|
Week - 1
|
Food and beverage industry and catering |
|
Week - 2
|
Catering establishments |
|
Week - 3
|
The concept of catering and catering service systems |
|
Week - 4
|
on-premises catering |
|
Week - 5
|
Off-premises catering |
|
Week - 6
|
Advantage and disadvantage ofcatering service systems |
|
Week - 7
|
Tools and equipment used in |
|
Week - 8
|
Receiving orders |
|
Week - 9
|
Contract management |
|
Week - 10
|
Menu |
|
Week - 11
|
Cooking methods |
|
Week - 12
|
Production systems, traditional production |
|
Week - 13
|
Cook-chill and cook-freeze production systems |
|
Week - 14
|
Distribution and service |
Anadolu Info Package 
Turkish
English