Information Package / Course Catalogue
Quality Systems in Catering Services
Course Code: BDB425
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To be gained knowledge and skills about quality management systems in foodservice.

Course Content

Definitions and importance of quality, food safety, quality systems and consumer expectation, , ISO 9000:2000 quality management system, definition importance and history of HACCP system, operational prerequisite programs, principles of HACCP, TS EN ISO 22000 and FSSC 22000 food safety management systems, new approaches in food safety

Name of Lecturer(s)