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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

INSTITUTIONAL FOOD SERVICES II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY342 INSTITUTIONAL FOOD SERVICES II 6 3 3 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review, Individual research Principles of Preparation and Cooking I Lecture, Discussion, Groupwork
2 Literature review, Individual research Principles of Preparation and Cooking II Lecture, Discussion, Groupwork
3 Literature review, Individual research Food Production Systems Lecture, Discussion, Groupwork
4 Literature review, Individual research Service Management Lecture, Discussion, Groupwork
5 Literature review, Individual research Food Waste and Waste Management Lecture, Discussion, Groupwork
6 Literature review, Individual research Cost Management Lecture, Discussion, Groupwork
7 Literature review, Individual research Occupational Health and Safety in Mass Nutrition Systems Lecture, Discussion, Groupwork
8 - MID-TERM EXAM -
9 Literature review, Individual research Hygiene I Lecture, Discussion, Groupwork
10 Literature review, Individual research Hygiene II Lecture, Discussion, Groupwork
11 Literature review, Individual research HACCP Lecture, Discussion, Groupwork
12 Literature review, Individual research ISO 22000, FSSC22000 Lecture, Discussion, Groupwork
13 Literature review, Individual research Other Quality Management Systems Used in Organisations Providing Mass Nutrition Lecture, Discussion, Groupwork
14 Literature review, Individual research Other Quality Management Systems Used in Organisations Providing Mass Nutrition Lecture, Discussion, Groupwork
15 Literature review, Individual research Foodborne microbial diseases Lecture, Discussion, Groupwork
16 - FINAL EXAM -
17 - FINAL EXAM -