• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3030 FOOD AND BEVERAGE SERVICES AUTOMATION SYSTEMS COMPULSORY 2 2 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Tourism and Hotel Management Tourism Management

Course Objective

Food & Beverage provide information related to the information systems used in the industry and used programs teach practical

Learning Outcomes of the Course Unit

1   Learning the basic concepts of Information and communication technologies 2   Having knowledge about the setup and operation of automation systems 3   To make the process P.O.S 4   Cash and day to perform the last operation 5   Inventory card transactions and to create menus

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 technology equipment, the basic concepts of software 2 information technology in daily life, the world of electronics, security, legal rights, communication facilities 3 Installing the hospitality automation 4 P.O.S. operations (addition operations, table plan and payments) 5 Cards (Department, safe, lounge, table cards, etc.) 6 Transactions (cash, end of day, and so on. Transactions) 7 Midterm / Transactions (cash, end of day, and so on. Transactions) 8 Transactions (cash, end of day, and so on. Transactions) continue 9 Stock card definitions 10 Stock card transactions (card stock to edit, delete, etc.) 11 Menu creation (recipe operations) 12 Reports 13 Program parameters 14 Program parameters 15 Final Exam 16 Final Exam

Recomended or Required Reading

MICROS Automation Systems Software Resources Software manuals, hardware user guide, digital lecture notes files

Planned Learning Activities and Teaching Methods

Expression, Practice

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Tutorials 12 2 24 Preparations before/after weekly lectures 14 3 42 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 6 3 18 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 121

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 LO.1 5 LO.2 5 5 LO.3 5 LO.4 5 5 LO.5 5