NTD3004 Food Service Systems IIBahçeşehir 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
NTD3004 Food Service Systems II Spring 3 0 3 4

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 : Assoc. Prof. GÖKÇEN GARİPOĞLU
Course Lecturer(s): Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components: none
Course Objectives: The aim of this course is to inform the students about the mass feeding system which is an important work area of dietitians.

Learning Outcomes

The students who have succeeded in this course;
1-    Ticari işletmelerde toplu beslenme süreçlerini yönetir.
2-    Banket menüsü hazırlar.
3-    Maliyet kontrolünü gerçekleştirir.
4-    Stok kontrolü ilkelerini uygular.
5- Toplu beslenme sistemlerinin her aşamasında temel hijyenik ilkeleri uygular.

Course Content

Commercial costs, service methods, cost control, HACCP and other models have been around this course.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Mass Feeding Systems Management in Business I NONE
2) Mass Feeding Systems Management in Business II NONE
3) Large scale food preparation and cooking NONE
4) Service methods in mass feeding systems NONE
5) Banquet Management (menu, staff, cost, marketing and sales) NONE
6) Mass Nutrition Systems Management in Disasters NONE
7) Midterm NONE
8) Inventory Management in Mass Feeding Systems NONE
9) Cost control in collective nutrition systems (cost control) NONE
10) Cost control in bulk nutrition systems II (cost control) NONE
11) Hygiene Management in Mass Feeding Systems NONE
12) HACCP, GMP and other applications in mass feeding systems NONE
13) State-of-the-art products and innovations in Mass Feeding Systems NONE
14) Course Evaluation NONE


Course Notes / Textbooks: Haftalık olarak dağıtılacaktır.
References: Course notes will be distributed weekly by the instructor of the course.

Evaluation System

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

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 13 3 39
Study Hours Out of Class 13 4 52
Homework Assignments 1 4 4
Quizzes 1 1 1
Midterms 1 2 2
Final 1 2 2
Total Workload 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. 4
5) To communicate effectively with advisee, colleagues for effective professional relationships. 3
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 3
7) To use life-long learning, problem-solving and critical thinking skills. 4
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. 4
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 5