Information Package / Course Catalogue
| Course Code | : YII507 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 5 |
In-depth study of customer-employee relations as well as management of food and beverage businesses in the work of the basic elements, principles and theories of communication.
Communication; the theoretical and practical investigation of the dimensions between the client and the enterprise, the employee and the manager or between the employee and the organization. Semiotic methods of marketing your meal as a communication tool
| Lec. Fulya MÜRTEZA |
| 1. | Knows the basic elements and principles of communication |
| 2. | Can follow up the communication literature |
| 3. | Define communication problems related to food, business, employees and customer relations, and work on them |
| 4. | May follow the literature of creating and changing attitudes. |
| 5. | The concepts that affect the relationship between ambiance and eating experience can be constructed |
| 1. | Food as Communication and Communication as Food; Janet M. Cramer |
| 2. | Food as Communication and Communication as Food; Janet M. Cramer |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Midterm Examination | 1 | 15 | 2 | 17 |
| Final Examination | 1 | 20 | 2 | 22 |
| TOTAL WORKLOAD (hours) | 123 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | |
OÇ-1 | 5 | 4 | 5 | 5 |
OÇ-2 | 4 | 5 | 4 | 4 |
OÇ-3 | 5 | 4 | 5 | 4 |
OÇ-4 | 4 | 5 | 5 | 4 |
OÇ-5 | 5 | 4 | 4 | 5 |