MENU PLANNING AND DESIGN

Course Description

The aim of this course is to provide knowledge about the modern marketing concept, mission and strategies. These are the courses and market researches about the strategies of the marketing mix elements in modern marketing management, how to apply them, basic information about competitive strategies and customer relationship management, and how to transfer this information into practice. Course content; modern marketing understanding, marketing management, strategic marketing and marketing planning, environmental factors affecting marketing decisions, marketing information system and marketing research, characteristics of consumer market, characteristics of organizational markets, characteristics of international markets, market segmentation and target market selection, product decisions, price decisions, distribution decisions, promotion decisions, service marketing, and organization and control in marketing.

MENU PLANNING AND DESIGN

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Öğretim görevlisi ders notları.
2. 02 Fundamentals of Menu

Learning Outcomes

1. L01 Sets menus with sufficient and balanced nutrition. SOLO 2
2. L02 Recognize the factors affecting menu planning. SOLO 2
3. L03 Sets the menu planning stages. SOLO 2
4. L04 Gains skills to design menu for special groups. SOLO 5
5. L05 Knows and correlates menu performance measurement and design methods. SOLO 4
6. L06 Recognize menu, menu types and features. SOLO 2

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix