| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD307B | Collective Nutrition Systems I | Compulsory | 3 | 5 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To give course about menu planning, food purchasing and storage, kitchen and dining hall building plan and modernization and tasks and responsibilities of administrative dietitian |
| Name of Lecturer(s) |
| Öğr. Gör. Seda ÇELİKEL TAŞCİ |
| Learning Outcomes |
| 1 | Student comprehends the importance of institutional foodservice systems and properties of institutional food service and novel manufacturing techniques | | 2 | Student adapts functions of management to institutional foodservice systems as an administrative dietitian | | 3 | Student learns new management approaches, apply the strategic management model and determine mission, vision, strategic aims and targets of institution | | 4 | Student selects suitable catering equipment as a manager of institutional foodservice system | | 5 | Student knows preventive applications against to occupational accidents in institutional foodservice systems |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| new production systems, management and organization, strategic management in food service systems, human resources management in foodservice systems, organization and job descriptions of food service systems, kitchen and dining hall building plan and modernization, management and control of menu planning, principles of food purchasing, principles of food storage, principles of food storage, standard recipes and prevention of wastes in foodservice systems, work safety in foodservice systems will be taught. |
| Weekly Detailed Course Contents |
|
| 1 | Definition and importance of foodservice systems, properties of institutional foodservice systems | | | | 2 | Novel manufacturing techniques | | | | 3 | Management and organization in food service systems | | | | 4 | Strategic management in food service systems | | | | 5 | Human resources management in foodservice systems, organization of institutional food service | | | | 6 | Kitchen and dining hall building plan and modernization | | | | 7 | Management and control of menu planning | | | | 8 | MIDTERM EXAM | | | | 9 | Management and control of menu planning | | | | 10 | Management and control of menu planning | | | | 11 | Principles of food purchasing | | | | 12 | Principles of food storage | | | | 13 | Principles of food storage | | | | 14 | Standard recipes and prevention of wastes in foodservice systems | | | | 15 | Work safety in food service systems | | |
|
| Recommended or Required Reading |
| • 1).Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995
• 2).Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder & Stoughton, London, 1995. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | 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 |
| Question-Answer | 12 | 2 | 24 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 8 | 8 |
| Individual Study for Final Examination | 1 | 14 | 14 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | | 5 | 5 | 4 | 5 | 4 | 4 | 5 | 4 | 4 | 1 | 2 | 3 | 1 | | LO2 | | | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 1 | 1 | 4 | 1 | | LO3 | | | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 3 | 1 | 1 | 3 | 1 | | LO4 | | | 1 | 1 | 5 | 1 | 5 | 4 | 1 | 5 | 4 | 1 | 1 | 3 | 1 | | LO5 | | | 3 | 3 | 4 | 3 | 4 | 4 | 3 | 4 | 4 | 1 | 1 | 3 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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