Information Package / Course Catalogue
| Course Code | : BDY535 |
| 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 |
Aimed to teach the purchase stages in catering systems, purchase high quality raw materials and teach the proper storage principles of the raw materials purchased.
Purchasing principles and procedures, technical specifications, storage techniques and storage characteristics in catering systems will be examined.
| 1. | Knows the purchase methods and evaluates the purchase methods appropriate to organization. |
| 2. | Prepares technical specifications and administrative specifications for the provision of quality raw material purchases. |
| 3. | Evaluates the storage principles for each food to prevent the deterioration of food. |
| 4. | Applies the appropriate storage policies to prevent food and nutrient losses. |
| 5. | Applies food safety and food security standards in the purchasing and storage stages. |
| 1. | Khan M A, Concepts of Food Service Operations and Management, Van Nostrand Reinhold, New York, 1991. |
| 2. | Garlough, R. Modern Food Service Purchasing, Delmar Cengage Learning, USA, 2011 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Presentation | 1 | %10 |
| Assignment | 1 | %10 |
| Midterm Examination | 1 | %10 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Lecture - Practice | 14 | 1 | 2 | 42 |
| Assignment | 1 | 10 | 2 | 12 |
| Presentation | 1 | 10 | 2 | 12 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 125 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 4 | 3 | 4 | 3 |
OÇ-2 | 3 | 3 | 4 | 4 | 3 |
OÇ-3 | 4 | 4 | 4 | 3 | 3 |
OÇ-4 | 3 | 3 | 3 | 4 | 3 |
OÇ-5 | 3 | 4 | 4 | 3 | 3 |