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DERS AKIŞI 
Hafta 
Konu 
Ön Hazırlık 
Metodoloji 
1Food Service Systems commercial enterprises I  
2Organization  
3Kitchen staff,Kitchen Personnel Duties  
4Kitchen Plan for Commercial Businesses  
5Restaurant Plan for Commercial Businesses  
6Kitchen-Restaurant Planning Practice  
7Large Scale Food Preparation  
8Large Scale Food Cooking  
9Service Methods  
10Hygiene  
11HACCP  
12Cost Control  
13Cost Control Practice  
14Rewiew of Course  

Trakya University

 

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  • Sinan SÖNMEZ                                 Phone: +90 (284) 223 42 10 / 1175         Süleyman ATAKAN                               Phone: +90 (284) 223 42 10 / 1177
  • Phone: 0 284 235 90 88 /5                     E-mail : bolognaofis@trakya.edu.tr Web:https://student.trakya.edu.tr/

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