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 | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course aims to analyze all aspects of a developing and running a successful restaurant operation such as restaurant concept and design, menu creation, food production, budgeting, cost control, human resources management, usage of technology, marketing and financing |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | In this course, the structure of restaurant management, principles and concepts of restaurant business will be examined at departmant base. Restaurant concept development and operation management will be explained with relevant case studies. |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | X | |
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to Course Content & Assessment Introduction to Restaurant Industry | John R. Walker, “The Restaurant: From Concept to Operation”, chap.1, Introduction, 7th edn, (Wiley,2014) 3-19 |
2 | Kinds and Characteristics of Restaurants | John R. Walker, “The Restaurant: From Concept to Operation”, chap.2, Restaurant and Their Owners, 7th edn, (Wiley,2014) 24-56 |
3 | Concept, Location and Design | John R. Walker, “The Restaurant: From Concept to Operation”, chap.3, Concept, Location and Design, 7th edn, (Wiley,2014) 60-100 |
4 | Menu Planning Planning and Equipping the Kitchen | John R. Walker, “The Restaurant: From Concept to Operation”, chap.4, The Menu, chap.5, Planning and Equipping the Kitchen, 7th edn, (Wiley,2014), 142-167 |
5 | Bar & Beverages | John R. Walker, “The Restaurant: From Concept to Operation”, chap.7, Bar & Beverages, 7th edn, (Wiley,2014), 189-216 |
6 | Purchasing, Production and Sanitation | John R. Walker, “The Restaurant: From Concept to Operation”, chap.9, Food Production & Sanitation, 7th edn, (Wiley,2014), 253-274 |
7 | Mid-Term exam | |
8 | Case study offering by a restaurant | |
9 | Operations, Budgeting & Control | John R. Walker, “The Restaurant: From Concept to Operation”, chap.8, Bar & Beverages, 7th edn, (Wiley,2014), 219-244 |
10 | Leadership& Human Resources | John R. Walker, “The Restaurant: From Concept to Operation”, chap.10, Restaurant Leadership & Management, chap.11, Organization, Recruiting and Staffing, 7th edn, (Wiley,2014) 279-290, 304-327 |
11 | Training & Service Technology in the Restaurant Industry | John R. Walker, “The Restaurant: From Concept to Operation”, chap.12, Training & Service, chap.13, Technology in the Restaurant Industry, 7th edn, (Wiley,2014), 330-358, 362-385 |
12 | Restaurant Business & Marketing Plans | John R. Walker, “The Restaurant: From Concept to Operation”, chap.14, Restaurant Business & Marketing Plans, 7th edn, (Wiley, 2014), 487-422 |
13 | Financing & Leasing | John R. Walker, “The Restaurant: From Concept to Operation”, chJohn R. Walker, “The Restaurant: From Concept to Operation”, chap.15, Financing & Leasing, 7th edn, (Wiley,2014) 425-458 |
14 | Project presentations | |
15 | Review of the semester | |
16 | Final |
Course Notes/Textbooks | John R. Walker, “The Restaurant: From Concept to Operation”, 7th edn, Wiley, 2014, ISBN 978-1-118-62962-8 |
Suggested Readings/Materials | Sondra J. Dahmer, Kurt W. Kahl, “Restaurant Service Basics”, 2nd edn, Wiley, 2009, ISBN 978-0-470-10785-0 |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 2 | 20 |
Portfolio | ||
Homework / Assignments | 1 | 20 |
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 4 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
Total |
Semester 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 | 2 | 32 |
Field Work | |||
Quizzes / Studio Critiques | 2 | 6 | |
Portfolio | |||
Homework / Assignments | 1 | 12 | |
Presentation / Jury | |||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 15 | |
Final Exams | 1 | 26 | |
Total | 145 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | X | ||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest