Information Package
baskent.edu.tr

Program of Culinary Arts

APR185

FOOD AND BEVERAGE AUTOMATION SYSTEMS

Course Code
APR185
Semester
-
Theory+Practice
3 + 0
ECTS
4
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS4
Name of Lecturer(s) -
Learning Outcomes

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 DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThe 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
Recommended or Required Reading1. 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. 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 Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
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) 0 0 0
Final exam 1 2 2
Homework 2 2 4
Total Work Load85
Total Work Load / 30 (h)2.83
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4
K1
K2 X X X X
K3 X X X X
K4
K5 X X X X
K6
K7
K8
K9 X X X X
K10 X X X X
K11 X X
K12 X X