| Course Type | Elective Course |
|---|
| Course Level | Doctorate Of Science |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learn the food selection and to experience management application in practice.
- Learn the rules of storage and handling in food sevices.
- Evaluate the specifications of purchase in food services.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course contains information on purchasing policies,foods, quality controls, and storage and handling procedures,
for students, entrepreneurs, and corporate foodservice personnel. It includes a detailed chapter on developing
a purchasing system, complete with sample forms for bids,ordering, receiving, and issuing. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
The importance of product selection in food service |
|
2nd Week |
Fresh,processed vegetables and fruits |
|
3rd Week |
Milk and products |
|
4th Week |
Egg and poultry |
|
5th Week |
Homework presentation |
|
6th Week |
Red meat and fish |
|
7th Week |
Red meat and fish |
|
8th Week |
Other foods |
|
9th Week |
Purchasing equipment |
|
10th Week |
Purchasing equipment |
|
11th Week |
Buying food service |
|
12th Week |
Storage |
|
13th Week |
Homework presentation |
|
14th Week |
Discussion |
|
| Recommended or Required Reading | Reed, L. The Foodservice and Purchasing Specification Manual, John Wiley & Sons, Inc., 2006. |
|---|
| Planned Learning Activities and Teaching Methods |
- Discussion
- Lecture
- Presentation
- Project
- Questions/Answers
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Presentation of Article |
2 |
50 |
| 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 |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
8 |
112 |
| Preparation for Final exam |
4 |
20 |
80 |
| Course hours |
14 |
2 |
28 |
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
45 |
90 |
| Total Work Load | 312 |
| Total Work Load / 30 (h) | 10.4 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
