Information Package / Course Catalogue
Menu Planning
Course Code: BDY536
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

Gain basic knowledge and skills related to menu planning in catering systems.

Course Content

This course is included principles and methods of menu planning, factors affecting of menu planning, menu types and examples, menu management and control.

Name of Lecturer(s)
Learning Outcomes
1.Learns about the principles and methods of menu planning.
2.Evaluates and comments physiological, social and psychological factors affecting menu planning.
3.Plans menu according to the healthy nutrition principles for target group and institution that can meet nutrient requirements of individuals.
4.Performs the menu management and control with the objective and subjective methods.
5.Evaluates menu performance to minimize losses and residues.
Recommended or Required Reading
1.Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995.
2. Kivela, Jaksa. Menu Planning For The Hospitality Industry. Hospitality Press, Melbourne 1994.
Weekly Detailed Course Contents
Week 1 - Theoretical
The meaning, the historical development and the importance of the menu
Week 2 - Theoretical
Healthy nutrition and menu planning (the importance of menu planning proper target audience)
Week 3 - Theoretical
Factors affecting menu planning
Week 4 - Theoretical
Menu planning principles
Week 5 - Theoretical
Different menu types and application examples applied in catering systems (menu types according to the usage times)
Week 6 - Theoretical
Different menu types and application examples applied in catering systems (menu types according to selection between meals)
Week 7 - Theoretical
Different menu types and application examples applied in catering systems (Activity menus)
Week 8 - Theoretical
Encountered problems in menu management and application (Midterm)
Week 9 - Theoretical
Menu planning applications - Presentation of homework
Week 10 - Theoretical
Standard tariffs
Week 11 - Theoretical
Principles of creating standard tariffs
Week 12 - Theoretical
Menu pricing -cost
Week 13 - Theoretical
Residues occur in catering systems and ways to prevention
Week 14 - Theoretical
Seminar presentation on menu planning - project presentation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Presentation1%10
Assignment1%10
Midterm Examination1%10
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Lecture - Practice141242
Assignment110212
Presentation 110212
Midterm Examination1516
Final Examination110111
TOTAL WORKLOAD (hours)125
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
OÇ-1
2
2
3
3
2
3
2
3
2
OÇ-2
4
2
3
3
2
3
2
4
2
OÇ-3
3
3
3
2
4
2
3
3
2
OÇ-4
4
2
2
3
3
2
3
2
4
OÇ-5
4
4
3
2
3
2
4
2
3
Adnan Menderes University - Information Package / Course Catalogue
2026