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Week - 1
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Definition of cuisine and its historical development |
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Week - 2
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The place and importance of the kitchen in businesses |
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Week - 3
|
Types of cuisines in the food service industry |
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Week - 4
|
Ergonomic factors in the design of hotel kitchens |
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Week - 5
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Parts of the hotel kitchen |
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Week - 6
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Clothes and uniforms of the personelRecruitment of the personell |
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Week - 7
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Parts of the hotel kitchen |
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Week - 8
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The location and physical conditions of the hotel kitchen |
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Week - 9
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The relationship of the hotel kitchen with other volumes |
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Week - 10
|
Kitchen Equipment selection |
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Week - 11
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Staff organization in the kitchen |
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Week - 12
|
Workflow in the kitchen |
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Week - 13
|
Warehouses and their features |
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Week - 14
|
Accidents and inconveniences caused by incorrect design in kitchen workers |
Anadolu Info Package 
Turkish
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