ETHICS AND SOCIAL RESPONSIBILITY IN FOOD AND BEVERAGE BUSINESSES

Course Description

The aim of this course is to introduce students to the concepts of ethics and morality in the businesses they will work in the field of tourism and gastronomy. Within these ethical and moral concepts, social rules, social norms, values, responsibility towards the environment, ethical principles, professional ethics are explained. At this point, students are informed about making decisions in business processes, defining and analyzing ethical issues and producing ethical solutions to problems. Also, individual decision making, business ethics and social responsibility are important parts of a firm's business strategy. In conclusion, students are expected to examine and analyze the values of sustainable environment, production and competition while encouraging them to think ethically about real life events and issues.

ETHICS AND SOCIAL RESPONSIBILITY IN FOOD AND BEVERAGE BUSINESSES

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 Nobel Akademik Yayıncılık Etik ve Sosyal Sorumluluk
2. 02 Öğretim Görevlisi Notları

Learning Outcomes

1. L01 Knows and evaluates the definitions of business ethics, social responsibility and sustainability concepts. SOLO 5
2. L02 Explains the development processes of the concepts of social responsibility and sustainability and discusses their place today. SOLO 5
3. L03 Examines the principles and practices of international guidelines and standards. SOLO 4
4. L04 Classifies the development process of the concepts of social responsibility and sustainability in Turkey. SOLO 4

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