Information Package / Course Catalogue
Services Design and Facilities
Course Code: REM235
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 6
Objectives of the Course

The aim of this course is to learn how to create a suitable eating environment in food and beverage businesses.

Course Content

The concept of place and touristic place, types of place, effects of eating environment, successful and unsuccessful place examples

Name of Lecturer(s)
Learning Outcomes
1.To be able to explain the relationship between design and design
2.To have knowledge and skills to explain the types of space and the objective features that make up the space
3.To have information about the arrangements in the food and beverage establishments
4.To comprehend the relationship between space and marketing
5.Having knowledge about space design in food and beverage establishments
Recommended or Required Reading
1.Proje Yapılar 9 - Restoran ve Kafeler
Weekly Detailed Course Contents
Week 1 - Theoretical
The concept of space and the basic elements of space
Week 2 - Theoretical
The concept of space and the basic elements of space
Week 3 - Theoretical
Relationship between tourism and space
Week 4 - Theoretical
The concept of interior in food and beverage establishments
Week 5 - Theoretical
The concept of interior in food and beverage establishments
Week 6 - Theoretical
The concept of interior in food and beverage establishments
Week 7 - Theoretical
Successful and unsuccessful interior designs in food and beverage businesses
Week 8 - Theoretical
Relationship between outdoor phenomenon and environment in food and beverage establishments
Week 9 - Theoretical
ara sınav
Week 10 - Theoretical
Relationship between outdoor phenomenon and environment in food and beverage establishments
Week 11 - Theoretical
Successful and unsuccessful outdoor designs in food and beverage businesses
Week 12 - Theoretical
Spatial marketing in food and beverage businesses
Week 13 - Theoretical
Creating concept space in food and beverage businesses
Week 14 - Theoretical
Examples of concept spaces in food and beverage establishments
Week 15 - Theoretical
examples of concept spaces in food and beverage establishments
Week 16 - Theoretical
finals
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory144284
Assignment142142
Midterm Examination110111
Final Examination112113
TOTAL WORKLOAD (hours)150
Contribution of Learning Outcomes to Programme Outcomes