| 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.) |
|---|
| Explain the principles of food organization from production to consumption. |
| Explain the principles of purchasing. |
| Assess the condition of waste. |
| Choose healthy cooking methods. |
| Plan a menu suitable for the needs of target groups. |
| Organize the personnel works in the enterprises that provide mass nutrition services. |
| Organize administrative affairs in enterprises providing mass nutrition services. |