| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
|
| Mode of Delivery |
The mode of delivery of this course is face to face |
| Prerequisites |
There is no prerequisite for this course |
| Courses Recomended |
No recommended programme component |
| Recommended Reading List |
Sarıışık, M., Çavuş, Ş ve Karamustafa, K. (2010). Profesyonel Restoran Yönetimi: İlkeler, Uygulamalar ve Örnek OlaylarAnkara:Detay Yayıncılık.Bingöl, R. (2005). Restoran İşletmeciliği, Timaş Yayınları. |
| Assessment methods and criteria |
1 Midterm Exams and 1 Final Exam |
| Work Placement |
N/A |
| Catalog Content |
Restaurant Concept; History of the First Restaurants and Restorant Development; Restaurant Trends: Classic, Modern; Restaurants in Turkey; Service Processes in Restaurants: Kitchen, Service; Menu Planning, Analysis and Design; Traditional Restaurants: Design, Processes, Examples; Fast Food Restaurants: Design, Processes, Examples; Emerging Applications in Restaurants: Fusion cuisine, Molecular gastronomy, Green restaurant, Organic products, Automation information systems, New service techniques, Internet and social network; Hygiene, Sanitation and Food Security Systems in Restaurants; Behaviors in Restaurants: Personnel, Customer. |
Anadolu Info Package 
Turkish 
English