Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SERVICE SYSTEMS II | - | Spring 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; Commercial management in corporate food services.,Organisation and kitchen personel in commercial managements,Food preparation and cooking methods I,Food preparation and cooking methods II,Service methods in commercial managements I,Service methods in commercial managements II,Soups and sauces in commercial managements,Hygene in institutional fod services I,Hygene in institutional fod services II,HACCP in institutional fod services and check-lists,Quality management systems ISO 22000 / PAS 220 in institutional fod services,Cost-control,Projects presentation,Projects presentation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explains organization of institutional food services in commercial managements. | 16, 9 | A |
| 2. Evaluates HACCP principles as a administrator dietitian. | 16, 9 | A |
| 3. Develops check-lists for control. | 16, 9 | A |
| 4. Defines different quality management systems. | 16, 9 | A |
| 5. Evaluates cost-control. | 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 | Commercial management in corporate food services. | Preparation of related chapters from recommended sources |
| 2 | Organisation and kitchen personel in commercial managements | Preparation of related chapters from recommended sources |
| 3 | Food preparation and cooking methods I | Preparation of related chapters from recommended sources |
| 4 | Food preparation and cooking methods II | Preparation of related chapters from recommended sources |
| 5 | Service methods in commercial managements I | Preparation of related chapters from recommended sources |
| 6 | Service methods in commercial managements II | Preparation of related chapters from recommended sources |
| 7 | Soups and sauces in commercial managements | Preparation of related chapters from recommended sources |
| 8 | Hygene in institutional fod services I | Preparation of related chapters from recommended sources |
| 9 | Hygene in institutional fod services II | Preparation of related chapters from recommended sources |
| 10 | HACCP in institutional fod services and check-lists | Preparation of related chapters from recommended sources |
| 11 | Quality management systems ISO 22000 / PAS 220 in institutional fod services | Preparation of related chapters from recommended sources |
| 12 | Cost-control | Preparation of related chapters from recommended sources |
| 13 | Projects presentation | Preparation of related chapters from recommended sources |
| 14 | Projects presentation | Preparation of related chapters from recommended sources |
| Resources |
| Lecture notes |
| 1. Dağ A. Yiyecek İçecek İşletmelerinde Standart Tarifeler Maliyet ve Hijyen Kontrolü. Mart 2006. 2. Kutluay Merdol T. Toplu Beslenme Servisi Yapılan Kurumlar için Standart Yemek Tarifleri, Hatipoğlu Yayıncılık, Aralık 2016. 3. Kutluay Merdol T, Baysal A. Toplu Beslenme Yapılan Kurumlar İçin Yemek Planlama Kuralları ve Yıllık Yemek Listeleri, Hatipoğlu Yayıncılık. 4. Tayar M. Hijyen El Kitabı, 2014. 5. Kutluay Merdol T. Toplu Beslenme Servisi (TBS) Sağlıklı Yönetim Rehberi, Hatipoğlu Yayınları. 6. 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 | 6 | 84 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 112 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(112/30) | 4 | |||||
| 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 II | - | Spring 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; Commercial management in corporate food services.,Organisation and kitchen personel in commercial managements,Food preparation and cooking methods I,Food preparation and cooking methods II,Service methods in commercial managements I,Service methods in commercial managements II,Soups and sauces in commercial managements,Hygene in institutional fod services I,Hygene in institutional fod services II,HACCP in institutional fod services and check-lists,Quality management systems ISO 22000 / PAS 220 in institutional fod services,Cost-control,Projects presentation,Projects presentation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explains organization of institutional food services in commercial managements. | 16, 9 | A |
| 2. Evaluates HACCP principles as a administrator dietitian. | 16, 9 | A |
| 3. Develops check-lists for control. | 16, 9 | A |
| 4. Defines different quality management systems. | 16, 9 | A |
| 5. Evaluates cost-control. | 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 | Commercial management in corporate food services. | Preparation of related chapters from recommended sources |
| 2 | Organisation and kitchen personel in commercial managements | Preparation of related chapters from recommended sources |
| 3 | Food preparation and cooking methods I | Preparation of related chapters from recommended sources |
| 4 | Food preparation and cooking methods II | Preparation of related chapters from recommended sources |
| 5 | Service methods in commercial managements I | Preparation of related chapters from recommended sources |
| 6 | Service methods in commercial managements II | Preparation of related chapters from recommended sources |
| 7 | Soups and sauces in commercial managements | Preparation of related chapters from recommended sources |
| 8 | Hygene in institutional fod services I | Preparation of related chapters from recommended sources |
| 9 | Hygene in institutional fod services II | Preparation of related chapters from recommended sources |
| 10 | HACCP in institutional fod services and check-lists | Preparation of related chapters from recommended sources |
| 11 | Quality management systems ISO 22000 / PAS 220 in institutional fod services | Preparation of related chapters from recommended sources |
| 12 | Cost-control | Preparation of related chapters from recommended sources |
| 13 | Projects presentation | Preparation of related chapters from recommended sources |
| 14 | Projects presentation | Preparation of related chapters from recommended sources |
| Resources |
| Lecture notes |
| 1. Dağ A. Yiyecek İçecek İşletmelerinde Standart Tarifeler Maliyet ve Hijyen Kontrolü. Mart 2006. 2. Kutluay Merdol T. Toplu Beslenme Servisi Yapılan Kurumlar için Standart Yemek Tarifleri, Hatipoğlu Yayıncılık, Aralık 2016. 3. Kutluay Merdol T, Baysal A. Toplu Beslenme Yapılan Kurumlar İçin Yemek Planlama Kuralları ve Yıllık Yemek Listeleri, Hatipoğlu Yayıncılık. 4. Tayar M. Hijyen El Kitabı, 2014. 5. Kutluay Merdol T. Toplu Beslenme Servisi (TBS) Sağlıklı Yönetim Rehberi, Hatipoğlu Yayınları. 6. 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 | |