| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Instıtutıonal Food Servıce | GDM 411 | 7 | 3 + 0 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. OMCA DEMİRKOL |
| Dersi Verenler | |
| Dersin Yardımcıları | Assist.Prof.Dr. Omca DEMİRKOL |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | In this course it is aimed that acquire to students, knowledge based on theoretical and practical knowledge about Food Service Systems (FDS). |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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 |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Kısa Sınav | 10 |
| 2. Kısa Sınav | 10 |
| 1. Ödev | 20 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 131 | ||
| Toplam İş Yükü / 25 (Saat) | 5,24 | ||
| Dersin AKTS Kredisi | 5 | ||