| 1 |
Web-Based Research |
Introduction to Institutional Food Services |
Lecture |
| 2 |
Web-Based Research |
Commercial Enterprises |
Lecture |
| 3 |
Web-Based Research |
Management and Organization/Strategic Management in Institutional Food Services: Management Theories, Managerial Approaches |
Lecture, Case Study, Problem-Based Learning |
| 4 |
Web-Based Research |
Management and Organization/Strategic Management in Institutional Food Services: Total Quality Management, Strategic Planning |
Lecture, Case Study, Problem-Based Learning |
| 5 |
Literature Review, Individual Research |
Staff Management in Institutional Food Services |
Lecture, Problem-Based Learning |
| 6 |
Literature Review, Individual Research |
Kitchen Plan and Physical Conditions |
Lecture, Brainstorming, Individual Study |
| 7 |
Literature Review, Individual Research |
Tools and Equipment, Assignment of Homeworks |
Lecture |
| 8 |
Literature Review, Web-Based Research |
Principles of Menu Planning: Menu Concept, Basic Menu Types |
Lecture, Case Study, Discussion |
| 9 |
Literature Review, Web-Based Research |
Principles of Menu Planning: Menu Model Development Stages, Menu Planning |
Lecture, Case Study, Discussion |
| 10 |
- |
MID-TERM EXAM |
- |
| 11 |
Literature Review, Web-Based Research |
Menu Planning Principles for Different Groups |
Lecture |
| 12 |
Web-Based Research |
Standard recipe development |
Lecture, Case Study, Discussion |
| 13 |
Literature Review, Individual Research |
Purchasing and Acceptance Criteria's in Kitchens, Assessment of Homeworks |
Lecture, Brainstorming, Question & Answer |
| 14 |
Literature Review, Individual Research |
Receiving and Storage Management Criteria's in Kitchens |
Lecture, Case Study |
| 15 |
Web-Based Research |
Occupational Health and Safety |
Lecture |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |