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Course Code: 
CULA 441
Course Period: 
Autumn
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
İngilizce
Course Objectives: 
To understand: types, properties, advantages and disadvantages of different foodservice systems: Conventional, commissary, ready prepared (cook and chill, cook and freeze), assembly.
Course Content: 

Organization and management of food service operations including personnel issues, material management, workflow and production, equipment choice. Types of foodservice systems and quality improvement related to food systems.

Vertical Tabs

Course Flow

Week Topics Study Materials
1 Introduction  
2 Unique characteristics of foodservices. Flow of food. Form of food purchased Reading- related chapter, course notes
3 Description of the “system” concept Reading- related chapter, course notes
4 Conventional food systems Kitchen layouts of different facilities, course notes
5 Case-study: Conventional food systems  
6 Commissary food syatems Kitchen layouts of different facilities, course notes
7 Mid-term exam  
8 Case-study: Commissary food systems  
9 Ready prepared food systems Kitchen layouts of different facilities, course notes
10 Assembly food systems Kitchen layouts of different facilities, course notes
11 Project Presentations  
12 Project Presentations  
13 Project Presentations  
14 Project Presentations  

 

Recommended Sources

Textbook June Payne-Palacio and  Monica Theis. West and Wood's Introduction to Foodservice (2001).  Prentice Hall; 9th edition
Additional Resources  Kitchen layouts of different facilities

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms and Final 2 60
Quizzes   Bonus: upto 10%
Assignment and class participation 1 40
Total   100
Total   100