| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5019 | ||||
| Course Name: | Kitchen Planning and Design | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | At the end of this course, it is aimed to teach the management and organization of collective nutrition systems, the duties and responsibilities of the executive dietitian, and the administrative functions that the executive dietitian should have |
| Course Content: | Management and organization principles in collective nutrition systems, manager's characteristics, management theory and functions, problems of collective nutrition managers |
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The students who have succeeded in this course;
1) The students will learn the general management and organization principles of the executive dietitian in collective nutrition systems 2) Learn the methods and principles of the organization and modern management 3) Gain the ability to apply strategic management as an executive dietitian 4) Know about human resources management |
| Week | Subject | Related Preparation |
| 1) | Principles of management in collective nutrition systems | |
| 2) | Functions of management in collective nutrition systems | |
| 3) | Total quality management | |
| 4) | Strategic management and applications | |
| 5) | Strategic management model application study in collective nutrition systems | |
| 6) | Structure of organizations in collective nutrition systems, executive dietitian | |
| 7) | Identification of product and consumer | |
| 8) | Midterm Exam | |
| 9) | Food flow chart and production | |
| 10) | Organization charts | |
| 11) | Job descriptions | |
| 12) | Leadership, training and motivation | |
| 13) | Human resources management | |
| 14) | Management of financial resources, budget planning and analysis | |
| 15) | Final Exam |
| Course Notes / Textbooks: | 1. Spears, Marion, Gregoire, Mary. Foodservice Organizations: A Managerial and Systems Approach, 5th Edition; Prentice Hall Publishing Co, 2003. 2. Colleer M, Sussams C, Principles of Catering, Richard Clay Ltd., Bungay, 1990. |
| References: | 1. Spears, Marion, Gregoire, Mary. Foodservice Organizations: A Managerial and Systems Approach, 5th Edition; Prentice Hall Publishing Co, 2003. 2. Colleer M, Sussams C, Principles of Catering, Richard Clay Ltd., Bungay, 1990. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | ||||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | ||||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 | 1 | 1 | 1 | ||||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 | 1 | 1 | 1 | ||||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 | 1 | 1 | 1 | ||||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 | 1 | 1 | 1 | ||||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | ||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 146 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 191 | |