Information Package / Course Catalogue
Catering Systems and Management
Course Code: BD209
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

Nutrition and the importance of collective, mass feeding systems, system types, new production systems, management and organization, kitchen, dining room used as tools of planning and standard recipes, menu planning and management and organizations, purchasing and storage techniques, hygiene and price control, is to gain knowledge and skills.

Course Content

Importance of institutional food service, catering systems, management of food services, kitchen planning and catering equipments, menu planning, methods of food purchasing/ storage and control and work safety

Name of Lecturer(s)
Learning Outcomes
1.To give knowledge about all procedures of Food Service
2.to be able to gain the skills of administrative dietitian
3.to be able to gain the knowledge of the food service processes
4.to be able to gain control of menu and kitchen modernization
Recommended or Required Reading
1.Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder &Stoughton, London, 1995
2.Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice HallEnglewood Cliffs, Ohio, 1995
3.Feinstein A H, Stefanelli J M, Purchasing, Selection and Procurement _ort he HospitalityIndustry, Fifth Edition John Wiley & Sons Inc, London, 2002
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of institutional food service, the importance and the classification of institutions of public nutrition
Week 1 - Practice
Definition of institutional food service, the importance and the classification of institutions of public nutrition
Week 1 - Preparation Work
course materials
Week 2 - Theoretical
Definition of institutional food service, the importance and the classification of institutions of public nutrition II
Week 2 - Practice
Definition of institutional food service, the importance and the classification of institutions of public nutrition II
Week 2 - Preparation Work
course materials
Week 3 - Theoretical
Institutional food systems management and organization
Week 3 - Practice
Institutional food systems management and organization
Week 3 - Preparation Work
course materials
Week 4 - Theoretical
Institutional food systems management
Week 4 - Practice
Institutional food systems management
Week 4 - Preparation Work
course materials
Week 5 - Theoretical
Job descriptions of staff working in institutional food systems
Week 5 - Practice
Job descriptions of staff working in institutional food systems
Week 5 - Preparation Work
course materials
Week 6 - Theoretical
Institutional food systems, kitchen and service area
Week 6 - Practice
Institutional food systems, kitchen and service area
Week 6 - Preparation Work
course materials
Week 7 - Theoretical
Used in the selection of kitchen equipments
Week 7 - Practice
Used in the selection of kitchen equipments
Week 7 - Preparation Work
course materials
Week 8 - Preparation Work
course materials
Week 8 - Intermediate Exam
midterm exam
Week 9 - Theoretical
Maintenance and cleaning of equipments used in the institutional food systems
Week 9 - Practice
Maintenance and cleaning of equipments used in the institutional food systems
Week 9 - Preparation Work
course materials
Week 10 - Theoretical
Standard recipes, Prevention Ways of the Waste in TBS
Week 10 - Practice
Standard recipes, Prevention Ways of the Waste in TBS
Week 10 - Preparation Work
course materials
Week 11 - Theoretical
Purchase Techniques I
Week 11 - Practice
Purchase Techniques I
Week 11 - Preparation Work
course materials
Week 12 - Theoretical
Purchase Techniques II
Week 12 - Practice
Purchase Techniques II
Week 12 - Preparation Work
course materials
Week 13 - Theoretical
Storage Policy
Week 13 - Practice
Storage Policy
Week 13 - Preparation Work
course materials
Week 14 - Theoretical
Work security in TBS
Week 14 - Practice
Work security in TBS
Week 14 - Preparation Work
course materials
Week 15 - Theoretical
the menu planning
Week 15 - Practice
the menu planning
Week 15 - Preparation Work
course materials
Week 16 - Preparation Work
course materials
Week 16 - Final Exam
final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Practice1%20
Midterm Examination1%30
Final Examination1%50
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Lecture - Practice140228
Midterm Examination110212
Final Examination110212
TOTAL WORKLOAD (hours)94
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
5
2
5
1
4
5
3
1
4
5
5
OÇ-2
5
2
5
1
4
5
3
1
4
5
5
OÇ-3
5
2
5
1
4
5
3
1
4
5
5
OÇ-4
5
2
5
1
4
5
3
1
4
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026