| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
DR. ÖĞR. ÜYESİ HÜSEYİN ÖNEY |
| Mode of Delivery |
The mode of delivery of this course is Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
AŞÇ116 Cooking Methods I and AŞÇ217 Cooking Methods II and AŞÇ218 Menu Planning courses are recomended to take for the students who are taken/will be taken this course. |
| Recommended Reading List |
Gürsoy, D. (1997). Toplu Yemek Hizmeti, SOFRE Yemek Üretim ve Hizmet A.Ş. |
| Assessment methods and criteria |
Midterm Exam 40%Final 60% |
| Work Placement |
There is no internship or practice for this course. |
| Catalog Content |
Food and Beverage Industry and Catering: Definition, Importance, Catering businesses in Turkey and in the world, Catering service systems; Tools and Equipment Used; Sales and Marketing in Catering Businesses: Order Taking, Contract; Menu and Management; Cooking Methods and Quality Control; Production Systems in Catering Businesses: Traditional production system, Cook-cool production system, Cook-freeze production system; Distribution and Service. |
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