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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 |