General Information about the Course

Course Code:	GMS203
Course Title:	Menu Planning and Design
Course Semester:	3. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 7
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Ecem İnce Karaçeper
Course Assistants:

Purpose and content of the course

Course Objectives:	This course establish the basis for effective food and beverage management in menu planning and design. It provides students with the knowledge and skills of preparing different kinds of food lists and standard recipes.
Course Objective:	This course examines the entire process from the initial process of food and beverage business menus to the final printout. In this point, it gives ability to understnad types of menu , the importance of the menu, cost calculation, menu engineering, the ability to plan and design menus according to the concept.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Knows the definition of the menu, basic menu types and its importance for businesses.

2) Knows food and beverage menu planning, evaluation of menu and customer relations.

3) Understands the importance of cost control in menu planning and knows how to calculate the selling price in the menu.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Performs menu engineering and sales analysis, which should be considered in menu planning and design.

2) Prepares tasting menus for various days and analyzes the applied menus.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Understands the importance of menu planning and menu design for gastronomy.

2) Gains knowledge about the classification of menus and menu types.

3) Learns the basic rules that should be followed while planning the menu.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	History of Restaurant Management and Mass Nutrition
2)	Menu ,Menu History and Its Importance
3)	Types of Menu
4)	Menu Planning
5)	Menu Design
6)	Pricing Practices in the Menu
7)	Menu Engineering and Analysis
9)	Menu Management Systems
10)	Current Topics in Menu Management
11)	Menu Planning for Special Events
12)	Seasonal Menu Planning
13)	Vegetarian Menu Planning
14)	World Cuisine Menu Planning
References: Yılmaz H. ve Dündar Arıkan A. (2016). Menü Yönetimi, Eskişehir:Anadolu Üniversitesi Yayınları

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4	5	6	8	7
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation	1	% 10
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 30
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class	14	14
Article Critical	14	14
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	14	14
Project Preparation + Presentation	14	14
Report Preparation + Presentation	14	14
Presentation / Seminar Preparation + Presenting	14	14
Oral examination
Preparing for Midterm Exams	14	42
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	42
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		212
ECTS (30 saat = 1 AKTS )		7