TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Third Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Associate Professor İlkay Yılmaz
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understand the importance of menu planning for gastronomy. 2) Learns the rules to be followed when planning the menu. 3) To have information about classification of menus and menu types. 4) Learns how to calculate cost in menus, marketing and pricing. 5) Has the ability to evaluate the applied menus.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	In the menu planning course; The course aims to provide students with basic knowledge and skills related to menu planning principles and methods, menu planning according to the characteristics of different age groups and risk groups, as well as the management and supervision of prepared menus. In this context, in menu planning course; The course provides theoretical information about menu concept, menu planning and development, menu and consumer, menu and food, menu and production menu and pricing, menu and promotion, menu and service, menu and nutrition, menu and cost, menu and marketing.
COURSE CONTENTS	WEEK TOPICS 1st Week Definition, history and structure of the menu, content and process in the menu 2nd Week Factors and principles in menu planning 1 3rd Week Factors and principles in menu planning 2 4th Week Classification in menu 5th Week Errors in menu planning 6th Week Special menus and special menu presentations 7th Week An overview 8th Week Midterm 9th Week Calorie calculation in menu 10th Week Cost on the menu 11th Week Cost control and price in the menu 12th Week Menu marketing, design, evaluation 13th Week Harmony and tableware in the menu 14th Week An overview 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Altıner, İ. (2017). Menü Planlama ve Yönetimi. Detay Yayıncılık, Ankara. 2. Koçak, N. (2016).Yiyecek İçecek Hizmetleri Yönetimi. Detay Yayıncılık, Ankara. 3. Türkan, C. (2012). Mutfak Teknolojisi. Sistem Ofset, Ankara. 4. Doğdubay, M. & Saatçi, G. (2012). Menü Mühendisliği. Detay Yayıncılık, Ankara. 5. Bölükoğlu İ. & Özgen, I. (2006). Yiyecek İçecek İşletmelerinde Standart Maliyet Sistemi. 6. Türksoy, A. & Bölükoğlu, İ. (2001). Menü Analiz Sürecinde Kullanılan Yöntemlerden Menü Mühendisliğindeki Son Gelişmeler: İşgücünü Dikkate Alan Bir Model. 7. Altuğ Onoğur, T. & Elmacı, Y. (2011). Gıdalarda Duyusal Değerlendirme. Sidas, İzmir. 8. Kılıç, B. & Bekar, A. (2007). Yiyecek İçecek İşletmelerinde Menü Planlama Kavramlar ve Uygulamalar. Beta Basım Yayım.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 1 10 10 Preparation for Final exam 1 20 20 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) Final exam 1 1 1 Homework 1 1 1 Total Workload 90 Total Workload / 30 3 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No