COURSE UNIT TITLE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR IŞIL ÖZGEN

Offered to

Tourism Management

Course Objective

The aim of this course is to provide basic information about how to start up and run a restaurant business.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

1. John, R. Walker (2017). The Restaurant from Concept to Operation 8 th Ed. John Wiley & Sons.

Planned Learning Activities and Teaching Methods

1. Lecture: There will be four lecture sessions every week.
2. Guest Speakers: According to the availability, Restaurant Managers of Izmir's large scale hotels and restaurant owners will be invited as guest speakers to share their experiences with students.
3. Role Play and Case Studies: Scripts and case studies about handling guest complaints will be given.

Assessment Methods

Further Notes About Assessment Methods

1. Mid-Term: The students is responsible from the chapters mentioned in the syllabus.
2. Final Assignment: The students are responsible from the assignments.

Assessment Criteria

The student will be able to list restaurants characteristics and discuss reasons of restaurant success and failure.
The student will be able identify factors in choosing a restaurant location and developing a restaurant concept.
The student should be able to list the sequence of events in restaurant development.
The students should be able to identify layout factors in restaurants.
The students should be able to identify reasons for selecting a certain technology for restaurant.
The students should be able to describe main issues of service and list guidelines for handling guest complaints.

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any type will result in disciplinary action.
3. Students are advised that faculty use' Turnitin' to prevent any kind of cheating.
4. Tardiness and early departure from lecture will be referred as absenteeism.
5. Using cell-phone for messages or any electronic devices during the course are strictly prohibited.

Contact Details for the Lecturer(s)

Assoc.Prof.Işıl Özgen
e-mail: isil.goksu@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes