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| BDB3005 | @ Food Service Systems | 3+0+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | First Cycle | | Status | Compulsory | | Department | Department of Nutrition and Dietetics | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Dr. Öğr. Üyesi Gülşen DELİKANLI AKBAY | | Co-Lecturer | | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The aim is to provide information on the development of mass feeding systems, management and organization in mass feeding systems, kitchen and canteen planning, principles of menu planning, standard recipe management and control, as well as processes such as purchasing and storage.
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| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Learns the development and importance of mass feeding systems. | 1,2,4 | 1,2, | | LO - 2 : | Gains knowledge about management and organization in mass feeding systems. | 1,2,4 | 1,2, | | LO - 3 : | Plans and evaluates the physical conditions of kitchens and canteens according to the characteristics of the institution where mass feeding takes place. | 1,2,4 | 1,2, | | LO - 4 : | Plans menus according to the goals of the mass feeding institution and conducts menu control. | 1,2,4 | 1,2, | | LO - 5 : | Acquires the ability to create standard recipes for mass feeding institutions | 1,2,4 | 1,2, | | LO - 6 : | Learns the appropriate purchasing and storage principles in mass feeding systems, develops methods to minimize food waste, implements them, and conducts inspections. | 1,2,4 | 1,2, | | LO - 7 : | Learns safety practices related to occupational health in mass feeding systems. | 1,2,4 | 1,2, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Mass feeding and its importance, types of mass feeding systems (MFS), new production systems, management and organization, kitchen/canteen planning, tools and equipment used in MFS, menu management and control, standard recipe management and control, purchasing and storage techniques, and occupational safety are included. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Definition and Importance of Mass Nutrition, Characteristics of Mass Nutrition Organizations, New Production Systems
| | | Week 2 | Management and Organization in Mass Nutrition Systems
| | | Week 3 | Strategic Management in Mass Feeding Systems
| | | Week 4 | Human Resources Management in Mass Feeding Systems, Organization of Mass Feeding Employees, and Job Descriptions
| | | Week 5 | Physical Conditions in Mass Feeding Systems, Kitchen and Canteen Equipment
| | | Week 6 | Tools and Equipment Used in Mass Feeding Systems and New Technological Tools
| | | Week 7 | Menu Management and Control
| | | Week 8 | Standard Recipes, Leftovers in Mass Feeding Systems, and Prevention Methods
| | | Week 9 | Midterm exam | | | Week 10 | Food Purchasing Techniques
| | | Week 11 | Food storage principles | | | Week 12 | Menu Planning for Special Groups
| | | Week 13 | Menu Planning for Special Groups
| | | Week 14 | Food Safety in Mass Feeding Systems
| | | Week 15 | General Evaluation and Discussion
| | | Week 16 | Final Exam
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| 1 | Beyhan, Y. 2018; Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu,(2. Baskı) Ankara Nobel Tıp Kitabevleri. ISBN: 978-605-9215-63-3. | | | |
| 1 | Beyhan, Y., Ciğerim, N. 1995; Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, (1. Baskı). Kök Yayıncılık. ISBN: 975-499-056-5. | | | 2 | Rızaoğlu, B., Hançer, M.2013; Menü ve Yönetim, (2.Baskı) Detay Yayıncılık. ISBN: 9789758969326.
| | | 3 | Baysal, A., Kutluay-Merdol, T. 2021; Toplu Beslenme Yapılan Kurumlar için Yemek Planlama Kuralları ve Yıllık Yemek Listeleri, (5. Baskı),Hatiboğlu Yayınevi. ISBN: 9789757527541.
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| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 18/4/2025 | 1 | 50 | | End-of-term exam | 16 | 13/6/2025 | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Laboratuar çalışması | 0 | 0 | 0 | | Arasınav için hazırlık | 3 | 7 | 21 | | Arasınav | 1 | 1 | 1 | | Uygulama | 0 | 0 | 0 | | Klinik Uygulama | 0 | 0 | 0 | | Ödev | 1 | 3 | 3 | | Proje | 0 | 0 | 0 | | Kısa sınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 3 | 7 | 21 | | Dönem sonu sınavı | 1 | 1 | 1 | | Diğer 1 | 0 | 0 | 0 | | Diğer 2 | 0 | 0 | 0 | | Total work load | | | 118 |
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