Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
5BES319Toplu Beslenme Sistemleri I2+2+035

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course 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)
Course Content 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.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator Asist Prof. Sabiha Gonca Güzel ÜNAL gonca.unal@gedik.edu.tr
Name of Lecturers Asist Prof.Dr. SABİHA GONCA GÜZEL ÜNAL
Assistants None
Work Placement(s) Yes

Recommended or Required Reading
Resources Mass Nutrition System Healthy Management Guide. Prof. Dr. Türkan Kutluay Merdol. Hatipoğlu Publications.
1. Arora RK. (2007). Food Service And Catering Management. APH Publishing, India.
5.Bilici S, Baş M, Mass Feeding Systems, Hedef Basın -Yayın Ankara, Turkiye
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.
5.Bilici S, Baş M, Mass Feeding Systems, Hedef Press and Broadcasting Ankara, Turkiye
Ders notları
Vize/Final

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 4,50 63
Mid-terms 1 4 4
Practice 14 2 28
Final examination 1 5 5
Total Work Load   Number of ECTS Credits 5 128

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Comprehends the importance of mass nutrition, the characteristics of the establishments where mass nutrition is provided, understands the new production systems
2 Adapts the functions of management to collective nutrition systems as a manager dietitian
3 Learns new management approaches and determines the mission, vision, strategic goals and objectives of the institution by applying the strategic management approach in the institution.
4 Have the ability to plan the kitchen-dining hall
5 As a collective nutrition manager, he/she chooses the appropriate equipment for the organization.
6 Plans a menu for the target group
7 Knows the principles of proper purchasing and storage of food
8 Knows the practices for the prevention of occupational accidents in collective nutrition systems.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to collective food systems (TBS), Historical development of collective food systems
2 Organizations with mass feeding (TB): classification and features
3 Importance and Historical Development of Management, Management and Organization in TBS
4 Organization and job descriptions of mass nutrition workers
5 Food Production Methods in Mass Nutrition
6 Food Production Methods in Mass Nutrition
7 Physical Conditions/Kitchen and Dining Hall Planning and Tools and Equipment in TBS I
8 Midterm Exam Week
9 Physical Conditions/Kitchen and Dining Hall Planning and Tools and Equipment in TBS II
10 Menu Planning I
11 Menu Planning II
12 Standard Tariff Enhancement/Menu Enhancement
13 Purchasing methods in mass nutrition systems
14 Storage methods in mass feeding systems
15 An Overview
16 Final Exam Week


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 5 5 2 4 2 3 3 2
C1 5 5 5 2 4 2 3 3 2
C2 5 5 5 2 4 2 3 3 2
C3 5 5 5 2 4 2 3 3 2
C4 5 5 5 2 4 2 3 3 2
C5 5 5 5 2 4 2 3 3 2
C6 5 5 5 2 4 2 3 3 2
C7 5 5 5 2 4 2 3 3 2
C8 5 5 5 2 4 2 3 3 2

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=118760&curProgID=5610&lang=en