Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC011

Course Name:

Food & Beverage Automation Systems

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Lecturer Meryem Merve BEYKOZ

Course Assistants:

Course Objective and Content

Course Objectives:	Giving information about food and beverage automations used in tourism establishments.
Course Content:	Giving the main and sub commands of Hotel Automation Programs. Making reservations, creating and canceling profiles. Creating blocks, creating Wait List, running Cashering and sub-sections

Learning Outcomes

The students who have succeeded in this course;
1) Have knowledge about current automation systems
2) Can recommend the right programs for industry automation needs

Course Flow Plan

Week	Subject	Related Preparation
1)	Information about Food and Beverage automation.
2)	Different automation systems
3)	Cost Center Warehouse Definition
4)	Unit Identification
5)	Stock On Hand Tab
6)	Request for Quote Tab, Pending Purchase Orders Tab
7)	Quotation Monitoring and Modification, Intermediate Product Transfer
8)	Midterm
9)	Inventory, Batch Inventory Creation
10)	Purchasing Statistics by Vendor
11)	Creating and Fixing Transfer Request with Portfolio
12)	Warehouse Management, Transfers
13)	Transfer Entry , Preview Tab, Transfer Request Accept & Reject
14)	Control Options Warehouse Management Transfers

Sources

Course Notes / Textbooks:	Öğretim Görevlisinin Hazırladığı Ders Notları
References:	Otomasyon sistemleri El Kitabı

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	1
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
11)	Follow current developments in the field and profession.	3
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	1
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	28
Study Hours Out of Class	14	39
Midterms	2	8
Total Workload		75