Akademik Dersler - Tanıtım

Last Updated: 21/10/2026

Code - Course Title	Course Type	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	On Campus
Used Educational Platforms	Face-to-face
Prerequisites	None
Courses Recomended	None
Recommended Resources	Yılmaz, İ. (Ed.). (2022). Menü planlama ve özel menüler kitabı. Akademisyen Yayınevi. https://doi.org/10.37609/akya.1105
Work Placement	Not Applicable
Aims of the Course	To enable students to understand the fundamental principles of menu planning and evaluate nutritional balance, target customer profiles, type of food and beverage establishment, cost, seasonality, and gastronomic characteristics, and to develop balanced, practical, and cost-effective menus suitable for different food and beverage businesses.

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

End Poverty No more hunger Health and Quality of Life Gender Equality Clean Water and Sanitation Accessible and Clean Energy Decent Work and Economic Growth Industry, Innovation and Infrastructure Sustainable Cities and Communities Responsible Production and Consumption Peace, Justice and Strong Institutions Partnerships for Purposes

Entrepreneurship Sustainability and Green Energy Urban Planning, Transport and Smart Buildings Agriculture, Food and Livestock

Multiple Choice Test True-False Test Fill-in-the-Blank Test

Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)