Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | EMİNE KALE (ekale@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Identify the differences and similarities between commercial and noncommercial food service operations. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts. |
Examination |
| LO-2 | Know and apply restaurant management process. |
PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. PO-20 Work effectively both independently and with others. |
Examination |
| LO-3 | Know cost control, financial data analyzing and corrective actions in restaurant management |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-9 Analyze and control food and beverage costs and price menus. PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Definition of restaurant, features, history, types, definition of management, functions, history | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | History of Foodservice | Verbal presentation, discussion |
| 2 | Creating a modern restaurant | Verbal presentation, discussion |
| 3 | Features of the restaurant | Verbal presentation, discussion |
| 4 | Types of restaurant | Verbal presentation, discussion |
| 5 | Planning | Verbal presentation, discussion |
| 6 | Organization | Verbal presentation, discussion |
| 7 | orientation | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | coordination | Verbal presentation, discussion |
| 10 | control | Verbal presentation, discussion |
| 11 | classical management | Verbal presentation, discussion |
| 12 | Neoclassical Management | Verbal presentation, discussion |
| 13 | Modern Management | Verbal presentation, discussion |
| 14 | Modern Management | Verbal presentation, discussion |
| 15 | Management Today | Observation |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Ninemeier, j. D. & Hayes, D. K. (2005). Restaurant Operations Management: Principles and Practices. New Jersey: Prentice Hall. | |
| 2 | DENİZER, Dündar (2005), Konaklama İşletmelerinde Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. | |
| 3 | Walker, J. R. (2007). The Restaurant: From Concept to Operation. (5th Ed.). USA: John Wiley & Sons, Inc. | |
| 4 | Karamustafa, Kurtuluş (2018) Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 1 | 3 | 3 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 3 | 3 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 4 | 4 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||