Gelisim News

The Book with Asst. Prof. Emre Aykaç as the Chapter Author Published

The book "Kitchen Management in Accommodation and Food and Beverage Businesses", to which Asst. Prof. Emre Aykaç from Istanbul Gelisim University Fine Arts Faculty Gastronomy and Culinary Arts Department contributed as a department writer, has been published.

In the book published by Delta Publishing, Asst. Prof.  Emre Aykaç co-wrote the "Management and Organization of the Kitchen" section with Assoc. Prof. Aziz Özkoç. The editor of the book, which includes 10 chapters in total, is Prof. Dr. Lütfi Buyruk from Nevşehir Hacı Bektaş Veli University Tourism Faculty.

IT WILL CONTRIBUTE TO STUDENTS AND ACADEMICS

In the Kitchen Management book, many topics are mentioned, from the concept of the kitchen to the automation used in the kitchen. At the same time, the chapters in the book have been written by expert academics from different universities. While creating the content, the academicians also scanned local and foreign texts.

The book, which will also contribute to undergraduate, graduate and academicians, deals with the theoretical foundations of an ideal management and organizational structure for hotel kitchen departments.

The titles in the book are as follows:

''The Concept of Kitchen and the Historical Development of the Kitchen, Businesses and Kitchen Types where Kitchen Services are offered, Management and Organization of the Kitchen, Kitchen Planning and Basic Parts in the Kitchen, Equipment Used in the Kitchen, Production Process in the Kitchen, Cost Control Process in the Kitchen, Food Safety and Hygiene in the Kitchen, Business in the Kitchen Health and Safety, Automation Systems Used in the Kitchen.''

Created Date: :   Thursday, December 30, 2021