Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The aim of the course is to provide knowledge and skills on mass catering and its importance, management and organization, kitchen and cafeteria planning and equipment, standardized recipes, menu planning and management, procurement and storage techniques, occupational health and safety practices, as well as sustainability and waste management.
Course Content
The course content includes mass catering and its importance, management and organization, kitchen and cafeteria planning and equipment, standardized recipes, menu planning and management, procurement and storage techniques, occupational health and safety practices, as well as sustainability and waste management.
Required Resources
“Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü.
Toplu Beslenme Sistemleri Yönetim ve Organizasyonu, Prof. Dr. Yasemin BEYHAN
Recommended Resources
Current Literature
Course Learning Outcomes
- Explain the fundamental characteristics of mass catering systems, the institutions in which they operate, and the organizational structure of foodservice operations.
- Explain management processes in mass catering systems, including personnel selection, training and supervision, as well as the principles of kitchen and dining hall planning.
- Plan and evaluate menus appropriate to the characteristics of different institutions by applying the principles of menu planning and standardized recipes.
- Evaluate purchasing, storage, occupational safety, waste, and loss management processes in terms of the quality and safety of mass catering services.
- Evaluate sustainability principles in mass catering systems from environmental, economic, and operational perspectives and develop recommendations for sustainable practices.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 2 | 28 |
| Midterm | 1 | 10 | 10 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 10 | 10 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Definition and Characteristics of Institutions Providing Mass Catering Services and Organization of Foodservice Operations | Course notes |
| 2 | Management in Mass Catering Services: Personnel Selection, Training, and Supervision | Course notes |
| 3 | Kitchen and Dining Hall Planning in Institutions Providing Mass Catering Services | Course notes |
| 4 | Waste and Losses in Mass Catering Services | Course notes |
| 5 | Student Presentation: In-Service Training | Course notes |
| 6 | Student Presentation: In-Service Training | Course notes |
| 8 | Midterm exam | Midterm exam |
| 7 | Public Holiday | Public Holiday |
| 9 | Menu Planning and Standardized Recipes – I | Course notes |
| 10 | Menu Planning and Standardized Recipes – II | Course notes |
| 11 | In-Class Practice: Menu Planning | Course notes |
| 12 | Purchasing and Storage | Course notes |
| 13 | Occupational Safety in Mass Catering Systems | Course notes |
| 14 | Sustainability in Mass Catering Systems | Course notes |
| 15 | Final Exam | Final Exam |