Nutrition and Dietetics (with thesis) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | BDY557 | ||||||||
Course Name: | Management and Organization in Mass Feeding Systems | ||||||||
Course Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi KÜBRA DERYA İPEK | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | It is aimed to teach the management and organization of mass feeding systems, the duties and responsibilities of the manager and the managerial functions that the manager should have. |
Course Content: | Management and organization principles in mass feeding systems, characteristics of manager, management theory and functions, problems of mass nutrition managers |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Principles of management in mass feeding systems | Reading the related topic from the course notes prepared by the teaching staff |
2) | Functions of management in mass feeding systems | Reading the related topic from the course notes prepared by the teaching staff |
3) | Total quality Management | Reading the related topic from the course notes prepared by the teaching staff |
4) | Strategic management and applications | Reading the related topic from the course notes prepared by the teaching staff |
5) | Strategic management model implementation work in TBS | Reading the related topic from the course notes prepared by the teaching staff |
6) | Structure of organizations in mass feeding systems, manager dietitian | Reading the related topic from the course notes prepared by the teaching staff |
7) | midterm exam | Reading the related topic from the course notes prepared by the teaching staff |
8) | Identification of product and consumer | Reading the related topic from the course notes prepared by the teaching staff |
9) | Food flow diagram and production | Reading the related topic from the course notes prepared by the teaching staff |
10) | Organizational charts | Reading the related topic from the course notes prepared by the teaching staff |
11) | Job descriptions | Reading the related topic from the course notes prepared by the teaching staff |
12) | Leadership, education and motivation | Reading the related topic from the course notes prepared by the teaching staff |
13) | Human Resources Management | Reading the related topic from the course notes prepared by the teaching staff |
14) | Human Resources Management | Reading the related topic from the course notes prepared by the teaching staff |
15) | Final exam | Reading the related topic from the course notes prepared by the teaching staff |
Course Notes / Textbooks: | Öğretim elemanı tarafından hazırlanan ders notları ve sunumlar. |
References: | 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. |
Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | ||||
1) It has up-to-date knowledge on nutrition and dietetics. | ||||
2) During and after graduation, the institutional, national and international scientific meetings are held. | ||||
3) Has knowledge of reaching scientific knowledge in nutrition and dietetics, monitoring, evaluating and applying current literature | ||||
4) It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | ||||
5) Can convey the thoughts and projects in the field effectively |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | It has up-to-date knowledge on nutrition and dietetics. | 4 |
2) | During and after graduation, the institutional, national and international scientific meetings are held. | 5 |
3) | Has knowledge of reaching scientific knowledge in nutrition and dietetics, monitoring, evaluating and applying current literature | 5 |
4) | It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | 4 |
5) | Can convey the thoughts and projects in the field effectively | 5 |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Reading | |
Report Writing | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Presentation | |
Reporting | |
Bilgisayar Destekli Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 4 | 56 |
Presentations / Seminar | 1 | 3 | 3 |
Homework Assignments | 1 | 15 | 15 |
Midterms | 1 | 20 | 20 |
Final | 1 | 40 | 40 |
Total Workload | 176 |