Nutrition and Dietetics non-thesis | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | BDY557 | ||||||||
Course Name: | Toplu Beslenme Sistemlerinde Yönetim ve Organizasyon | ||||||||
Course Semester: | Fall | ||||||||
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) 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. |
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 |
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 |