Information Package / Course Catalogue
Institutional Nutrition Systems I
Course Code: BDB301
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

To give course about menu planning, food purchasing and storage, kitchen and dining hall building plan and modernization and tasks and responsibilities of administrative dietitian

Course Content

Importance of institutional food service systems, management of food services, kitchen and dining hall building plan, equipment in institutional food service systems, menu planning, methods of food purchasing/ storage and control, work safety

Name of Lecturer(s)
Ins. Mahmut ÇERİ
Learning Outcomes
1.Comprehend the importance of institutional foodservice systems and properties of institutional food service and novel manufacturing techniques
2.Adapt functions of management to institutional foodservice systems as an administrative dietitian
3.Learn new management approaches, apply the strategic management model and determine mission, vision, strategic aims and targets of institution
4.Have skills about kitchen and dining hall building plan
5.Select suitable catering equipment as a manager of institutional foodservice systems
6.Plan menu according to target groups
7.Know principles of food purchasing and storage
8.Know preventive applications against to occupational accidents in institutional foodservice systems
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 Hall Englewood Cliffs, Ohio, 1995.
3.Feinstein A H, Stefanelli J M. Purchasing, Selection and Procurement ort he Hospitality Industry, Fifth Edition , John Wiley & Sons Inc, London, 2002
4.Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995
5.Davis, B, Lockwood, A, Pantelidis, I, Alcott, P. Food and Beverage Management, Elsevier, 2008.
6.Gisslen, W. Essentials of professional cooking, 2004.
7.Hemminger, Jane M. Food safety : A Guide to what you really need to know, 2000.
8.Rızaoğlu, B, Hançer, M. Menü ve yönetim, 2005.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and importance of foodservice systems, properties of institutional foodservice systems and novel manufacturing techniques
Week 1 - Practice
Documentary Display
Week 2 - Theoretical
Management and organization in food service systems
Week 2 - Practice
drawing an organization chart
Week 3 - Theoretical
Strategic management in food service systems
Week 3 - Practice
Drawing management chart
Week 4 - Theoretical
Human resources management in foodservice systems, organization of institutional food service
Week 4 - Practice
Create task cards
Week 5 - Theoretical
Kitchen and dining hall building plan and modernization
Week 5 - Practice
Kitchen planning
Week 6 - Theoretical
Equipment in food service systems
Week 6 - Practice
dining hall planning
Week 7 - Theoretical
Management and control of menu planning (Midterm Exam)
Week 7 - Practice
Menu preparation principles
Week 8 - Theoretical
Standard recipes and prevention of wastes in foodservice systems
Week 9 - Theoretical
Standard recipes and prevention of wastes in foodservice systems
Week 9 - Practice
Menu preparation principles
Week 10 - Theoretical
Principles of food purchasing
Week 10 - Practice
Preparation of technical specifications
Week 11 - Theoretical
Principles of food storage
Week 11 - Practice
Preparation of technical specifications
Week 12 - Theoretical
Work safety in foodservice systems
Week 12 - Practice
Preparation of administrative specifications
Week 13 - Practice
Preparation of administrative specifications (Practice Exam)
Week 14 - Theoretical
Project presentation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%45
Practice Examination1%35
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory121236
Lecture - Practice121236
Midterm Examination110111
Final Examination110111
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
PÇ-13
PÇ-14
OÇ-1
3
4
3
3
4
4
2
3
2
4
4
4
2
3
OÇ-2
4
3
3
4
4
5
2
3
3
2
4
2
3
4
OÇ-3
4
4
3
3
3
2
4
2
3
2
5
2
3
4
OÇ-4
3
3
2
5
4
2
3
2
4
2
3
2
4
2
OÇ-5
3
3
4
5
4
4
2
3
2
4
2
3
2
4
OÇ-6
4
3
3
1
4
1
2
5
2
3
2
3
5
4
OÇ-7
3
5
4
5
4
5
3
4
3
3
2
5
2
3
OÇ-8
4
4
2
3
2
4
2
3
2
4
2
3
2
4
Adnan Menderes University - Information Package / Course Catalogue
2026