Course Information Semester Course Code Course Title T+P+L Credit ECTS 8 02180031 Food Services Systems Practices II 0+7+0 7 7 Course Details Language : Turkish Level : Bachelor's Degree Department / Program : Nutrition and Dietetics Mode of Delivery : Face to Face Type : Compulsory Objectives : Putting professional knowledge and skills into practice in the field of collective nutrition systems Content : Food Service System Practices Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Instructor Muteber Gizem KESER Assistants : None Work Placement(s) : Yes Recommended or Required Reading Resources : İngilizce kitaplar, makaleler, dergiler ve güncel yazılarİngilizce kitaplar, makaleler, dergiler ve güncel yazılar Semester : İnternship Course Category Field 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 Hours for off-the-c.r.stud 14 4 56 Assignments 2 5 10 Presentation 1 10 10 Mid-terms 1 15 15 Practice 12 7 84 Project 1 10 10 Final examination 1 20 20 Total Work Load ECTS: 7 205 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 To have a command of the process in the field of food mass systems, to be able to observe Weekly Detailed Course Contents Week Topics 1 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 2 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 3 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 4 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 5 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 6 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 7 Midterm 8 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 9 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 10 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 11 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 12 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 13 Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. 14 Final Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All 5 bbb
