SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

CLM 490 | Course Introduction and Application Information

Course Name
Quick Service Restaurant Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 490
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Lecture / Presentation
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to understand all aspects of development and operational processes of quick service restaurants In the scope of the course history of quick service restaurants, business plan, franchising and independently ownership, location, concept and design, market structure, pricing and marketing, organization and HR management, supply chain management will be examined via case studies.
Learning Outcomes The students who succeeded in this course;
  • Explain the types of restaurants and characteristics of QSR’s
  • Explain the history of QSR’s and their service and products
  • Define the business plan and concept, location, design for QSR’s
  • Discuss the leverage effects of franchising and differences between independently owned QSR’s.
  • Define the organization systems and HR management in QSR’s.
  • Explain the marketing efforts and supply chain management
  • Evaluate the success factors in QSR’s business.
Course Description In this course, the history of quick service restaurants, managerial principles and concepts of quick service restaurant business will be examined via literature review and case studies.

 



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 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) 24-56
3 History of QSR’s. (McDonalds’s, Starbucks) Official Web Pages of Related QSR’s.
4 History of QSR’s. (Burger King, KFC, Subway, Pizza Hut, Wendy’s …) Official Web Pages of Related QSR’s.
5 Discussion of Industry Overview(Statistics & Scope & Management) Statista.com, Fast food Industry Statistics, https://brandongaille.com/18-quick-service-food-industry-statistics-and-trends/
6 How to Start QSR Business Michael. Garwey, Heather. Dismore, Andrew. Dismore, “Running A Restaurant Fd “2E.: Second Edition(Wiley, 2007) 5-34
7 Franchising vs. Independent QSR John R. Walker, “The Restaurant: From Concept to Operation, 7th edn, (Wiley,2014), 425-450
8 Determination of Location, Concept, Design Understanding Market Conditions John R. Walker, “The Restaurant: From Concept to Operation, 7th edn, (Wiley,2014), 61-100
9 Product Pricing and Marketing Efforts of QSR’s John R. Walker, “The Restaurant: From Concept to Operation, 7th edn, (Wiley,2014), 219-244
10 Midterm Exam
11 Organization in QSR’s Michael. Garwey, Heather. Dismore, Andrew. Dismore, “Running A Restaurant Fd “2E.: Second Edition(Wiley, 2007)
12 Human Resource Management and Training Michael. Garwey, Heather. Dismore, Andrew. Dismore, “Running A Restaurant Fd “2E.: Second Edition(Wiley, 2007)271-285.
13 Management of Supply Chain in QSR’s Michael. Garwey, Heather. Dismore, Andrew. Dismore, “Running A Restaurant Fd “2E.: Second Edition(Wiley, 2007)225-243.
14 Case Studies in QSR’s Case studies composed from news of several internet sources.
15 Review of the Semester
16 Final Exam

 

Course Notes/Textbooks

John R. Walker, “The Restaurant: From Concept to Operation”, 7th edn, Wiley, 2014, ISBN 978-1-118-62962-8

 

Michael. Garwey, Heather. Dismore, Andrew. Dismore,  “Running A Restaurant Fd “2E.: Second Edition, Wiley, 2007, ISBN 978-0-470-51621-8

 
Suggested Readings/Materials

Gastronomy and cook arts related films, The Founder, Burnt, Le Chef, 

Özdoğan, O.N. (2014, 2016) (Ed.) Yiyecek İçecek Endüstrisinde Trendler, I, II, Detay Yayıncılık, Ankara.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
20
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
3
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
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
3
42
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
15
15
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
20
20
Final Exam
1
25
25
    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

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.

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

 


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