Course Information Semester Course Code Course Title T+P+L Credit ECTS 4 02140014 Food Services Systems II 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 : It is aimed to teach the differences between enterprises in terms of purchasing, receiving, preparation and cooking methods in mass nutrition systems, ways to ensure food safety, HACCP-ISO 22000 food safety management system and mass nutrition. Content : It covers purchasing, storage and quality control methods, methods of preparation, cooking, distribution and serving of meals, and occupational safety procedures in Bulk Nutrition Systems. Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Instructor Muteber Gizem KESER Assistants : None Work Placement(s) : No Recommended or Required Reading Resources : Toplu Beslenme Sistemleri. Hedef yayınıclık,2021. Semester : lecturers note Course Category Health 30% Field 70% In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 40% Assignment 2 30% Final examination 1 60% Total 4 130% Activity Informations Activities Quantity Duration Total Work Load Course Duration 14 2 28 Hours for off-the-c.r.stud 1 10 10 Assignments 1 5 5 Mid-terms 1 15 15 Final examination 1 20 20 Total Work Load ECTS: 3 78 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 to know importance, organization and job descriptions of food and beverage service 2 To learn cost control in institutions where food service systems is provided 3 To be able to learn how to provide hygiene and sanitation in Food Service Systems Weekly Detailed Course Contents Week Topics 1 Introduction 2 Puchasing in food service systems 3 Purchasing in food service systems 4 Purchasing in food service systems 5 Acceptance in food mass system 6 Acceptance in food mass system 7 Midterm 8 Principles of Storage 9 Cooking and kitchen equipments 10 Cooking and equipments 11 Food Hygiene 12 Haccp, CMP, CHP, ISO principles 14 work accident 15 Final Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 5 C1 5 C2 bbb
