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 | |||||
| Identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Students are taken through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant, purchasing food and equipment, bar and beverage management. | |||||
| 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 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-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. |
Examination |
| LO-2 | Grasp and apply restaurant management process. |
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-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. |
Examination |
| LO-3 | Grasp cost control, financial data analyzing and corrective actions in restaurant 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 | ||
| History of Foodservice Creating a modern restaurant, The process to implement a resource control system, Development of food and beverage standards and the control system necessary to implement and monitor those standards. Designing and analyzing the menu. Marketing the menu, Sales promotion and public relations, Purchasing Accounting Cost control, financial data analyzing and corrective actions. Revenue control and theft prevention procedures. Career, resource management, employment and ethics in foodservice, Leadership, Case study (an observation in a luxury restaurant) | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | History of food service | Verbal presentation, discussion |
| 2 | Creating a modern restaurant | Verbal presentation, discussion |
| 3 | Finance management/ control process | Verbal presentation, discussion |
| 4 | Development of food and beverage standards and the control system necessary to implement and monitor those standards. | Verbal presentation, discussion |
| 5 | Budget as a planning and control tool | Verbal presentation, discussion |
| 6 | Designing and analyzing the menu. Marketing the menu | Verbal presentation, discussion |
| 7 | Sales promotion and public relations | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | Purchasing | Verbal presentation, discussion |
| 10 | Accounting | Verbal presentation, discussion |
| 11 | Cost control, financial data analyzing and corrective actions | Verbal presentation, discussion |
| 12 | Revenue control and theft prevention procedures | Verbal presentation, discussion |
| 13 | Career, resource management, employment and ethics in foodservice | Verbal presentation, discussion |
| 14 | Leadership | Verbal presentation, discussion |
| 15 | Case study (an observation in a luxury restaurant) | Observation, discussion |
| 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: | |
| 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 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 | 1 | 13 | 13 |
| 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 | 3 | 2 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 2 | 8 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||