Akademik Dersler - Tanıtım

Course Title	Code	Compulsory/Elective	Laboratory + Practice	ECTS
Mass Food Production	TRZ420	VIII. SEMESTER	3+0	5.0

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 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.