TÜRKÇE
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Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO268 |
| Name | Food and Beverage Automation |
| Term | 2016-2017 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 1-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 1.5 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Front office floor services about Fidelio front office automation package can program, and Elektra in the event of hardware and in this framework, education about automation program is intended to be performed.
Course Content
1. WeekIdentification, classification and properties of food and beverage businesses. 2. WeekThe development trend of the service enterprises and features food and beverage. 3. WeekHotel automation basics. 4. WeekFood and beverage services offering business, computer, and computer-assisted services. 5. WeekHardware, software, invoice management. 6. WeekSales analysis, menu management. 7. WeekLiquor distribution and control systems. 8. WeekMidterm exam 9. WeekFood control systems. 10. WeekFidelio software, food and drink food and drink cost calculations in the module. 11. WeekInventory control. 12. WeekSales. Purchase. Where To Buy. 13. Week Point of sale applications 14. Week FINAL
Course Precondition
YOK
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1) Understanding Food and beverage businesses computer and computer-aided services |
| LO02 | 2) Comprehending hardware, software, invoice management |
| LO03 | 3) Explaining sales analysis, the menu management |
| LO04 | 4) Understanding the drink distribution and control systems |
| LO05 | 5) Comprehending Fidelio software, food and beverage module the food and beverage cost calculations |
| LO06 | 6) Knowledging the stock control procedures |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1. WeekIdentification, classification and properties of food and beverage businesses. | To be prepared to related subject from advised source. | |
| 2 | 2. WeekThe development trend of the service enterprises and features food and beverage. | To be prepared to related subject from advised source. | |
| 3 | 3. WeekHotel automation basics. | To be prepared to related subject from advised source. | |
| 4 | 4. WeekFood and beverage services offering business, computer, and computer-assisted services. | To be prepared to related subject from advised source. | |
| 5 | 5. WeekHardware, software, invoice management. | To be prepared to related subject from advised source. | |
| 6 | 6. WeekSales analysis, menu management. | To be prepared to related subject from advised source. | |
| 7 | 7. WeekLiquor distribution and control systems. | To be prepared to related subject from advised source. | |
| 8 | 8. WeekMidterm exam | ||
| 9 | 9. WeekFood control systems. | To be prepared to related subject from advised source. | |
| 10 | 10. WeekFidelio software, food and drink food and drink cost calculations in the module. | To be prepared to related subject from advised source. | |
| 11 | 11. WeekInventory control. | To be prepared to related subject from advised source. | |
| 12 | 12. WeekSales. Purchase. Where To Buy. | To be prepared to related subject from advised source. | |
| 13 | 13. Week Point of sale applications | To be prepared to related subject from advised source. | |
| 14 | 14. Week Point of sale applications | To be prepared to related subject from advised source. | |
| 15 | 15. Week FINAL |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |