Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / TT517 - TOURISM TECHNOLOGIES AND INNOVATION (MASTER'S WITH THESIS)

Code: TT517 Course Title: INNOVATIVE TECHNOLOGIES IN FOOD AND BEVERAGE BUSINESSES Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 2nd Cycle Degree Programme
Type of Course Optional
Department TOURISM TECHNOLOGIES AND INNOVATION (MASTER'S WITH THESIS)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer EMRAH KESKİN (ekeskin@nevsehir.edu.tr)
Name of Lecturer(s) EMRAH KESKİN,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is to determine the innovative approaches used in food and beverage businesses, and to gain knowledge and skills about the technological developments in food and beverage businesses.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Concepts related to Food and Beverage endustries PO-2 It can use innovative research methods to collect big data, evaluate it and use it in decision processes.
 		Examination
LO-2 Can explain the concepts related to technology used in food and beverage businesses PO-1 Develops and implements innovative business models based on technology in the field of tourism.
PO-6 Distinguish the current technologies applied in the field of tourism and choose the most suitable one.
 		Examination
LO-3 Can explain the concepts of supply and demand in food and beverage industry PO-8 Gain knowledge of price determination in the tourism sector, estimation of seasonal demands, and personalized recommendations.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
The use of technology in food and beverage establishments, Innovative approaches in food and beverage establishments Integration of technology into the service sector
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Concepts related to Food and Beverage endustries Method of Narration Method of Discussion
2 The place and importance of food and beverage endustries in the tourism sector Method of Narration Method of Discussion
3 Technology concept in service industry Method of Narration Method of Discussion
4 Technology and cost controls Method of Narration Method of Discussion
5 Innovative applications in the food and beverage industry Method of Narration Method of Discussion
6 Relations between gastronomy and technology Method of Narration Method of Discussion
7 Technological tools in the kitchen Method of Narration Method of Discussion
8 mid-term exam
9 Innovative applications in the menus Method of Narration Method of Discussion
10 Automation systems in food and beverage industries Method of Narration Method of Discussion
11 Artificial intelligence applications and their reflections on food and beverage businesses Method of Narration Method of Discussion
12 Innovative applications in food and beverage industries Method of Narration Method of Discussion
13 Digital marketing in food and beverage industries Method of Narration Method of Discussion
14 Managerial differents in food and beverage businesses Method of Narration Method of Discussion
15 New trends and technological changes in gastronomy Method of Narration Method of Discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 İçöz ONUR, Turizm ve Teknoloji
Required Course instruments and materials
articles and books

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 5 14 70
       b) Search in internet/Library 1 2 2
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 2 2 4
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 6 5 30
mid-term exam 1 1 1
Own study for final exam 6 5 30
final exam 1 1 1
0
0
Total work load; 180