1. Prof. Dr. Işıl HACIHASANOĞLU Prof. Dr. Orhan HACIHASANOĞLU
CATERING DESIGN
Academic Year
Fall Term
Tuesday
3403
Prof. Dr. Işıl HACIHASANOĞLU
Prof. Dr. Orhan HACIHASANOĞLU

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

3. 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.

4. 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

5. 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

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