| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ107B | Menu Planning | Compulsory | 1 | 1 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To be able to comprehend hygiene and sanitation topics, To comprehend the daily necessities and nutrition principles necessary for adequate and balanced nourishment, To comprehend to make different menu plans between different nutritional forms, To prepare food diets, to ensure that menuns are healthy, balanced, hygienic and good quality according to the expectations of today's people To comprehend the information, to be able to gain the proficiency in daily menu planning and preparation of standard prescriptions for healthy nutrition. |
| Name of Lecturer(s) |
| Öğr. Gör. Mehmet NAZİKGÜL |
| Learning Outcomes |
| 1 | Different tips Food and Beverage Businesses have information about kitchen organizations | | 2 | Menu can be Planned. | | 3 | Can prepare open buffet menu, fixed menu and a la carte menu types applied in accommodation establishments. | | 4 | Can Prepare Menu Card. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Menu Preparation, Menu Preparation, Menu Types, Menu Types, Menu Considerations, Market Research, Menu Preparation by Concept, Menu Cost Calculation, Making Prescriptions of Meals, Nutrition Principles, Market Research, Applying Business Standards, Beverage Menus Including Topics such as Creating. |
| Weekly Detailed Course Contents |
|
| 1 | Basic concepts of gastronomy, history and development of different types of food | | | | 2 | Menu definition, history and development. Classic menu modern menu concepts. | | | | 3 | What is menu planning? What are the factors affecting menu planning? | | | | 4 | Menu types and varieties. | | | | 5 | Process in menu planning | | | | 6 | Process in menü planning | | | | 7 | Menu types of different types of food and beverage establishments. Menu types served according to time. Menu types according to service type. | | | | 8 | Midterm | | | | 9 | Menu planning stages in newly established businesses in line with market research, location research, target audience research and competitor analysis. | | | | 10 | Menu types, menu transformation, menu revision, periodicity in the menu. | | | | 11 | Menu development processes. Supply and stock applications. | | | | 12 | Application of menu cost, nutritional principles and diversity in different business types. | | | | 13 | Determination of warehouse and kitchen organizations according to business service time and facilities. Making the adaptation process functional between units. | | | | 14 | Menu cost, standard recipe and sales price policies. | | | | 15 | Menu card planning, design and use. | | |
|
| Recommended or Required Reading |
| Turkan C. (2002) Turizmde Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık, Ankara
Baysal A. (2019) Beslenme ilkeleri ve Mönü Planlaması, Ekin Yayınevi, Bursa |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 40 | | Question-Answer | 1 | 15 | | Report Preparation | 1 | 15 | | Self Study | 1 | 15 | | Individual Study for Homework Problems | 1 | 15 | | SUM | 100 | |
| Final Examination | 1 | 60 | | Report Preparation | 1 | 20 | | Individual Study for Final Examination | 1 | 20 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Report Preparation | 5 | 1 | 5 |
| Individual Study for Mid term Examination | 15 | 1 | 15 |
| Individual Study for Final Examination | 12 | 2 | 24 |
| Homework | 14 | 3 | 42 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 3 | 4 | 3 | 2 | 4 | 4 | 4 | 4 | 2 | | LO2 | 1 | 3 | 3 | 3 | 3 | 3 | 2 | 2 | 4 | 3 | | LO3 | 1 | 5 | 2 | 2 | 3 | 2 | 4 | 3 | 4 | 4 | | LO4 | 1 | 4 | 5 | 4 | 4 | 3 | 2 | 4 | 4 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |