PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 414	CATERING	3 + 0	4th Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	QUALITY FOOD SERVICES FOOD DISTRIBUTION STANDARD METHODS OF MASS NUTRITION, NUTRITION SERVICES SANITATION COLLECTIVE. Food and beverage, special events, food festival, NON-LARGE OUTDOOR EVENTS, FOOD COMPETITION, NATIONAL AND INTERNATIONAL PROMOTION OF CUISINES. NEW TRENDS AND CONSUMER NEEDS. SPECIAL EVENTS FOR CONTRACTS, PROCUREMENT OF SPONSORSHIP, AND MANAGEMENT. LOGISTICS AND ORGANIZATION OF ACTIVITIES FOR THESE STUDENTS have knowledge ..
Course Content	QUALITY FOOD SERVICES FOOD DISTRIBUTION STANDARD METHODS OF MASS NUTRITION, NUTRITION SERVICES SANITATION COLLECTIVE. Food and beverage, special events, food festival, NON-LARGE OUTDOOR EVENTS, FOOD COMPETITION, NATIONAL AND INTERNATIONAL PROMOTION OF CUISINES. NEW TRENDS AND CONSUMER NEEDS. SPECIAL EVENTS FOR CONTRACTS, PROCUREMENT OF SPONSORSHIP, AND MANAGEMENT. LOGISTICS AND ORGANIZATION FOR THESE ACTIVITIES.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	learn the properties of caterng.
2	learning organization and management of catering.

COURSE'S CONTRIBUTION TO PROGRAM

Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Assignments	1	10	10
Mid-terms	1	22	22
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

This course is not available in selected semester.

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student