PhD in Nutrition and Dietetics with a bachelor's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code: | BDY659 | ||||||||
Course Name: | Toplu Beslenme Sistemlerinde İleri Yönetim ve Organizasyon Teknikleri | ||||||||
Course Semester: | Spring | ||||||||
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: | At the end of this course students, to give the knowledge of institutional food service management and strategic management |
Course Content: | Principles of organization and administration as applied to institutional food service departments, using systems approach to management functions. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Principles of management in institutonal food management | None |
2) | Management Functions in institutonal food management | none |
3) | Total quality management | none |
4) | Strategic management practices | none |
5) | Practice of strategic management model for institutional food service systems | none |
6) | Organizational structure | none |
7) | Defining Product and Customer | none |
8) | Food flow and production | none |
9) | Organizational chart | none |
10) | Job descriptions | none |
11) | Leadership, Training and Motivation | none |
12) | Human Resource Management | none |
13) | Management of financial resources , budget plan and analysis | none |
14) | final | none |
Course Notes / Textbooks: | Anlatım Rapor Hazırlama ve/veya Sunma |
References: | 1. 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. 3. Toplu Beslenme Sistemleri. Hedef yayıncılık. Ankara. 2021. 4. Toplu Beslenme Servisi Sağlıklı Yönetim Rehberi. Hatiboğlu Yayıncılık. Ankara.2015. 5. Yasemin Beyhan. Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu. Nobel Tıp Kitabevi. Ankara, 2018 |
Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |||||
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |||||
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |||||
3) Be able to evaluate and use new information in the field with a systematic approach. | |||||
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |||||
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |
1) | Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |
2) | To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |
3) | Be able to evaluate and use new information in the field with a systematic approach. | |
5) | To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |
7) | to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
Expression | |
Lesson | |
Homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Application | |
Reporting | |
Bilgisayar Destekli Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Presentation | 1 | % 20 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Presentations / Seminar | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 86 |