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Week
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Topics
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Study Metarials
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1
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Introduction to Instıtutıonal Food System,Basic Definitions And History
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R1 (Chapter 1)
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2
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Classification And Main Features of Instıtutıonal Food System
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R1 (Chapter 2)
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3
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Human Resources Management and Personnel Job Descriptions of Instıtutıonal Food System
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R1 (Chapter 5)
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4
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Basic Production Systems, Production Processes and Innovations in Instıtutıonal Food System
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R1 (Chapter 3,13)
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5
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Preparation and Cooking in Instıtutıonal Food System I
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R1 (Chapter 13,15)
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6
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Preparation and Cooking in Instıtutıonal Food System II
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R1 (Chapter 13,15)
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7
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Purchase Management and Acceptance Criteria in Instıtutıonal Food System II
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R1 (Chapter 9,10)
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8
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Acceptance, Storage and Inventory Management in Instıtutıonal Food System
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R1(Chapter 11)
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9
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Tools and Equipment Used in Instıtutıonal Food System
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R1(Chapter 7)
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10
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Tools and Equipment Used in Instıtutıonal Food System II
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R1(Chapter 7)
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11
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Service Management in Instıtutıonal Food System I
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R1(Chapter 14)
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12
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Service Management in Instıtutıonal Food System II
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R1(Chapter 14)
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13
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Cost Control in Instıtutıonal Food System
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R1(Chapter 18)
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14
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Waste management in Instıtutıonal Food System
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R1(Chapter 18)
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