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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

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the principles of food preparation and cooking in mass nutrition systems.
Explains food production systems in mass nutrition systems.
Explains service management in mass nutrition systems.
Explains food and waste management in mass nutrition systems.
Explains cost management in mass nutrition systems.
Explains the importance of occupational health and safety in mass nutrition systems.
Explains the importance of hygiene in mass nutrition systems.
Explains food safety systems in mass nutrition systems.
Explains HACCP principles in mass feeding systems.
Describes the principles of ISO22000 and FSSC22000 methods in mass nutrition systems.
Explains the principles of other quality management systems used in mass nutrition systems.
Explains foodborne microbial diseases in mass nutrition systems.