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INSTITUTIONAL FOOD SERVICES II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY342E INSTITUTIONAL FOOD SERVICES II 6 3 3 4

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)

Identifies food preparation and cooking methods.
Analyzes food production systems and selects appropriate production methods.
Explains the basic principles of service and modifies them to improve service quality.
Applies food waste management strategies and implements strategies to reduce waste.
Proposes effective cost strategies based on cost control.
Explains occupational health and safety in mass food service systems.
Outlines the principles of food safety and hygiene.
Applies hygiene rules and organizes food safety processes.
Identifies quality management systems and compares them.
Explains foodborne microbial diseases and shows prevention methods.