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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 414CATERING3 + 08th Semester2

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective QUALITY FOOD SERVICES FOOD DISTRIBUTION STANDARD METHODS OF MASS NUTRITION, NUTRITION SERVICES SANITATION COLLECTIVE. Food and beverage, special events, food festival, NON-LARGE OUTDOOR EVENTS, FOOD COMPETITION, NATIONAL AND INTERNATIONAL PROMOTION OF CUISINES. NEW TRENDS AND CONSUMER NEEDS. SPECIAL EVENTS FOR CONTRACTS, PROCUREMENT OF SPONSORSHIP, AND MANAGEMENT. LOGISTICS AND ORGANIZATION OF ACTIVITIES FOR THESE STUDENTS have knowledge ..
Course Content QUALITY FOOD SERVICES FOOD DISTRIBUTION STANDARD METHODS OF MASS NUTRITION, NUTRITION SERVICES SANITATION COLLECTIVE. Food and beverage, special events, food festival, NON-LARGE OUTDOOR EVENTS, FOOD COMPETITION, NATIONAL AND INTERNATIONAL PROMOTION OF CUISINES. NEW TRENDS AND CONSUMER NEEDS. SPECIAL EVENTS FOR CONTRACTS, PROCUREMENT OF SPONSORSHIP, AND MANAGEMENT. LOGISTICS AND ORGANIZATION FOR THESE ACTIVITIES.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1learn the properties of caterng.
2learning organization and management of catering.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00155555555555555555
LO 00255555555555555555
Sub Total1010101010101010101010101010101010
Contribution55555555555555555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms144
Final examination166
Total Work Load

ECTS Credit of the Course






52

2
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Spring1BURCU KOÇ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 414 CATERING 3 + 0 1 Turkish 2019-2020 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. BURCU KOÇ burcuk@pau.edu.tr Course location is not specified. %
Goals QUALITY FOOD SERVICES FOOD DISTRIBUTION STANDARD METHODS OF MASS NUTRITION, NUTRITION SERVICES SANITATION COLLECTIVE. Food and beverage, special events, food festival, NON-LARGE OUTDOOR EVENTS, FOOD COMPETITION, NATIONAL AND INTERNATIONAL PROMOTION OF CUISINES. NEW TRENDS AND CONSUMER NEEDS. SPECIAL EVENTS FOR CONTRACTS, PROCUREMENT OF SPONSORSHIP, AND MANAGEMENT. LOGISTICS AND ORGANIZATION OF ACTIVITIES FOR THESE STUDENTS have knowledge ..
Content QUALITY FOOD SERVICES FOOD DISTRIBUTION STANDARD METHODS OF MASS NUTRITION, NUTRITION SERVICES SANITATION COLLECTIVE. Food and beverage, special events, food festival, NON-LARGE OUTDOOR EVENTS, FOOD COMPETITION, NATIONAL AND INTERNATIONAL PROMOTION OF CUISINES. NEW TRENDS AND CONSUMER NEEDS. SPECIAL EVENTS FOR CONTRACTS, PROCUREMENT OF SPONSORSHIP, AND MANAGEMENT. LOGISTICS AND ORGANIZATION FOR THESE ACTIVITIES.
Topics
Materials
Materials are not specified.
Resources
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