Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BRANDING in GASTRONOMY | - | Fall Semester | 3+0 | 3 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assoc.Prof. Nur ÜNDEY |
| Assistant(s) | |
| Aim | It investigates the importance of branding in the gastronomy sector and examines the basics of brand creation. To provide basic knowledge about brand building and brand management. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, Gastronomy sector, its limitations, and features ,New trends in gastronomy ,Marketing, service marketing and branding ,Historical development process of branding ,The importance of being a brand in the gastronomy sector and the concepts related to the branding ,Brand management process ,Brand management process ,Brand equity and brand personality ,Brand creation strategies in the gastronomy industry ,Brand positioning in the gastronomy industry ,Brand extension and expansion ,Global brand building ,Digital brand management ,Trademark registration and protection . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Formulates the concepts of brand image, brand personality, brand loyalty and brand awareness. | 1 | C |
| Designs the importance of branding and branding for the gastronomy sector. | 1 | A |
| Creates the basic concepts of branding in a way that informs her/his environment and colleagues. | 1 | A |
| Produces branding strategies suitable for gastronomy businesses. | 1 | A |
| Teaching Methods: | 1: Mastery Learning |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, Gastronomy sector, its limitations, and features | Reading the relevant section in the recommended resources |
| 2 | New trends in gastronomy | Reading the relevant section in the recommended resources |
| 3 | Marketing, service marketing and branding | Reading the relevant section in the recommended resources |
| 4 | Historical development process of branding | Reading the relevant section in the recommended resources |
| 5 | The importance of being a brand in the gastronomy sector and the concepts related to the branding | Reading the relevant section in the recommended resources |
| 6 | Brand management process | Reading the relevant section in the recommended resources |
| 7 | Brand management process | Reading the relevant section in the recommended resources |
| 8 | Brand equity and brand personality | Reading the relevant section in the recommended resources |
| 9 | Brand creation strategies in the gastronomy industry | Reading the relevant section in the recommended resources |
| 10 | Brand positioning in the gastronomy industry | Reading the relevant section in the recommended resources |
| 11 | Brand extension and expansion | Reading the relevant section in the recommended resources |
| 12 | Global brand building | Reading the relevant section in the recommended resources |
| 13 | Digital brand management | Reading the relevant section in the recommended resources |
| 14 | Trademark registration and protection | Reading the relevant section in the recommended resources |
| Resources |
| To be contributed by the lecturer Brand Management, Ankara University open course materials. Access: https://acikders.ankara.edu.tr/course/view.php?id=9519 Brand and Management, Güven Debt, Access: https://ets.anadolu.edu.tr/storage/nfs/MAI102U/ebook/MAI102U-09V5S1-8-0-1-SV1-ebook.pdf |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 8 | 4 | 32 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 7 | 3 | 21 | |||
| General Exam | 7 | 3 | 21 | |||
| Performance Task, Maintenance Plan | 8 | 4 | 32 | |||
| Total Workload(Hour) | 148 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(148/30) | 5 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BRANDING in GASTRONOMY | - | Fall Semester | 3+0 | 3 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assoc.Prof. Nur ÜNDEY |
| Assistant(s) | |
| Aim | It investigates the importance of branding in the gastronomy sector and examines the basics of brand creation. To provide basic knowledge about brand building and brand management. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, Gastronomy sector, its limitations, and features ,New trends in gastronomy ,Marketing, service marketing and branding ,Historical development process of branding ,The importance of being a brand in the gastronomy sector and the concepts related to the branding ,Brand management process ,Brand management process ,Brand equity and brand personality ,Brand creation strategies in the gastronomy industry ,Brand positioning in the gastronomy industry ,Brand extension and expansion ,Global brand building ,Digital brand management ,Trademark registration and protection . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Formulates the concepts of brand image, brand personality, brand loyalty and brand awareness. | 1 | C |
| Designs the importance of branding and branding for the gastronomy sector. | 1 | A |
| Creates the basic concepts of branding in a way that informs her/his environment and colleagues. | 1 | A |
| Produces branding strategies suitable for gastronomy businesses. | 1 | A |
| Teaching Methods: | 1: Mastery Learning |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, Gastronomy sector, its limitations, and features | Reading the relevant section in the recommended resources |
| 2 | New trends in gastronomy | Reading the relevant section in the recommended resources |
| 3 | Marketing, service marketing and branding | Reading the relevant section in the recommended resources |
| 4 | Historical development process of branding | Reading the relevant section in the recommended resources |
| 5 | The importance of being a brand in the gastronomy sector and the concepts related to the branding | Reading the relevant section in the recommended resources |
| 6 | Brand management process | Reading the relevant section in the recommended resources |
| 7 | Brand management process | Reading the relevant section in the recommended resources |
| 8 | Brand equity and brand personality | Reading the relevant section in the recommended resources |
| 9 | Brand creation strategies in the gastronomy industry | Reading the relevant section in the recommended resources |
| 10 | Brand positioning in the gastronomy industry | Reading the relevant section in the recommended resources |
| 11 | Brand extension and expansion | Reading the relevant section in the recommended resources |
| 12 | Global brand building | Reading the relevant section in the recommended resources |
| 13 | Digital brand management | Reading the relevant section in the recommended resources |
| 14 | Trademark registration and protection | Reading the relevant section in the recommended resources |
| Resources |
| To be contributed by the lecturer Brand Management, Ankara University open course materials. Access: https://acikders.ankara.edu.tr/course/view.php?id=9519 Brand and Management, Güven Debt, Access: https://ets.anadolu.edu.tr/storage/nfs/MAI102U/ebook/MAI102U-09V5S1-8-0-1-SV1-ebook.pdf |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |