INSTITUTIONAL FOOD SERVICE SYSTEMS II

NUT383

Course Code: NUT383
Semester: Fifth Term (Fall)
Theory+Practice: 3 + 0
ECTS: 3

Course Type

Compulsory Course

Course Level

Bachelor's Degree

Year of Study

Semester

Fifth Term (Fall)

ECTS

Name of Lecturer(s)

Assistant Professor İrem Olcay Eminsoy

Learning Outcomes

At the end of this course, the students;

Learn food control services
Learn food quality characteristics
Learn the work of international organizations operating on the legal regulation of food
Adopt food safety systems management and inspection
Assimilate occupational health and safety measures
Have information about patient rights and isolation codes

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Yok

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Introduction to Mass Catering Systems II
2^nd Week	Food quality
3^rd Week	Concepts of food safety, HACCP, TACCP, and VACCP
4^th Week	Disinfection, hygiene, and sanitation practices in mass catering systems
5^th Week	Turkish Food Codex, Practical 1
6^th Week	Turkish Food Codex
7^th Week	Food toxicology, Practical 2
8^th Week	Midterm Exam
9^th Week	Food labeling, allergens, packaging and presentation, Practical 3
10^th Week	Food additives, Practical 4
11^th Week	Genetically modified organisms, organic food; country-specific service techniques and presentation
12^th Week	Mass catering systems in disaster situations
13^th Week	Occupational health and safety in industrial kitchens, patient rights, isolation codes, and waste segregation
14^th Week	Digital transformation in mass catering systems

Recommended or Required Reading

1.Türk Gıda Kodeksi Yönetmeliği ve ekleri, Tebliğler
2. Kinton R., Ceserani V., Foskett D. The Theory of Catering. Hodder&Stoughton, Tenth Edition, London, 2004.
3. Davis B., Stone S. Food and Beverage Management. Second Edition, The Bath Press, Great Britain, 1996.
4. plaver B. Successfull Catering. Van Nostrand Reinhold, New York, 1991.
5. Napleton L. A Guide to Cook-Chill Catering. International Business, London, 1990.
6. Baş M. Besin Hijyeni, Güvenliği ve HACCP, 2004
7. Bilici S, Baş M. Toplu beslenme sistemleri. Hedef yayıncılık ve mühendislik yayınları, 2021
8. https://www.tarimorman.gov.tr/Konular/Gida-Ve-Yem-Hizmetleri/Gida-Hizmetleri/Kodeks

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Case Study
Presentation
Questions/Answers

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Practice	4	20
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	4	2	8
Individual or group work	5	2	10
Preparation for Final exam	5	3	15
Course hours	14	3	42
Preparation for Midterm exam	4	2	8
Laboratory (including preparation)
Final exam	1	1	1
Homework
Total Work Load			85
Total Work Load / 30 (h)			2.83
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5	LO6
K1	X		X	X	X
K2						X
K3
K4
K5	X			X	X
K6
K7			X	X
K8	X	X			X
K9	X	X	X	X	X	X