KON255 Menu Planning

4 ECTS - 2-0 Duration (T+A)- 3. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON255
Name Menu Planning
Term 2017-2018 Academic Year
Semester 3. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Güz) (A Group) (Ins. in Charge)


Course Goal / Objective

The aim of the course; To teach menus planning principles and methods, menu management and supervision, menu features for various groups, to provide menus planning ability for every organization and target consumer.

Course Content

Concept and development of menu, Menu planning principles, Menu types, Advantages and benefits of menu planning, Factors to consider in menu planning, Goals, steps and principles, of menu model development, Food groups and nutrients, Adequate and balanced nutrition, Menu planning principles for special groups (School-age Children, Adolescents, Aging, Diseases, Sports, and Vegetarians, etc.)

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1. Planning a menu is the key to achieving adequate and balanced nutrition.
LO02 2. Describe the principles and methods of menu planning.
LO03 3. Explains Menu planning steps.
LO04 4. Know the menu, types and properties of menu.
LO05 5. Skills for menu planning for special groups.
LO06 6. Know the methods of menu performance measuring.
LO07 7. Can plan menus for various groups.
LO08 8. Describe the principles and methods of planning the menus.
LO09 9. Can develop menu cards.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


Week Plan

Week Topic Preparation Methods
1 Introduction to Food Service Industry Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
2 The definition and importance of public nutrition, The importance of menu planning in an adequate and balanced diet Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
3 Definition of Menu Planning and Importance of Menu Planning and Improvement Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
4 Menu Definition and Types Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
5 Menu Planning Process, Steps and Menu Planning Principles Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
6 Concepts of Nutrition Definition, Adequate and Balanced Nutrition and Body Mass Index Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
7 Food groups Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
8 Mid-Term Exam Prepare for Exam
9 The Importance of Meals for Healthy Nourishment   and Food nutrients Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
10 Objectives of Menu Planning and Development Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
11 Menu Planning Steps, Selection of Food in Menu List Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
12 Standard prescription, Standard Yield, Standard portion, Standard purchase specifications Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
13 Menu during establishment and operation phases of food and beverage operations, Menu Preparation Criteria, Menu Engineering Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
14 Menu Planning Guidelines for Special Groups (Children at School, Adolescents, Senior Citizens, Sportsmen and Vegetarians, etc.) Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
15 Formal Studies on Menu Cards Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions
16 Term Exams Prepare for exam
17 Term Exams Prepare for exam


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 40
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100

Update Time: 11.01.2018 09:55