To gain knowledge and skills in menu management and control, to understand the food pyramid in food planning, to learn food lists that can be substituted in food groups and menu planning, to learn menu planning principles and methods and to plan menus for various groups.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)
ÖĞR.GÖR. ATİLLA OZAN
Course Assistant(s)
-
Schedule
The course is not offered this semester.
Office Hour(s)
Teaching Methods and Techniques
Lecture notes, visual and audio narration and question-answer method
Principle Sources
-Menü Planlama ve Yönetimi Hüseyin Altınel Detay Publishing 2011
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Menu description and menu types
Visual and Audio Lecture. Question Answer Method
2. Week
Basics of nutrition
Visual and Audio Lecture. Question Answer Method
3. Week
Classification of men
Visual and Audio Lecture. Question Answer Method
4. Week
Factors affecting menu planning
Visual and Audio Lecture. Question Answer Method
5. Week
Menu types
Visual and Audio Lecture. Question Answer Method
6. Week
Menu examples
Visual and Audio Lecture. Question Answer Method
7. Week
Midterm
8. Week
Menu planning principles
Visual and Audio Lecture. Question Answer Method
9. Week
Menu planning steps
Visual and Audio Lecture. Question Answer Method
10. Week
Menu control and menu evaluation
Visual and Audio Lecture. Question Answer Method
11. Week
Men's planning for various groups 1
Visual and Audio Lecture. Question Answer Method
12. Week
Men's planning for various groups 2
Visual and Audio Lecture. Question Answer Method
13. Week
Sample application 1
Visual and Audio Lecture. Question Answer Method
14. Week
Sample application 2
Visual and Audio Lecture. Question Answer Method
15. Week
Final Exam
16. Week
Final Exam
17. Week
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Homework / Term Projects / Presentations
1
40
Final Exam
1
60
Program Outcomes
PO-1
Communicating with the Guest
PO-2
Making Accommodation Services in Professional Foreign Language and Providing Information to Guests.
PO-3
Managing Human Resources, Introducing Professional Ethics, Explaining the Principles of Hotel Management
PO-4
Explaining Basic Travel-Tourism Concepts, Introducing Tourism's Impact on Economy
PO-5
Guiding in the execution of the front office services, guest check in / check out the process, to carry out transactions, to carry out the transfer operations, to carry out the reporting operations
PO-6
Fulfilling the Obligations Regarding Tourism Legislation, Making Correspondence with the Ministry
PO-7
Preparing the floor for floor services, floor control, cleaning services in housekeeping
PO-8
Introducing the Coastal Region of Turkey, to promote Turkey's Central Regions
PO-9
Understanding Marketing in Tourism
PO-10
Applying Quality Management Systems, Developing Yourself Using IT Facilities
PO-11
First aid to the patient / injured in emergencies
Learning Outcomes
LO-1
List menu planning principles and methods
LO-2
The menu evaluates the principles to be considered in planning
LO-3
Compare different types of menu
LO-4
The methods to be applied when planning the menu plans
