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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 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 Menu Planning Principles I Lecture, Discussion, Groupwork
10 Independent study, Literature search Menu Planning Principles 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 -