INSTITUTIONAL FOOD SERVICES I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY341E	INSTITUTIONAL FOOD SERVICES I	5	3	3	4

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Öğr.Gör. AYÇA YILMAZ GEÇKİN
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It’s aimed to gain knowledge, skills, and attitudes regarding the importance of collective nutrition, the roles of the dietitian, nutrition systems, menu planning and management, kitchen planning, raw material selection, storage, stock control, and occupational health and safety.
İçerik:	The importance of collective nutrition, the roles and responsibilities of dietitians in collective nutrition services, types of collective nutrition systems/new production systems, management and organization, kitchen/dining hall planning, tools and equipment used, principles of menu planning, menu management and control, standard recipes and their supervision, raw material selection and criteria, receipt, storage, and stock control of food items, occupational health and safety.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Identifies the key components of mass catering systems and explains their operational processes.
Analyzes the role of the dietitian in management and organizational processes.
Demonstrates basic production techniques and new production systems with examples.
Organizes the necessary physical conditions for kitchen and dining hall planning.
Relates the tools and equipment used in mass catering systems to health and proposes strategies for effective use.
Prepares menus that meet energy and nutrient requirements in accordance with national and international dietary guidelines while adhering to menu planning principles.
Follows the processes of developing and monitoring standard recipes, reproducing applicable recipes in mass catering systems.
Follows raw material selection and acceptance criteria and formulates effective purchasing strategies.
Proposes efficient, sustainable, and cost-effective strategies for receiving, storing, and stock management processes.
Explains occupational health and safety in mass catering systems.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Independent study, Literature search	Introduction to Institutional Food Services	Lecture, Discussion, Groupwork
2	Independent study, Literature search	Commercial Enterprises	Lecture, Discussion, Groupwork
3	Independent study, Literature search	Management and Organization/Strategic Management in Institutional Food Services I	Lecture, Discussion, Groupwork
4	Independent study, Literature search	Management and Organization/Strategic Management in Institutional Food Services II	Lecture, Discussion, Groupwork
5	Independent study, Literature search	Staff Management in Institutional Food Services	Lecture, Discussion, Groupwork
6	Independent study, Literature search	Kitchen Plan and Physical Conditions	Lecture, Discussion, Groupwork
7	Independent study, Literature search	Tools and Equipment	Lecture, Discussion, Groupwork
8	-	MID-TERM EXAM	-
9	Independent study, Literature search	Principles of Menu Planning I	Lecture, Discussion, Groupwork
10	Independent study, Literature search	Principles of Menu Planning II	Lecture, Discussion, Groupwork
11	Independent study, Literature search	Menu Planning Principles for Different Groups	Lecture, Discussion, Groupwork
12	Independent study, Literature search	Standard recipe development	Lecture, Discussion, Groupwork
13	Independent study, Literature search	Purchasing and Acceptance Criteria's in Kitchens	Lecture, Discussion, Groupwork
14	Independent study, Literature search	Receiving and Storage Management Criteria's in Kitchens	Lecture, Discussion, Groupwork
15	Independent study, Literature search	Occupatıonal Health and Safety	Lecture, Discussion, Groupwork
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Sethi, M. (2004). Institutional food management. New Age International.
Puckett, R. P. (2012). Foodservice manual for health care institutions (4th ed.). John Wiley & Sons.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.						5

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.						5

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems						5

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.				3

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.				3

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	3	2	6
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	2	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	54	0	99