NTD3003 Food Service Systems IBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD3003 Food Service Systems I Fall 3 0 3 5

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components: NONE
Course Objectives: Aim of this course is to teach students on important work area of food service systems as an integral part of dietetic profession.

Learning Outcomes

The students who have succeeded in this course;
1- Plan menus.
2- Develop standard recipes.
3- Plan suitable kitchen for foodservice systems.
4- Apply major management and organization principles in foodservice systems management.

Course Content

All the management and organization processes related to the collective nutrition systems, all stages of the process of purchasing from the stage of production and storage until the evaluation of all the collective nutrition processes constitute the content of this course.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) What is a foodservice system? NONE
2) Management and organization in the foodservice systems NONE
3) Human resources in the foodservice systems NONE
4) Marketing in the foodservice systems NONE
5) Managing financial resources in the foodservice systems NONE
6) Quality assurance in the foodservice systems NONE
7) Legislation related with foodservice systems NONE
8) Mid-term Exam NONE
9) Physical conditions, kitchen and dining hall equipments NONE
10) Planning the menus and standardization in foodservice systems NONE
11) Supply chain in foodservice systems NONE
12) Institutional buying techniques NONE
13) Food production NONE
14) Food storage principles in foodservice systems NONE


Course Notes / Textbooks: Haftalık olarak dağıtılacaktır.
It will be distributed weekly.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
Total % 100
Total % 100

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
Program Outcomes Level of Contribution
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. 2
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 2
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 3
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 5
5) To communicate effectively with advisee, colleagues for effective professional relationships. 4
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 5
7) To use life-long learning, problem-solving and critical thinking skills. 5
8) To act in accordance with ethical principles and values in professional practice. 3
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 4
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 4
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 5
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 5