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 :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
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	Web-Based Research	Introduction to Institutional Food Services	Lecture
2	Web-Based Research	Commercial Enterprises	Lecture, Discussion
3	Group Research, Web-Based Research	Management and Organization/Strategic Management in Institutional Food Services I	Lecture, Case Study
4	Group Research, Web-Based Research	Management and Organization/Strategic Management in Institutional Food Services II	Lecture, Case Study
5	Literature Review, Individual Research	Staff Management in Institutional Food Services	Question-Answer, Problem-Based Learning
6	Literature Review, Individual Research	Kitchen Plan and Physical Conditions	Brainstorming, Individual Study
7	Literature Review, Individual Research	Tools and Equipment	Lecture, Case Study
8	-	MID-TERM EXAM	-
9	Literature Review, Web-Based Research	Menu Planning Principles I	Lecture
10	Literature Review, Web-Based Research	Menu Planning Principles II	Lecture, Discussion, Case Study
11	Literature Review, Web-Based Research	Menu Planning Principles for Different Groups	Lecture
12	Web-Based Research, Group Research	Standard recipe development	Lecture, Discussion
13	Literature Review, Individual Research	Purchasing and Acceptance Criteria's in Kitchens	Question-Answer, Brainstorming
14	Literature Review, Individual Research	Receiving and Storage Management Criteria's in Kitchens	Lecture, Case Study
15	Web-Based Research	Occupatıonal Health and Safety	Discussion, Question-Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baş, M. (2004). Besin hijyeni güvenliği ve HACCP. Sim Matbaacılık Ltd. Şti.
Baysal, A., & Kutluay, M. (2009). Yemek planlama kuralları ve yıllık yemek listeleri. Hatipoğlu Yayınevi.
Beyhan, Y. (2022). Toplu beslenme yapılan kurumlarda yönetim ve organizasyonu. Nobel Tıp Kitabevi.
Bilici, S. (Ed.). (2021). Toplu beslenme sistemleri. Hedef Yayıncılık ve Mühendislik.
Merdol, T. K. (2003). Standart yemek tarifeleri: Toplu beslenme yapılan kurumlar için. 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	Examination Method
Mid-Term Exam	1	40
Homework Assessment	1	10
Final Exam	1	50
TOTAL	3	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

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