MENU MANAGEMENT AND CONTROL
- Course
- BESD511 - MENU MANAGEMENT AND CONTROL
- Department
- Nutrition and Dietetic - Turkish - Master
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 3
- ECTS
- 0
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- Asst. Prof. Dr. Nazife HÜRER
- Prerequisite
- -
- Keywords
Course Description
Principles and methods of menu planning, evaluation and interpretation of physiological, social and psychological factors affecting menu planning, menu planning in accordance with healthy nutrition principles for the target audience and institution that can meet the nutrient requirements of individuals, factors affecting menu planning, menu management and control with objective and subjective methods and to evaluate the performance of the menu to minimize residual and losses.
MENU MANAGEMENT AND CONTROL
Evaluation Tools (Active Term)
| Item | Type | Weight (%) |
|---|---|---|
| Final | Final | 50 |
| Sözlü Sunum | Presentation | 25 |
| Proje | Project | 25 |
| Total | 100 | |
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Menü yönetimi ve denetimine giriş |
| Week 2 | Temel menü planlama ilkeleri |
| Week 3 | Menünün görevleri |
| Week 4 | Menü yorgunluğu ve önlenmesi |
| Week 5 | Menü planlama süreci |
| Week 6 | Menü modeli ve iskeletin oluşturulması |
| Week 7 | Ara Sınav |
| Week 8 | Menü modelleri geliştirme, aşamaları ve ilkeleri |
| Week 9 | Menü performanslarının ölçülmesi |
| Week 10 | Menü planlamayı etkileyen etmenler |
| Week 11 | Menü çeşitleri |
| Week 12 | Menü analiz ve denetim yöntemleri |
| Week 13 | Menü mühendisliği |
| Week 14 | Final |
| Week 15 | - |
Reference Books & Course Materials
- 01 Gregoire, M. B. (2021). Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Pearson.
- 02 Puckett, R. P. (2012). Food Service Manual for Health Care Institutions. 4th ed. Wiley.
- 03 World Health Organization (WHO). Five Keys to Safer Food.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 Has knowledge about the current evidence-based information and technological tools required by the field of expertise.
- P02 Has the knowledge of interpreting, analyzing and reporting the data of scientific studies that he / she conducts individually or interdisciplinary at the level of expertise
- P03 Conducts scientific researches by using the technological equipment required to create new information by using the knowledge acquired in the field of expertise.
- P04 Performs synthesis and analysis of the acquired information, comments, reports and develops solutions.
- P05 Use accurate statistical methods for the analysis of scientific research.
- P06 To publish and / or present scientific articles at national level by conducting studies related to the field of expertise independently or as a team
- P07 Takes responsibility when faced with problems in the field, sets an example to society, offers solutions, uses information and communication technologies
- P08 It adopts the principles of lifelong learning and updates itself, evaluates and interprets scientific articles critically with evidence-based practices.
- P09 Carries out teamwork at national or international level related to the field, communicates verbally or in writing with individuals or groups outside the field when necessary, complies with quality processes, discusses and shares current scientific developments
- P10 Collects, interprets scientific information in line with ethical principles, contributes to, conducts, manages and evaluates studies that will shape national and international nutrition plans and policies by considering individual and society.
Po-Lo Matrix
The PO-LO matrix has not been populated yet.