| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY342E | INSTITUTIONAL FOOD SERVICES II | 6 | 3 | 3 | 4 |
Objectives and Contents |
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|---|---|
| Objectives: | 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. |
| Content: | The course covers a wide range of food preparation, food production systems, service management, food waste and residue management, cost management, hygiene, quality management systems and foodborne microbial diseases. |