At the end of this course, the students; 1) Ability to work in teams to gain, to improve communication skills. 2) Hospitality in the area recognize and apply information and communication technologies. 3) Daily menu, material requirements planning, inventory management, and so on. Recognize the concept. 4) Taking orders, billing, purchasing, cost tracking process to explain. 5) Know and follow the booking through the internet service.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
WEEK
TOPICS
1st Week
Information and communication technologies, hardware, software, basic concepts
2nd Week
Information technology in daily life, the world of electronics, security, legal rights, communication facilities
3rd Week
Installation and operation of hospitality automation system
4th Week
P.O.S. operations (addition operations, table plan and payments)
MC-Materials Control (Malzeme Yönetimi) v8 Kullanım Kılavuzu (Protel Bilgisayar) Yardımcı Ders Kitapları: Kınay , H., Yiyecek İçecek Otomasyonu, 2015, Ekin Yayınları, Bursa
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
40
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
Preparation for Quiz
Individual or group work
Preparation for Final exam
Course hours
Preparation for Midterm exam
Laboratory (including preparation)
Final exam
Homework
Total Workload
Total Workload / 30
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)