Providing education to all groups benefiting from the collective nutrition service in order to provide sufficient and balanced, high hygienic quality, high nutritional qualities and a consumable mass nutrition service in the most economical way.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Sevil Nas
Course Assistant(s)
..........
Schedule
THIS COURSE WILL NOT BE OFFERED THIS TERM
Office Hour(s)
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Teaching Methods and Techniques
-Expression
- Discussion
Principle Sources
-Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara, 1995.
Other Sources
-Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder & Stoughton, London, 1995.
-Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice Hall Englewood Cliffs, Ohio, 1995.
-Feinstein A H, Stefanelli J M. Purchasing, Selection and Procurement for the Hospitality Industry, Fifth Edition , John Wiley & Sons Inc, London, 2002.
Course Schedules
Week
Contents
Learning Methods
1. Week
Definition of food service, importance / TBYK, features TBS systems, new production systems
Verbal lecture
2. Week
Management and Organization in Food Service Systems
Verbal lecture
3. Week
Strategic Management and Quality Improvement Strategies in Food Service Systems
Verbal lecture
4. Week
Human Resources Management in TBS, TB Employees' Organization, Terms of Service
Verbal lecture
5. Week
Physical Conditions in TBS, Kitchen and Catering Equipment
Verbal lecture
6. Week
Equipment Used in Food Service Systems, New Technology
Verbal lecture
7. Week
Midterm exam
8. Week
Menu Management and Control I
Verbal lecture
9. Week
Menu Management and Control II
Verbal lecture
10. Week
Standard recipes
Verbal lecture
11. Week
Causes of TBS Residues and Ways of Prevention
Verbal lecture
12. Week
Purchasing Techniques
Verbal lecture
13. Week
Storage Principles
Verbal lecture
14. Week
Safety in Food Service System
Verbal lecture
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Learns the importance of food service systems and service processes.
LO-2
With the basic production techniques and new production systems.
LO-3
Learns the basic knowledge that a dietician should have in a food service system.
LO-4
Learn new management approaches and management functions.
LO-5
Within the framework of national and international nutrition guidelines, it acquires the knowledge and skills of planning and evaluating food lists specific to risky and special groups according to energy and nutrient requirements.
LO-6
Learn the role of dietitian in choosing quality and healthy raw material specific to the end product.
