Course Name Code Semester T+U Hours Credit ECTS
Institutional Food Service GDM 411 7 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Doç.Dr. OMCA DEMİRKOL
Course Lecturers
Course Assistants Assist.Prof.Dr. Omca DEMİRKOL
Course Category
Course Objective In this course it is aimed that acquire to students, knowledge based on theoretical and practical knowledge about Food Service Systems (FDS).
Course Content Determination of FDS, important of FDS,Planning and management of FDS, Applications made in FDS (purchase, storage, service, storage, production, menu planning), The importance of hygiene and sanitation in FDS, Legal regulations related to FDS
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Comprehend the important of collective nutrition and role of food engineering in this systems Lecture, Question-Answer, Discussion, Testing, Homework,
2 Comprehend the FDS, management, organization, planning and new developments Lecture, Question-Answer, Discussion, Testing, Homework,
3 Comprehend the manage and plan the menu Lecture, Question-Answer, Discussion, Testing, Homework,
4 Comprehend the rules of procurement and storage in FDS Lecture, Question-Answer, Discussion, Testing, Homework,
5 Comprehend the methods of cooking and service techniques applied in FDS Lecture, Question-Answer, Discussion, Testing, Homework,
6 Comprehend the hygiene and sanitation in FDS
7 Comprehend the laws and rules in force about FDS
Week Course Topics Preliminary Preparation
1 FDS and the important of FDS
2 Importance and role of food engineers on institutional food service systems
3 Types of FDS/ new production systems
4 The management and organization
5 Planning of kitchen and service area in FDS
6 The equipment used in Kitchen and dining halls
7 Menu management and planning
8 Purchase and storage techniques
9 Preparation and cooking of food in catering establishments
10 Hygiene and sanitation in FDS
11 Transportation and service of food in FDS
12 Removal of waste and the dishes in FDS
13 Issues of cost control in FDS
14 Regulations and rules related to FDS
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems.
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. X
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. X
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 60
1. Kısa Sınav 10
2. Kısa Sınav 10
1. Ödev 20
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 1 10 10
Quiz 2 5 10
Assignment 1 5 5
Final examination 1 10 10
Total Workload 131
Total Workload / 25 (Hours) 5.24
dersAKTSKredisi 5