MENU PLANNING IN INSTITUTIONAL FOOD SYSTEM

Course Description

Factors affecting menu planning, menu types and examples, menu planning principles and steps, menu control and evaluation. To gain basic knowledge and skills related to menu planning. At the end of this course, students will learn menu planning principles and methods, plan menus for various groups, be able to provide the management and control menu. TBS system types / new production systems, management and organization, kitchen / cafeteria plan, the tools used in TBS, menu management and control, standard recipes and control.

MENU PLANNING IN INSTITUTIONAL FOOD SYSTEM

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 Paul J. Mc Vety, Bradley J. et al. Fundamentals of Menu Planning, John&Wiley Sons, New Jersey, 2009.
2. 02 Davis L. G. Hospitality Industry Handbook on Nutrition and Menu Planning, 2002.
3. 03 Kotschevar H. L., Management By Menu. John Wiley&Sons Inc. 2007.

Learning Outcomes

1. L01 Explain the importance of menu planning for adequate and balanced nutrition. SOLO 4
2. L02 Express the factors affecting menu planning SOLO 3
3. L03 Define the stages of menu planning SOLO 2
4. L04 Recognize the menu, its varieties and features SOLO 2
5. L05 Will plan menu for special groups SOLO 4
6. L06 Examine the methods of measuring menu performance 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