| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
DR. ÖĞR. ÜYESİ HÜSEYİN ÖNEY |
| Mode of Delivery |
Distance learning |
| Prerequisites |
There is no prerequisite for this course |
| Courses Recomended |
There are no other courses recommended for this course. |
| Recommended Reading List |
Öney H. (2010). Yemek Hizmet İşletmelerinde (Catering İşletmeleri) Geleneksel ve Pişir-Soğut Üretim Sistemlerinin Karşılaştırılması, Yayınlanmamış Doktora Tezi, Anadolu Üniversitesi Gürsoy, D. (1997). Toplu Yemek Hizmeti, SOFRE Yemek Üretim ve Hizmet A.Ş.Çiçek, D. ve Öney, H. (2009). Catering Hizmetleri, Anadolu Üniversitesi Yayınları. |
| Assessment methods and criteria |
1 Midterm, 1 Final |
| Work Placement |
There is no internship or practice for this course. |
| Catalog Content |
The Foodservice Industry and Catering Business; Food Management: Supplement Preparation, Production (Cooking), Production and Distribution (Transport) Systems: Conventional, Cook Chill and Cook Freeze Systems, Decision-Making Process in Selecting a New Foodservice System; Sales and Marketing; The Performance Factors in Catering Business; Operational Analyses and Internal Control; New Trends Applications in Catering. |
Anadolu Info Package 
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