DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210311005

Ders İsmi:

Food Service System I

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Dr.Öğr.Üyesi Bilge Nur ÇÖL ÇETİNKAYA

Course Assistants:

Dersin Amaç ve İçeriği

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

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Manages the service processes in institutions that provide mass nutrition services.
2) Manages the menu processes specific to the target group in different food service areas
3) Applies the purchasing and storage principles.
4) Organizes the food production process.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4
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.

Ders - Öğrenme Kazanımı İlişkisi

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

Öğrenme Etkinliği ve Öğretme Yöntemleri

Alan Çalışması
Akran Değerlendirmesi
Anlatım
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Okuma
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Sunum

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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