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YİYECEK VE İÇECEK İŞLETMESİ YÖNETİMİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
GSY230 YİYECEK VE İÇECEK İŞLETMESİ YÖNETİMİ 4 3 3 6
(0) Etkisiz (1) En Düşük (2) Düşük (3) Orta (4) İyi (5) Çok İyi
0 1 2 3 4 5

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

KNOWLEDGE

Theoretical

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can define basic concepts about gastronomy.
2
2
Can interpret basic concepts, study areas and approaches related to the field.
2

KNOWLEDGE

Factual

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
2
2
Can compare national and international cuisines in terms of similarities and differences.
1

SKILLS

Cognitive

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can analyze the eating and drinking art, the related systems and structures.
3
2
Can prepare technical infrastructure and contents of the culinary activies.
3

SKILLS

Practical

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can apply theoretical knowledge about food science into the field of gastronomy.
1
2
Can collaborate with the shareholders to present new challenging ideas and products for the market.
3
3
Can integrate basic cooking techniques and product preparation principles into today's technology.
2
4
Can plan the work schedule and workflow in food and beverage enterprises.
3

OCCUPATIONAL

Autonomy & Responsibility

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can calculate costing in the food and beverage facilities.
3
2
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3
3
Can organize national and international competitions and fairs.
1

OCCUPATIONAL

Learning to Learn

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
2
2
Can find planning, executioning and editing mistakes systematicly related to his field.
3

OCCUPATIONAL

Communication & Social

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can express his/her ideas verbally and orally by using presentation and communication techniques.
1
2
Can organize all gastronomy-related activities.
1

OCCUPATIONAL

Occupational and/or Vocational

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Can interpret ethical values and legal regulations according to the codexes.
3
2
Can design communial and social pojects using historical, cultural and geographical values.
1
3
Can perform scientific researche and study using knowledge and skills related to his field.
1