CLM 480 | Course Introduction and Application Information

Course Name
Commercial Food Production
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 480
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives Acquiring necessary knowledge and skills in commercial food production and services
Learning Outcomes The students who succeeded in this course;
  • Identifies the basics of commercial food production and service
  • Knows and applies principles with regard to management of commercial food production
Course Content Defining, classifying and the commercial food & beverage service business and its features. Menu planning in commercial food & beverage production. General management, cost analysis and work force control and planning in commercial food & beverage production

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction The Restaurant from concept to operation Walker chapter 1 p.5-21
2 Defining and classifying commercial food production The Restaurant from concept to operation Walker chapter 2 p.25-56
3 Development trends in commercial food production The Restaurant from concept to operation Walker chapter 3 p.61-100
4 Characteristics of commercial food businesses The Restaurant from concept to operation Walker chapter 4 p.107-137
5 Management of commercial food businesses The Restaurant from concept to operation Walker chapter 5 p.146-167
6 Factors influencing the management of commercial food businesses The Restaurant from concept to operation Walker chapter 6 p.169-185
7 Managerial problems in commercial food businesses The Restaurant from concept to operation Walker chapter 6 p.169-185
8 Midterm Examination
9 Basic functions of commercial food businesses The Restaurant from concept to operation Walker chapter 7 p.190-216
10 Planning of the services The Restaurant from concept to operation Walker chapter 8 p.220-244
11 Organizational structures The Restaurant from concept to operation Walker chapter 9 p.246-274
12 Marketing function in commercial food businesses The Restaurant from concept to operation Walker chapter 10 p.280-301
13 Marketing function in commercial food businesses The Restaurant from concept to operation Walker chapter 11 p.305-327
14 Marketing function in commercial food businesses The Restaurant from concept to operation Walker chapter 12 p.331-358
15 Review The Restaurant from concept to operation Walker chapter 13 p.362-382
16 Review of the Semester  

 

Course Textbooks

The Restaurant from Concept to Operation John R. Walker 2014 ISBN 978-1-118-62962-8

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
30
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
15
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
20
    Total
130

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest