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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
INTERNATİONAL GASTRONOMY TRZ 614 0 3 + 0 3 6
Ön Koşul Dersleri

NONE

Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Prof.Dr. MEHMET SARIIŞIK
Dersi Verenler
Dersin Yardımcıları

Res.Ass.Veli CEYLAN

Dersin Kategorisi Alanına Uygun Öğretim
Dersin Amacı

To gain efficiency about international culinary cultures, characteristics and practices. To reveal the similarities and differences between culinary cultures.

Dersin İçeriği

Kitchen concept and properties. Culinary cultures and history. European Cuisine, Turkish Cuisine, African Cuisine, Far East Cuisine, Far East Cuisine, American Cuisine,

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Debate and criticize about gastronomy, food and beverage establisments as bar, restaurant and so on. 3 - 2 - 1 - C - A -
2 - Question the qualifications and also responsibilities of the food and beverage manager. 3 - 2 - 1 - C - A -
3 - Plan the menu and analyse it. 12 - 4 - 3 - 2 - 1 - C - A -
4 - Develop strategies for the main functions about the departments like purchasing, sales and marketing. 12 - 4 - 2 - 1 - 3 - C - A -
5 - Manage pricing and updating. 4 - 3 - 2 - 1 - C - A -
6 - Analyse revenue-cost belong to a food and beverage company or department when it is required. 3 - 2 - 1 - 15 - 12 - 4 - C - A -
Öğretim Yöntemleri: 3:Discussion 2:Question-Answer 1:Lecture 15:Problem Solving 12:Case Study 4:Drilland Practice
Ölçme Yöntemleri: C:Homework A:Testing

Ders Akışı

Hafta Konular ÖnHazırlık
1 Gastronomy
2 F&B Management, F&B Marketing
3 Menu Planning and Management
4 Menu Pricing and Management
5 Menu Management: Others
6 F&B Production: Buying, Receiving, Storing, Production
7 F&B Production: Production Planning, Preparing F&B
8 Service Techniques
9 Service Techniques
10 After Service Process
11 Hygiene & Sanitation
12 Controlling and Pricing of F&B
13 Automation of F&B
14 Banquet & Organization

Kaynaklar

Ders Notu

Lecture notes related to the related coordinator and other thesis and scientific articles

Ders Kaynakları

Türksoy, Adnan (2002) Yiyecek ve İçecek Hizmetleri Yönetimi, Turhan Kitabevi.
Yörükoğlu, İlknur ve Altuğ Yörükoğlu (1998), Konaklama-Ağırlama İşletmelerinde Servis Yönetimi, Detay Yayıncılık, Ankara.
Sökmen, Alptekin (2001), Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Detay Yayıncılık, Ankara.
Ninemeir, Jack (1995), Food And Beverage Management, 2nd Ed. AHMA Institute, Michigan.


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 Develops, deepens and reaches original results at the level of expertise with original thought and research, up-to-date and advanced knowledge in the field of tourism management X
2 Develop a new idea, method, design and / or application that brings innovation to the field of tourism management or apply a known idea, method, design and / or application to the field of tourism management in a different field. X
3 Contributes to expanding the boundaries of knowledge in the field of tourism by publishing at least one scientific article in national and / or international refereed journals X
4 Has advanced knowledge about general and field-specific research methods X
5 Plans, conducts, evaluates and reports a research on a specific topic in his / her field by using scientific research methods. X
6 Develop original ideas in order to contribute to the solution of social, scientific, cultural and ethical problems encountered in the field of tourism management X
7 Develop the behaviors and competencies necessary for lifelong learning X
8 Develop competitive strategies related to tourism management X
9 Have detailed information about macro and micro scale tourism plans and policies
10 To be able to communicate verbally and in writing by using a foreign language at least at C1 level

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 100
Toplam 100
Yıliçinin Başarıya Oranı 40
Finalin Başarıya Oranı 60
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 20 20
Assignment 1 20 20
Performance Task (Seminar) 1 20 20
Final examination 1 20 20
Toplam İş Yükü 144
Toplam İş Yükü /25(s) 5.76
Dersin AKTS Kredisi 5.76
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