Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GST310Menu Planning3+0+03305.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course 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.
Course Content 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.
Course Methods and Techniques Lecture, question-answer, discussion, case study
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Ela Nazlı KÖZ
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Ninemeier, J. D. (2008). Menu Planning, Design, and Evaluation: Managing for Appeal and Profit. Second Edition. McCutchan Pub Corp.
Course Notes Baysal A., Küçükaslan N. (2003). Nutrition Principles and Menu Planning. Ekin Bookstore, Bursa, 2003.

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 3 42
Hours for off-the-c.r.stud 14 2 28
Mid-terms 1 7 7
Final examination 1 10 10
Total Work Load   Number of ECTS Credits 3 87

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 The student knows the concept of menu and understands its importance for food and beverage establishments.
2 The student becomes knowledgeable about the relationship between nutrition principles and menu planning.
3 The student becomes knowledgeable about menu planning.
4 The student becomes knowledgeable about standard recipes and menu pricing.
5 The student knows menu planning for special occasions and events.
6 The student becomes knowledgeable about analysis methods for menus.
7 The student becomes knowledgeable about menu card design.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Menu concept, menu types Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
2 Menu and business (how a new menu affects the business design or how existing business facilities affect the menu) Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
3 Review of nutritional principles Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
4 Menu planning process Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
5 Menu planning process Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
6 Standard prescriptions Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
7 Menu pricing methods Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
8 Midterm Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
9 Principles and procedures of menu writing Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
10 Design of menu cards Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
11 Marketing aspect of menu planning and design Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
12 Menu evaluation strategies Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
13 Technology and menu planning and menu design Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
14 Technology and menu planning and menu design Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
15 General overview Baysal A., Küçükaslan N. (2003). Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
All 5
C1 5 5
C2 5 5
C3 5 5
C4 5 5 5
C5 5 5 2
C6 5 5
C7 5 2 5 2

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211157&lang=en