PhD in Nutrition and Dietetics with a bachelor's degree
PhD	TR-NQF-HE: Level 8	QF-EHEA: Third Cycle	EQF-LLL: Level 8

General course introduction information

Course Code:

BDY557

Course Name:

Management and Organization in Mass Feeding Systems

Course Semester:

Spring

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:

PhD

TR-NQF-HE:8. Master`s Degree

QF-EHEA:Third Cycle

EQF-LLL:8. 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) 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

Course - Learning Outcome Relationship

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

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