ECTS - Institutional Food Service I

Institutional Food Service I (NUT303) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Institutional Food Service I NUT303 3 0 0 3 5
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Team/Group, Brain Storming.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives To give course about menu planning, food purchasing and storage, kitchen and dining hall building plan and modernization and tasks and responsibilities of administrative dietitian
Course Learning Outcomes The students who succeeded in this course;
  • Comprehend the importance of institutional foodservice systems and properties of institutional food service and novel manufacturing techniques
  • Adapt functions of management to institutional foodservice systems as an administrative dietitian
  • Learn new management approaches, apply the strategic management model and determine mission, vision, strategic aims and targets of institution
  • Have skills about kitchen and dining hall building plan
  • Select suitable catering equipment as a manager of institutional foodservice systems
  • Plan menu according to target groups
  • Know principles of food purchasing and storage
  • Know preventive applications against to occupational accidents in institutional foodservice systems
Course Content Importance of institutional food service systems, management of food services, kitchen and dining hall building plan, equipment in institutional food service systems, menu planning, methods of food purchasing/storage and control, work safety.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Definition and İmportance of Food Service Systems, Properties of İnstitutional Food Service Systems and Novel Manufacturing Techniques Read from the source
2 Management and Organization in Food Service Systems Read from the source
3 Strategic Management in Food Service Systems Read from the source
4 Human Resources Management in Food Service Systems, Organization of İnstitutional Food Service Read from the source
5 Kitchen and Dining Hall Building Plan and Modernization Read from the source
6 Midterm Exam 1 Read from the source
7 Equipment in Food Service Systems Read from the source
8 Management and Control of Menu Planning Read from the source
9 Standard Recipes and Prevention of Wastes in Food Service Systems Read from the source
10 Principles of Food Purchasing Read from the source
11 Midterm Exam 2 Read from the source
12 Principles of Food Storage Read from the source
13 Work safety in Food Service Systems Read from the source
14 Project Presentation Read from the source
15 General Discussion Read from the source
16 Final Exam Read from the source


Course Book 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, Selection and Procurement ort he 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.
5. Davis, B, Lockwood, A, Pantelidis, I, Alcott, P. Food and Beverage Management, Elsevier, 2008.
6. Gisslen, W. Essentials of professional cooking, 2004.
7. Hemminger, Jane M. Food safety : A Guide to what you really need to know, 2000.
8. Rızaoğlu, B, Hançer, M. Menü ve yönetim, 2005.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 2 5
Presentation 1 5
Project 1 5
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 35
Final Exam/Final Jury 1 50
Toplam 7 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration 1 10 10
Project 1 10 10
Homework Assignments 2 5 10
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 2 5 10
Prepration of Final Exams/Final Jury 1 10 10
Total Workload 126