ERCIYES UNIVERSITY ENGINEERING COLLAGE DEPARTMENT
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ERCIYES UNIVERSITY ENGINEERING COLLAGE DEPARTMENT
ERCIYES UNIVERSITY ENGINEERING COLLAGE DEPARTMENT OF FOOD ENGINEERING I. General Information Course Title GM 424 CATERING TECHNOLOGY ECTS CREDITS Elective 4 Term Autumn Department Department of Food Engineering Coordinator Prof. Hasan YETİM Erciyes University, Faculty of Engineering, Dept. Of Food Engineering, 38039 Kayseri, Tel: (352) 4374901 (32725), E-mail: hyetim@erciyes.edu.tr http://abis.erciyes.edu.tr/Sorgu.aspx?Sorgu=3355 , Web page: II. Course Information CATALOG DESCRIPTION: Collective consumption and catering Industry, definitions and history, catering plants, airlines catering services, fast food applications, collective consumption system and management, catering establishment and organization, industrial kitchen equipments, hygiene and sanitation in collective consumption systems, cost planning, control and marketing, principles of nutrition and foods, menu planning, meal preparation methods, preparation to service, marketing and consumer satisfaction, legislations and other legal obligations, collective consumption and employee training, ISO EN 22000 and HACCP, problems of catering industry COURSE PRECONDITIONS: Undergraduate students LEARNING OBJECTIVES: The objective of this course is to help students to know about preparing meal and its principles in collective cooking places like caterings, hotels, restaurants and hospitals. COURSE STRUCTURE: Two theoretical based lessons TEXTBOOK: • All About Catering, J. Reay, Pitman Publ., London, 1988. • Ninemeier, J. D. 2000. Management of Food and Beverage Operations (3rd Ed), J. D. Ninemeier, Educational Institute of AHLA (AHMA), Butterworth-Heinemann, US, 2000. • Introduction to Catering, S. B. Shiring, W. R. Jardine ve R. J. Mills, Delmar Cengage Learning, New York, 2001. • How to Start a Home-Based Catering Business, 4th Ed. Vivaldo, D. Globe Pequot Press, Guilford, Conn. 2006 • Toplu Beslenme Teknolojisi. V. Yiğit ve T. Duran, Ekin Yay. & Paz., İstanbul, 1997. • Hazır Yemek Et ve Balık Konservesi Yapım Teknolojisi, Ü. Yurdagel, Ü. R. Yaman ve T. Baysal, Ege Üniv. Basımevi, İzmir, 1996. GRADING: By midterm (40%) and final exams (60%) TOPICS: (Total 14 weeks) Collective consumption and catering Industry, definitions and history, collective consumption plants, airlines catering services, fast food applications, principles of nutrition and foods, (1 week) Collective consumption and catering Industry (1 week) Collective consumption system and management (1 week) Catering establishment and organization, industrial kitchen equipments (1 week) Hygiene and sanitation in collective consumption systems (1 week) Cost planning, control and marketing (1 week) Principles of nutrition and foods (1 week) Menu planning (1 week) Midterm exam (1 week) Meal preparation methods (1 week) Preparation to service, marketing and consumer satisfaction (1 week) Legislations and other legal obligations, (1 week) Collective consumption and employee training (1 week) ISO EN 22000 and HACCP (1 week) problems of catering industry OUTCOME COVERAGE: • Identify, formulate, and solve engineering problems.