Information Package / Course Catalogue
| Course Code | : BDB302 |
| 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 | : 3 |
The course aims to help students understand quality management systems (HACCP, ISO 22000), advanced cost control techniques, menu engineering, food product quality criteria, food waste and loss analysis, and sustainable food service management. By the end of the course, students will be able to prepare an HACCP plan, apply cost analysis and menu engineering, evaluate food quality criteria, and develop sustainability strategies in the food service industry.
This 14-week course begins with the HACCP system, hazard analysis, and critical control points, and covers ISO 22000:2018 food safety management systems, Total Quality Management (TQM), and the PDCA cycle; it also addresses quality criteria for food products, storage conditions, shelf life, and cold chain applications; It analyzes fundamental and advanced cost management principles such as food cost percentage, budgeting, break-even analysis, prime cost, and profitability, as well as menu engineering and pricing strategies, food waste/loss analysis, and plate-left processes; examines sustainable food service management in line with food waste reduction strategies, smart kitchens, digital technologies, and clinical nutrition services for special dietary requirements.
| Ins. Mahmut ÇERİ |
| 1. | Explains the 7 principles of the HACCP system; conducts a hazard analysis, identifies critical control points, and prepares a draft HACCP plan for a specific food product. |
| 2. | Explains the basic requirements of the ISO 22000:2018 standard; compares it with HACCP and applies it to TBS. |
| 3. | Evaluates the quality criteria of basic food groups (meat, dairy, fish, eggs, fruits and vegetables, grains, and oils); analyzes storage conditions and shelf-life factors. |
| 4. | Calculates food cost percentage, labor cost percentage, prime cost, and break-even point; recommends menu optimization by applying the menu engineering matrix. |
| 5. | Calculates food waste and loss rates during the cooking, storage, and serving stages; analyzes plate waste and develops strategies to reduce food waste. |
| 6. | Explains the principles of sustainability at TBS; evaluates the contribution of digital technologies to TBS; and prepares a service plan tailored to special dietary needs. |
| 1. | Merdol, T. K. (2012). Standard Meal Recipes for Institutions Providing Collective Catering. Hatipoğlu Publications. |
| 2. | Gregoire, M. B. (2021). Foodservice Organizations: A Managerial and Systems Approach (9th ed.). Pearson. |
| 3. | Ninemeier, J. D., & Perdue, J. (2019). Hospitality Operations: Careers in the World’s Greatest Industry. Pearson. |
| 4. | Cichy, R. F., & Hickey, P. J. (2012). Managing Service in Food and Beverage Operations (4th ed.). American Hotel & Lodging Educational Institute. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Practice | 1 | %35 |
| Quiz | 1 | %1 |
| Midterm Examination | 1 | %19 |
| Final Examination | 1 | %45 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 12 | 1 | 2 | 36 |
| Lecture - Practice | 12 | 1 | 2 | 36 |
| Practice Examination | 1 | 1 | 1 | 2 |
| Quiz | 1 | 2 | 0 | 2 |
| Midterm Examination | 1 | 1 | 1 | 2 |
| Final Examination | 1 | 1 | 1 | 2 |
| TOTAL WORKLOAD (hours) | 80 | |||
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 | 4 | ||||||
OÇ-2 | 4 | 5 | 5 | 3 | ||||||
OÇ-3 | 5 | 4 | ||||||||
OÇ-4 | 4 | 5 | 5 | |||||||
OÇ-5 | 3 | 5 | 4 | |||||||
OÇ-6 | 4 | 4 | 5 | 3 | 4 | |||||