Course Name | Quick Service Restaurant Management |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 490 | 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 scrutinise keypoints of a successful quick service restaurant operation. Key points include; Quick service 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;
|
Course Description | In this course, the basic understanding of fast service restaurant management will be examined at process base. Fast Food Restaurant concept development and operation management will be explained with 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 | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.5-15 |
2 | Buying and Selling quick service restaurants | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.20-27 |
3 | Franchising quick service restaurants | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.32-47 |
4 | Cost controls | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.50-65 |
5 | Kitchen control | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.66-72 |
6 | Operational costs and supplies | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.75-83 |
7 | Employees, public relations | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.84-92 |
8 | Marketing | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.93-102 |
9 | Midterm | |
10 | Bar management | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.102-105 |
11 | Menu planning, and food safety | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.105-115 |
12 | Dining room operations | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.115-123 |
13 | Stok Control, Audit, and Budgeting | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.123-137 |
14 | Human Resources | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.138-152 |
15 | Review | |
16 | Review of the Semester |
Course Notes/Textbooks | A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin ISB 1-58062-781-1 |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | 1 | 50 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 40 |
Final Exam | ||
Total |
Weighting of Semester Activities on the Final Grade | 100 | |
Weighting of End-of-Semester Activities on the Final Grade | ||
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 | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | |||
Project | 1 | 25 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 25 | |
Final Exams | |||
Total | 130 |
# | 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 | |||||
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 | X | ||||
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 | |||||
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) | |||||
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