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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Gastronomy and Culinary Arts
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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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To provide students with basic knowledge and skills about menu planning principles and methods, menu planning according to the characteristics of different age groups and risk groups, preparing special menus, and managing and controlling the prepared menus.
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Course Content
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Meal planning and menu definition, development of modern menu, A la carte and set menus, Internal and external factors in menu planning, Menu planning process, Cost control and pricing in menu planning, Menu design and organization of event menus.
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Course Methods and Techniques
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Lecture, question-answer, discussion, case study
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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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Asist Prof. Ela Nazlı KÖZ
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
Resources
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Ninemeier, J. D. (2008). Menu Planning, Design, and Evaluation: Managing for Appeal and Profit. Second Edition. McCutchan Pub Corp.
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Baysal A., Küçükaslan N. (2003). Nutrition Principles and Menu Planning. Ekin Bookstore, Bursa, 2003.
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