It is aimed to provide training to ensure that all groups benefiting from the collective nutrition service are provided with the most economical way of providing a satisfactory and balanced, high hygienic quality, high nutritional qualities and consumable mass nutrition service.
Prerequisite(s)
Having completed the BES5002 Food Service Systems I course (valid for students newly registered in the fall semester of the 2021-2022 academic year)
Corequisite(s)
-
Special Requisite(s)
Attendance
Instructor(s)
Assist. Prof. Dr. Sevil Nas
Course Assistant(s)
Research Assistant Nursena Uyarer
Schedule
friday 9: 00-12:45 CB-03-01
Office Hour(s)
Friday 13:00-14:00 TEACHER ROMM
Teaching Methods and Techniques
Virtual classroom, synchronous lesson
Principle Sources
-Beyhan Y, Ciğerim N, Menu Management and Supervision in Mass Feeding Systems, Kök Publishing, 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 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
Commercial Operations in Mass Feeding Systems, features
Lecture, Discussion
2. Week
Organization and Kitchen Staff in Commercial Establishments
Lecture, Discussion
3. Week
Food Preparation and Cooking Methods I
Lecture, Discussion
4. Week
Food Preparation and Cooking Methods II
Lecture, Discussion
5. Week
Service Methods in Commercial Businesses I
Lecture, Discussion
6. Week
Service Methods in Commercial Businesses II
Lecture, Discussion
7. Week
Midterm
8. Week
Hygiene in Mass Feeding Systems I
Lecture, Discussion
9. Week
Hygiene in Mass Feeding Systems II
Lecture, Discussion
10. Week
HACCP Approach in FSS -Checklist
Lecture, Discussion
11. Week
Quality Management Systems in FSS-ISO 22000/PAS 220
Lecture, Discussion
12. Week
Cost Control in Mass Feeding Systems
Lecture, Discussion
13. Week
Cost Control in Mass Feeding Systems
Lecture, Discussion
14. Week
Delivery/Presentation of Projects
Lecture, Discussion
15. Week
Final Exam
16. Week
Final Exam
17. Week
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
30
Homework / Term Projects / Presentations
1
20
Attendance
1
10
Final Exam
1
40
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 mass feeding systems and service processes.
LO-2
Learns the characteristics of institutions that make collective nutrition.
LO-3
With the basic production techniques and new production systems.
LO-4
Learns the basic knowledge that a dietician should have in a mass nutrition system.
LO-5
Learn new management approaches and management functions.
LO-6
Have the ability to plan a kitchen and dining room.
LO-7
They are informed about the effects of materials and equipment on the types of equipment in mass feeding systems.
LO-8
Within the framework of national and international nutrition guidelines, it acquires knowledge and skill in planning and evaluating food lists specific to risky and specific groups that meet energy and nutrient requirements.
LO-9
In collective nutrition, organizations learn the importance of standard food recipes used for target group and type of service, how to create them, management and supervision.
LO-10
Learn the role of the dietitian in choosing quality and healthy raw material specific to the end product.
