Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-326INDUSTRIAL FOOD PRODUCTIONCompulsory364
Level of Course Unit
First Cycle
Objectives of the Course
The main purpose of the course is to supply necessery knowledges on principles and processes in catering industry, its management, budget and menu planning in the catering system, preparing meals in relation to food safety system, kitchen designs, higien and sanitaiton principles and to develop of design skills.
Name of Lecturer(s)
Dr. Öğr. Üyesi Rena Hüseyinoğlu
Learning Outcomes
1Explains basic definitions and concepts in catering industry
2Explains traditional and novel applications in catering industry
3Gives general knowledges about catering system and its management, planning strategy, unit operations and organization in the catering industry
4Describes general description of process.
5Describes budget planning and control of process.
6Explains purchasing, storage and management of supplier chain.
7Applies sanitation and food safety system.
8Applies quality management system.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
This course gives general knowledges about budget and menu planning and its control, higiene and sanitation principles in the catering industry.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Catering Industry: Historical development and classification
2Traditional and novel applications in catering industry
3Catering system and management: Planning strategy, unit operations and organization
4General description, budget planning and control of process
5Purchasing, storage and management of supplier chain
6Menu and process planning and material cost
7Meal preparing methods
8Mid-Term Exam
9Managing kitchen operations, job flow and planning, personnel training
10Facility design and operational principles of equipments
11Staff operational safety and health conditions
12Higiene and Sanitation
13Food Safety System
14Quality Management System
15Preparing to the service and customer complaints
16Final Exam
Recommended or Required Reading
1. Vural, Y & Duran, T., 1997. "Toplu Beslenme Teknolojisi", Ekin Publishers, İstanbul. 2. Scanlon, N & Wiley, C., 2007. "Catering Management", New York.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Attending Lectures14342
Question-Answer14342
Self Study11010
Individual Study for Final Examination11010
Homework11010
TOTAL WORKLOAD (hours)117
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 4      
LO2 3      
LO3 4      
LO4 4      
LO5 3      
LO6 4      
LO7 2      
LO8 4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr