Nutrition and Dietetics non-thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

BDY557

Course Name:

Management and Organization in Mass Feeding Systems

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	8

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi KÜBRA DERYA İPEK

Course Lecturer(s):

Course Assistants:

Course Objective and Content

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

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) As a Dietitian in Mass Feeding Systems, he will learn general management and organization principles in his.
2) Learn modern management and organization methods and principles,
3) The executive dietitian will gain the ability to apply strategic management,
4) They will have knowledge about human resources management.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

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

Sources

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.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) It has up-to-date knowledge on nutrition and dietetics.
2) It obtains information about technological tools to reach the current knowledge.
3) Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles.
4) Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology.
5) Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach.
6) 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.

Course - Learning Outcome Relationship

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.	5
2)	It obtains information about technological tools to reach the current knowledge.	5
3)	Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles.	4
4)	Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology.	4
5)	Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach.	4
6)	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

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Reading
Report Writing
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Individual Project
Presentation
Reporting
Bilgisayar Destekli Sunum

Assessment & Grading

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

Workload and ECTS Credit Grading

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