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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Öğr. Gör. Mustafa TECİMEN
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Instructors
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-
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Assistants
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-
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Resources
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R1. Gökdemir,A(2003), Mutfak Hizmetleri Yönetimi, Detay, Ankara
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Supplementary Book
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Goals
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Organization and job descriptions, basic management principles and objectives of management principles kitchen, kitchen plan and physical properties, tools, cleaning, food poisoning and first aid in special cases, calorie food items grouped in making calculations, explain and interpret the costs of production and production phases.
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Content
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Belonging to kitchen management; To comprehend the basic principles of management, organization and job descriptions, productivity techniques. To comprehend and apply kitchen plan and physical properties related to kitchen knowledge, kitchen materials, kitchen safety, kitchen plan and physical properties, kitchen materials, kitchen safety.
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Program Learning Outcomes |
Level of Contribution |
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1
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To learn fundamentals of the tourism and hotel administration field.
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4
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2
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To learn importance contemporary Technologies related with vocational of tourism and hotel administration.
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4
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3
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To explain the functions of tourism and hotel management.
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4
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4
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To know the responsibilities of qualified intermediate staff regarding middle level management and assistant management
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5
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5
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To know the features of working administration in the business life.
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4
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6
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To know the importance of research, devolopment and application as an individual and group.
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-
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7
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To know legal responsibilities of tourism and hotel administrator.
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-
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8
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To know the importance of following the regulations about one’s own vocation.
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-
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9
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To recognise most of the documents used in the business life.
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4
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10
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To know the importance of the tourism income regarding the economy of country.
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-
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11
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To know the importance of vocational ethics in business life.
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-
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12
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To run the computer pocket programs related with one’s field.
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-
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13
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To know and apply cleaning, maintenance, procedures of the protection processes, regarding department related with one;s branch.
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4
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14
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To Take responsibility for the operation and management phace.
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-
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