Gastronomy and Culinary Arts (Non-Thesis)
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code:

GCA503

Ders İsmi:

Service Marketing in the Food and Beverage Industry

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Laboratory	ECTS
3	0	0	6

Language of instruction:

Turkish

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. AZİZ EKŞİ

Course Lecturer(s):

Course Assistants:

Course Objectives:	It is aimed that food and beverage businesses provide the right services and get maximum benefit from it.
Course Content:	It explains how businesses work, how they increase performance, how the right service and the right marketing are.

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Week	Subject	Related Preparation
1)	Basic Concepts of Marketing
2)	Food and beverage companies, marketing analysis
3)	Food and beverage companies, marketing analysis
4)	Food & beverage businesses market shares
5)	Food & beverage business, selection and placement in target market
6)	Food & beverage business products and features
7)	Midterm
8)	Distribution of food & beverage businesses
9)	Pricing
10)	Pricing Strategies
11)	Food & beverage business promotions
12)	Marketing mix in food & beverage businesses
13)	Food & beverage business marketing planning, International food & beverage marketing
14)	Food & beverage business marketing policy
15)	final examination

Course Notes / Textbooks:	Hizmet Pazarlaması, Kasım Karahan; David Palmer, Services Marketing.
References:	Hizmet Pazarlaması, Kasım Karahan; David Palmer, Services Marketing.

Ders Öğrenme Kazanımları
Program Outcomes
1) To have an advanced level of English knowledge that enables uninterrupted communication in the field of gastronomy and culinary arts.
2) Gaining a sense of responsibility considering public health in the field of gastronomy and culinary arts.
3) Having detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.
4) To have a command of gastronomy and culinary arts practices in Turkish and world cuisines and to comprehend the importance of original ideas.
5) To be equipped with the knowledge to adapt to the worldwide developments and changes in the field of gastronomy and culinary arts.
6) To have a command of the management level of businesses where gastronomy and culinary arts are applied
7) To have the necessary technical knowledge and methods in terms of marketing the products produced in the field of gastronomy and culinary arts for commercial purposes.
8) Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.
9) Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To have an advanced level of English knowledge that enables uninterrupted communication in the field of gastronomy and culinary arts.
2)	Gaining a sense of responsibility considering public health in the field of gastronomy and culinary arts.
3)	Having detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.
4)	To have a command of gastronomy and culinary arts practices in Turkish and world cuisines and to comprehend the importance of original ideas.
5)	To be equipped with the knowledge to adapt to the worldwide developments and changes in the field of gastronomy and culinary arts.
6)	To have a command of the management level of businesses where gastronomy and culinary arts are applied
7)	To have the necessary technical knowledge and methods in terms of marketing the products produced in the field of gastronomy and culinary arts for commercial purposes.
8)	Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.
9)	Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.