Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
BDY305 - Foodservice Organizations Systems I	V. SEMESTER	3 +0	4.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)	DR. ÖĞR. ÜYESİ ŞULE BAŞAR
Mode of Delivery	This course will only face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources	1-Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder & Stoughton, London, 1995. 2- Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice Hall Englewood Cliffs, Ohio,1995. 3- Feinstein A H, Stefanelli J M. Purchasing, Selectionand Procurement or the Hospitality Industry, Fifth Edition , John Wiley & Sons Inc, London, 2002.4- Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995.
Work Placement	Not applicable.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Food Service Systems and Its Importance
Week - 2		TBS Types/ New Production Systems
Week - 3		TBS Types/ New Production Systems
Week - 4		Management and Organization
Week - 5		Strategic Management and Organization in TBS
Week - 6		Human resources management in food service systems, organization of food service workers and job descriptions
Week - 7		Kitchen / Dining Hall Planning and Tools Used
Week - 8		Physical conditions, kitchen and dining hall equipment in food service systems
Week - 9		Menu Management
Week - 10		Menu Management
Week - 11		Standard Meal Schedules and Control
Week - 12		Purchasing and Storage Techniques and Occupational Safety
Week - 13		Purchasing and Storage Techniques and Occupational Safety
Week - 14		Residues in food service systems and ways to prevent

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