| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY341 | INSTITUTIONAL FOOD SERVICES I | 5 | 3 | 3 | 4 |
Objectives and Contents |
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|---|---|
| Objectives: | It is aimed to gain knowledge and skills about the principles of the food service systems models which are preperared by economic,hygienec,adequate, balanced menus that are suitable for all groups. |
| Content: | The importance of food service systems, functions of management and organization, principles and procedures in food services including human and physical resources, food service design and layout, food safety and sanitation, menu planning, and standart recipes and production controls. |