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	Assist.Prof. HATİCE MERVE BAYRAM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
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)
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
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
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
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	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	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