ORGANIZATION AND ADMINISTRATION OF FOOD SERVICES-II

Course Description

In this course the students enough and emphasizing the importance of a balanced diet with all the groups that benefit from catering services and teaching, high hygienic quality, high nutritional value properties can be consumed, catering for business kazandırılması.ticar of making skills training in order to provide the most economical way to be given a catering service the transfer of information on policies, administrative dietitian students as hygiene / HACCP management and gain the ability to carry out inspections, will also gain the ability to control costs. commercial businesses in catering and organization in this business / kitchen staff, commercial enterprises in the kitchen / restaurant plan, preparing a wide range of cooking and service methods, hygiene, will acquire the ability to control costs.

ORGANIZATION AND ADMINISTRATION OF FOOD SERVICES-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Quality Sanitation Management, Ronald F. Cichy. Educational ınstitute of the American Hotel &Motel Association.
2. 02 The Theory of Catering, Kinton R., Ceserani V., Foskett D. Hodder&Stoughton, Tenth Edition, London.
3. 03 Food Poisoning and Food Hygiene, Hobbs B.C., Roberts D., Edward Arnold, London

Learning Outcomes

1. L01 Explain the importance of hygiene and sanitation in mass catering systems. SOLO 4
2. L02 Explain the effect of heat treatments applied to foods SOLO 4
3. L03 Identify harmful compounds formed in foods by cooking SOLO 2
4. L04 Explain the appropriate cooking methods for foods SOLO 4
5. L05 Recognise the food production systems applied at OAFS SOLO 2
6. L06 Recognise the HACCP system and explain HACCP principles SOLO 3
7. L07 Recognise food services and table layouts according to countries SOLO 2

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