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Prerequisites
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There is no prerequisite for this course.
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Language of Instruction
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Turkish
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Responsible
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Assistant Professor Doctor. GONUL GOKER
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Instructors
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1-)Doktor Öğretim Üyesi Gönül Göker
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Assistants
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Lecturers of the department.
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Resources
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R1. Atkoşar, Z. (2018). Beslenmenin Temel İlkeleri. Anadolu Üniversitesi Yayını, Eskişehir.
R2. Yılmaz, H., Dündar Arıkan, A. ( 2019), Menü Yönetimi. Anadolu Üniversitesi Yayını, Eskişehir.
R3. Aktümsek, A. ve Güler, G.Ö. (2020). Beslenme İlkeleri (1.Baskı). Nobel Akademik Yayıncılık, Ankara
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Supplementary Book
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SR1. Altınel, H. (2017). Menü Planlama ve Yönetimi (3. Baskı). Detay Yayıncılık, Ankara.
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Goals
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Understanding the menu preparation for healthy and balanced nutrition to analyzing food groups as well as the relationship between principles of nutrition and menu preparation.Achieving the required competence for each stage of menu preparation.
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Content
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Students with will be processed in the form of training to online the contents of this course Nutrition, Essential Nutrients, Menu, Structure of the Menu, Menu Types, Menu and Cost, Menu and Pricing, Menu Analysis and Principles of Nutrition and Menu Preparation of topics will be covered.
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