| 1 |
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Introduction to the Course: History of Food and Beverage Organizations, Organizational Structure of F&B Management, Production Process of F&B Management, Types of International Services |
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| 2 |
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Menu Planning: Menu Planning and Development, Menu Design and Menu Types, Service Layout and Menu/A la Carte Menu A la Carte Menu Examples |
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| 3 |
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Starters, Snacks, Hors d'oeuvres: Canapés and Small Paninis, Hot and Cold Starters, Salads and Hors d'oeuvres |
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| 4 |
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Soups and Accompaniments: Classic Restaurant Soups, Minestrone Soup, Lentil Soup, Tomato Soup, Vegetable Soup |
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| 5 |
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Main Courses, Sauces and Garnishes: Chateaubriand with Hollandaise sauce and potato gratin, Grilled Salmon with Spinach and Mornay Sauce
Penne Arabiata with Roasted Parmesan Cheese |
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| 6 |
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Vegetarian Options on the Menu: Cauliflower Steak with Olives and Mushrooms, Sauteed Beetroot, Oat Risotto |
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| 7 |
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Classic Restaurant Desserts: French Raspberry Souffle, Strawberry Panna Cotta
Italian Ricotta Cake, Creme de Brulee |
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| 8 |
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MID-TERM EXAM |
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| 9 |
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Other Soups: Roasted Red Pepper Soup with Radish, Yeni Bahar Soup, Wedding Soup with Turkish Cream, French Onion Soup |
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| 10 |
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Main Dishes: Crispy duck with chicory and spinach, Sogliola al cattoccio Mediterranean style, Fettucine Alfredo |
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| 11 |
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Appetizers, Side Products and Starters: Lebanese Style Tabuhle with Grilled Chicken, Seazar Salad with Smoked Salmon, Guacomole and Crispy Herb Chips "Muhammara" with mint yoghurt |
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| 12 |
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Other Desserts: French eqlair, New york Cheesecake Centucci Lava Cake |
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| 13 |
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Menu Design and Application Activities in the Kitchen |
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| 14 |
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Menu Design and Application Activities in the Kitchen |
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| 15 |
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General review |
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| 16 |
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FINAL EXAM |
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| 17 |
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FINAL EXAM |
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