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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

INSTITUTIONAL FOOD SERVICES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY341 INSTITUTIONAL FOOD SERVICES I 5 3 3 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Web-Based Research Introduction to Institutional Food Services Lecture, Discussion, Question-Answer
2 Individual Study Commercial Enterprises Lecture, Discussion, Question-Answer
3 Individual Study Management and Organization/Strategic Management in Institutional Food Services: Management Theories, Managerial Approaches Lecture, Discussion, Question-Answer, Problem-Based Learning
4 Individual Study Management and Organization/Strategic Management in Institutional Food Services: Total Quality Management, Strategic Planning, Assignment of Homework Lecture, Discussion, Question-Answer, Application-Based Learning
5 Individual Study Staff Management in Institutional Food Services Lecture, Discussion, Question-Answer, Problem-Based Learning
6 Individual Study Kitchen Plan and Physical Conditions Lecture, Discussion, Question-Answer, Problem-Based Learning, Application-Based Learning
7 Individual Study Tools and Equipment Lecture, Discussion, Question-Answer, Problem-Based Learning
8 Individual Study Menu Planning Principles I: Menu Concept, Basic Menu Types Lecture, Discussion, Question-Answer
9 Individual Study Menu Planning Principles II: Menu Model Development Stages, Menu Planning Lecture, Discussion, Question-Answer, Application-Based Learning
10 - MID-TERM EXAM -
11 Individual Study Menu Planning Principles for Different Groups Lecture, Discussion, Question-Answer, Application-Based Learning
12 Individual Study Standard Recipe Development Lecture, Discussion, Question-Answer, Application-Based Learning
13 Individual Study Purchasing-Raw Material Selection and Acceptance Criteria's in Kitchens, Assessment of Homework Lecture, Discussion, Question-Answer
14 Individual Study Receiving and Storage Management Criteria's in Kitchens Lecture, Discussion, Question-Answer
15 Individual Study Occupational Health and Safety Lecture, Discussion, Question-Answer
16 - FINAL EXAM -
17 - FINAL EXAM -