Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Nutrition and Dietetics
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Compulsory
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Objectives of the Course
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It is aimed to provide information on collective nutrition systems processes such as management and organization, kitchen and dining hall planning, menu planning, purchasing and storage in mass nutrition systems (TBS)
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Course Content
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Collective nutrition and its importance, TBS system types / new production systems, management and organization, kitchen / dining hall planning, tools used in TBS, menu management and control, standard meal tariffs and control, purchasing and storage techniques, occupational safety.
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Course Methods and Techniques
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Instructor Rabia Melda Karaağaç melda.erdogan@gedik.edu.tr
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Assistants
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Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
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Work Placement(s)
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Yes
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Recommended or Required Reading
Resources
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Mass Nutrition System Healthy Management Guide. Prof. Dr. Türkan Kutluay Merdol. Hatipoğlu Publications.
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1. Arora RK. (2007). Food Service And Catering Management. APH Publishing, India. 2- Jones P, Merricks P. (1994) The management of food service operations. Thomson Learning, UK (ISBN: 9780304329076) 3. Grossbauer, S. (2001). Managing Foodservice Operations: A Systems Approach for Healthcare and Institutions (Fourth edition). Kendall Hunt, USA. 4. Dogan, M. (2018). Mass Nutrition Systems and Catering Services Management. Nobel Academic Publishing.
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Ders notları
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Vize/Final
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