Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
COST CONTROL and MENU PLANNING	GMS3216604	Spring Semester	3+0	3	5

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Required
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Lect. Banu ÖZDEN
Assistant(s)
Aim	To provide students with the knowledge and skills to prepare different types of menu lists and standard recipes by mastering the principles and principles of menu planning.
Course Content	This course contains; Introduction to Menu Planning,Menu Planning,Development of the Menu,Menu Content, Kitchen Management Systems,Menu Design, Menu Engineering and Analysis,Restaurant Visits in the Context of Field Trips,Reading and Understanding the Menu,Menu Planning for Special Occasions,Preparing a Tasting Menu,Seasonal Menu Planning,Vegetarian Menu Planning,World Cuisines Menu Planning,Local Cuisines Menu Preparation and Sensory Analysis,General Repetition and Term Summary.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Explains the definition of the menu, its importance for businesses and basic menu types.	9	E, F
Predicts the importance of standardized recipes to final product consistency and quality.	1	A
Makes roles in ordering, cost control and profitability	1	A

Teaching Methods:	1: Mastery Learning, 9: Lecture Method
Assessment Methods:	A: Traditional Written Exam, E: Homework, F: Project Task

Course Outline

Order	Subjects	Preliminary Work
1	Introduction to Menu Planning	Concept restaurant research
2	Menu Planning	Examining menus from sample businesses in the sector
3	Development of the Menu
4	Menu Content, Kitchen Management Systems	Research on software systems in hotel management
5	Menu Design, Menu Engineering and Analysis
6	Restaurant Visits in the Context of Field Trips
7	Reading and Understanding the Menu
8	Menu Planning for Special Occasions	Making analysis about banquet operation and set menu
9	Preparing a Tasting Menu	Making analysis about banquet operation and set menu
10	Seasonal Menu Planning
11	Vegetarian Menu Planning	Comprehensive research of nutrition types
12	World Cuisines Menu Planning
13	Local Cuisines Menu Preparation and Sensory Analysis
14	General Repetition and Term Summary

Resources

•Altınel, Hüseyin “Menu Management and Menu Planning”, Detay Publishing, Ankara 2011 •Türkan, Cemal “Kitchen Technology”, Cemalturkan Publications, 2016 •Altuğ Onoğur T, Elmacı Y. 2015 “Sensory Evaluation in Food”, Sidas Publications, 2011

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4	Develops creative menus using new technologies and production methods
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7	Designs menus within the framework of professional ethics and health principles.
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

ECTS / Workload Table
Activities	Number of	Duration(Hour)	Total Workload(Hour)
Course Hours	14	5	70
Guided Problem Solving	6	4	24
Resolution of Homework Problems and Submission as a Report	2	5	10
Term Project	4	6	24
Presentation of Project / Seminar	0	0	0
Quiz	0	0	0
Midterm Exam	1	7	7
General Exam	1	9	9
Performance Task, Maintenance Plan	0	0	0
Total Workload(Hour)			144
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(144/30)**			5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course