| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
DR. ÖĞR. ÜYESİ ŞULE BAŞAR |
| Mode of Delivery |
This course will only face-to-face training. |
| Prerequisites |
|
| Courses Recomended |
|
| Recommended Reading List |
|
| Assessment methods and criteria |
1 midterm and 1 final exam |
| Work Placement |
Not applicable. |
| Catalog Content |
Foodservice Organizations Systems and Its Importance; Types of Foodservice Organizations Systems/ New Production Systems; Management and Organization in Foodservice Organizations Systems; Kitchen / Dining Hall Planning and Tools Used; Menu Planning and Management in Foodservice Organizations Systems; Standard Meal Schedules and Control; Purchasing and Storage Techniques and Occupational Safety in Foodservice Organizations Systems. |
Anadolu Info Package 
Turkish 
English