| 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 |
Commercial Enterprises in Foodservice Organizations Systems; Organization / Kitchen Staff in Foodservice Organizations Businesses; Kitchen/Restaurant Plan in Foodservice Organizations Businesses; Extensive Preparation Methods in Foodservice Organizations; Cooking and Serving Methods in Foodservice Organizations Systems; Hygiene / HACCP Rules in Foodservice Organizations Systems; Cost Control in Foodservice Organizations Systems. |
Anadolu Info Package 
Turkish 
English