TÜRKÇE
ENGLISH
Information
| Unit | TOURISM AND HOTEL MANAGEMENT ACADEMY |
| ACCOMMODATION SERVICES PR. | |
| Code | KON273 |
| Name | Menu Planning |
| Term | 2020-2021 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Uzaktan 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 | Planning a menu is the key to achieving adequate and balanced nutrition. |
| LO02 | Describe the principles and methods of menu planning. |
| LO03 | Explains Menu planning steps. |
| LO04 | Know the menu, types and properties of menu. |
| LO05 | Skills for menu planning for special groups. |
| LO06 | Know the methods of menu performance measuring |
| LO07 | Can plan menus for various groups. |
| LO08 | Describe the principles and methods of planning the menus. |
| LO09 | 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. Homework | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 15 | 15 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 5 | 5 |
| Total Workload (Hour) | 81 | ||
| Total Workload / 25 (h) | 3,24 | ||
| ECTS | 3 ECTS | ||