| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. MUTLU DOĞAN |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
There is no recommended optional programme component for this course. |
| Recommended Reading List |
Yazıcıoğlu,D. A. (2010).Kitchen Design Process: Analysis, Decision, Planning. Literatür yayıncılık, İstanbul |
| Assessment methods and criteria |
IIn this course, there is a midterm and a final exam. The first midterm exam is calculated as 40%, the final exam is calculated as 60%. |
| Work Placement |
there is no application |
| Catalog Content |
Definition of cuisine and its historical development,The place and importance of the kitchen in businesses,Types of cuisines in the food service industry,Otel mutfaklarının tasarıımında ergonomik faktörlerErgonomic factors in the designof hotel kitchens,Parts of the hotel kitchen,Clothes and uniforms of thepersonelRecruitment of the personell, Parts of the hotel kitchen,The location and physical conditions of the hotel kitchen,The relationship of the hotel kitchen with other volumes,Kitchen Equipment selection,Staff organization in the kitchen,Workflowin thekitchen,Warehouses and their,n kitchen wAccidents and inconveniences caused by incorrect design kitchen workers |
Anadolu Info Package 
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