MATHEMATICS (TURKISH, PHD) | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
COP3817 | SARDUNYA - CATERING Applications | Fall | 2 | 0 | 2 | 6 |
The course opens with the approval of the Department at the beginning of each semester |
Language of instruction: | Tr |
Type of course: | Departmental Elective |
Course Level: | |
Mode of Delivery: | Hybrid |
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
Course Objectives: | This course aims to introduce the catering industry, catering practices, workplaces, etc. and to contribute to students who want to improve themselves in this sector. |
The students who have succeeded in this course; 1) Defines the catering industry in Turkey 2) Explains management processes and hygiene quality practices 3) Defines sales and purchasing practices 4) Organizes operational processes and customer relations 5) Implements the budget applications 6) Evaluates Management in the Sector |
Knowing the catering industry, catering practices, customer relations, budget management, application of hygiene (sanitation) rules, quality assurance systems constitute the content of this course. |
Week | Subject | Related Preparation | |
1) | Introduction - Definition of catering industrity | ||
2) | Managerial processes | ||
3) | Menu applications in catering industry | ||
4) | Quality Assurance Systems | ||
5) | Definition of Food security and its applications | ||
6) | Budget management in the catering industry | ||
7) | Definition of occupational health and Safety and its applications | ||
8) | Environment Management Systems | ||
9) | Midterm Exam | ||
10) | Buying processes | ||
11) | Operational applications | ||
12) | management of production processes | ||
13) | Customer Relationships | ||
14) | Course evaluation |
Course Notes: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer. |
References: | 1. Merdol T.K. (2003), Toplu Beslenme Yapılan Kurumlar İçin Standart Yemek Tarifeleri, 3.Baskı, Hatipoğlu Basım ve Yayım San. Tic. Ltd. Şti 2. Food and beverage management / Ninemeier, Jack D. East Lansing, MI : Educational Institute of the American Hotel & Motel Association, 2000 3. Culinary nutrition : the science and practice of healthy cooking / Marcus, Jacqueline B. Waltham : Elsevier/Academic Press, 2013 4. Menü planlama / Özgen, Işıl ; Boğaziçi Üniversitesi, Kırklareli Üniversitesi. İstanbul : Beta, 2015 5. Yiyecek içecek işletmeleri yönetimi / Pırnar, İge ; Boğaziçi Üniversitesi, Kırklareli Üniversitesi. İstanbul : Beta, 2015 6. Principles of Food Sanitation / Marriott, Norman G. ; by Norman G. Marriott, M. Wes Schilling, Robert B. Gravani. Cham : Springer International Publishing, 2018 |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Field Work | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Quizzes | % 0 | |
Homework Assignments | 1 | % 10 |
Presentation | % 0 | |
Project | % 0 | |
Seminar | % 0 | |
Midterms | 1 | % 30 |
Preliminary Jury | % 0 | |
Final | 1 | % 60 |
Paper Submission | % 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 | 2 | 28 |
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 | 14 | 8 | 112 |
Presentations / Seminar | 0 | 0 | 0 |
Project | 0 | 0 | 0 |
Homework Assignments | 1 | 12 | 12 |
Quizzes | 0 | 0 | 0 |
Preliminary Jury | 0 | 0 | 0 |
Midterms | 1 | 2 | 2 |
Paper Submission | 0 | 0 | 0 |
Jury | 0 | 0 | 0 |
Final | 1 | 2 | 2 |
Total Workload | 156 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution |