INSTITUTIONAL FOOD SERVICES I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY341	INSTITUTIONAL FOOD SERVICES I	5	3	3	4

GENERAL INFORMATION
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	Lecturer MÜNEVVER GAYE AYBEY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge, skills, and attitudes regarding the importance of collective nutrition, the roles of the dietitian, nutrition systems, menu planning and management, kitchen planning, raw material selection, storage, stock control, and occupational health and safety.
Contents of the Course Unit:	The importance of collective nutrition, the roles and responsibilities of dietitians in collective nutrition services, types of collective nutrition systems/new production systems, management and organization, kitchen/dining hall planning, tools and equipment used, principles of menu planning, menu management and control, standard recipes and their supervision, raw material selection and criteria, receipt, storage, and stock control of food items, occupational health and safety.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identifies the key components of mass catering systems and explains their operational processes.
Analyzes the role of the dietitian in management and organizational processes.
Demonstrates basic production techniques and new production systems with examples.
Organizes the necessary physical conditions for kitchen and dining hall planning.
Relates the tools and equipment used in mass catering systems to health and proposes strategies for effective use.
Prepares menus that meet energy and nutrient requirements in accordance with national and international dietary guidelines while adhering to menu planning principles.
Follows the processes of developing and monitoring standard recipes, reproducing applicable recipes in mass catering systems.
Follows raw material selection and acceptance criteria and formulates effective purchasing strategies.
Proposes efficient, sustainable, and cost-effective strategies for receiving, storing, and stock management processes.
Explains occupational health and safety in mass catering systems.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Beyhan, Y. (2022). Toplu beslenme yapılan kurumlarda yönetim ve organizasyonu. Nobel Tıp Kitabevi.
Merdol, T. K. (2003). Standart yemek tarifeleri: Toplu beslenme yapılan kurumlar için. Hatipoğlu Yayınevi.
Baysal, A., & Kutluay, M. (2009). Yemek planlama kuralları ve yıllık yemek listeleri. Hatipoğlu Yayınevi.
Payne-Palacio, J., & Theis, M. (2005). Introduction to foodservice (10th ed.). Pearson.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	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.						5
2	Define current knowledge and practices in Nutrition and Dietetics.						5

KNOWLEDGE
Factual
	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.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.						5
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	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.					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.					4
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.						5

OCCUPATIONAL
Communication & Social
	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.						5
2	Communicate effective verbal and written interaction between individuals.					4

OCCUPATIONAL
Occupational and/or Vocational
	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.	0
2	Respond to clients' health, social and environmental problems.				3
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	3	2	6
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	2	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	54	0	99