TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Fourth Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	2
NAME OF LECTURER(S)	Assistant Professor İrem Olcay Eminsoy
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understands the working areas of collective nutrition systems 2) Understands job descriptions of TBS employees 3) Understand the physical conditions of the industrial kitchen and understand the equipment used 4) Understands food purchasing and storage principles, food production methods 5) Have an idea about cost control
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	YOk
COURSE DEFINITION	It includes the classification, management and organization of establishments in mass nutrition systems, production systems, kitchen and dining hall planning and configuration, purchasing processes and understanding of storage rules.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction to Mass Feeding Systems 2nd Week Classification of Mass Feeding Systems 3rd Week Basic Production Systems, production processes 4th Week Basic Production Systems, production processes 5th Week Mass feeding systems personnel management and human resources 6th Week TBS Physical Condition Kitchen and Dining Hall Equipment 7th Week Parts and Equipment of the Kitchen 8th Week Midterm 9th Week Parts and Equipment of the Kitchen 10th Week Methods of purchasing mass feeding systems 11th Week Methods of purchasing mass feeding systems 12th Week Tender Law, Food Purchasing According to KIKE 13th Week Mass feeding systems cost control 14th Week Material selections and acceptance criteria 15th Week Discussion
RECOMENDED OR REQUIRED READING	1)Kinton R., Ceserani V., Foskett D. The Theory of Catering. Hodder&Stoughton, Tenth Edition, London, 2004. 2)Davis B., Stone S. Food and Beverage Management. Second Edition, The Bath Press,Great Britain, 1996. 3)Splaver B. Successfull Catering. Van Nostrand Reinhold, New York, 1991. 4)Napleton L. A Guide to Cook-Chill Catering. International Business, London, 1990. 5)Baş M. Besin Hijyeni, Güvenliği ve HACCP, 2004. 6)Bilici S, Baş M. Toplu beslenme sistemleri. Hedef yayıncılık ve mühendislik yayınları, 2021 7)https://ekap.kik.gov.tr/EKAP/YardimEkran/pdf/KIK_KSPKullanimKilavuzu.PDF 8) https://ekap.kik.gov.tr/EKAP/Default.aspx?ReturnUrl=%2fEKAP%2f 9) https://ihale.gov.tr/EkaptaBugun.aspx
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Quiz 1 10 Practice 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 1 1 1 Individual or group work Preparation for Final exam 5 2 10 Course hours 14 2 28 Preparation for Midterm exam 5 2 10 Laboratory (including preparation) Final exam 1 1 1 Homework 2 5 10 Total Workload 61 Total Workload / 30 2,03 ECTS Credits of the Course 2
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No