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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3078 MENU MANAGEMENT COMPULSORY 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

Menu planning is to learn the principles and methods and menu planning for various groups

Learning Outcomes of the Course Unit

1   Menu planning is adequate and understand the issues of importance for a balanced diet 2   Learn menu planning stage 3   To have knowledge about the menu types and menu properties 4   Having skills in menu planning for special groups 5   Learn methods of measuring the menu performance.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Menu definition and basic concepts 2 Menu types 3 Concepts related to Menu Planning 4 Menu planning and design principles 5 Food calorie calculation 6 Menu planning based on life cycle 7 midterm / Menu planning based on life cycle 8 Application; A la carte menu 9 Application; preparation table d'hote menu 10 Application; Breakfast menu 11 Application; children's menu 12 Application; vegetarian menu 13 Application; Special menus 14 Application; Special menus 15 Final Exam 16 Final Exam

Recomended or Required Reading

Instructor notes Prof. Dr. Bahattin Rızaoğlu, Menü ve Yönetim, Detay Yayıncılık, 2013 Fügen Durlu-Özkaya ve Menekşe Cömert, 2010. Menü Planlama. Profesyonel Restoran Yönetimi (Mehmet Sarıışık eds.). Detay Yayıncılık. Ninemeier, J. D. (2008). Menu Planning, Design, and Evaluation: Managing for Appeal and Profit. Second Edition. McCutchan Pub Corp. Cemal Türkan 2003. Turizmde Beslenme Ilkeleri ve Menü Planlama. Detay yayıncılık

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 2 2 Preparation for final exam 1 2 2 Preparing presentations 2 1 2 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 78

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 1 1 1 1 1 1 LO.2 1 1 4 1 4 5 LO.3 1 1 1 1 1 1 LO.4 1 1 1 1 1 1 LO.5 1 1 1 1 1 1