Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SERVICE SYSTEMS I | - | Fall Semester | 3+0 | 3 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | Lect. Fatma Elif SEZER |
| 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 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. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Describes the experiences to director dietician in Institutional Food Systems. | 16, 9 | A |
| 2. Analyzes the menu with their knowledge about institutional food processes, | 16, 9 | A |
| 3. Evaluates food waste in Food Systems. | 16, 9 | A |
| 4. Evaluates pysical conditions at commercial catering organisations. | 16, 9 | A |
| 5. Explains the precautions that can be taken in accordance with occupational safety rules in institutions where catering is provided. | 16, 9 | A |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
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 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | 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 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 2 | 28 | |||
| Term Project | 1 | 20 | 20 | |||
| Presentation of Project / Seminar | 1 | 5 | 5 | |||
| Quiz | 1 | 0 | 0 | |||
| Midterm Exam | 1 | 17 | 17 | |||
| General Exam | 1 | 27 | 27 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 167 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(167/30) | 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 | - | Fall Semester | 3+0 | 3 | 6 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | Lect. Fatma Elif SEZER |
| 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 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. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Describes the experiences to director dietician in Institutional Food Systems. | 16, 9 | A |
| 2. Analyzes the menu with their knowledge about institutional food processes, | 16, 9 | A |
| 3. Evaluates food waste in Food Systems. | 16, 9 | A |
| 4. Evaluates pysical conditions at commercial catering organisations. | 16, 9 | A |
| 5. Explains the precautions that can be taken in accordance with occupational safety rules in institutions where catering is provided. | 16, 9 | A |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
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 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |