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Week - 1
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The Foodservice Industry and Catering Business |
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Week - 2
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Konu Hakkında Tartışmalar |
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Week - 3
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Food Management: Supplement, Preparation, Production (Cooking) |
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Week - 4
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About Topic of Discussion |
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Week - 5
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Production and Distribution (Transport) Systems: Conventional, Cook Chill and Cook Freeze Systems |
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Week - 6
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Research of other sources on the subject |
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Week - 7
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Decision-Making Process in Selecting a New Foodservice System |
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Week - 8
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Research on the Subject in the e-media |
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Week - 9
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Sales and Marketing |
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Week - 10
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Preparation of presentation |
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Week - 11
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The Performance Factors in Catering Business |
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Week - 12
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Discussions over other e-resources |
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Week - 13
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Operational Analyses and Internal Control |
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Week - 14
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New Trends and Applications in Catering |
Anadolu Info Package 
Turkish
English