Information Package / Course Catalogue
| 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 |
Gain basic knowledge and skills related to menu planning in catering systems.
This course is included principles and methods of menu planning, factors affecting of menu planning, menu types and examples, menu management and control.
| 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. |
| 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. |
| 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 | 3 | 4 |
OÇ-2 | 3 | 4 | 3 | 3 | 3 |
OÇ-3 | 4 | 3 | 4 | 4 | 4 |
OÇ-4 | 3 | 3 | 4 | 3 | 4 |
OÇ-5 | 4 | 4 | 4 | 3 | 3 |