COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Menu Planning * TUR   203 3 2 2.5 3

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Asst.Prof.Dr. Dilek SAY
Instructors
Dr. Öğr. ÜyesiDİLEK SAY1. Öğretim Grup:A
 
Assistants
Goals
ensure that the meaning of the menu concept and the importance of learning, Knowing the principles of menu planning, to ensure the daily menu and recipe preparation standards.
Content
Nutrition, nutrient item, basic causes of nutritional problems, adequate balanced diet, malnutrition, malnutrition and loss, carbohydrates, lipids, proteins, energy metabolism, water and minerals, vitamins, food groups, menu planning, menu preparation, setting standard recipe

Learning Outcomes
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Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field.
2
Giving information about the professional standards, regulations and practices in the field of tourism and hotel management.
3
Giving information about internal and external environmental factors of the tourism and hotel organizations.
4
Giving information about the service delivery process and procedures in the field of tourism and hotel management.
5
Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management.
6
Using the field related information in the business environment.
X
7
Using and recognizing the field related tools, technologies and physical environment.
X
8
Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs.
9
Having the basic computer knowledge as well as the ability to use the software about the information systems used in the hotel and restaurant business
10
Working as a team member and taking responsibility
X
11
Establishing effective interpersonal and intercultural communication
12
Making the health, safety and risk assessment regularly at the related field.
13
Adhering the ethical values and protecting the natural environment.
14
Being attentive about the hygiene, clothing and personal look
X
15
Constantly improving the knowledge, skills and competencies of the related field.
X
16
Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them
17
Having written and oral communication proficiency Being able to speak correct and effective, to convey information and ideas in speaking so others will understand, Having the ability to interpret and criticize, Having the high power of persuasion skill
18
Acting in accordance with social, scientific and professional ethical values.

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Nutrition and nutrition science Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
2 Body mass index, affecting nutrition factors Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
3 Carbonhydrates Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
4 Proteins Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
5 Lipids Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
6 Vitamins Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
7 Water and the function of the body Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
8 Mid-Term Exam Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
9 Minerals Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
10 Energy Metabolism Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
11 Food Groups Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
12 Menu concept Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
13 Menu types Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
14 Principles of menu planning Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
15 Preparing Standart Recipes According to the Menus. Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.
16-17 Term Exams Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175.

Recommended or Required Reading
Textbook
Additional Resources