Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
BDY306 - Foodservice Organizations Systems II	VI. SEMESTER	3 +0	4.0

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.
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources	1-Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder & Stoughton, London, 1995. 2- Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice Hall Englewood Cliffs, Ohio,1995. 3- Feinstein A H, Stefanelli J M. Purchasing, Selectionand Procurement or the Hospitality Industry, Fifth Edition , John Wiley & Sons Inc, London, 2002.4- Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995.
Work Placement	Not applicable.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Commercial Enterprises in Food Service Systems
Week - 2		Commercial Enterprises in Food Service Systems
Week - 3		Commercial Enterprises in Food Service Systems
Week - 4		Organization / Kitchen / Personnel in Businesses
Week - 5		Organization / Kitchen / Personnel in Businesses
Week - 6		Kitchen/Restaurant Plan in Commercial Enterprises
Week - 7		Kitchen/Restaurant Plan in Commercial Enterprises
Week - 8		Wide Range of Preparation Methods
Week - 9		Wide Range of Preparation Methods
Week - 10		Cooking and Serving Methods
Week - 11		Cooking and Serving Methods
Week - 12		Hygiene / HACCP
Week - 13		Hygiene / HACCP
Week - 14		Cost Control

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)