COURSE UNIT TITLE

: MENU PLANNING

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2008 MENU PLANNING COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR BAŞAK GÖKÇE ÇÖL

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim of the course is to provide students with knowledge, attitudes, and skills in menu planning, material procurement, food safety, cost control, and marketing strategies.

Learning Outcomes of the Course Unit

1   Defines the concept of the menu
2   Explains the principles of menu planning
3   Describes the material procurement processes
4   Applies food safety measures
5   Develops menu design and marketing strategies

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The concept of menu Definition and history of the menu
2 Structure and content of the menu Classic menu, modern menu, accuracy in the menu, pricing, and guest preferences
3 Process and Ingredients in the menu Procurement, receiving, storage, and distribution of ingredients
4 Menu planning Definition and purpose of planning, factors and principles in menu planning, mistakes in menu planning
5 Menu classification Definition, importance, and purpose of cassification in the menu, types of menus
6 Special menus Principles of menu planning for different groups and menu examples
7 Menu Updating Definition, importance, and purpose of updating, principles of updating, updating issues
8 Production in the menu Definition, importance, and purpose of production, production planning, production control, and food quality
9 Food safety in the menu Definition, importance, and purpose of food safety, causes of food spoilage, cleaning, hygiene, and sanitation in food safety, food safety systems
10 Harmony and table setting in the menu Definition, importance, and purpose of harmony, harmony of foods with each other, harmony of foods with beverages, menu preparation for the table
11 Cost in the menu Definition, importance, and purpose of cost, approaches and tools for costing, standard costs, cost control
12 Evaluation in the menu Definition and importance of evaluation, benefits and applications of evaluation
13 Design in the menu Definition, importance, and purpose of design, design principles, design work
14 Marketing in the menu Definition, importance, and purpose of marketing, market research and strategies, promotional activities

Recomended or Required Reading

Altınel, H. (2017). Gastronomik ve beslenme ilkelerinden hareketle menü planlama ve yönetimi (Baskı No. 3). Detay Yayıncılık. ISBN: 978-605-9440-73-8.
Sağlık Bakanlığı. (2020). Toplu beslenme sistemleri (toplu tüketim yerleri) için ulusal menü planlama ve uygulama rehberi. Sağlık Bakanlığı Yayın No: 1184. Anıl Reklam Matbaa Ltd. Şti. ISBN: 978-975-590-776-5. Özveren Sokak No:13/A Demirtepe - Kızılay, Ankara.

Planned Learning Activities and Teaching Methods

Lecture, question-answer, group work

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Midterm (40%) + Final (60%)

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.

Contact Details for the Lecturer(s)

basakgokce.col@deu.edu.tr

Office Hours

Fridays 10.00-12.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 6 6
Preparation for final exam 1 10 10
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 74

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15555
LO.255
LO.355
LO.455
LO.5555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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