Instutional Food Service Systems

Institutional Food Service Systems

Institutional food servise is defined as eating outside the home with food or meals offered by organizations that provide this service. A high-quality  institutional food servise is the department that aims to serve the food/meals with preserved nutritional value  (using appropriate preparation and cooking techniques), economical, hygienic, high subjective quality, sufficient in quantity and variety, in an elegant and correct manner in suitable physical conditions that will please the consumers.

Prof. Saniye BİLİCİ (Head of Department)

Asst. Prof. Hande MORTAŞ

Asst. Prof. Büşra AYHAN

Asst. Prof. Semra NAVRUZ VARLI

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