Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS203

MENU MANAGEMENT AND PLANNING

Course Code
GMS203
Semester
Third Term (Fall)
Theory+Practice
2 + 0
ECTS
3
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study2
SemesterThird Term (Fall)
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Understand the importance of menu planning for gastronomy.
  2. Learns the rules to be followed when planning the menu.
  3. To have information about classification of menus and menu types.
  4. Learns how to calculate cost in menus, marketing and pricing.
  5. Has the ability to evaluate the applied menus.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionIn the menu planning course; The course aims to provide students with basic knowledge and skills related to menu planning principles and methods, menu planning according to the characteristics of different age groups and risk groups, as well as the management and supervision of prepared menus. In this context, in menu planning course; The course provides theoretical information about menu concept, menu planning and development, menu and consumer, menu and food, menu and production menu and pricing, menu and promotion, menu and service, menu and nutrition, menu and cost, menu and marketing.
Course Contents
WEEK TOPICS
1st Week Definition, history, structure, content and process of the menu
2nd Week Factors and principles in menu planning 1
3rd Week Factors and principles in menu planning 2
4th Week Menu classification
5th Week Common mistakes in menu planning
6th Week Special menus and special menu presentations
7th Week General Revision
8th Week Mid-term Exam
9th Week Calorie calculation in menus
10th Week Menu costs
11th Week Cost control and pricing in menus
12th Week Marketing and design in menus
13th Week Harmony and table setting in menus
14th Week Menu evaluation
15th Week Final Exam
Recommended or Required Reading1. Altıner, İ. (2017). Menü Planlama ve Yönetimi. Detay Yayıncılık, Ankara.
2. Koçak, N. (2016).Yiyecek İçecek Hizmetleri Yönetimi. Detay Yayıncılık, Ankara.
3. Türkan, C. (2012). Mutfak Teknolojisi. Sistem Ofset, Ankara.
4. Doğdubay, M. & Saatçi, G. (2012). Menü Mühendisliği. Detay Yayıncılık, Ankara.
5. Bölükoğlu İ. & Özgen, I. (2006). Yiyecek İçecek İşletmelerinde Standart Maliyet Sistemi.
6. Türksoy, A. & Bölükoğlu, İ. (2001). Menü Analiz Sürecinde Kullanılan Yöntemlerden Menü Mühendisliğindeki Son Gelişmeler: İşgücünü Dikkate Alan Bir Model.
7. Altuğ Onoğur, T. & Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. Sidas, İzmir.
8. Kılıç, B. & Bekar, A. (2007). Yiyecek İçecek İşletmelerinde Menü Planlama Kavramlar ve Uygulamalar. Beta Basım Yayım.
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 1 1
Preparation for Quiz
Individual or group work 1 10 10
Preparation for Final exam 1 20 20
Course hours 14 3 42
Preparation for Midterm exam 1 15 15
Laboratory (including preparation)
Final exam 1 1 1
Homework 1 1 1
Total Work Load90
Total Work Load / 30 (h)3
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

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K17 X X X
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