COURSE UNIT TITLE

: RESTAURANT AND BAR MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 4013 RESTAURANT AND BAR MANAGEMENT COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

Explaining the basic issues related to restaurant and bar management and examining the establishment and operation processes.

Learning Outcomes of the Course Unit

1   Getting to know the restaurants and bars.
2   Having knowledge of restaurant and bar management
3   To have knowledge about planning, organization and coordination
4   To make budget control.
5   To follow new developments.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Basic Concepts, History of Food-Beverage Service
2 Restaurant Organization and Job Descriptions
3 Bar Organization and Job Descriptions
4 Restaurant, Bar Types and Qualities
5 Kitchen Planning and Equipments
6 Menu Planning, Recipe Preparation
7 Mid-term Exam
8 Mid-term Exam
9 Bar Planning and Equipments
10 Beverage Recipe Preparation
11 Non-Alcoholic Beverages and Types, Presentation of Non-Alcoholic Beverages
12 Alcoholic Beverages and Types, Presentation of Alcoholic Beverages
13 Cocktails, Principles of Preparation, Presentation
14 Purchasing, Production and Hygiene Operation, Budget & Control
15 Final Exam
16 Final Exam

Recomended or Required Reading

Ebru Zincir, Restoran Yönetimi Kavramlar ve Süreçler, Detay Yayıncılık, 2017, Ankara

Planned Learning Activities and Teaching Methods

Lectures, in-class activities, 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

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Students;
1. Know the basic properties of bars and bars.
2 Will be able to explain planning, organization and coordination functions in retoran and bar.
3. Will be able to explain budget preparation and control functions.

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Participation in class is compulsory

Contact Details for the Lecturer(s)

murat.usta@deu.edu.tr

Office Hours

Fridays/ 09:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 82

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.25
LO.35
LO.45
LO.5555

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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