Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY341 | INSTITUTIONAL FOOD SERVICES I | 5 | 3 | 3 | 4 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit | Assist.Prof. HATİCE MERVE BAYRAM |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It is aimed to gain knowledge and skills about the principles of the food service systems models which are preperared by economic,hygienec,adequate, balanced menus that are suitable for all groups. |
Contents of the Course Unit: | The importance of food service systems, functions of management and organization, principles and procedures in food services including human and physical resources, food service design and layout, food safety and sanitation, menu planning, and standart recipes and production controls. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Describe classic functions of management and human resource management in food service institutions. |
Apply basic food principles and skills in buying, receiving, storing, preparing and controlling steps. |
Classify the Food Service Systems. |
Plan menu and standard recipes according to individual/group needs. |
Demonstrate appropriate sanitation and safety principles in food service institutions. |
Perform the appropriate organization according to types of food service institutions. |
Organise kitchen design, tools and equipment to improve workflow and efficiency of operations. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Independent study, Literature search | Introduction to Food Systems | Lecture, Discussion, Groupwork |
2 | Independent study, Literature search | Commercial Enterprises | Lecture, Discussion, Groupwork |
3 | Independent study, Literature search | Management and organisation in collective nutrition systems/strategic management I | Lecture, Discussion, Groupwork |
4 | Independent study, Literature search | Management and organisation in collective nutrition systems/strategic management II | Lecture, Discussion, Groupwork |
5 | Independent study, Literature search | Personnel Management | Lecture, Discussion, Groupwork |
6 | Independent study, Literature search | Physical conditions-Kitchen Planning | 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 Tariff Development | Lecture, Discussion, Groupwork |
13 | Independent study, Literature search | Purchasing - Raw material selection and acceptance criteria | Lecture, Discussion, Groupwork |
14 | Independent study, Literature search | Receiving, Storage and Inventory Management | Lecture, Discussion, Groupwork |
15 | Independent study, Literature search | Receiving, Storage and Inventory Management | Lecture, Discussion, Groupwork |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Beyhan, Y. (2022). Toplu Beslenme Yapılan Kurumlarda Yönetim ve Organizasyonu. Ankara Nobel Tıp Kitabevi. |
Beyhan, Y. (1993). Hızlı Hazır Yemek (Fast-food) Yemek Sistemi. Türkiye Diyetisyenler Derneği Yayınları; 6. |
Merdol, T. K. (2003). Standart yemek tarifeleri: toplu beslenme yapılan kurumlar için. Ankara: Hatipoğlu Yayınevi. |
Baysal, A., & Kutluay, M. (2009). Yemek Planlama Kuralları ve Yıllık Yemek Listeleri. Ankara: Hatipoğlu yayınevi. Prof.Dr. Ayşe Baysal, Prof.Dr. Türkan Kutluay Merdol |
Kutluay Merdol T, Birer S (1981). Kurum Beslenmesi, Milli Eğitim Bakanlığı |
Beyhan, Y. (1998). Toplu Beslenme Yapılan Kurumlarda Yönetim ve Organizasyon: Toplu Beslenme Sistemlerinde Menü |
Yönetim ve Denetimi. Hizmet İçi Eğitim Seminerleri, 5-9. Payne-Palacio, J. , Theis, M. (2005). Introduction to Foodservice. 10. baskı. New Jersey: Pearson. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.
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5 | |||||
2 |
Define current knowledge and practices in Nutrition and Dietetics.
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5 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
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5 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Asses general health problems related to nutrition.
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5 | |||||
2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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3 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
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4 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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4 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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4 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the information about Nutrition and Dietetics with a critical perspective.
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5 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
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5 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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4 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
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0 | |||||
2 |
Respond to clients' health, social and environmental problems.
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3 | |||||
3 |
Evaluate the nutritional status of the patients.
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0 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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0 | |||||
5 |
Plan client-specific nutritional treatments.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 0 | 0 | 0 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 14 | 3 | 42 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 7 | 2 | 14 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 37 | 0 | 100 |
Total Workload of the Course Unit | 100 | ||
Workload (h) / 25.5 | 3,9 | ||
ECTS Credits allocated for the Course Unit | 4,0 |