COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Restaurant Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 405
Fall/Spring
3
0
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to scrutinise keypoints of a successful restaurant operation. Key points include; Restaurant concept and branding, menu design, budget, cost control, human resource management, equipments and supply chain process.
Learning Outcomes The students who succeeded in this course;
  • At the successful completion of the course the students will be able to demonstrate skills on restaurant management, planning, control and food
  • Identify the differences and similarities between commercial and noncommercial food service operations
  • Describe the steps required to implement a cost control system
  • Discuss the development of food and beverage standards and the control systems necessary to implement and monitor those standards
  • Describe the importance and function of an operating budget as a planning and control tool
  • Describe the role of the menu as the foundation for control in a food service operation
  • Describe control systems necessary to monitor the purchasing, receiving, storing, issuing, production and service functions in a food service operation
  • Describe the interpretation of cost control and financial data and corrective actions necessary to manage an effective food service operation.
  • Describe revenue control and theft prevention procedures
  • Discuss labor cost control procedures.
  • Describe the human resource management issues that are involved in operating a restaurant.
Course Content A succesful restaurant operation will be scrutinised with regards to its planning, budgeting, marketing, human resources and customer relations

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction: Course contents, project assignment
2 Introduction to restaurants and the restaurant industry
3 Sanitation, food safety and nutrition basics
4 Marketing
5 Menu planning, design, pricing and evaluation
6 Human resources
7 Restaurant layout and equipment
8 Purchasing, receiving, storing and issuing
9 Mid-Term exam
10 Managing food and beverage production and service
11 Labor cost control standards
12 Restaurants and the banquet business
13 Project presentations
14 Project presentations
15 Project presentations
16 Final exam
Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
30
Seminar / Workshop
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
1
Presentation / Jury
Project
1
30
Seminar / Workshop
Midterms / Oral Exams
1
15
Final / Oral Exam
1
20
    Total
130

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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