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
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;
  • demonstrate skills on restaurant management, planning and control
  • describe the role of the menu as the foundation for control in a food service operation
  • identify the human resource management issues that are involved in operating a restaurant
  • specify the steps required to implement a cost control system
  • discuss the importance and function of an operating budget as a planning and control tool
  • recognize control systems necessary to monitor the purchasing, receiving, storing, issuing, production and service functions in a food service operation
  • Identify major elements of developing a restaurant business and marketing plan.
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

 



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 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

 

EVALUATION SYSTEM

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

ECTS / WORKLOAD TABLE

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

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 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