INSTITUTIONAL FOOD SERVICE SYSTEMS I

NUT220

Course Code: NUT220
Semester: Fourth Term (Spring)
Theory+Practice: 2 + 0
ECTS: 2

Course Type

Compulsory Course

Course Level

Bachelor's Degree

Year of Study

Semester

Fourth Term (Spring)

ECTS

Name of Lecturer(s)

Assistant Professor İrem Olcay Eminsoy

Learning Outcomes

At the end of this course, the students;

Understand the working areas of collective nutrition systems
Understand job descriptions of TBS employees
Understand the physical conditions of the industrial kitchen and understand the equipment used
Understand food purchasing and storage principles, food production methods
Have an idea about cost control

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

YOk

Course Description

It includes the classification, management and organization of establishments in mass nutrition systems, production systems, kitchen and dining hall planning and configuration, purchasing processes and understanding of storage rules.

Course Contents

WEEK	TOPICS
1^st Week	Introduction to food and bevarage systems
2^nd Week	Classification of food and bevarage systems
3^rd Week	Personnel management and human resources in food and bevarage systems
4^th Week	Personnel management and human resources in food and bevarage systems
5^th Week	Physical condition kitchen and dining hall equipment
6^th Week	Parts and equipment of the kitchen
7^th Week	Parts and equipment of the kitchen
8^th Week	Midterm exam
9^th Week	Basic production systems, production processes
10^th Week	Basic production systems, production processes
11^th Week	Methods of purchasing mass feeding systems
12^th Week	Material selections and acceptance criteria
13^th Week	Tender law, food purchasing according to KIKE
14^th Week	May 19th Commemoration of Atatürk, Youth and Sports Day
15^th Week	Eid al-Adha
16^th Week	Discussion

Recommended or Required Reading

1)Kinton R., Ceserani V., Foskett D. The Theory of Catering. Hodder&Stoughton, Tenth Edition, London, 2004.
2)Davis B., Stone S. Food and Beverage Management. Second Edition, The Bath Press,Great Britain, 1996.
3)Splaver B. Successfull Catering. Van Nostrand Reinhold, New York, 1991.
4)Napleton L. A Guide to Cook-Chill Catering. International Business, London, 1990.
5)Baş M. Besin Hijyeni, Güvenliği ve HACCP, 2004.
6)Bilici S, Baş M. Toplu beslenme sistemleri. Hedef yayıncılık ve mühendislik yayınları, 2021
7)https://ekap.kik.gov.tr/EKAP/YardimEkran/pdf/KIK_KSPKullanimKilavuzu.PDF
8) https://ekap.kik.gov.tr/EKAP/Default.aspx?ReturnUrl=%2fEKAP%2f
9) https://ihale.gov.tr/EkaptaBugun.aspx

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Presentation

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	10
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz	1	1	1
Individual or group work
Preparation for Final exam	5	2	10
Course hours	15	2	30
Preparation for Midterm exam	5	2	10
Laboratory (including preparation)
Final exam	1	1	1
Homework	2	5	10
Total Work Load			63
Total Work Load / 30 (h)			2.1
ECTS Credit of the Course			2

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1	X		X
K2					X
K3
K4
K5	X			X
K6
K7			X		X
K8
K9	X	X	X	X	X