| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learns kitchen design rules.
- Learns kitchen furniture design.
- Have knowledge about the importance of ergonomics in kitchen and restaurant design.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | 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 |
|
| Recommended 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 Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| 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 Work Load | 285 |
| Total Work Load / 30 (h) | 9.5 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
