TÜRKÇE
ENGLISH
Information
| Unit | TOURISM AND HOTEL MANAGEMENT ACADEMY |
| ACCOMMODATION SERVICES PR. | |
| Code | KOS317 |
| Name | Kitchen Services Management |
| Term | 2024-2025 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
| Course Instructor |
The current term course schedule has not been prepared yet. Previous term groups and teaching staff are shown.
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Course Goal / Objective
The aim of the course culinary services, management, organization and information about the different culinary cultures, analyze the physical properties of the kitchen, kitchen, personal, workplace and implement food hygiene, food preparation, cooking and presentation of the implementation process and to achieve a productivity of the kitchen.
Course Content
Kitchen services management, organisation, physical properties, kitchen of different cultures in world, hygiene and sanitation, food preperation and effectivenes in kitchen.
Course Precondition
None
Resources
1. Otel İşletmelerinde Mutfak Yönetimi (Prof. Dr. Ahmet AKTAŞ, Arş. Gör. Bahattin ÖZDEMİR, Detay Yayıncılık, Ankara, 276 s.)2. Mutfak Hizmetleri Yönetimi (Ayhan GÖKDEMİR, Editör Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 156 s.) 3. Mutfak Hizmetleri (Cemal TÜRKAN, Değişim Yayınları, İstanbul, 325s.) 4. Gıda ve Personel Hijyeni (Prof. Dr. Sıdıka BULDUK, Detay Yayıncılık, Ankara, 179s.) 5. Toplu Beslenme Yapılan Kurumlarda Çalışan Personel İçin Sanitasyon Hijyen Eğitimi Rehberi (Prof. Dr. Türkan KUTLUAY MERDOL, Prof. Dr. Yasemin BEYHAN, Prof.Dr.Nevin CİĞERİM, Prof. DR. Fatma SAĞLAM, Yrd.Doç.Dr. Muhittin TAYFUR, Öğr.Gör. Murat BAŞ, Uzm. Dyt. Ayhan DAĞ, Hatiboğlu Basım ve Yayım San.Tic.Ltd.Şti., Ankara, 142 s.) 6. Menü ve Yönetim (Prof. Dr. Bahattin RIZAOĞLU, Yrd. Doç.Dr. Murat HANÇER, Detay Yayıncılık, Ankara, 278s.) 7. Turizmde Beslenme İlkeleri ve Menü Planlama (Cemal TÜRKAN, Detay Yayıncılık, Ankara, 170s.) 8. Whitney, E. Rolfes, S. R. (2007), Understanding Nutrition. (11th ed.). USA: Wadsworth Publishing.
Notes
Related Articles Unpublished Lecture Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1-Practices basic kitchen terms,organisation of the kitchen,managing scope of the kitchen and principles and practices |
| LO02 | 2-Discusses the use of kitchen culture as a touristic product. |
| LO03 | 3-Knows and practices the physical features and plan of the kitchen,using the kitchen tools and security in the kitchen. |
| LO04 | 4-Practices the process of the preparation and serve of the food and audits, and observes the performance in the kitchen. |
| LO05 | 5-Assures planning the menus regarding the principles of nutrition and food groups. |
| LO06 | 6-Observes and practices personal and working place hygiene.Knows HACCP principles and basic terms related to food safety. |
| LO07 | 7-Exemplifies industrial kitchen practices. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts of business administration and the strategic, tactical, and operational dimensions of business management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains the basic legal, social and moral rules and related legislation covering the business area. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends the planning, organization, execution, coordination and control functions of accommodation establishments management. | 3 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Can use numerical and statistical information to research, think, analyze, establish cause-effect relationships, make decisions and establish strategies. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Updates skills by following the innovations and changes in field. | 4 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Can carry out projects and works related to the field within the framework of quality processes, and develops the skills to work independently and in harmony with a team. | 5 |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In unforeseen complex situations that may be encountered in relation to hotel management, travel management and other types of touristic businesses, it takes responsibility and finds solutions by examining good examples in other countries and foreign sources. | 4 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | As well as being specialized in a certain field of a tourism business, it develops the skills to support other parts of the business and adapt to sudden situations. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Can obtain information from sources of different characteristics and in foreign languages, and observes social, scientific and ethical values. | 3 |
| PLO10 | Yetkinlikler - Öğrenme Yetkinliği | In addition to her/his professional development, constantly improves herself/himself by identifying learning needs in scientific, social, cultural and artistic fields in line with her/his interests and abilities. | 3 |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Can communicate correctly and effectively both in written and oral form in Turkish and foreign languages, and can convey information and ideas about the field in a way that others can understand. | |
| PLO12 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Performs health, safety, quality and risk assessments; works by taking measures for laws, professional conditions, ethics, fundamental personal rights and freedoms, privacy of private life, social responsibility and environmental protection. | |
| PLO13 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows national and international external environmental and sectoral conditions at a level that can cope with cyclical fluctuations due to flexible demand conditions in the field of tourism management, uses tools to analyze a tourism business with its internal and external environment, evaluates the findings and decides. | |
| PLO14 | Yetkinlikler - Alana Özgü Yetkinlik | Recognizes information systems used in hotel businesses, uses basic information technologies and software related to the field. | 2 |
| PLO15 | Yetkinlikler - Alana Özgü Yetkinlik | Evaluates domestic and foreign concepts, ideas and data in the field of tourism management with scientific methods. | 4 |
| PLO16 | Yetkinlikler - Alana Özgü Yetkinlik | Understands the socio-economic structure of tourism and its importance for the country and the world within the scope of this structure, and directs the design of the investment phase of a new business to be established in other areas of the tourism and service sector. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Kitchen definition, types and the historical development of the turkish and international cuisines general features | Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Administration,Organization, Task Definitions and Efficiency of Kitchen Services | Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 3 | Classification of the staff in charge of kitchen services and their features. | Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 4 | Kitchen planning in hotel establishments, location and physical characteristics of kitchen | Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 5 | Fixed kitchen materials and tools used in kitchen | Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 6 | unsteady kitchen materials and tools used in kitchens | Related topics in books number 1,2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 7 | Hygiene and sanitation practices in kitchen | Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 8 | Midterm exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Applications and the importance of HACCP in the kitchen | Related topics in books number 4 and 5, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 10 | Importance of nutrition, nutritional elements and groups of food. | Related topics in books number 6, 7 and 8, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 11 | Nutrition and Menü planning. | Related topics in books number 6, 7 and 8, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 12 | Basic cooking methods used and applications in the ınternational kitchens | Related topics in books number 1 and 2, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 13 | Audit in hotel kitchens | Related topics in books number 1 and 2, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 14 | Examining the kitchens of various hotels and institutional catering services. | Field work | Öğretim Yöntemleri: Anlatım, Gösteri |
| 15 | Safety measures in the kitchen | Related chapters in books number 4 and 5,notes and articles about the topic. | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 16 | Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 7 | 7 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 102 | ||
| Total Workload / 25 (h) | 4,08 | ||
| ECTS | 4 ECTS | ||