TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Evaluate the food and beverage sector from a psychological and sociological perspective. 2) Knows the factors affecting menu planning and predicts future trends. 3) Learn the stages of menu planning. 4) Explain the features of beverage menu, takeaway menu, and banquet menu (breakfast, lunch, dinner, gala dinner).
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The aim of this course is to teach students the basic principles and concepts involved in menu planning. Menu structures, content, categorization, item definitions, food related warnings, menu updates, pricing, cost control and design are among the fundamental topics covered in this course.
COURSE CONTENTS	WEEK TOPICS 1st Week Definition, History, Structure, Function, Process, Content in Menu 2nd Week Factors and Principles in Menu Planning 3rd Week The Importance of Standard Recipes, Mistakes Made in Menu Planning 4th Week Menu Types, Menu Design 5th Week Relationship Between Menu and Production 6th Week Calorie Calculations in the Menu 7th Week Price on Menu 8th Week Midterm 9th Week Marketing, Revenue Control in Menu 10th Week Evaluation in Menu 11th Week Purchasing and Receiving Ingredients in the Menu 12th Week Storage Distribution 13th Week Cost Control Process 14th Week An overview 15th Week Final
RECOMENDED OR REQUIRED READING	1. Mcvety, P. J. & Ware, C. L. (2008). Fundamentals of Menu Planning. Wiley. 2. Allen, J. (2009). Event Planning: The Ultimate Guide To Successful Meetings, Corporate Events, Fundraising Galas, Conferences, Conventions, Incentives and Other Special Events, Wiley. 3. Altınel, H. (2011). Menü Yönetimi ve Menü Planlama. Detay Yayıncılık, Ankara. 4. Yılmaz, Y. (2006). Ziyafet Organizasyonu ve Yönetimi. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 3 3 Preparation for Quiz 6 3 18 Individual or group work 14 4 56 Preparation for Final exam 9 10 90 Course hours 14 4 56 Preparation for Midterm exam 5 10 50 Laboratory (including preparation) Final exam 1 3 3 Homework 3 4 12 Presentation (including preperation) 2 5 10 Quiz 3 5 15 Total Workload 313 Total Workload / 30 10,43 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No