COURSE UNIT TITLE

: RESTAURANT MANAGEMENT

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TMT 3029 RESTAURANT MANAGEMENT ELECTIVE 3 0 0 3

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR 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

1   1 List types and characteristics of restaurants and describe challenges that each type of restaurant can face and discuss reasons for restaurant success and failure.
2   2 Identify factors in choosing a restaurant location and developing a restaurant concept, explain the relationship between concept and market.
3   3 List the sequence of restaurant development from concept to opening.
4   4 Describe menu pricing methods
5   5 Describe characteristics of effective servers and list guidelines for handling guest complaints

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Food and Beverage Industry
2 Types of Restaurants and Characteristics
3 Restaurant Concept Development, Location, Design, Licensing
4 Restaurant Marketing Plan and Digital Marketing
5 Menu Planning
6 Menu Pricing
7 Purchasing
8 Restaurant Equipments
9 Production Techniques
10 Safety
11 Service and Guest Relations
12 Staff Recruitment, Selection and Training
13 Restaurant Budgeting and Control
14 Bar and Beverages

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 three lecture sessions every week.
2. Guest Speakers: According to the availability, Restaurant Managers of Izmir's large scale hotels and restaurants will be invited as guest speakers to share their experiences with students.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MT Midterm
2 FN Final
3 FCG FINAL COURSE GRADE MT * 0.40 + FN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MT * 0.40 + RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

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 menu pricing methods.
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)

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

Office Hours

Office Hours:
Tuesdays
Time: 10:30/11:30
A Block 212/Room A

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation for midterm exam 1 10 10
Preparation for final exam 1 15 15
Preparations before/after weekly lectures 14 1 14
Final Assignment 1 1,5 2
Midterm 1 1,5 2
TOTAL WORKLOAD (hours) 85

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19
LO.14
LO.24
LO.34
LO.45
LO.54