Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS618 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS618 Course Title: INTERNATIONAL RESTAURANT MANAGEMENT Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Spring Semester
Level of Course 3rd Cycle Degree Programme
Type of Course Optional
Department GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer EBRU GÜNEREN (ebruguneren@nevsehir.edu.tr)
Name of Lecturer(s) NİLÜFER ŞAHİN PERÇİN,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To give information about international restaurant management, to gain knowledge and skills for modern restaurant businesses.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To have information about restaurant management PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
Presentation
LO-2 To learn the place and problems of modern restaurant enterprises in tourism sector PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
Presentation
LO-3 Managerial problems in restaurants PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Analysis of restaurant enterprises in the world
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Restaurant Management in the World Lecture, question and answer
2 Turkey and Restaurant Management Lecture, question and answer
3 Difficulty in adapting to technological developments in restaurants Lecture, question and answer
4 The Difficulty of Customers in Restaurants Lecture, question and answer
5 Managerial problems in restaurants Lecture, question and answer
6 internationalization methods of restaurants Presentation, discussion
7 problems of international restaurants Presentation, discussion
8 mid-term exam
9 Student presentation Presentation, discussion
10 Student presentation Presentation, discussion
11 Student presentation Presentation, discussion
12 Student presentation Presentation, discussion
13 Student presentation Presentation, discussion
14 Student presentation Presentation, discussion
15 Student presentation Presentation, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Ruhet Genç, Uluslararası Otel ve Restoran Yönetimi ( İlkeler Kavramlar Uluslararası Kaide ve Kurallar ), Detay Yayıncılık
Required Course instruments and materials
Lecture notes, computer, projection

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 14 3 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 14 3 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 0
       b) Search in internet/Library 3 14 42
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 5 14 70
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 2 7 14
mid-term exam 1 1 1
Own study for final exam 2 5 10
final exam 1 1 1
0
0
Total work load; 180