Prof. Dr. Işıl HACIHASANOĞLU Prof. Dr. Orhan HACIHASANOĞLU CATERING DESIGN 2012-2013 Academic Year Fall Term Tuesday 9.30-12.30 3403 Prof. Dr. Işıl HACIHASANOĞLU Prof. Dr. Orhan HACIHASANOĞLU

CATERING DESIGN  The aim of the course To give and obtain planning, programming and designing abilities for catering facilities.

CATERING DESIGN Content Catering: Definition and classification, commercial/institutional catering facilities, developments in catering industry, capacity criteria, personal organization, space organization. Kitchens, classification, departments. Types of services: self service, waiter service, counter service, assembled meals and centralized production. Dining spaces, dining arrangements, space requirements.  

CATERING DESIGN Calendar Week 1-25/Sep Introduction 2- 2/Oct Introduction to Catering Design 3- 9/Oct Phenomena and types of catering- Capacity criteria 4- 16/Oct Personnel organization-Space organization 5- 23/Oct Gastronomic program- Industrial kitchen types 6- 30/Oct Kitchen departments-storage/preparation/cooking/auxillary 7- 6/Nov Kitchen equipments- Standardization systems 8- 13/Nov Service areas-Service systems

CATERING DESIGN Week 9- 20/Nov Table cleaning- Dish washing systems Dining spaces-Dining arrangements 11- 4/Dec Space requirements 12- 11/Dec Restaurant kitchens / dining spaces 13- 18/Dec Hotel kitchens / dining spaces 14- 25/Dec Final evaluation Final Examination

CATERING DESIGN Term assignments %50 Designing special kitchens, dining spaces Final examination %50