Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS104

FOOD SERVICES MANAGEMENT

Course Code
GMS104
Semester
Second Term (Spring)
Theory+Practice
3 + 0
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study1
SemesterSecond Term (Spring)
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Kitchen Services Definition, Purpose, Importance, History
  2. Management Functions and Organizational Structure in the Kitchen
  3. Materials Used in the Kitchen and Kitchen Equipment
  4. Kitchen Layout and Basic Kitchen Sections
  5. Purchasing, Product Receiving Principles, Storage Standards and Production Structure
  6. Location and Physical Characteristics of Kitchens
  7. Basic Design Principles of Kitchens
  8. Cleaning Systems, Equipment and Kitchen Chemicals in the Kitchen
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThe basic elements of management and business organization in kitchens, the definition and qualifications of personnel structuring, the location of the kitchen in large-scale enterprises, kitchen equipment, kitchen sections, kitchen cleaning systems are discussed in detail. It is aimed to have general information about the principles to be considered in the professional kitchen installation and the design of these principles in accordance with the foreseen production method, to the students analytically, cost control and waste management.
Course Contents
WEEK TOPICS
1st Week Kitchen Services Definition, Purpose, Importance, History
2nd Week Management Functions and Organizational Structure in the Kitchen
3rd Week Materials Used in the Kitchen and Kitchen Equipment 1
4th Week Materials Used in the Kitchen and Kitchen Equipment 2
5th Week Kitchen Layout and Basic Kitchen Sections
6th Week Purchasing, Product Receiving Principles, Storage Standards and Production Structure
7th Week Location and Physical Characteristics of Kitchens
8th Week Midterm
9th Week Basic Design Principles of Kitchens
10th Week Cleaning Systems, Equipment and Kitchen Chemicals in the Kitchen
11th Week Basic Prescription Writing Rules, Prescription Standardization
12th Week Cost Control in Kitchens
13th Week Management, Reduction and Control of Kitchen Waste
14th Week Smart Kitchens
15th Week Final Exam
Recommended or Required Reading1. Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. Detay Yayıncılık, Ankara.
2. Basic Kitchen and Food Service Management (BC Cook Articulation Committee).
3. Sökmen, A. (2014). Yiyecek İçecek Hizmetleri Yöntemi ve İşletmeciliği. Detay Yayıncılık, Ankara.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Assignment 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
Preparation for Quiz 4 1.5 6
Individual or group work 14 4 56
Preparation for Final exam 2 10 20
Course hours 14 3 42
Preparation for Midterm exam 2 5 10
Laboratory (including preparation) 0 0 0
Final exam 1 2.5 2.5
Homework 1 5 5
Total Work Load143.5
Total Work Load / 30 (h)4.78
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8
K1 X
K2 X
K3 X
K4 X
K5 X
K6 X
K7
K8
K9 X
K10 X
K11 X
K12 X
K13
K14 X
K15 X
K16 X
K17 X
K18
K19
K20
K21 X
K22
K23 X