To teach students the stages of management understanding in the kitchen so that kitchen services management can be carried out in accordance with the international literature and the industry.
Management and manager concepts in various kitchens, kitchen management and hierarchical
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
Course Description
Developing recipes by blending and integrating advanced culinary knowledge acquired as a continuation of the basic culinary education process includes original prescriptions with original ideas that have the ability to use foodstuffs requiring expertise and knowledge of the kitchen.
Course Contents
WEEK
TOPICS
1st Week
An overview of kitchen management.
2nd Week
Historical development of management understanding.
3rd Week
Historical processes of management and manager definitions.
4th Week
Management and manager concepts.
5th Week
Kitchen management.
6th Week
Factors that affect productivity in my kitchen management.
7th Week
Factors affecting the inefficiency of the kitchen manager.
8th Week
Midterm exam week.
9th Week
Methods for increasing efficiency in kitchen management.
10th Week
The importance and necessity of delegation of authority in the kitchen.
11th Week
Homework presentation and examination of the questions in the form of questions and answers.
12th Week
Homework presentation and examination of the questions in the form of questions and answers.
13th Week
Homework presentation and examination of the questions in the form of questions and answers.
14th Week
An overview.
15th Week
final examination
Recommended or Required Reading
Gökdemir, A., Mutfak Hizmetleri yönetimi, 2009, Detay Yayıncılık, Ankara.
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Presentation
Other
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
30
Assignment
1
10
Attendance
1
10
Total(%)
50
Contribution of In-term Studies to Overall Grade(%)
50
Contribution of Final Examination to Overall Grade(%)
