| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES3004 | Catering Systems II | Spring | 3 | 0 | 3 | 4 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| 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. |
|
The students who have succeeded in this course; 1- Manage foodservice systems in profit organizations. 2- Prepare banquet menus. 3- Perform cost control. 4- Apply stock control principles. 5- Apply basic hygienic principles in all stages of food production. 6- Learn to follow the latest technologies and innovations used in food service systems. |
| Managing foodservice systems in profit organizations, service methods, cost control, HACCP and other applications are the content of this course. |
| Week | Subject | Related Preparation | |
| 1) | Management of foodservice systems in profit organizations I (kitchen plan, restaurant plan) | ||
| 2) | Management of foodservice systems in profit organizations II (menus, personnel planning) | ||
| 3) | Large-scale food preparation and cooking | ||
| 4) | Service management in foodservice systems | ||
| 5) | Banquet management (menu, personnel, cost, marketing and the sales) | ||
| 6) | Foodservice systems in natural disasters | ||
| 7) | Stock management in foodservice systems | ||
| 8) | Cost control in foodservice systems I | ||
| 9) | Midterm Exam | ||
| 10) | Cost control in foodservice systems II | ||
| 11) | Hygiene management in foodservice systems | ||
| 12) | HACCP, GMP and other applications in foodservice systems | ||
| 13) | Latest technologies and innovations in foodservice systems | ||
| 14) | Overview of problems encountered in the foodservice systems | ||
| 15) | General Overview | ||
| 16) | Final Exam | ||
| Course Notes: | Haftalık olarak dağıtılacaktır. Weekly distributed by the course lecturer. |
| References: | 1- Arora RK. (2007). Food Service And Catering Management. APH Publishing, India (ISBN: 9788131300671) 2- Jones P, Merricks P. (1994) The management of food service operations. Thomson Learning, UK (ISBN: 9780304329076) 3- Grossbauer, S. (2001). Managing Foodservice Operations: A Systems Approach for Healthcare and Institutions (Fourth edition). Kendall Hunt, USA. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 1 | % 10 |
| Homework Assignments | 1 | % 10 |
| Presentation | 0 | % 0 |
| Project | 0 | % 0 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 20 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 0 | 0 | 0 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 7 | 7 |
| Quizzes | 1 | 6 | 6 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 9 | 9 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 11 | 11 |
| Total Workload | 75 | ||
| 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. | 4 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 5 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 5 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 4 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 1 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |