Ders Detayları
| Code | Name | Type | Year | Semester | ECTS |
| 701003112021 | Institutional Foodservice Systems-I | Zorunlu | 3 | 5 | 5.00 |
Objectives of the Course
To give course about menu planning, food purchasing and storage, kitchen and dininghall building plan and modernization and tasks and responsibilities of administrativedietitian
Name of Lecturer(s)
Doktor Öğretim Üyesi i Nejla Anul
Learning Outcomes
| 1 | Comprehend the importance of institutional foodservice systems and properties of institutional food service and novel manufacturing techniques |
| 2 | Adapt functions of management to institutional foodservice systems as an administrative dietitian |
| 3 | Learn new management approaches, apply the strategic management model and determine mission,vision, strategic aims and targets of institution |
| 4 | Have skills about kitchen and dining hall building plan |
| 5 | Select suitable catering equipment as a manager of institutional foodservice systems |
| 6 | Plan menu according to target groups |
| 7 | Know principles of food purchasing and storage |
| 8 | Understanding the importance and necessity of using a standardized meal recipe in mass catering systems |
Mode of Delivery
Doktor Öğretim Üyesi i Nejla Anul
Prerequisites and co-requisities
Recommended Optional Programme Components
None
Course Contents
Importance of institutional food service systems, management of food services,kitchen and dining hall building plan, equipment in institutional food service systems,menu planning, methods of food purchasing/ storage and control, work safety
Weekly Detailed Course Contents
| 1 | Definition and importance of foodservice systems, properties ofinstitutional foodservice systems and novel manufacturingtechniques |
| 2 | Management and organization in food service systems |
| 3 | Strategic management in food service systems |
| 4 | Human resources management in foodservice systems,organization of institutional food service |
| 5 | Kitchen and dining hall building plan and modernization |
| 6 | Equipment in food service systems |
| 7 | midterm exam week |
| 8 | midterm exam week |
| 9 | Management and control of menu planning |
| 10 | Standard recipes and prevention of wastes in foodservice systems |
| 11 | Project presentation |
| 12 | Work safety in foodservice systems |
| 13 | final exam week |
| 14 | final exam week |
Recommended or Required Reading
1-Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder veStoughton, London, 1995.2- Spears MC, Foodservice Organizations A managerial and Systems Approach,Prentice Hall Englewood Cliffs, Ohio, 1995.3- Feinstein A H, Stefanelli J M. Purchasing, Selection and Procurement ort heHospitality Industry, Fifth Edition , John Wiley ve Sons Inc, London, 20024- Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi,Kök Yayıncılık, Ankara,19955-Davis, B, Lockwood, A, Pantelidis, I, Alcott, P. Food and Beverage Management,Elsevier, 2008.6- Gisslen, W. Essentials of professional cooking, 2004.7-Hemminger, Jane M. Food safety : A Guide to what you really need to know, 2000.8- Rızaoğlu, B, Hançer, M. Menü ve yönetim, 2005.9-Dağ,A.,Yiyecek İçecek İşletmelerinde Standart Tarifeler,Maliyet ve HijyenKontrolü,Ankara,200610-Maviş,F.,Endüstriyel Yiyecek Üretimi,Detay yayıncılık,200811-Tayar M,Hecer C.,Hazır Yemek sistemleri,Dora yayıncılık,Bursa,201312-Puckett,P:R:;Food Service Manuel for Health Care Institutions Fouth Edition,201313--Merdol,T.,Toplu Beslenme Yapılan Kurumlar için Sağlıklı Beslenme Rehberi,2014TBS I ders notları
Assessment Methods and Criteria
| Yarıyıl (Yıl) İçi Etkinlikleri | 40 |
| Yarıyıl (Yıl) Sonu Etkinlikleri | 60 |
| 100 |
Language of Instruction
Work Placement(s)
none
Workload Calculation
| Activities | Count | WORKLOAD (hours) | TOTAL WORKLOAD (hours) |
|---|---|---|---|
| Ara Sınav | 1 | 2 | 2 |
| Final Sınav | 1 | 2 | 2 |
| 1 | 2 | 2 | |
| Derse Katılım | 14 | 3 | 42 |
| 8 | 1 | 8 | |
| 14 | 2 | 28 | |
| Soru-Yanıt | 14 | 2 | 28 |
| 2 | 3 | 6 | |
| 3 | 3 | 9 | |
| 14 | 1 | 14 | |
| Ara Sınav İçin Bireysel Çalışma | 4 | 2 | 8 |
| Final Sınavı içiin Bireysel Çalışma | 4 | 2 | 8 |
| 157 |