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Course Code: 
CULA 323
Course Type: 
Area Elective
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
This course will give students a basic understanding of restaurant concepts and management.
Course Content: 

All aspects of the menu, kitchen equipment, food purchasing and production, sanitation, staffing, marketing and financial aspects will be covered. The use of technology for restaurant operations will be discussed. Learning will be enhanced with relevant case studies.

Vertical Tabs

Course Flow

Week Topics Study Materials
1 Introduction to Restaurant Management, Global Issues

Case Study: Castelli’s Restaurant

Chapter 1
2 Kinds and Characteristics of Different Types of Restaurants

Case Study: EVOS

Chapter 2
3 Restaurant Concepts, Design and Location

Case Study: Wurstkuche

Chapter 3
4 The Menu, Planning the Menu, Trends Chapter 5
5 Planning and Equipping the Kitchen

Quiz I

Review for Midterm I

Chapter 6

Instructor notes

6 Midterm

Food Purchasing

Instructor Notes

Chapter 6

7 Bar and Beverages Chapter 7
8 Restaurant Operations, Budgeting, and Control Chapter 8
9 Food Production and Sanitation

Quiz II

Chapter 9

Instructor Notes

10 Restaurant Management Instructor Notes

Chapter 10

11 Organization, Recruiting, and Staffing

Case Study: Short Street Cakes

Chapter 11
12 Technology in the Restaurant Industry

Restaurant Marketing

Chapter 13 & 14
13 Restaurant Financing & Leasing Chapter 15
14 Team Project Presentations Student Presentations

 

Recommended Sources

Textbook John R. Walker, 2014, The Restaurant: From Concept to Operation, 7th edition, John Wiley & Sons, Hoboken, NJ.
Additional Resources Instructor notes

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Quizzes 2 10
Project 1 20
Total   60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100