gastronomy. | 5 |
| Anlatım | |
| Beyin fırtınası /Altı şapka | |
| Problem Çözme | |
| Soru cevap/ Tartışma | |
| Örnek olay çalışması |
| Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
| Homework |
| 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 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 17 | 3 | 51 |
| Study Hours Out of Class | 99 | 1 | 99 |
| Homework Assignments | 1 | 1 | 1 |
| Midterms | 1 | 1 | 1 |
| Final | 1 | 1 | 1 |
| Total Workload | 153 | ||