| GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS5016 | Management in Hospitality Sector | Fall | 3 | 0 | 3 | 8 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | Face to face |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | This course provides an understanding and development of the concepts, principles, problems and applications of operations. The emphasis is on managerial processes for both the production of goods and efficient operations in service-providing organizations. Topics include operations strategy, process design, capacity planning, facility location and design, estimating, production scheduling, inventory control, quality assurance and project management |
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The students who have succeeded in this course; 1. To analyze issues with professional knowledge in the field of gastronomy. 2. To produce solutions to complex problems in the field of gastronomy. 3. Developing strategic approaches on gastronomy-related issues. 4. To have sufficient knowledge and awareness about environmental protection, occupational safety, worker health, social security rights, quality control and management. |
| 1. Develop an understanding and appreciation of the production and operations management function in any organization 2. Understanding the importance of an effective production and operations strategy. 3. Understand the importance of product and service design decisions and their impact on other design decisions and operations. 4. To understand the relationship of various planning practices such as capacity planning, aggregate planning, project planning and scheduling. 5. Understand supply chain management activities and the renewed importance of this aspect of organizational strategy. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course expectations syllabus | |
| 2) | What is Management | |
| 3) | THE EFFECTS OF SYSTEM THEORY ON THE EVOLUTION OF MANAGEMENT THOUGHT | |
| 4) | ORGANIZATIONAL CULTURE Article discussion | |
| 5) | MANAGEMENT SYSTEMS AUDITS AND PROBLEMS ENCOUNTERED IN THE FOOD INDUSTRY | |
| 6) | SUCCESSFUL PERFORMANCE MEASUREMENT AND EVALUATION SYSTEM IN THE FOOD INDUSTRY | |
| 7) | Organization Development in Businesses | |
| 8) | Guest Instructor | |
| 9) | Midterm exam week | |
| 10) | Food Waste in Restaurants and Its Management | |
| 11) | Supplier Selection Decision in Fresh Food Products | |
| 12) | CRITERIA AFFECTING THE FOOD TRANSPORTATION SECTOR | |
| 13) | Class Discussion | |
| 14) | Class Discussion Presentations |
| Course Notes / Textbooks: | |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Project | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 6 | 84 |
| Project | 1 | 60 | 60 |
| Homework Assignments | 5 | 3 | 15 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 205 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |