Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SERVICE SYSTEMS I | YBES3115800 | Fall Semester | 3+0 | 3 | 6 |
| Course Program | Salı 12:45-13:30 Salı 13:30-14:15 Salı 14:30-15:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Fatma Elif KARATAŞ |
| Name of Lecturer(s) | Assist.Prof. Rabia Melda KARAAĞAÇ |
| Assistant(s) | |
| Aim | The aim of the course is to give knowledge to all related people about institutional Food Service Systems Management, commercial food service principles, adequate and balanced diet with high hygenic quality and high nutritional value. |
| Course Content | This course contains; Identification and characterisation of Institutional food services, Institutional Food Systems, new manufacturing systems.,Management and organisation for Institutional food services,Strategic management and quality improvement systems,Human resource management and Personnel Costs of Institutional Food Systems,Organisation of Institutional Food Systems workers, terms of reference,Physical conditions the Kitchen ,Equipments for Institutional food services , new technologies,Menu management and control I,Menu management and control II,Standart recipes,Food waste reasons and solutions,Purchasing strategies,Storage principles,Occupational safety and health. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Describes the experiences to director dietician in Institutional Food Systems. | 16, 9 | A, C |
| 2. Analyzes the menu with their knowledge about institutional food processes, | 16, 9 | A, C, E |
| 3. Evaluates food waste in Food Systems. | 16, 9 | A, C, E |
| 4. Evaluates pysical conditions at commercial catering organisations. | 16, 9 | A, C |
| 5. Explains the precautions that can be taken in accordance with occupational safety rules in institutions where catering is provided. | 16, 9 | A, C |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Identification and characterisation of Institutional food services, Institutional Food Systems, new manufacturing systems. | Preparation of related chapters from recommended sources |
| 2 | Management and organisation for Institutional food services | Preparation of related chapters from recommended sources |
| 3 | Strategic management and quality improvement systems | Preparation of related chapters from recommended sources |
| 4 | Human resource management and Personnel Costs of Institutional Food Systems | Preparation of related chapters from recommended sources |
| 5 | Organisation of Institutional Food Systems workers, terms of reference | Preparation of related chapters from recommended sources |
| 6 | Physical conditions the Kitchen | Preparation of related chapters from recommended sources |
| 7 | Equipments for Institutional food services , new technologies | Preparation of related chapters from recommended sources |
| 8 | Menu management and control I | Preparation of related chapters from recommended sources |
| 9 | Menu management and control II | Preparation of related chapters from recommended sources |
| 10 | Standart recipes | Preparation of related chapters from recommended sources |
| 11 | Food waste reasons and solutions | Preparation of related chapters from recommended sources |
| 12 | Purchasing strategies | Preparation of related chapters from recommended sources |
| 13 | Storage principles | Preparation of related chapters from recommended sources |
| 14 | Occupational safety and health | Preparation of related chapters from recommended sources |
| Resources |
| Lecture notes |
| 1. Fundamentals of Menu Planing. McVety P., Ware B.J., Ware C. L. John Wiley and Sons, Canada, 2009. 2. Study Guide to Accompany Management By Menu. Kotschevar L., Wıthrow D. Fourth edition. John Wiley and Sons, Canada, 2008. 3. Dağ A. Yiyecek İçecek İşletmelerinde Standart Tarifeler Maliyet ve Hijyen Kontrolü. Mart 2006. 4. Toplu Beslenme Yapılan Kurumlarda Çalışan Personel İçin Sanitasyon / Hijyen Eğitimi Rehberi. Hatipoğlu Yayıncılık, Ocak 2003. 5. Kutluay Merdol T. Toplu Beslenme Servisi Yapılan Kurumlar için Standart Yemek Tarifleri, Hatipoğlu Yayıncılık, Aralık 2016. 6. Kutluay Merdol T, Baysal A. Toplu Beslenme Yapılan Kurumlar İçin Yemek Planlama Kuralları ve Yıllık Yemek Listeleri, Hatipoğlu Yayıncılık. 7. Tayar M. Hijyen El Kitabı, 2014. 8. Kutluay Merdol T. Toplu Beslenme Servisi (TBS) Sağlıklı Yönetim Rehberi, Hatipoğlu Yayınları. 9. Toplu Beslenme Sistemleri I ve II derslerinin güncel ders notları. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 2 | 28 | |||
| Term Project | 1 | 20 | 20 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 17 | 17 | |||
| General Exam | 1 | 27 | 27 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 176 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(176/30) | 6 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SERVICE SYSTEMS I | YBES3115800 | Fall Semester | 3+0 | 3 | 6 |
| Course Program | Salı 12:45-13:30 Salı 13:30-14:15 Salı 14:30-15:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Fatma Elif KARATAŞ |
| Name of Lecturer(s) | Assist.Prof. Rabia Melda KARAAĞAÇ |
| Assistant(s) | |
| Aim | The aim of the course is to give knowledge to all related people about institutional Food Service Systems Management, commercial food service principles, adequate and balanced diet with high hygenic quality and high nutritional value. |
| Course Content | This course contains; Identification and characterisation of Institutional food services, Institutional Food Systems, new manufacturing systems.,Management and organisation for Institutional food services,Strategic management and quality improvement systems,Human resource management and Personnel Costs of Institutional Food Systems,Organisation of Institutional Food Systems workers, terms of reference,Physical conditions the Kitchen ,Equipments for Institutional food services , new technologies,Menu management and control I,Menu management and control II,Standart recipes,Food waste reasons and solutions,Purchasing strategies,Storage principles,Occupational safety and health. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Describes the experiences to director dietician in Institutional Food Systems. | 16, 9 | A, C |
| 2. Analyzes the menu with their knowledge about institutional food processes, | 16, 9 | A, C, E |
| 3. Evaluates food waste in Food Systems. | 16, 9 | A, C, E |
| 4. Evaluates pysical conditions at commercial catering organisations. | 16, 9 | A, C |
| 5. Explains the precautions that can be taken in accordance with occupational safety rules in institutions where catering is provided. | 16, 9 | A, C |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Identification and characterisation of Institutional food services, Institutional Food Systems, new manufacturing systems. | Preparation of related chapters from recommended sources |
| 2 | Management and organisation for Institutional food services | Preparation of related chapters from recommended sources |
| 3 | Strategic management and quality improvement systems | Preparation of related chapters from recommended sources |
| 4 | Human resource management and Personnel Costs of Institutional Food Systems | Preparation of related chapters from recommended sources |
| 5 | Organisation of Institutional Food Systems workers, terms of reference | Preparation of related chapters from recommended sources |
| 6 | Physical conditions the Kitchen | Preparation of related chapters from recommended sources |
| 7 | Equipments for Institutional food services , new technologies | Preparation of related chapters from recommended sources |
| 8 | Menu management and control I | Preparation of related chapters from recommended sources |
| 9 | Menu management and control II | Preparation of related chapters from recommended sources |
| 10 | Standart recipes | Preparation of related chapters from recommended sources |
| 11 | Food waste reasons and solutions | Preparation of related chapters from recommended sources |
| 12 | Purchasing strategies | Preparation of related chapters from recommended sources |
| 13 | Storage principles | Preparation of related chapters from recommended sources |
| 14 | Occupational safety and health | Preparation of related chapters from recommended sources |
| Resources |
| Lecture notes |
| 1. Fundamentals of Menu Planing. McVety P., Ware B.J., Ware C. L. John Wiley and Sons, Canada, 2009. 2. Study Guide to Accompany Management By Menu. Kotschevar L., Wıthrow D. Fourth edition. John Wiley and Sons, Canada, 2008. 3. Dağ A. Yiyecek İçecek İşletmelerinde Standart Tarifeler Maliyet ve Hijyen Kontrolü. Mart 2006. 4. Toplu Beslenme Yapılan Kurumlarda Çalışan Personel İçin Sanitasyon / Hijyen Eğitimi Rehberi. Hatipoğlu Yayıncılık, Ocak 2003. 5. Kutluay Merdol T. Toplu Beslenme Servisi Yapılan Kurumlar için Standart Yemek Tarifleri, Hatipoğlu Yayıncılık, Aralık 2016. 6. Kutluay Merdol T, Baysal A. Toplu Beslenme Yapılan Kurumlar İçin Yemek Planlama Kuralları ve Yıllık Yemek Listeleri, Hatipoğlu Yayıncılık. 7. Tayar M. Hijyen El Kitabı, 2014. 8. Kutluay Merdol T. Toplu Beslenme Servisi (TBS) Sağlıklı Yönetim Rehberi, Hatipoğlu Yayınları. 9. Toplu Beslenme Sistemleri I ve II derslerinin güncel ders notları. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | X | |||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |