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Goals
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Teaching the essential informations about development of Institutional Food Service Systems (IFSS), organization of IFSS, management process, staff selection, kitchen planning and physical conditions of kitchen/mass hall, principles of menu planning and menu types, stadart receipts, purchase types and purchase specifications.
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Content
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Introduction to Instıtutıonal Food System,Basic Definitions And History,Classification And Main Features of Instıtutıonal Food System,,Human Resources Management and Personnel Job Descriptions of Instıtutıonal Food System,Basic Production Systems, Production Processes and Innovations in Instıtutıonal Food System
Preparation and Cooking in Instıtutıonal Food System I,
Preparation and Cooking in Instıtutıonal Food System II
Purchase Management and Acceptance Criteria in Instıtutıonal Food System IIAcceptance, Storage and Inventory Management in Instıtutıonal Food System,Tools and Equipment Used in Instıtutıonal Food System,
Tools and Equipment Used in Instıtutıonal Food System II,Service Management in Instıtutıonal Food System I,Service Management in Instıtutıonal Food System II,Cost Control in Instıtutıonal Food System,Waste management in Instıtutıonal Food System
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