COURSE UNIT TITLE

: FOOD & BEVERAGE AUTOMATION SYSTEMS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3016 FOOD & BEVERAGE AUTOMATION SYSTEMS COMPULSORY 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

UĞUR LOKMAN

Offered to

Gastronomy and Culinary Arts

Course Objective

To explain the concepts of purchasing, receipt, stock control and standard recipe and pricing, which are included in the cost control process in food and beverage businesses, and to give information about the automation systems used in the kitchen for this purpose.

Learning Outcomes of the Course Unit

1   Learning the basic concepts of information and communication technologies.
2   Learning the concepts of purchasing, receipt and stock control.
3   Learning the concept of pricing with standard recipe.
4   Learning the automation systems used in the kitchen.
5   Understanding the importance of automation systems used in the kitchen.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Information and communication technologies.
2 Information management.
3 Cost control process in food businesses.
4 Purchasing in food and beverage businesses.
5 Delivery control in food and beverage businesses.
6 Revenue control process in food and beverage businesses
7 Production control in food and beverage businesses.
8 Stock control in food and beverage businesses.
9 Creating a standard recipe.
10 Pricing.
11 Automation systems in food and beverage businesses.
12 Kitchen module examples.
13 Micros-Fidelio Materials Controls Inventory Program Introduction
14 Micros-Fidelio Materials Controls Inventory Program Application

Recomended or Required Reading

Hasan Kınay, Yiyecek Içecek Otomasyonu (Mc Matirals Control), 2015.

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 DNC Dönemiçi Çalışma
2 VZ Arasınav
3 YVN Yaıryıliçi Notu DNC * 0.20 + VZ * 0.80
4 FN Yarıyılsonu Notu
5 BNS BNS YVN * 0.40 + FN * 0.60
6 BUT Bütünleme Notu
7 BBN Bütünleme Sonu Başarı Notu YVN * 0.40 + BUT * 0.60


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

Further Notes About Assessment Methods

1. (Semester Work 20% + Midterm 80%): (40%).
2.Term homework: Researches that students will do in accordance with the course content.
3. Final exam: Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1. Midterm Exam
2. Final Exam

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Students are subject to faculty teaching and exam practice principles.

Contact Details for the Lecturer(s)

ugur.lokman@deu.edu.tr

Office Hours

Thursday: 13:30-14:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 3 42
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Final 1 1 1
Midterm 1 1 1
Project Assignment 1 8 8
TOTAL WORKLOAD (hours) 118

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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