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

DOCTOR 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. Examine how information and communication technologies are used in food and beverage businesses. The role of technologies such as digitalization, data management, automation, cloud computing and the Internet of Things (IoT) in the industry.
2 Information management. Definition of information management, data collection, storage, analysis and sharing processes. Information management systems (ERP, CRM) in the food and beverage industry and the use of data in business processes.
3 Cost control process in food businesses. Basic principles and processes of cost control. Control of food costs, labor costs and other operating costs. Cost tracking with automation systems.
4 Purchasing in food and beverage businesses. Management of purchasing processes, supplier selection, contracts and inventory management with automation tools. Use of automated ordering systems and supply chain software.
5 Delivery control in food and beverage businesses. Receiving control, processes and software used to ensure correct delivery of received materials. Receiving software, material acceptance and control methods.
6 Revenue control process in food and beverage businesses Management of revenue control processes. Sales and revenue reporting, pricing strategies and revenue tracking. Revenue management and productivity increase with automation systems.
7 Production control in food and beverage businesses. Production process and quality control. Control of cooking processes, reducing error rates and increasing speed with in-kitchen automation systems.
8 Stock control in food and beverage businesses. Stock control, inventory tracking and material management. Automated stock control systems, inventory optimization and supplier relationships. Use of RFID and barcode technologies.
9 Automation systems in food and beverage businesses The role of automation in food and beverage businesses. The impact of tools such as POS systems, ERP, inventory management software and kitchen automation on improving business efficiency.
10 Micros-Fidelio Materials Controls Inventory Program Operating Principles General introduction of Micros-Fidelio Materials Controls program. How the software is used for stock tracking, inventory management and supplier relations. Key features and benefits.
11 Micros-Fidelio Materials Controls Inventory Program Application - Stock Goods Management Hands-on use of Micros-Fidelio Materials Controls progra
12 Micros-Fidelio Materials Controls Inventory Program Application - Cost Center and Warehouses Hands-on use of Micros-Fidelio Materials Controls progra
13 Micros-Fidelio Materials Controls Inventory Program Application - Inventory Tracking Hands-on use of Micros-Fidelio Materials Controls progra
14 Micros-Fidelio Materials Controls Inventory Program Application - Prescriptions Management Hands-on use of Micros-Fidelio Materials Controls progra

Recomended or Required Reading

Hasan Kınay, Yiyecek Içecek Otomasyonu (Mc Matirals Control), 2015.
Food and Beverage Management, Detay Publishing, 2018 (Editor: Prof. Dr. Kurtuluş KARAMUSTAFA)

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 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1st Midterm 40
2. Final Exam: The exam will cover all the topics covered in the course. Students are also responsible for discussions and case studies in the course (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

Monday: 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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