Program of Tourism Management

• Associate Professor Gülten Yurtseven
• Instructor Ayhan Gökdemir

At the end of this course, the students;

1. Exlain introduction, basic principles of food / beverage production and service.
2. Know basics of service and kitchen personel / hygiene, safety & first aid in service areas and kitchen.
3. Explain kitchen; management and organization in food and beverage industry.
4. Know informations about materials used in service department / kitchen and physical areas.
5. Know basics of property services / kitchen and literature of international cuisine.
6. Know basic service techniques, and procedures for transportation / cutting methods in applied and basic cooking techniques in international cuisine.
7. Know preparations before service / promotion of basic stock's implementations in practice kitchen and white stock preparation, production and storage.
8. Know menus and menu planning / promotion of fish and chicken stock, preparation, production and storage in practice kitchen.
9. Practise and know service applications to the guests / promotion of brown stock, preparation, production and storage in practice kitchen.

• Lecture
• Practice