CATERING COURSE IDENTIFICATION AND APPLICATION INFORMATION
Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GSY325 |
CATERING |
5 |
3 |
3 |
5 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Submit a report on the difficulties that collective services may face. |
Plan a banquet organization. |
Explain how to manage a collective meal organization. |
List how hygiene standards will be provided in food organizations. |