1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. DENIZLI VOCATIONAL SCHOOL OF SOCIAL SCIENCES
  3. HOTELS, RESTAURANTS AND CATERING SERVICES DEPARTMENT
  4. 330 Tourism and Hotel Management (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ITUR 231MENU PLANNING2 + 03rd Semester3

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
1Menu planning
3Calculate the cost of the menu

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001             
LO 003             
Sub Total             
Contribution0000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Mid-terms11818
Final examination12020
Presentation / Seminar Preparation11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall2İBRAHİM 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 2 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer İBRAHİM AKŞİT aksitibrahim@pau.edu.tr TUR A0207 %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
WeeksTopics
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
ResourcesResources Language
Menü ve Yönetim , Prof. Dr. Bahattin RIZAOĞLU ve Yrd. Doç. Dr. Murat HANÇER Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes