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| MTUR1007 | MENU PLANNING | 3+0+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of HOTEL, RESTAURANT and CATERING SERVICES | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Öğr. Gör. Dr Altan ÇETİN | | Co-Lecturer | | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | With this course the student to make menu planning, menu creation, to gain competence in computing the cost of the menu. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Plan the menu | 3,4,6 | 1, | | LO - 2 : | Calculate the cost of the menu | 3,6,9 | 1, | | LO - 3 : | Prepare the menu card | 3,6,9 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| A. PREPARATION OF PRE MENU
1. Menu
a. Description of the menu
b. Menu Types
1. Table d'hote menu
2. Alacarde menu
3. Banquet set menus
4. Wine menu
c. Menu to be considered the front in preparation for
1. Market research
2. Prepare a menu according to the concept
c. Menu costing
B. CREATING DISHES prescriptions
1. Nutrition principles
a. Food items
b. Food groups
2. Shop around
3. Business standards apply
C. CREATING BEVERAGE MENU
1. Drinks
a. Alcoholic beverages
b. Non-alcoholic beverages
2. According to the concept and beverage menu selection
a. Beverage menu selection by time
b. Can be taken with food, drinks menu selection
D. CREATING SPECIAL MENU
1. Definition of Special menus
2. Custom menu types
a. Menus are prepared for different cultures
b. Menus are prepared for different beliefs
c. Diet menus
d. According to that day and menus |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Making Preliminary Preparations Menu | | | Week 2 | Recipes to Create Dishes | | | Week 3 | Create Beverage Menus | | | Week 4 | Create Beverage Menus | | | Week 5 | Create Beverage Menus | | | Week 6 | Create Custom Menus
| | | Week 7 | Calculate The Costs of Serving | | | Week 8 | Calculate The Costs of Serving | | | Week 9 | Mid-Term Exam | | | Week 10 | Create The Purchase Price in | | | Week 11 | Make Preliminary Preparations | | | Week 12 | Make Preliminary Preparations | | | Week 13 | Prepare Menu Cards | | | Week 14 | Prepare Menu Cards | | | Week 15 | Prepare Menu Cards | | | Week 16 | Final Exam | | | |
| 1 | Türkan, Cemal. 2005; Beslenme İlkeleri Mönü Planlama, Detay Yayıncılık, Ankara Baysal .Ayşeç.2009; Beslenme İlkeleri Menü Planlama ,Ekin Yayıncılık, Bursa | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | | 1 | 50 | | End-of-term exam | 16 | | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Sınıf dışı çalışma | 0 | 0 | 0 | | Laboratuar çalışması | 0 | 0 | 0 | | Arasınav için hazırlık | 25 | 1 | 25 | | Arasınav | 1 | 1 | 1 | | Uygulama | 0 | 0 | 0 | | Klinik Uygulama | 0 | 0 | 0 | | Ödev | 0 | 0 | 0 | | Proje | 0 | 0 | 0 | | Kısa sınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 30 | 1 | 30 | | Dönem sonu sınavı | 1 | 1 | 1 | | Diğer 1 | 0 | 0 | 0 | | Diğer 2 | 0 | 0 | 0 | | Total work load | | | 100 |
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