INSTITUTIONAL FOOD SERVICES II DERS TANITIM VE UYGULAMA BİLGİLERİ
| Kodu |
Dersin Adı |
Yarıyıl |
Süresi(T+U) |
Kredisi |
AKTS Kredisi |
| BEY342E |
INSTITUTIONAL FOOD SERVICES II |
6 |
3 |
3 |
4 |
AMAÇ VE İÇERİK |
| Amaç: |
It is aimed to gain knowledge and attitudes about the principles of the food service systems models which are preperared by economic,hygienec,adequate, balanced menus that are suitable for all groups. |
| İçerik: |
Waste control, procurement, acceptance and storage techniques, food production and service methods, occupational safety. |