Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GMS21142021341	Menu Management	Elective	2	3	0

Level of Course Unit

First Cycle

Objectives of the Course

It is aimed to teach the basic principles of menu management.

Name of Lecturer(s)

Learning Outcomes

1	Ability to list various factors that define and affect the menu
2	Ability to define menu styles
3	Ability to determine the popularity and profitability status of a menu item by performing menu analysis

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Factors used in defining the menu
2	Factors used in defining the menu
3	Creating a healthy menu
4	Food service menus
5	Food service menus
6	Menu writing, designing and marketing
7	Menu writing, designing and marketing
8	Midterm
9	Rating: Menu engineering
10	Rating: Menu engineering
11	Menu pricing
12	Menu pricing
13	Menu pricing
14	Project
15	General review
16	Final Exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	1	1	1
Individual Study for Mid term Examination	1	1	1
Individual Study for Final Examination	1	1	1
TOTAL WORKLOAD (hours)			5

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	5	5	5	5	5	5
LO2	5	5	5	5	5	5
LO3	5	5	5	5	5	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High