Information Package / Course Catalogue
| Course Code | : BDB326 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
This course aims to help undergraduate students in nutrition and dietetics develop skills in menu planning, cost control, and financial management within institutional food service systems. By designing menus that are nutritionally sound, cost-effective, and practical, students will develop the competencies necessary for food service management.
The Menu Planning and Cost Calculation course offers an integrated curriculum covering nutrition principles, menu design, food cost calculation methods, purchasing, inventory management, the use of standard recipes, portion control, and food service technologies. The course is structured using a competency-based approach and aims to help students acquire measurable skills in menu planning, cost control, purchasing, and food safety.
| Ins. Mahmut ÇERİ |
| 1. | Can design and evaluate balanced, varied, and practical menus for a specific target group and facility, taking into account nutritional requirements, cost constraints, and operational factors |
| 2. | You can calculate food costs using standard recipes, apply pricing methods such as the factor method, mark-up method, and food cost percentage, and analyze menu profitability |
| 3. | Can apply food purchasing principles, compare AP (As Purchased) and EP (Edible Portion) costs, manage inventory control systems, and select suppliers |
| 4. | You can develop standard recipes, calculate correction factors (CF) and conversion factors (IC), implement portion control, and minimize food waste |
| 5. | Can effectively use computer software, spreadsheets, and decision support systems for menu planning and cost analysis |
| 6. | Can apply HACCP principles, food safety standards, and quality management systems in menu planning and food service operations |
| 1. | Afandi, M. A. M., Aziz, A. A., & Ismail, N. (2025). From formulas to fun: CC facts race gamifies food and beverage cost control learning. Journal of Academia, 13(2), 1-15. https://doi.org/10.24191/joa.v13i2.5488 |
| 2. | Vasques, C. T., & Madrona, G. S. (2025). The importance of dietary technique as a foundation for quality management in food and nutrition units (UAN). In Editora Impacto (pp. 90-028). https://doi.org/10.56238/edimpacto2025.090-028 |
| 3. | Baykasoğlu, A., Kaplanoğlu, V., & Altıparmak, S. C. (2016). Development and implementation of a decision support system for menu planning in institutional food service. Journal of the Faculty of Engineering and Architecture, Gazi University, 31(4), 1107-1120. https://doi.org/10.17341/GUMMFD.74322 |
| 4. | Part, B. (2020). Bachelor of Science B. Sc. Nutrition, Food Service Management and Dietetics under CBCS (With effect from 2020-2021). University curriculum document. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Quiz | 1 | %1 |
| Midterm Examination | 1 | %39 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 13 | 4 | 2 | 78 |
| Quiz | 1 | 2 | 0 | 2 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 102 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 4 | 5 | 3 | |||||||
OÇ-2 | 3 | 5 | 5 | |||||||
OÇ-3 | 5 | 4 | 3 | |||||||
OÇ-4 | 5 | 3 | 4 | |||||||
OÇ-5 | 5 | 4 | 4 | 3 | ||||||
OÇ-6 | 5 | 4 | 3 | |||||||