PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 317	ERGONOMICS OF THE KITCHEN AND RESTAURANT	3 + 0	5th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	This course aims to teach the importance of ergonomics in the design of the kitchen to the restaurant.
Course Content	Definition of ergonomics, the importance of ergonomics in the kitchen and restaurant design, ergonomics, its effect on the business efficiency.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	learns the rules of kitchen design
2	learns the design of kitchen furniture.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	3	3	4	4	5	5	3	4	5	3	4	5	3	4	5	3	3
LO 002	3	4	5	3	4	5	3	3	4	4	5	5	3	4	5	3	4
Sub Total	6	7	9	7	9	10	6	7	9	7	9	10	6	8	10	6	7
Contribution	3	4	5	4	5	5	3	4	5	4	5	5	3	4	5	3	4

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	6	6
Final examination	1	10	10
Internet Searching/ Library Study	2	3	6
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student