| Prerequisites and co-requisites |
|
| Language of instruction |
Turkish |
| Type |
Elective |
| Level of Course |
Bachelor's |
| Lecturer |
Ass. Prof. Eda PARLAK |
| Mode of Delivery |
Face to Face |
| Suggested Subject |
|
| Professional practise ( internship ) |
None |
| Objectives of the Course |
Upon successful completion of the course, students will be able to;
The students will be able to explain the system approach in food and beverage services
The students will be able to explain the value of foodservice operation systems for menu planning, purchasing, storage, production
The student will be able to develop an existing foodservice operation in menu planning, purchasing, storage, production, distribution and service
The students will be able to plan menus for food service institutions
The students will acquire the skills and competencies necessary to improve their ability to manage complex food and beverage operations |
| Contents of the Course |
Classification of all kinds of food plants, management of the departments in these plants, raw materials acceptance rules, storage, production of the foods are the subjects of this lesson. On the other hand, the lesson focuses on institutional nutrition systems. |
| # |
Subjects |
Teaching Methods and Technics |
| 1 |
Introduction to Food Systems |
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| 2 |
Classification of Food Service Managements |
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| 3 |
Marketing of Food Service Managements |
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| 4 |
Menu management and planning |
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| 5 |
Cost and control aspects in Food Systems |
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| 6 |
Purchasing, Recieving and Storing |
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| 7 |
Midterm |
|
| 8 |
Preperation, cooking and serving steps of the food |
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| 9 |
Basic cooking methods and standart reciepies |
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| 10 |
Kitchen management and organization |
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| 11 |
Restaurant and kitchen equipment |
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| 12 |
Sanitation and hygiene |
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| 13 |
Sanitation and hygiene |
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| 14 |
Pricing and income management |
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| 15 |
Commonly used computer programs in food sector |
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| 16 |
Final Exam |
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| # |
Material / Resources |
Information About Resources |
Reference / Recommended Resources |
| 1 |
Gisslen W, Essentials of Professional Cooking ,John Wiley & Sons Inc, USA, 2004 |
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| 2 |
Marriott N G, Principles of Food Sanitation, Fourth Edition, An Aspen Publication, Gaithersburg, Mayland, 1999 |
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| 3 |
Axler B H, Litrides CA. Ctyles of Food Service ,Food and Beverage Service, John Willey & Sons, USA 1990. |
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| 4 |
Mersin City Hospital Food Production and Presentation Requirements Prepared by the Ministry of Health |
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