Course Information Semester Course Code Course Title T+P+L Credit ECTS 3 02130010 Food Services Systems I 2+0+0 3 3 Course Details Language : Turkish Level : Bachelor's Degree Department / Program : Nutrition and Dietetics Mode of Delivery : Face to Face Type : Compulsory Objectives : The development of collective nutrition systems, organization in food services systems, management process, personnel selection, kitchen planning and physical conditions of the kitchen-dining hall, menu planning principles and menu types, standard recipes, purchasing types and purchasing specifications. is to provide. Content : n food services systems, the stages of management (planning, organization and coordination, execution and control), personnel selection and required features, physical characteristics of the kitchen (heat, light, ventilation, floors, walls and ceilings, etc.) Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Instructor M.Gizem KESER Assistants : None Work Placement(s) : No Recommended or Required Reading Resources : Lecturer's notesToplu Beslenme Sistemleri. Hedef yayınıclık,2021. Semester : Presentations of the lecturer giving the course Course Category Health 100% In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 40% Final examination 1 60% Total 2 100% Activity Informations Activities Quantity Duration Total Work Load Course Duration 14 2 28 Hours for off-the-c.r.stud 14 2 28 Assignments 4 1 4 Mid-terms 1 10 10 Final examination 1 20 20 Total Work Load ECTS: 3 90 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 In which areas does the mass nutrition service play an active role? 2 Menu management and control with objective and subjective methods 3 Ability to distinguish nutritional needs of different groups 4 Being able to give examples of the duties of a dietitian in food systems 5 Being able to compare the types of mass feeding systems and their advantages and disadvantages 6 Giving examples of factors affecting menu planning 7 Being able to give examples of the duties of a dietitian in food systems 8 Ability to plan menus for different groups by following the points that need to be taken into consideration in planning a successful menu. Weekly Detailed Course Contents Week Topics 1 The Importance of Nutrition and Menu Planning in Food Services Systems, Portion InformationFunctions of a Dietitian in Public Mass Services 2 Classification of Food Services Systems, New Technologies (Production Systems) 3 Management and Organization, Human Resources Management, Organization of Employees, Job Descriptions 4 Kitchen Planning, parts of the kitchen 5 Tools and equipment used in the kitchen 6 Food service, table setting 7 Midterm 8 Standard Meal Tariffs, Physical conditions in mass feeding systems, kitchen and dining hall equipment 9 Factors affecting food quality, Basic Concepts in Menu Planning 10 Menu Types, Things to Consider When Planning a Menu 11 Menu planning practice 12 Menu planning in elderly 13 Nursery menu planning 14 Final Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 5 C1 45 C2 4 C3 3 C4 3 C5 3 C6 4 C7 4 bbb
