SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
CLM 308 | Course Introduction and Application Information
Course Name |
Restaurant Management
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
CLM 308
|
Spring
|
3
|
0
|
3
|
5
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Required
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | Blended | |||||
Teaching Methods and Techniques of the Course | DiscussionGroup WorkCase StudyLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course aims to analyze all aspects of developing and running a successful restaurant operation such as restaurant concept and design, menu creation, food production, budgeting, cost control, human resources management, usage of technology, marketing and financing. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In this course, the structure of restaurant management, principles and concepts of restaurant business will be examined at the department base. Restaurant concept development and operation management will be explained with relevant case studies. |
|
Core Courses | |
Major Area Courses |
X
|
|
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Introduction to Course Content & Assessment Introduction to Restaurant Industry | |
2 | Kinds and Characteristics of Restaurants | John R. Walker, “The Restaurant: From Concept to Operation”, chap.2, Restaurant and Their Owners, 7th edn, (Wiley,2014) 10-56 |
3 | Concept, Location and Design | John R. Walker, “The Restaurant: From Concept to Operation”, chap.3, Concept, Location and Design, 7th edn, (Wiley,2014) 60-100 |
4 | Menu Planning Planning and Equipping the Kitchen | ohn R. Walker, “The Restaurant: From Concept to Operation”, chap.4, The Menu, chap.5, Planning and Equipping the Kitchen, 7th edn, (Wiley,2014), 142-167 |
5 | Bar & Beverages | John R. Walker, “The Restaurant: From Concept to Operation”, chap.7, Bar & Beverages, 7th edn, (Wiley,2014), 189-216 |
6 | Purchasing, Production and Sanitation | John R. Walker, “The Restaurant: From Concept to Operation”, chap.9, Food Production & Sanitation, 7th edn, (Wiley,2014), 253-274 |
7 | Midterm | |
8 | Operations, Budgeting & Control | John R. Walker, "The Restaurant: From Concept to Operation", chap.8, Bar & Beverages, 7th edn, (Wiley,2014), 219-244 |
9 | Restaurant Leadership & Management Organization, Recruiting and Staffing | John R. Walker, "The Restaurant: From Concept to Operation", chap.10, Restaurant Leadership & Management, chap.11, Organization, Recruiting and Staffing, 7th edn, (Wiley,2014) 279-290, 304-327 |
10 | Training & Service Technology in the Restaurant Industry | John R. Walker, "The Restaurant: From Concept to Operation", chap.12, Training & Service, chap.13, Technology in the Restaurant Industry, 7th edn, (Wiley,2014), 330-358, 362-385 |
11 | Restaurant Business & Marketing Plans | John R. Walker, "The Restaurant: From Concept to Operation", chap.14, Restaurant Business & Marketing Plans, 7th edn, (Wiley, 2014), 487-422 |
12 | Financing & Leasing | John R. Walker, "The Restaurant: From Concept to Operation", chap.15, Financing & Leasing, 7th edn, (Wiley,2014) 425-458 |
13 | Guest Speaker | |
14 | Project Presentations | |
15 | Review of the Semester | |
16 | Final Exam |
Course Notes/Textbooks | John R. Walker, “The Restaurant: From Concept to Operation”, 7th edn, 2014, Wiley, ISBN 978-1-118-62962-8
|
Suggested Readings/Materials | Sondra J. Dahmer, Kurt W. Kahl, “Restaurant Service Basics”, 2nd edn, Wiley, 2009, ISBN 978-0-470-10785-0 |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques |
1
|
10
|
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury |
1
|
10
|
Project |
1
|
20
|
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
25
|
Final Exam |
1
|
35
|
Total |
Weighting of Semester Activities on the Final Grade |
4
|
65
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
2
|
28
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
1
|
10
|
10
|
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
1
|
6
|
6
|
Project |
1
|
25
|
25
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
15
|
15
|
Final Exam |
1
|
18
|
18
|
Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
X | ||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
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Appointment ceremony for 104 academics
A special ceremony was held at Izmir University of Economics (IUE) for the 104 academics appointed to professorship, associate professorship, and assistant
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Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with
They added flavor to GURMEFEST
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“Izmir and Bodrum will class up”
The MICHELIN Guide, one of the most prestigious restaurant rating systems in the world, has added Izmir and Bodrum to its Turkish
IUE graduates will prepare the flavors unique to Turkish cuisine
Bilsev Group, who is preparing to expand to Dubai this year with its Ferdi Baba, Fabrice Restaurant and Baba Pizza brands, will