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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel, Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Menu Planning
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 02/03/2026

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
AŞÇ218 - Menu Planning IV. SEMESTER 2 +0 2.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. DR. EMRAH YILDIZ
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources Menü Yönetimi, Anadolu Üniversitesi Yayınları.
Work Placement Not Applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Foodservice ındustry
Week - 2 Modern Foodservice Industry
Week - 3 Planning a menu
Week - 4 Limits in Menu Planning
Week - 5 Cost Control in Menu Planning
Week - 6 Menu Pricing
Week - 7 Menu Pricing
Week - 8 Menu Design
Week - 9 Menu Analysis
Week - 10 Menu Planning and Nutrition
Week - 11 Purchasing and Menu
Week - 12 Purchasing and Menu
Week - 13 Service and Menu
Week - 14 Menu Management by Computer

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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