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FACULTY OF HEALTH SCIENCES - NUTRITION AND DIETETIC - BES308 - FOOD SERVİCE SYSTEMS II

Course Information

Faculty Name:

FACULTY OF HEALTH SCIENCES

Section Name:

NUTRITION AND DIETETIC

Teaching Level Name:

Under Graduate

Course Name:

FOOD SERVİCE SYSTEMS II

Lesson Code:

BES308

Period:

Theoric:

Practice:

Laboratory:

Credit:

3.0

Ects Credits:

5.0

Course Type Name:

Required

Course Language:

Turkish

Course Coordinator:

Head of Department

Teaching Staff:

Prof Doctor Aydan ERCAN

Assistants:

The Aim of the course:

To give knowledge about all procedures of Food Service
Systems Management. At the end of the course students
should be able to demonstrate the knowledge of commercial
food service principles, gain the skills of Hygiene/HACCP
management and control and the cost control and gain the
behavior of administrative dietitian.

Course Content:

Commercial catering staff and organizations, kitchen
planning, various preparation / cooking and servicing
methods, hygiene/ HACCP, cost control methods.

Course Source:

1-Gisslen W, Essentials of Professional Cooking, John Wiley
& Sons Inc, USA, 2004
2-Marriott N G, Principles of Food Sanitation, Fourth Edition,
An Aspen Publication, Gaithersburg, Mayland, 1999
3-Axler B H, Litrides CA. Ctyles of Food Service .Food and
Beverage Service, John Willey & Sons. USA, 1990.

Course Source Recommended:

Other informations

Prerequisite Courses:

Precondition:

Web Site:

Ethical Rules:

Measurement and Evaluation Management:

Course Informations