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

General course introduction information

Course Code:

BDY659

Course Name:

Advanced Management and Organization Techniques in Collective Nutrition Systems

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	15

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:	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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Learn the methods and the principles of food service management as an administrative dietitian and organization and gain skill of the appliement strategic management practices
2 - Skills
Cognitive - Practical
1) Apply the strategic management practices
3 - Competences
Communication and Social Competence
1) Learn human resources management.
Learning Competence
Field Specific Competence
1) Learn the principles and methods of modern management and organization
Competence to Work Independently and Take Responsibility

Lesson Plan

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

Sources

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

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
Lesson
Homework

Assessment & Grading Methods and Criteria

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

Assessment & Grading

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

Workload and ECTS Credit Grading

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