| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| BEY342E | INSTITUTIONAL FOOD SERVICES II | 6 | 3 | 3 | 4 |
KAYNAKLAR |
|---|
| Sethi, M. (2004). Institutional Food Management. New Age International. |
| Puckett, R. P. (2012). Foodservice Manual for Health Care Institutions (4th ed.). John Wiley & Sons. |
| Hayes, P. R., & Forsythe, S. J. (2022). Food Hygiene, Microbiology and HACCP (3rd ed.). CRC Press. |