Akademik Dersler - İçerik

Explain the factors affecting the productivity in Cuisine management.
Define cuisine management, goals and problems of it. Explain the methods in increasing the productivity in management. Explain the factors affceting managerial time. Explain the kitchen organization, and their job requirements.
Exlain the principles of basic cuisine production information.
Explain the kitchen design and physical features. Classify the kitchen equipments. Explain the precautions for kitchen security.
Explain issues related to standard recipes and cost control
Explain the definition, purpose and problems of standard recipes Explains cost concept and its components Explain the creation of cost control and cost system