TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns kitchen design rules. 2) Learns kitchen furniture design. 3) Have knowledge about the importance of ergonomics in kitchen and restaurant design.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Successful restaurants almost always have kitchens and dining rooms that encourage productivity, efficiency and comfort. This purpose of this course is to introduce students to the concept and basic priciples of ergonomics and the relevance of ergonomic design to the productivity of the kitchen staff.
COURSE CONTENTS	WEEK TOPICS 1st Week What are the basic design elements? 2nd Week What are the factors affecting basic design? 3rd Week What is ergonomics? 4th Week İndoor ergonomics 5th Week The relationship between ergonomics and furniture design 6th Week The importance of anthropometry in ergonomic design 7th Week General review 8th Week Midterm 9th Week Importance of ergonomics in kitchen and restaurant design 10th Week What are the ergonomic criteria? 11th Week What are the necessary arrangements in restaurant design? 12th Week How should the restaurant cuisine be? 13th Week What are the anthropometric measures to be considered in the restaurant? 14th Week Effect of ergonomics on work efficiency 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Regina S. B. & Joseph, F. (2010). Succesful Restaurant Design. John Wiley and Sons, Inc, New York.
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 2 2 Preparation for Quiz Individual or group work 14 10 140 Preparation for Final exam 1 40 40 Course hours 14 3 42 Preparation for Midterm exam 1 30 30 Laboratory (including preparation) Final exam 1 2 2 Homework 1 20 20 Presentation (including preperation) 1 3 3 Project 1 3 3 Article Presentation 1 3 3 Total Workload 285 Total Workload / 30 9,5 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No