Ders Bilgileri

CATERING AND SERVICES
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 219	Fall	2	2	3	4

Ön Koşulu Olan Ders( ler )	None
Dili	en
Türü	Elective
Seviyesi	Associate
Öğretim Elemanı( ları )	Dr. Serpil Yalım Kaya
Öğretim Sistemi	Face to Face
Önerilen Hususlar	None
Staj Durumu	None
Amacı	Technologies applied to food service establishments. Business management principles, kitchen designs, sanitation and nutrition principles.
İçeriği	Ready-meal industry. Historical development and classification. Traditional and modern practices in catering industry. Bulk feeding system and management. Strategic planning, basic operations and organization. Stages of the process. Menu and production planning. Workforce planning. Workers health. Sanitation, food safety system, quality management system.

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	Be able to define the technique and technology in food service establishments
2	Be able to define Business management principles, kitchen designs, sanitation and nutrition principles.
3	Be able to define food security,
4	Be able to define catering services, working methods and processes

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Ready-meal industry. Historical development and classification.
2	Ready-meal industry. Historical development and classification.	Lecture and discussion
3	Traditional and modern practices in catering industry	Lecture and discussion
4	Bulk feeding system and management. Strategic planning, basic operations and organization.	Lecture and discussion
5	Budget planning and control. Purchase	Lecture and discussion
6	Storage and supply chain	Lecture and discussion
7	Menu and production planning	Lecture and discussion
8	MIDTERM EXAM
9	Workforce Planning. Personnel criteria. Training of personnel.	Lecture and discussion
10	Production. Facility design and equipment	Lecture and discussion
11	Production. Facility design and equipment	Lecture and discussion
12	Worker health, appropriate working conditions.	Lecture and discussion
13	Worker health, appropriate working conditions.	Lecture and discussion
14	Sanitation, food safety system, quality management system.	Lecture and discussion
15	Sanitation, food safety system, quality management system.	Lecture and discussion
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Textbooks and other resources

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	Be able to define the technique and technology in food service establishments	3͵15	1͵2
2	Be able to define Business management principles, kitchen designs, sanitation and nutrition principles.	15	1͵2
3	Be able to define food security,	6͵7͵14	1͵2
4	Be able to define catering services, working methods and processes	6͵7͵14	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	4	56
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	7	7
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	7	7
15	Final Exam	1	1	1
				100