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:
[email protected]
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.