Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GMS307

Ders İsmi:

Communication and Public Relations in the Food and Beverage Industry

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

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 :

Ar.Gör. Fatma Gültekin

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The aim of this course is to develop verbal and written communication skills in food and beverage businesses, and to understand the importance of communication and public relations activities for both employees and businesses.
Course Content:	The course covers basic concepts of communication, types of communication, the importance of communication at both individual and organizational levels, the significance of communication in food and beverage businesses, public relations, and public relations topics in food and beverage businesses

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) They will gain the ability to apply the basic theoretical knowledge they have acquired in different fields.
2) They learn the concepts, nature and role of public relations in society.
3) They will gain the ability to analyze society and implement appropriate public relations practices.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	The concept and process of communication
2)	Verbal communication, non-verbal communication, the importance of communication with guests
3)	Organizational communication and its functions, communication systems in organizations
4)	Organizational communication in food and beverage businesses
5)	Corporate communication, its functions, objectives, and characteristics
6)	Kurumsal imaj ve faydaları
7)	Corporate Reputation, The Process of Building Corporate Reputation
8)	Corporate image and corporate reputation in food and beverage businesses
9)	Crisis communication, crisis management, strategies in crisis communication, crisis management in food and beverage businesses
10)	The concept of public relations, its objectives, functions, methods, and tools
11)	Internal public relations and the tools used, public relations in food and beverage businesses and its importance
12)	Corporate social responsibility and its importance for food and beverage businesses
13)	Public relations and ethics, ethical and unethical events in food and beverage businesses
14)	Public relations from traditional to digital, advertising and sponsorship

Sources

Course Notes / Textbooks:
References:	Şirvan Şen Demir, Turizm İşletmelerinde Halkla İlişkiler ve İletişim, 2016. Hakan Yılmaz, Turizm ve İletişim, 2020

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Communicates effectively in at least one foreign language.
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.

Ders - Öğrenme Kazanımı İlişkisi

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.	5
2)	Communicates effectively in at least one foreign language.	5
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	3
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.	2
6)	Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.	4
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.	3
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.	5
10)	Defines, applies and develops the concepts and techniques of national and international culinary cultures.	1
11)	Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.	1
12)	Explains national and international food legislation, regulations and communiqués and applies them in the field of study.	3
13)	Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.	1
14)	Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.	1
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.	5
16)	Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.	3
17)	Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.	2
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

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Soru cevap/ Tartışma
Örnek olay çalışması

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	90	1	90
Midterms	1	1	1
Final	1	1	1
Total Workload			120