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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2022 GASTRONOMIC SALES AND MARKETING COMPULSORY 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR TURGAY BUCAK

Offered to

Gastronomy And Culinary Arts

Course Objective

to provide basic information about marketing and the use of information related to gastronomy

Learning Outcomes of the Course Unit

1   the meaning of sales and marketing, to understand the basic principles of the importance of production and marketing 2   Food and Beverage related areas in theoretical and applied knowledge, identifying the problems of food sales and marketing, identifying, formulating, solving and learning skills for appropriate methods 3   Have the information necessary skills to choose and use in food sales and marketing practices for Gastronomy 4   Ability to access information and do research for this purpose, and to use databases and other information resources 5   Explaining the marketing mix in the food and beverage area

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Basic Concepts in Marketing 2 Marketing Environment Analysis in Food and Beverage Business 3 Marketing Environment Analysis in Food and Beverage Business 4 Market segmentation in food and beverage business 5 Food and beverage company in the target market selection 6 Products and features in the food and beverage business 7 Midterm 8 Midterm 9 Pricing strategies in food and beverage business 10 Distribution of food and beverage business 11 Distribution of food and beverage business 12 Promotion strategies in food and beverage business 13 Promotion strategies in food and beverage business 14 Marketing mix in food and beverage business 15 Final Exam 16 Final Exam

Recomended or Required Reading

Sökmen, A. (2006). Yiyecek Içecek Hizmetleri Yönetimi ve Işletmeciliği, (4. Baskı), Ankara: Detay Yayıncılık

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 3 36 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 81

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 5 5 LO.2 5 5 5 LO.3 5 5 5 LO.4 5 5 LO.5 5