Information Package / Course Catalogue
| Course Code | : STU521 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 6 |
The aim of this course is to understand the food and beverage needs of individuals in institutions such as hotels, hospitals, and elderly care homes within healthcare enterprises; to teach effective menu planning and food and beverage management techniques; and to develop the ability to implement sustainable and culturally appropriate nutrition models.
1. The relationship between food and beverage services in healthcare institutions 2. Physiology of nutrition and terminology 3. Food and beverage planning based on hospital and care home user profiles 4. Nutritional requirements of elderly and disabled individuals 5. Cultural differences and menu variations 6. Functional foods and complementary medicine approaches 7. Principles of sustainability in food and beverage management 8. Monitoring and quality standards in food and beverage services
| Prof. Osman Nuri ÖZDOĞAN |
| 1. | Explain the role and scope of food and beverage management in healthcare institutions |
| 2. | Identify nutritional needs of users in hospitals, elderly care homes, and centers for individuals with disabilities |
| 3. | Design culturally appropriate menu plans |
| 4. | Apply functional food and complementary medicine approaches |
| 5. | Monitor and evaluate food and beverage management processes and quality standards |
| 6. | Develop policies and programs in line with sustainable food and beverage principles |
| 1. | M. de Zwaan, Nutrition in Medical Tourism: Theory and Practice, Springer, 2021. |
| 2. | S. McWilliams & J. N. Kolasa, Food and Cultural Studies in Healthcare, Wiley, 2020. |
| 3. | L. Singh & P. R. Sharma, Functional Foods and Nutraceuticals in Health Tourism, Elsevier, 2019. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 3 | 3 | 90 |
| Assignment | 3 | 3 | 3 | 18 |
| Reading | 4 | 5 | 5 | 40 |
| Midterm Examination | 1 | 3 | 1 | 4 |
| Final Examination | 1 | 3 | 1 | 4 |
| TOTAL WORKLOAD (hours) | 156 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
OÇ-2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
OÇ-3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
OÇ-4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
OÇ-5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
OÇ-6 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |