Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | LÜTFİ BUYRUK (buyruk@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to give students an understanding of the kitchen management process, including kitchen planning, organization, directing and controlling, and to produce solutions for potential problems that may occur in this process. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Grasp the basic principles, concepts and theories related to kitchen management. |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination |
| LO-2 | Gain information about food safety management systems. |
PO-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. PO-5 To have knowledge about legal regulations, professional standards and practices in the field. To interpret legal regulations related to the field and to approach existing assumptions from an interrogative viewpoint. To perform the task of the field within the framework of Laws and professional standards. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination |
| LO-3 | Grasp the potential problems that may occur in the food cycle and may develops solutions for these problems. |
PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-4 To have knowledge about internal and external environmental factors of organizations, relationships, interactions, management, policies and strategies of parts of the organization in the field. To use service delivery policies and strategies related to the field. To perform, review, improve and evaluate the service processes on the satisfaction basis of the customer, to find solutions for problems that affect the service process, to develop and use consumer satisfaction measurement tool. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination |
| LO-4 | Gain information about productivity in kitchen management. |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The history of kitchen, basic kitchen knowledge, organizational structure of kitchen, kitchen management, food cycle, safety in the kitchen. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Concept and history of the kitchen | Verbal presentation, discussion |
| 2 | Types of kitchen and importance of the kitchen in the hotel businesses | Verbal presentation, discussion |
| 3 | Kitchen organization | Verbal presentation, discussion |
| 4 | Kitchen staff | Verbal presentation, discussion |
| 5 | Kitchen planning | Verbal presentation, discussion |
| 6 | Tools and equipments of the kitchen | Verbal presentation, discussion |
| 7 | Tools and equipments of the kitchen | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | Kitchen tools and equipment purchase, installation, operation and maintenance | Verbal presentation, discussion |
| 10 | Relationships of the kitchen with other departments | Verbal presentation, discussion |
| 11 | Safety in the kitchen – job safety and security | Verbal presentation, discussion |
| 12 | Safety in the kitchen – food safety | Verbal presentation, discussion |
| 13 | Productivity in kitchen management | Verbal presentation, discussion |
| 14 | Food cycle | Verbal presentation, discussion |
| 15 | Food cycle | Verbal presentation, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Buyruk, L. (2010), Mutfak Yönetimi Ders Notları, Nevşehir. | |
| 2 | Türkan, C. (2009). Mutfak Hizmetleri Yönetimi. (3. Baskı). Cemal Türkan Yayınları | |
| 3 | Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. (2. Baskı). Ankara: Detay Yayıncılık | |
| 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 1 | 4 | 4 |
| b) Search in internet/Library | 1 | 4 | 4 |
| 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 | 2 | 2 | 4 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 2 | 4 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||