DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 1210311005 | ||||||||
Ders İsmi: | Food Service System I | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Necessary | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi Bilge Nur ÇÖL ÇETİNKAYA |
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Course Assistants: |
Course Objectives: | Within the scope of this course, students will be able to acquire theoretical knowledge specific to organizations providing mass nutrition services in different fields, and to gain skills in purchasing and storing raw materials and menu planning specific to the target audience. |
Course Content: | Management and organization, menu control, raw material selection, purchasing and storage techniques in bulk nutrition systems |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Mass nutrition and its importance | PPT prepared for the lesson |
2) | Types of mass nutrition systems / new production systems | PPT prepared for the lesson |
3) | Management and organization | PPT prepared for the lesson |
4) | Management and organization | PPT prepared for the lesson |
5) | Kitchen / dining hall planning | PPT prepared for the lesson |
6) | Kitchen / dining hall planning | PPT prepared for the lesson |
7) | Menu management | PPT prepared for the lesson |
8) | Midterm Exam | |
9) | Menu management | PPT prepared for the lesson |
10) | Menu management | PPT prepared for the lesson |
11) | Purchasing methods | PPT prepared for the lesson |
12) | Raw material quality criteria and storage techniques | PPT prepared for the lesson |
13) | Occupational Safety in Collective Nutrition Services | PPT prepared for the lesson |
14) | general evaluation | PPT prepared for the lesson |
15) | general evaluation | PPT prepared for the lesson |
16) | final examination |
Course Notes / Textbooks: | 1. Prof. Dr. Yasemin Beyhan; Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, Ankara Nobel Tıp Yayınları, ISBN 9786059215633, 2018. 2. Spears M and Gregoire M (2007), Foodservice Organizations. A managerial and systems approach (6th ed), Upper Saddle River NJ, Prentice Hall. |
References: | 1. Spears M and Gregoire M (2007), Foodservice Organizations. A managerial and systems approach (6th ed), Upper Saddle River NJ, Prentice Hall. 2. Merdol, T. K. (2017). Toplu Beslenme Servisi (TBS) Sağlıklı Yönetim Rehberi. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | 5 |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | 1 |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | 5 |
5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | 2 |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | 3 |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | 5 |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | 3 |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | 1 |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. | 5 |
Alan Çalışması | |
Akran Değerlendirmesi | |
Anlatım | |
Beyin fırtınası /Altı şapka | |
Bireysel çalışma ve ödevi | |
Course | |
Okuma | |
Homework |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 12 | 96 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 142 |