TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) To have information about the definition and development of management information systems and their usage areas. 2) Use automation programs effectively in food and beverage establishments. 3) Learns the advantages and disadvantages of automation systems. 4) Sales / Cost Management System application (Operations Monitoring, Screen Display Controls, etc.) will have the skills.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The aim of the course is to give information about information systems used in food and beverage sector and to teach the programs used in practice.
COURSE CONTENTS	WEEK TOPICS 1st Week Definition and development of Management Information Systems 2nd Week Areas of use of Management Information Systems 3rd Week Areas of use of Management Information Systems 4th Week Automation systems 5th Week Applications of automation system 6th Week Use of Automation Systems in Food and Beverage Enterprises 7th Week Sales Management System Applications (Operations Monitoring, Menu Definition and Menu Management) 8th Week Midterm 9th Week Sales Management System Applications (Screen Display Controls) 10th Week Sales Management System Applications (Order Processing) 11th Week Cost Management System Applications (Prescriptions) 12th Week Cost Management System Applications (Inventory Operations) 13th Week Cost Management System Applications (Inventory Operations) 14th Week Reporting Applications in Automation Systems 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Necdet Koç (2011), Yiyecek-İçecek Yönetiminde Performans Analizi, Sayısal ve İstatistiksel Yöntemler, Detay Yayıncılık, İstanbul. 2. Kenneth C.Laudon ve Jane P.Laudon, (MIS) Management Information Systems (2014), Managing the Digital Firm, Pearson Yayınları (13?üncü Baskı), İngiltere. 3. Dündar Denizer (2005), Konaklama İşletmelerinde Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. 4. İge Pırnar (2015), Yiyecek-İçecek İşletmeleri Yönetimi, Beta Basım Yayım Dağıtım A.Ş.,Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 1 5 5 Individual or group work 3 5 15 Preparation for Final exam 1 15 15 Course hours 14 2 28 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) Final exam 1 2 2 Homework 2 2 4 Total Workload 85 Total Workload / 30 2,83 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No