Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS018

Course Name:

Establishment and Management of Food and Beverage Businesses

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Hüseyin Tanju İPEK

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to provide the students with the fundamentals of the establishment and management of the food and beverage business and to provide with the skills of evaluating the investment decision, the skills of understanding and implementing the steps of an investment.

Course Content:

Historical development of food and beverage businesses, Characteristics and types of food and beverage establishments. İnvestment decision and to define the concept. How to prepare business plan, feasibility study, location and property choosing, architectural design, machinery and equipment choosing, creating the menu, setting up the kitchen, purchasing and managing supplies. Management of marketing, management of human resources, hiring and training the staff.

Learning Outcomes

The students who have succeeded in this course;
1) Knows the historical development of Food and Beverage businesses.
2) Knows the characteristics of the Food and Beverage industry and the types of establishments.
3) Has knowledge about the purpose and scope of feasibility studies.
4) Knows and applies the importance of the Business Plan during the investment and operation phase.
5) Knows the importance of location and venue selection in Food and Beverage businesses.
6) Has an idea about financial management, can interpret financial data for its purpose.
7) Recognizes the tools and equipment to be used in the enterprise, knows their features and usage.
8) Knows and applies menu design, menu planning and pricing.
9) Has knowledge of purchasing, marketing and human resources of a food and beverage business.

Course Flow Plan

Week	Subject	Related Preparation
1)	Historical Development of Food and Beverage businesses
2)	Characteristics and types of the Food and Beverage Industry
3)	Investment in Food and Beverage businesses
4)	Investment decision and concept selection
5)	Choosing the place of establishment
6)	Issues to consider when choosing real estate
7)	Financial management fundamentals
8)	MIDTERM EXAM
9)	Floor plan and architecture
10)	Machine and equipment selection
11)	Menu planning
12)	Purchasing Management
13)	Marketing in the Investment and Operation phases
14)	Human Resources Management

Sources

Course Notes / Textbooks:	Ders notları
References:	Karamustafa, K. (2014). Yiyecek İçecek Yönetimi, Detay Yayıncılık Yılmaz, Y. Yılmaz, Ö, Yılmaz, Ö. (2013). Yiyecek İçecek İşletmeciliği. Detay Yayıncılık. Restaurant Success by the numbers, Roger Fields, CPA

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	2
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	2
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	2
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	3
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	2
18)	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.	2

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Midterms	1	40			40
Final	1	60			60
Total Workload					100