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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Lecturer Dr. Sevinç BAKAN
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Instructors
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Assistants
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Resources
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R1: Bilici S, Baş M. 2020. Toplu Beslenme Hizmetleri. Hedef CS Yayıncılık ve Mühendislik. Ankara
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Supplementary Book
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1. Toplu Beslenme Yapılan Kurumlar İçin Yemek Planlama Kuralları ve Yıllık Yemek Listeleri. Türkan Kutluay Merdol, Prof. Dr. Ayşe Baysal, Kolektif, Hatiboğlu Yayınları, 4. Baskı.
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Goals
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Teaching the essentials informations about food service purchasing according to the public auction law, acceptance of purchased goods, principals of storage and properties of storage, preparing and cooking, service techniques, garbage collection, cleaninga and hygiene.
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Content
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Corporate kitchen planning in IFS
Food safety, cleaning and disinfection applications in IFS
Food safety, cleaning and disinfection applications in IFS II
Standard recipes and basic sauces
Menu planning
Menu planning II
Menu planning III
Menu Planning IV
Food safety Management Systems in IFS
Food safety Management Systems in IFS II
Food safety Management Systems in IFS III
Food safety Management Systems in IFS IV
Organization of TBS in Emergency and Disaster situations
Occupational health and safety in IFS
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