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Cyprus International University
TR

ETHICS AND SOCIAL RESPONSIBILITY IN FOOD AND BEVERAGE BUSINESSES

Course
GACA408 - ETHICS AND SOCIAL RESPONSIBILITY IN FOOD AND BEVERAGE BUSINESSES
Department
Gastronomy and Culinary Arts - English - Undergraduate
Course Type
Course
Status
Required
Language
English
Credit
3
ECTS
6
T+P+L
3 + 0 + 0
Course Coordinator(s)
Asst. Prof. Dr. Marjan KAMYABI
Prerequisite
-
Keywords

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

  1. 01 To enhance awareness and increase understanding of the nature of business ethics in global business environment.
  2. 02 To examine the ethical implications of business practices from a stakeholder perspective.
  3. 03 To increase awareness of the challenges of business social responsibility.
  4. 04 To develop critical thinking skills via the application of concepts and theories to business cases.

Course Syllabus

Week Topic
Week 1 Welcoming the students Introducing syllabus and giving general info about the course.
Week 2 Introduction to Ethics and Social Responsibility
Week 3 Business Ethics - Theories of Moral Reasoning
Week 4 Ethical Issues in Business - Examples from tourism business
Week 5 Corporate Codes of Ethics
Week 6 Environmental Ethics - Ethics and The Natural World
Week 7 Tourism and Ethics - Ethical Challenges in Tourism Industry
Week 8 Midterm Week - Assingment review
Week 9 Midterm Week
Week 10 Understanding Corporate Social Responsibility
Week 11 Corporate Social Responsibility: Drivers and Dimensions - Corporate Social Responsibility: Models and Theories
Week 12 Issues in Social Responsibility - Job Discrimination, Affirmative Action and Diversity - Ethics in Advertising and Marketing
Week 13 Sustainability and Responsible Corporation
Week 14 Special Cases of CSR (Case Studies)
Week 15 General Review - FInal Project

Reference Books & Course Materials

  1. 01 Business Ethics and Corporate Social Responsibility by Paul Griseri, Nina Seppala
  2. 02 Business Ethics and Corporate Social Responsibility by S. S. Khanka
  3. 03 Tourism Ethics by David A. Fennel
  4. 04 Business Ethics and Values by Colin Fisher and Alan Lovell

Learning Outcomes

No learning outcomes have been defined.

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
  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

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