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SHORT CYCLE - ASSOCIATE'S DEGREE
DENIZLI VOCATIONAL SCHOOL OF SOCIAL SCIENCES
HOTELS, RESTAURANTS AND CATERING SERVICES DEPARTMENT
329 Tourism and Hotel Management
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
ITUR 231
MENU PLANNING
2 + 0
3rd Semester
3
COURSE DESCRIPTION
Course Level
Associate's Degree
Course Type
Elective
Course Objective
it is aimed in this course to gain proficiency about menu planning
Course Content
History of menu, modern menus, classification of menus, principal of nutrition,, hygiene and sanitation
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
Menu planning
3
Calculate the cost of the menu
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
LO 001
LO 003
Sub Total
Contribution
0
0
0
0
0
0
0
0
0
0
0
0
0
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
2
28
Mid-terms
1
18
18
Final examination
1
20
20
Presentation / Seminar Preparation
1
12
12
Total Work Load
ECTS Credit of the Course
78
3
COURSE DETAILS
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Course Term
No
Instructors
Details
2020-2021 Fall
1
İBRAHİM AKŞİT
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Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
ITUR 231
MENU PLANNING
2 + 0
1
Turkish
2020-2021 Fall
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Lecturer İBRAHİM AKŞİT
aksitibrahim@pau.edu.tr
TUR A0002
%60
Goals
it is aimed in this course to gain proficiency about menu planning
Content
History of menu, modern menus, classification of menus, principal of nutrition,, hygiene and sanitation
Topics
Weeks
Topics
1
Making preliminary preparations for the menu
2
Create Meal Recipes
3
to create food menus
4
Create drink recipes
5
To create drink menus
6
To create special menus
7
Calculating costs of the portions
8
Calculating costs of the portions
9
Generating sales price
10
To make preliminary preparations
11
To prepare menu cards
12
To prepare menu design
13
To assess menus
14
General Review
Materials
Materials are not specified.
Resources
Resources
Resources Language
Menü ve Yönetim , Prof. Dr. Bahattin RIZAOĞLU ve Yrd. Doç. Dr. Murat HANÇER
Türkçe
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
60
Final Exam
Midterm Exam
40
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes