Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
KITCHEN SERVICES MANAGEMENT UTOİ1108 2. Semester 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery .
Course Coordinator
Instructors
Assistants
Goals By defining how to use the kitchen of a hotel business that should be designed to provide an assessment of the characteristics of the equipment. detailed information about food is to be the owner. In addition, by defining the way of cooking it is to analyze the differences between them. It is to be able to see the quality criteria will be used to purchase and take delivery.
Course Content Kitchen management; The basic principles of management, organization and job descriptions, productivity techniques, kitchen plans for the culinary knowledge and physical characteristics, kitchen supplies, kitchen safety, kitchen layout and physical characteristics, kitchen utensils, kitchen safety
Learning Outcomes 1) Defines baking methods.
2) Analyzes which baking methods are utilized when a meal is made.
3) Evaluates kitchen design's success in kitchen success.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Intoduction to Kitchen

2. Week Relations between kitchen and departments

3. Week Factors affecting kitchen planning

4. Week Kitchen design

5. Week Kitchen sections in general

6. Week Points to consider when choosing kitchen equipment

7. Week Kitchen equipment and its use

8. Week Kitchen equipment and its use

9. Week Foods and nutrients

10. Week Methods of cooking food

11. Week Methods of cooking food

12. Week Purchasing

13. Week Storage Storage

14. Week HACCP sample work


Sources Used in This Course
Recommended Sources
"Çiftsüren, Hasan Basri. Osmanlı ve Türk Mutfağı, Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü, Yayınlanmamış Yüksek Lisans Tezi, Balıkesir, 2007 "
Aktaş, A., Özdemir, B., (2007). Otel İşletmelerinde Mutfak Yönetimi. Ankara: Detay Yayıncılık
Baş, M., (2006). “Mutfak Yönetimi”
Baş, M., (2006). “Satın Alma ve Depolama”
Çakır, Nihan. (2007). “29.11.2007 Perşembe Ve 30.11.2007 Cuma Günleri Çıkan Yemeklerin Risk Analizleri”
Denizer, D.,(2005). Konaklama İşletmelerinde Yiyecek İçecek Yönetimi. Ankara: Detay Yayıncılık
Koçak, N., (2006). Yiyecek İçecek Hizmetleri Yönetimi. Ankara: Detay Yayıncılık
Rızaoğlu, B., Hançer, M., (2005). Menü ve Yönetim. Ankara: Detay Yayıncılık
Sökmen, A., (2008). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Ankara: Detay Yayıncılık

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 3
Work Hour outside Classroom (Preparation, strengthening) 14 2
Midterm Exam 1 1
Time to prepare for Midterm Exam 8 2
Final Exam 1 1
Time to prepare for Final Exam 10 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload