Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| INFORMATION TECHNOLOGY for GASTRONOMY | GMS1216564 | Spring Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Ozan Ekin SÖZAL |
| Assistant(s) | |
| Aim | The aim of this course is to equip individuals in the field of gastronomy with the ability to use information technologies effectively and creatively. Starting from basic computer skills, students will learn to produce digital content, analyze data, and create presentations using Microsoft Office programs (Word, Excel, PowerPoint). The course also introduces current and popular restaurant automation systems, enabling students to understand and navigate the digital infrastructure of the industry. The opportunities offered by digitalization in gastronomy will be explored in terms of both operational efficiency and customer experience. |
| Course Content | This course contains; Course Introduction, Objectives and Outcomes,Basic Computer Concepts: Hardware, Software, Mouse, Keyboard, etc.,Microsoft Word I: Basic Functions and Applications in Gastronomy,Microsoft Word II: Basic Functions and Applications in Gastronomy,Microsoft Excel I: Tables, Formulas and Data Entry,Microsoft Excel II: Tables, Formulas and Data Entry,Microsoft PowerPoint I: Presentation Basics and Visual Design,Microsoft PowerPoint II: Effective Presentations for Gastronomy Projects,AR & VR in Gastronomy: Augmented and Virtual Reality Applications,Digital Presentation and Creativity in Fine Dining,Restaurant Automation Systems I: Overview and Core Components,Restaurant Automation Systems II: Order and Kitchen Management,Restaurant Automation Systems III: Reservation, CRM and Integrations,Restaurant Automation Systems IV: Current Systems, Comparisons and Future Vision. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Performs basic data operations such as inventory tracking and cost analysis using Excel. | 1, 14, 37, 9 | C, E, F |
| 2. Designs effective presentations with PowerPoint to communicate gastronomy projects. | 1, 14, 37, 9 | C, E, F |
| 3. Identifies and compares current restaurant automation systems. | 1, 14, 37, 9 | C, E, F |
| 4. Can optimize operational processes using digital tools. | 1, 14, 37, 9 | C, E, F |
| Teaching Methods: | 1: Mastery Learning, 14: Self Study Method, 37: Computer-Internet Supported Instruction, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Course Introduction, Objectives and Outcomes | |
| 2 | Basic Computer Concepts: Hardware, Software, Mouse, Keyboard, etc. | Prepare for the relevant section using the recommended resources. |
| 3 | Microsoft Word I: Basic Functions and Applications in Gastronomy | Prepare for the relevant section using the recommended resources. |
| 4 | Microsoft Word II: Basic Functions and Applications in Gastronomy | Prepare for the relevant section using the recommended resources. |
| 5 | Microsoft Excel I: Tables, Formulas and Data Entry | Prepare for the relevant section using the recommended resources. |
| 6 | Microsoft Excel II: Tables, Formulas and Data Entry | Prepare for the relevant section using the recommended resources. |
| 7 | Microsoft PowerPoint I: Presentation Basics and Visual Design | Prepare for the relevant section using the recommended resources. |
| 8 | Microsoft PowerPoint II: Effective Presentations for Gastronomy Projects | Prepare for the relevant section using the recommended resources. |
| 9 | AR & VR in Gastronomy: Augmented and Virtual Reality Applications | Prepare for the relevant section using the recommended resources. |
| 10 | Digital Presentation and Creativity in Fine Dining | Prepare for the relevant section using the recommended resources. |
| 11 | Restaurant Automation Systems I: Overview and Core Components | Prepare for the relevant section using the recommended resources. |
| 12 | Restaurant Automation Systems II: Order and Kitchen Management | Prepare for the relevant section using the recommended resources. |
| 13 | Restaurant Automation Systems III: Reservation, CRM and Integrations | Prepare for the relevant section using the recommended resources. |
| 14 | Restaurant Automation Systems IV: Current Systems, Comparisons and Future Vision | Prepare for the relevant section using the recommended resources. |
| Resources |
| Instructor's Lecture Notes |
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. | X | |||||
| 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. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | X | |||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | X | |||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | X | |||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | X | |||||
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 | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 0 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30) | 0 | |||||
| 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 |
|---|---|---|---|---|---|
| INFORMATION TECHNOLOGY for GASTRONOMY | GMS1216564 | Spring Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Ozan Ekin SÖZAL |
| Assistant(s) | |
| Aim | The aim of this course is to equip individuals in the field of gastronomy with the ability to use information technologies effectively and creatively. Starting from basic computer skills, students will learn to produce digital content, analyze data, and create presentations using Microsoft Office programs (Word, Excel, PowerPoint). The course also introduces current and popular restaurant automation systems, enabling students to understand and navigate the digital infrastructure of the industry. The opportunities offered by digitalization in gastronomy will be explored in terms of both operational efficiency and customer experience. |
| Course Content | This course contains; Course Introduction, Objectives and Outcomes,Basic Computer Concepts: Hardware, Software, Mouse, Keyboard, etc.,Microsoft Word I: Basic Functions and Applications in Gastronomy,Microsoft Word II: Basic Functions and Applications in Gastronomy,Microsoft Excel I: Tables, Formulas and Data Entry,Microsoft Excel II: Tables, Formulas and Data Entry,Microsoft PowerPoint I: Presentation Basics and Visual Design,Microsoft PowerPoint II: Effective Presentations for Gastronomy Projects,AR & VR in Gastronomy: Augmented and Virtual Reality Applications,Digital Presentation and Creativity in Fine Dining,Restaurant Automation Systems I: Overview and Core Components,Restaurant Automation Systems II: Order and Kitchen Management,Restaurant Automation Systems III: Reservation, CRM and Integrations,Restaurant Automation Systems IV: Current Systems, Comparisons and Future Vision. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Performs basic data operations such as inventory tracking and cost analysis using Excel. | 1, 14, 37, 9 | C, E, F |
| 2. Designs effective presentations with PowerPoint to communicate gastronomy projects. | 1, 14, 37, 9 | C, E, F |
| 3. Identifies and compares current restaurant automation systems. | 1, 14, 37, 9 | C, E, F |
| 4. Can optimize operational processes using digital tools. | 1, 14, 37, 9 | C, E, F |
| Teaching Methods: | 1: Mastery Learning, 14: Self Study Method, 37: Computer-Internet Supported Instruction, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Course Introduction, Objectives and Outcomes | |
| 2 | Basic Computer Concepts: Hardware, Software, Mouse, Keyboard, etc. | Prepare for the relevant section using the recommended resources. |
| 3 | Microsoft Word I: Basic Functions and Applications in Gastronomy | Prepare for the relevant section using the recommended resources. |
| 4 | Microsoft Word II: Basic Functions and Applications in Gastronomy | Prepare for the relevant section using the recommended resources. |
| 5 | Microsoft Excel I: Tables, Formulas and Data Entry | Prepare for the relevant section using the recommended resources. |
| 6 | Microsoft Excel II: Tables, Formulas and Data Entry | Prepare for the relevant section using the recommended resources. |
| 7 | Microsoft PowerPoint I: Presentation Basics and Visual Design | Prepare for the relevant section using the recommended resources. |
| 8 | Microsoft PowerPoint II: Effective Presentations for Gastronomy Projects | Prepare for the relevant section using the recommended resources. |
| 9 | AR & VR in Gastronomy: Augmented and Virtual Reality Applications | Prepare for the relevant section using the recommended resources. |
| 10 | Digital Presentation and Creativity in Fine Dining | Prepare for the relevant section using the recommended resources. |
| 11 | Restaurant Automation Systems I: Overview and Core Components | Prepare for the relevant section using the recommended resources. |
| 12 | Restaurant Automation Systems II: Order and Kitchen Management | Prepare for the relevant section using the recommended resources. |
| 13 | Restaurant Automation Systems III: Reservation, CRM and Integrations | Prepare for the relevant section using the recommended resources. |
| 14 | Restaurant Automation Systems IV: Current Systems, Comparisons and Future Vision | Prepare for the relevant section using the recommended resources. |
| Resources |
| Instructor's Lecture Notes |
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. | X | |||||
| 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. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | X | |||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | X | |||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | X | |||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |