| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY342 | INSTITUTIONAL FOOD SERVICES II | 6 | 3 | 3 | 4 |
Objectives and Contents |
|
|---|---|
| Objectives: | It is aimed to gain knowledge about quality management, cost and service management and hygiene rules, food preparation, cooking principles and food production systems in collective nutrition systems. |
| 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. |