ORGANIZATION AND ADMINISTRATION OF FOOD SERVICE-I

Course Description

Providing education to all groups benefiting from the collective nutrition service in order to ensure that a sufficient and balanced, high hygienic quality, high nutritional qualities, consumable and a mass nutrition service is given on the most economical site. At the end of this course, the students will be able to become a manager dietitian and will be able to perform menu control and culinary modernization in line with the information they have about collective nutrition processes. Teaching system and types of TBS system / new production systems, teaching management and organization, teaching kitchen / cafeteria planning and tools related to equipment used, emphasizing menu management, standard meal and control, purchasing and storage techniques and highlighting the importance of job safety.

ORGANIZATION AND ADMINISTRATION OF FOOD SERVICE-I

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Payne-Palacio, J., & Theis, M. (2016). Foodservice management: Principles and practices. Pearson.
2. 02 Gregoire, M. B., & Spears, M. C. (2013). Foodservice organizations: A managerial and systems approach. Boston, MA: Pearson.
3. 03 King, H. (2020). Food Safety Management Systems.
4. 04 Dopson, L. R., & Hayes, D. K. (2019). Food and beverage cost control. John Wiley & Sons.

Learning Outcomes

1. L01 Explain the principles of proper purchasing and storage of food SOLO 4
2. L02 Recognize practices for the prevention of occupational accidents in collective nutrition systems. SOLO 2
3. L03 Comprehends the importance of mass nutrition, will recognize the characteristics of mass nutrition establishments and new production systems. SOLO 2
4. L04 As a manager dietitian, she will associate the functions of management with collective nutrition systems. SOLO 4
5. L05 Will implement the strategic management approach in the institution according to the new management approaches SOLO 4
6. L06 Will plan kitchen-dining hall SOLO 4
7. L07 As a collective nutrition manager, she will choose the appropriate tools and equipment for the organization. SOLO 3
8. L08 Plan a menu for the target group SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix