{"title":"Yüzyüze Profesyonel Eğitimler","description":"","products":[{"product_id":"profesyonel-ascilik-egitimi","title":"Profesyonel Aşçılık Eğitimi","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eİstanbul Gastronomi Merkezi, hem sektöre adım atmak isteyen hem de mevcut becerilerini geliştirmek isteyen aşçılar için kapsamlı eğitim programları sunar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitimlerimiz, \u003c\/span\u003e\u003cspan\u003eteorik bilgi + uygulamalı mutfak deneyimi\u003c\/span\u003e\u003cspan\u003e birleşimiyle, katılımcıları profesyonel mutfaklara hazırlar.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eModern mutfak teknikleri, uluslararası standartlar ve güncel gastronomi trendleri ile donatılmış bir eğitim deneyimi sunuyoruz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProfesyonel Aşçılık eğitimlerinde teorik ve pratik olarak iki bölümünden oluşan dersleri alan öğrenciler, Doğu Akdeniz Üniversitesi’nden onaylı sertifikalarını alarak mezun oluyorlar. Doğu Akdeniz Üniversitesi Sertikası, uluslararası geçerliliği olan (City\u0026amp;Guilds ve Wold Association Of Chefs Societie) ve bu sayede şef adaylarına dünyanın kapılarını açan çok değerli bir anahtar. İGM’de öğrenciler, menü planlamadan bütçe kontrolüne, mesleki ingilizceden hijyene kadar birçok önemli konuda dört ay teorik ve pratik eğitim alıyor, sonrasında iki aylık stajlarını tamamlayarak sınava girmeye hak kazanıyorlar. Pratik ve teorik Mutfak Eğitimleri İstanbul Gastronomi Merkezi binasında yapılıyor. Öğrencilerin, derslerin tamamlanmasının ardından girdikleri sınavda yüz üzerinden en az altmış puan almaları gerekiyor. Bu koşulları tamamlayan öğrencilerimiz Doğu Akdeniz onaylı sertifikamızı almaya hak kazanıyor.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTeorik Dersler\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYiyecek ve İçecek İşletmelerinde İşletmecilik ve İnsan Kaynakları Yönetimi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eGıda ve Personel Hijyeni, Beslenme İlkeleri \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBeslenme İlkeleri ve Menü Planlama\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMasa Düzeni\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSatın Alma ve Depolama\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYiyecek İçecek İşletmeciliği ve Pazarlama\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYiyecek İşletmelerinde Maliyet Analizi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTez tekniği ve Bitirme projesi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eMesleki İngilizce\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProfesyonel Aşçılık-Uygulama Konuları\u003c\/strong\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMutfak Tanıtımı\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eÜretim alanında uyulması gereken kurallar, mutfağın bölümleri, artıkların imhası, bulaşıkhanenin işleyişi.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBıçak ve Kesim teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eÜrününe göre bıçak kullanımı, bıçağın sapına göre kullanım alanları, doğrama \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003etahtaları, kesim teknikleri, soyma şekilleri, otomatik bıçaklar, çalışma prensipleri.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSebze kesim teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eKemik suları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTemel soslar 1-Sebze Karışımları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSalçalı soslar, kremalı soslar, hazır soslar, özel soslar, demiglas soslar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTemel soslar 2-Et, Balık, Tavuk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSalçalı soslar, kremalı soslar, hazır soslar, özel soslar, demiglas soslar, balık soslar.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBağlayıcılar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eÇorbalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eBeyaz çorbalar, kremalı çorbalar, salçalı çorbalar, içine konulan malzemeye\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003egöre isim alan çorbalar.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMutfakta kullanılan hamur çeşitleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMakarnalar ve Teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePizzalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eEkmekçilik\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePastacılık\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePilavlara giriş\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePilav çeşitleri, yapım çeşitleri, yapıma hazırlık, yapım aşamaları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePirinç\/Pilav ve İncelikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTesis gezisi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEt Kategorileri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEt kesim Teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAyıklama ve porsiyonlama\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePişirme Teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSote Etler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIzgaralar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHaşlama Yemekler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRosto Yemekler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSakatat\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBeyin, kelle, dil, paça, işkembe\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eKümes Hayvanları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAv Hayvanları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBalıklar ve Deniz mahsulleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eFileto Çıkarma\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePişirme Teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSaklama Koşulları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eKabuklular\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBalıklı Mezeler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBaklagiller ile yapılan ürünler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eVejeteryan ve Glutensiz Mutfak\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eZeytinyağlılar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMayonezliler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYoğurtlular\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSalatalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYumurtalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSandviçler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYöresel Mutfaklardan örnekler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAzınlık Mutfaklarından örnekler\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGenel Tekrar\u003c\/strong\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eKaynatma Teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePoşe Tekniği\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBuharda Pişirme\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFırında Pişirme\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTütsüleme ve Füme\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eYahni Çeşitleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBreze Tekniği\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eKızartma Teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eDerin yağda kızartma\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAz yağda kızartma\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\n\u003cspan\u003eMarineli Pişirme\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEğitim Süresi ve Fiyat Bilgisi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitim süresi:\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e246 Saat\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eProgram hafta içi 2 gün ya da hafta sonu 2 gün, 8’er saat haftada toplam 16 saattir.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitim Saatleri:\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e11:00-19:00\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEğitim Ücreti \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStajlı: \u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e280.000 TL \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStajsız:\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e250.000 TL \u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEğitim boyunca kullanılacak tüm malzemeler İstanbul Gastronomi Merkezi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003etarafından karşılanmaktadır.\u003c\/strong\u003e\u003c\/p\u003e","brand":"İGM","offers":[{"title":"Stajlı","offer_id":42517053997146,"sku":null,"price":280000.0,"currency_code":"TRY","in_stock":true},{"title":"Stajsız","offer_id":42517054029914,"sku":null,"price":250000.0,"currency_code":"TRY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/7288\/5850\/files\/igm-profesyonel-ascilik-egitimi.jpg?v=1765364575"},{"product_id":"profesyonel-cikolata-egitimi","title":"Profesyonel Çikolata Eğitimi","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e1. GÜN \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Temperleme Teknikleri \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Çikolata Temperleme \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Kakao Yağı Renklendirme ve Temperleme \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Doğal Boya Yapma ve Boyama\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Roche ve Beyoğlu Çikolatası Yapımı\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Dolguların Hazırlanması\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e2.GÜN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●\u003c\/span\u003e\u003cspan\u003eKalıp Seçimi ve Boyama \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Kalıpları Hazırlama (çikolata ile)\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e3.GÜN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●\u003c\/span\u003e\u003cspan\u003eDolguları sıkma\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Kalıpları kapatma\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e●Çikolataları kaplama\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eÖĞRENİLECEK ÇİKOLATALAR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKaramelli yer fıstıklı \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eBeyoğlu çikolatası \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eRoche\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eÇift katmanlı çilekli\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eGüllü \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eÇıtır katmanlı vanilyalı \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKahveli \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eRozet çikolata\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eRuby kaplama\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUFFLAR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAcı biberli \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eHaşhaşlı portakallı \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKORUYUCU KATKILI ÇİKOLATALAR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eBal-Limonlu \u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eYoğurt Böğürtlenli \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKREMALAR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eFındık kreması\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEKSTRA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eSıcak çikolata \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eÖĞRENİLECEK BOYAMA TEKNİKLERİ \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eModern ve Geleneksel boyama çeşitleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDekorlama teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAirbrush ve fırça ile boyama \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eElle boyama \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTransfer kağıdı oluşturma\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEĞİTİM DETAYLARI\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSüre: 3 gün\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eÜcret: 45.000 TL (birebir eğitim)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYer:  İstanbul Gastronomi Merkezi\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eÇay kahve ikramı İGM tarafından yapılacaktır.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitim sonunda İGM onaylı sertifika verilecektir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSertifika için devam zorunluluğu vardır ve derslerin telafisi yapılamaz.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitim boyunca kullanılacak tüm malzemeler İstanbul Gastronomi Merkezi tarafından karşılanmaktadır.\u003c\/span\u003e\u003c\/p\u003e","brand":"İGM","offers":[{"title":"Default Title","offer_id":42517068152922,"sku":null,"price":45000.0,"currency_code":"TRY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/7288\/5850\/files\/igm-profesyonel-cikolata-egitimi.jpg?v=1765364572"},{"product_id":"profesyonel-pastacilik-ve-ekmekcilik-egitimi","title":"Profesyonel Pastacılık ve Ekmekçilik Eğitimi","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eİstanbul Gastronomi Merkezi, pastacılık ve ekmekçilik alanında kariyer yapmak isteyen ya da mevcut becerilerini geliştirmek isteyenler için kapsamlı eğitim programları sunar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitimlerimiz, \u003c\/span\u003e\u003cspan\u003eteorik bilgi + uygulamalı mutfak deneyimi\u003c\/span\u003e\u003cspan\u003e birleşimiyle, öğrencilerimizi profesyonel otel, cafe, restoran, pastane ve fırın mutfaklarına hazırlar.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eModern pastacılık ve ekmekçilik teknikleri ile, uluslararası standartlar ve güncel gastronomi trendleri ile donatılmış bir eğitim deneyimi sunar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProfesyonel Pastacılık ve Ekmekçilik eğitimlerinde teorik ve pratik dersleri tamamlayan öğrenciler, \u003c\/span\u003e\u003cspan\u003eDoğu Akdeniz Üniversitesi’nden onaylı sertifikalarını\u003c\/span\u003e\u003cspan\u003e alarak mezun olur. Bu sertifika, uluslararası geçerliliğe sahip olup (City\u0026amp;Guilds ve World Association of Chefs Societies) şef adaylarına dünyanın kapılarını açan çok değerli bir anahtardır.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eİGM’de öğrenciler, pasta ve ekmek tariflerinden dekorasyon tekniklerine, hijyen ve malzeme bilgisine kadar dört ay boyunca teorik ve pratik eğitim alır, sonrasında iki aylık stajlarını tamamlayarak sınava girmeye hak kazanır. Pratik ve teorik eğitimler \u003c\/span\u003e\u003cspan\u003eİstanbul Gastronomi Merkezi binasında\u003c\/span\u003e\u003cspan\u003e gerçekleştirilir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eÖğrenciler, derslerin tamamlanmasının ardından girdikleri sınavda yüz üzerinden en az \u003c\/span\u003e\u003cspan\u003ealtmış puan\u003c\/span\u003e\u003cspan\u003e almalıdır. Bu koşulları tamamlayan öğrencilerimiz, \u003c\/span\u003e\u003cspan\u003eDoğu Akdeniz Üniversitesi onaylı sertifikamızı\u003c\/span\u003e\u003cspan\u003e almaya hak kazanır.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTeorik Dersler\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eİnsan Kaynakları Yönetimi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eGıda ve Personel Hijyeni\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eBeslenme İlkeleri ve Menü Planlama\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMasa Düzeni\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSatın Alma ve Depolama\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eYiyecek İçecek İşletmeciliği ve Pazarlama\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eYiyecek İşletmelerinde Maliyet Analizi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eMesleki İngilizce\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProfesyonel Pastacılık ve Ekmekçilik-Uygulama Konuları\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eTuzlu Kurabiyeler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eŞekerli Kurabiyeler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eMayalılar\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEKMEKLER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eEkmek Hamuru, Hazırlanışı ve Çeşitleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eYöresel Ekmekler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eDünya Ekmekleri\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTATLILAR\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSütlü Tatlılar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eÖzel Sütlü Tatlılar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eSoslar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eHamur Tatlıları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKızartma Tatlıları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eŞerbetli Tatlılar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMeyveli Tatlılar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eTatlı tabağı Sunum Teknikleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eTartlar, paylar ve tartoletler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eÇikolatalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMereng\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eMacaron\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eKEKLER ve ÇEŞİTLERİ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eGenel Amaçlı Kekler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMuffinler ve Cup Cakeler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMalzemelerine Göre Kekler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKrepler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKrepler ile yapılan ürünler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eTuzlu Sufleler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eŞekerli Sufleler\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eYAŞ PASTA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eGiriş ve Tanımı\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eHamurları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePandispanyalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKremalara Giriş\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKrema Çeşitleri\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eMouse Cakeler\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eModern Pastalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eYaş Pasta Yapımı\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eÖzel Pasta Yapımı\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eDüğün Pastaları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eNişan Pastaları\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eÖzel Pastalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAdet Pastalar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eŞeker hamurlu pasta\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cspan\u003eŞeker hamuru figür modelleme\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEğitim Süresi ve Fiyat Bilgilendirmesi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitim süresi: 246 Saat\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eProgram hafta içi 2 gün ya da hafta sonu 2 gün, 8’er saat haftada toplam 16 saattir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEğitim Saatleri: 11:00-19:00\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEğitim Ücreti\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStajlı: 280.000 TL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eStajsız: 250.000 TL\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEğitimi boyunca kullanılacak tüm malzemeler İstanbul Gastronomi Merkezi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003etarafından karşılanmaktadır.\u003c\/strong\u003e\u003c\/p\u003e","brand":"İGM","offers":[{"title":"Stajlı","offer_id":42517069234266,"sku":null,"price":280000.0,"currency_code":"TRY","in_stock":true},{"title":"Stajsız","offer_id":42517069267034,"sku":null,"price":250000.0,"currency_code":"TRY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/7288\/5850\/files\/igm-profesyonel-pastacilik-ekmekcilik-egitimi.jpg?v=1765364576"},{"product_id":"servis-personeli-e-itim-program","title":"Servis Personeli Eğitim Programı","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eEĞİTİM SÜRESİ:  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline; color: rgb(211, 31, 31);\"\u003eBelirlediğiniz konu başlıklarına göre eğitim gün sayısı ve fiyatlandırma yapılacaktır. Lütfen \u003cstrong\u003eFiyat Teklifi Al\u003c\/strong\u003e butonu ile tarafımıza talebinizi iletiniz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e1.SERVİS PERSONELİNİN SAHİP OLMASI GEREKEN ÖZELLİKLER \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.1.Servis Personelinin Hiyerarşisi, Görev ve Sorumlulukları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.2.Personel Davranış Özellikleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.2.1.Personelin Yapması Geren Davranışlar. (Misafir ve Çalışma Arkadaşlarına).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.2.2.Personelin Yapmaması Gereken Davranışlar (Misafir ve Çalışma Arkadaşlarına).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.2.3.Görgü Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.2.4.Nezaket Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.2.5.Saygılı Davranış Özellikleri (Misafir ve İş Arkadaşlarına.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.3.Profesyonellik ve Profesyonel Çalışma Kültürü Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.4.Personelin Kişisel Özgüveni. (İş Bilgisi, Duruş, Davranış vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.5.Hizmet Tutkusu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.6.Takım Çalışması (Takımdaşlık).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.7.İşletme Ürün Bilgisi (Yıldızlar Yatırım Holding ve Misafirler Hakkında Her Şey.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.8.İşletmeye ve Misafire Bağlılık.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1.9.Empati (Misafir ve İş Arkadaşlarına).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e2.SERVİS PERSONELİNİN İŞ ÖNCESİ KİŞİSEL HAZIRLIĞI\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.1.Kişisel Temizlik.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.Kişisel Görünüm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.1.Personel İmajı (Kişisel ve Kurum İmajı).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.2.Saç Bakımı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.3.Traş.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.4.Makyaj.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.5.Üniforma, İsimlik. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.6.Ayakkabı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.7.Kullanılabilecek Takılar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.2.8.Kulanılabilecek Parfüm, Deodorant, Losyon vb.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.3.Operasyonda Kullanılacak Araç-Gereçler (Kalem, Adisyon, Masa Süpürgesi (Table Crumber), Mendil, Saat, Servis Peçetesi vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.4.İş Öncesi Psikolojik ve Mental Hazırlık.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e2.5.Zaman Yönetimi. (İş Öncesi ve Operasyon Esnasında.)\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e3.KONUŞMA, HİTABET, DİKSİYON\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.1.Etkin Konuşma.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.1.1.Ses Tonu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.1.2.Konuşmayı Sonlandırmasını Bilmenin Önemi. (Kurum ve Misafir Açısından.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.1.3.İçten, Sıcakkanlı ve Saygılı Olabilmenin Misafir ve Kurum Açısından Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.Hitabet\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.1.Güzel Hitabetin Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.2.Ne Söylediğimiz Değil, Nasıl Söylediğimizin Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.3.Konuşma Nezaketi.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.4.Saygılı Konuşma (Misafir ve İş Arkadaşlarına).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.5.Misafirleri Etkileyecek Altın Sözler ve İfadeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.6.Personelin, Misafir ve İş Arkadaşlarına Söylememesi Gereken İfadeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.2.7.Misafirlerin Özel Bilgilerinin Paylaşılmamasının Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.3.Doğru Vücut Lisanı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.3.1.Göz Kontağı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.3.2.Gülümsemenin Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.3.3.Mimikler ve Jestler (Misafir ve İş Arkadaşlarına.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.4.Misafiri ve İş Arkadaşlarını Etkin Dinlemenin Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.4.1.Dinlediğin Kadar Çözüm Üretebilirsin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e3.4.2.Dinlerken Sakin ve Soğukkanlı Olmanın Önemi.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e4.MİSAFİR VE MİSAFİR İLİŞKİLERİ \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.1.Misafirin İşletme ve Personel İçin Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.2.Misafir Türleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.2.1.Statülerine Göre.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e(Protokol Misafir, V.I.P. Misafir, Sürekli Misafir, Yaşlılar, Bayanlar vb.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.2.2.Gösterdikleri Davranışlara Göre Misafir Türleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e(Sessiz Misafir, Agresif Misafir, Şüpheci Misafir, Kararsız Misafir, Gurme Misafir vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.3.Misafir Hizmeti.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.3.1.Misafir Hizmet Tanımı, Amacı ve Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.3.2.Misafir Hizmet Standardı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.3.3.Misafir Sürdürülebilir Hizmeti.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.3.4.Misafir Hizmet Önceliği Sırası. (Protokol ve Sosyal Misafirlere Göre.).\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.4.Misafir İletişimi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.4.1.Misafir İletişim Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.4.2.Misafir İstekleri ve Beklentileri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.4.3.Misafir Psikolojisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.4.4.Misafiri Etkin Dinleme.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.4.5.Misafire Temel Yaklaşım Prensibimiz.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.4.6.Misafirperverlik Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.5.Misafir Karşılama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.5.1.Misafire Sıcak ve Güler Yüzlü Karşılama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.5.2.Misafir Karşılamada 15 Adım-5 Adım Kuralı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.5.3.Misafire Eşlik (Escort) Etmek.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.5.4.Misafirin Makamda Oturtulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.5.5.Servis Personelinin Kendisini Misafire Tanıtması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.5.6.Misafire İstek ve Arzularının Sorulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.6.Misafir Uğurlama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.6.1.Misafire Kapıya Kadar Eşlik Etmek.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.6.2.Misafiri Sıcakkanlı ve Güler Yüzlü Uğurlama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.7.Misafir İle Konuşulmaması Gereken Konular.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.8.Misafire İlgi Göstermek.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.9.Misafir Değeri. (İşletme ve Personel İçin).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.10.Protokol Misafir Özellikleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.11.Sürekli Misafir Özellikleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.12.Misafir Memnuniyetinin Sağlanması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.13.Misafir Şikayetleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.13.1.Misafir Şikayetleri Nasıl Çözümlenir?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.13.2.Misafir Şikayetlerinin Giderilmesi ve Sorunlarının Çözümlenmesi Aşamaları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.13.3.Misafire Sunulabilecek İkramlar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.13.4.Misafire Yapılabilecek Jestler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e4.14.Koşulsuz Misafir Memnuniyetinin Kurum İçin Önemi.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e5.MİSAFİR HİZMETİNDE KULLANILACAK EKİPMANLAR IN TANITILMASI \u003c\/strong\u003e\u003cstrong\u003eVE DOĞRU KULLANIM STANDARTLARININ GÖSTERİLMESİ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.1.Yiyecek İçecek İşletmelerinde Par Stock \u003c\/span\u003e\u003cspan\u003e(Depolarda ve Kullanım Alanlarında Olması Gereken Standart Malzeme ve Ekipman Sayıları ve Listeleri.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.2.Aylık ve Yıllık Malzeme Sayımlarının Yapılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.3.Kırık Malzemelerin Kullanılmaması, Envanter Dışına Çıkarılması, Kırık Malzeme Raporunun Günlük ve Aylık Yazılımının Yapılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.Misafir Hizmetinde Kullanılan Malzeme ve Ekipmanlar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.1.Masalar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.2.Sandalyeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.3.Servantlar. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.4.Tepsiler (\u003c\/span\u003e\u003cspan\u003eYuvarlak, Kare, Oval vb.). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.5.Tepsi Ayaklığı (Tray Jack).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.6. Basket Çeşitleri\u003c\/span\u003e\u003cspan\u003e (Bardak, Tabak, Metal Servis Takımları).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.7.Tekstil Malzemeleri\u003c\/span\u003e\u003cspan\u003e (Örtü, Peçete, Runner, Multon, Placemat vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.8.Cam Malzemeler\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.8.1.Bardaklar\u003c\/span\u003e\u003cspan\u003e (Su, Highball, Juice (Meyve Suyu), Çay vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.8.2.Sürahi vb. Malzemeler.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.8.3.Sosluk vb. Malzemeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.9.Porselen Malzemeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.9.1.Tabak Çeşitleri\u003c\/span\u003e\u003cspan\u003e (Show Plate (Supla), Antre, Ana Yemek, Tatlı, Ekmek Tabağı vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.9.2.Fincan ve Fincan Altlıkları\u003c\/span\u003e\u003cspan\u003e (Çay, Türk Kahvesi, Filtre Kahve, Espresso vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.9.3.Kaseler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.9.4.Menaj (Tuzluk-Biberlik), Şekerlik, Sütlük, Kürdanlık, Peçetelik, Vazo vb. Diğer Malzemeler.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.10.Metal Malzemeler\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.10.1.Metal Servis Takımları\u003c\/span\u003e\u003cspan\u003e (Antre Çatal-Bıçak-Kaşık, Ana Yemek Çatal-Bıçak-Kaşık, Tereyağ Bıçağı, Et (Steak) Bıçağı, Tatlı Çatal-Bıçak-Kaşık, Çay- Kahve Kaşıkları, Spaghetti Kaşığı, vb. Metal Malzemeler.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.10.2.Buz Kovası, Buz Kovası Altlığı, Buz Maşası vb. Malzemeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.10.3.Servis Maşaları, Kepçeler, Servis Kaşıkları vb. Malzemeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.11.Çay-Kahve Makineleri\u003c\/span\u003e\u003cspan\u003e (Türk Kahvesi, Espresso, Filtre Kahve, Fincan Isıtıcısı vb. Makineler.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.12.Potlar \u003c\/span\u003e\u003cspan\u003e(Çay, Kahve vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.13.Diğer Servis Ekipmanları\u003c\/span\u003e\u003cspan\u003e (Değirmen Karabiberlik, Ekmek Sepeti vb. Malzemeler.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e5.4.14.Tüm Makineler ve Özel Ekipmanların Kullanım Standartlarının Makine ve Ekipmanların Yan Tarafına Yazılı Olarak Konulması.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e6.İŞ ÖNCESİ YAPILAN TEMİZLİK, HİJYEN, SANİTASYON, DEZENFEKSİYON, \u003c\/strong\u003e\u003cstrong\u003eSTERİLİZASSYON VE GIDA GÜVENLİĞİ UYGULAMALARI\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.1.İşletme Temizlik Prosedürleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.1.1.Standart Temizlik.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.1.2.Sürdürülebilir Temizlik.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.2.Hijyen.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.2.1.Tanımı.\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.2.2.Hijyen Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.2.3.Mutfak Hijyeni Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.2.4.Kişisel Hijyen Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.3.Sanitasyon\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.3.1.Tanımı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.3.2.Sanitasyon Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.4.Dezenfeksiyon\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.4.1.Tanımı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.4.2.Dezenfeksiyon Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.5.Sterilizasyon\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.5.1.Tanımı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.5.2.Sterilizasyon Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.Mikroorganizmalar\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.1.Tanımı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.2.Mikroorganizna Çeşitleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.2.1.Bakteriler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.2.2.Küfler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.2.3.Mantarlar..\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.2.4.Virüsler vb. Mikroorganizmalar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.6.2.5.Mikroorganizmalara Karşı Alınması Gereken Önlemler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.Gıda Güvenliği Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.1.Gıdaların Çeşitlerine Göre Uygun Sıcaklıktaki Dolaplara Temiz Olarak Konulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.2.İlk Giren İlk Çıkan Kuralı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.3.STK^ların Sürekli Kontrol Edilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.4.Üzeri Açık Ürün Bulunmaması.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.5.Gıda Kontaminasyonu Olmaması İçin Uygun Kesme Tahtalarının Kullanılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.6.Zemine Malzeme ve Gıda Ürünü Konulmaması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.7.Yan Yana Gelmemesi Gereken Gıda Ürünleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.8.Dolapların Sıcaklık Derecelerinin Kontrolü ve Sıcaklık Formlarının Doldurulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.9.Dolapların Düzen ve Temizliğinin Sağlanması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.10.Gıdaların Hazırlanması Esnasında Uyulması Gereken Kurallar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.11.Gıdaların Pişirilmesi Esnasında Uyulması Gereken Kurallar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.12.Gıdaların Saklanması Esnasında Uyulması Gereken Kurallar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.13.Gıdaların Sunumu Sırasında Uyulması Gereken Kurallar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.13.Gıdalarda Görülen Bozulmalar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.13.1.Kokma.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.13.2.Çürüme.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.113.3.Ekşime.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.13.4.Küflenme.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.13.5.Gıdalarda Görülen Bozulmalara Karşı Alınması Gereken Önlemler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.7.14.Gıda Zehirlenmelerine Karşı Alınması Gereken Önlemler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.Genel Temizlik. (Günlük, Haftalık ve Aylık Temizlikler.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.1.Mutfak Alanlarının Temizliği ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.2.Bulaşıkhane Alanının Temizliği ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.3.Depoların Temizliği ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.4.Buzdolapların Temizliği ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.5.Servis Ekipmanlarının Temizliği ve Kontrolü\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.6.Servantların Temizliği ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.7.Çay ve Kahve Makinelerinin Temizliği ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.8.Masa ve Sandalyelerin Temizliği ve Kontrolü.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.9.Tuvaletlerin Temizliği, Kontrolü ve Temizlik Formunun Doldurulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e6.8.10.İşletmede Bulunan Diğer Alanların Temizliği ve Kontrolü.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e7.İŞ ÖNCESİ YAPILAN ÖN HAZIRLIK (MIS EN PLACE) VE SALON DÜZENİ (SET-UP) HAZIRLIKLARI\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.1.İşletme Açılış Prosedürleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.2.İşletme Kapanış Prosedürleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.3.Teknik Kontroller (Işık, Havalandırma, Ses, Müzik vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.4.Genel Temizlik Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.5.Tuvalet Alanlarının Hazırlığı ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.6.Bulaşıkhane Alanının Hazırlığı ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.7.İhtiyaç Malzemelerinim Belirlenmesi ve Depolardan İhtiyaçların Alınması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.8.Depoların (Malzeme Deposu, Kuru Gıda Deposu vb.) Hazırlığı ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.9.Buzdolapların Hazırlığı ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.10.Menülerin, Günlük Menülerin, Olmayan ve Azalan Ürünlerin Hazırlığı ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.11.Mutfak Alanlarının Hazırlığı ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.12.Servantların Hazırlığı ve Kontrolü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.13.Kuver Hazırlıkları ve Kontrolleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.14.Masa ve Salon Düzenleri (Set-up) Hazırlıkları ve Kontrolleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.15.Soğuk İçeceklerin Hazırlığı. (Portakala Suyu, Limonata vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.16.Sıcak İçeceklerin Hazırlığı. (Çay, Filtre Kahve vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e7.19.Garnitür ve İkramlıkların Hazırlığı\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e8.SERVİS TEKNİKLERİ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.Yiyecek İçecek Servisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.1.Standard Yiyecek İçecek Servisi. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.2.Sürdürülebilir Yiyecek İçecek Servisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.3.Profesyonel Yiyecek İçecek Servis Kültürü.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.Protokol Misafir Yiyecek İçecek Servisi Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.1.Protokol Misafir Servisi Hazırlık ve Sunum Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.2.Servis Öncesi Son Kontrollerin Yapılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.3.Protokol Servisi Makam Giriş Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.4.Protokol Servisi Kapı Vurma Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.5.Protokol Servis Selamlama.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.6.Protokol Servisi Makama Kabul Edilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.7.Protokol Servisi İçin Makamdan Onay Alınması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.8.Protokol Servis Önceliğine Göre Servisin Yapılamsı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.9.Protokol Servisi Misafir Masası Servis Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.10.Protokol Servisi Misafir Memnuniyeti Kontrol Edilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.11.Protokol Servisi Boşların Alınması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.12.Protokol Servisin Başka İsteklerinin Sorulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.13.Protokol Servisi Makamdan Ayrılmadan Onay Alınması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.1.4.14.Protokol Servisi Makamdan Selamlama İle Ayrılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.2.Yiyecek İçecek Temel Servis Terimleri\u003c\/span\u003e\u003cspan\u003e (Kuver, Servant, Mıs En Place, Set Up, Menaj,   A la Carte, Amouse Bouche, Course vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.3.Servant Hazırlama Standartları. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.3.1.Servant Çeşitleri.\u003c\/span\u003e\u003cspan\u003e (Giriş Servantı, Posta Servantı, Masa Servantı, Banquet Servantı vb.).\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.4.Masa Düzenleri (Set-up) Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.4.1.Masa Düzeni (Set-ıup) Çeşitleri.\u003c\/span\u003e\u003cspan\u003e (Protokol, A la carte, Banquet, Fine Dining vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.4.2.Toplantı Masası Düzeni Çeşitleri.\u003c\/span\u003e\u003cspan\u003e (U Masa, Blok Masa, vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.4.3.Coffee Break Masa Düzenleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.4.4.Kokteyl Masası (Bistro) Düzenleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.5.Sandalye Açma Standartları.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.5.1.(Protokol, A la carte, Banquet, Fine Dining vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.5.2.Banquet Sandalye Düzenleri (Tiyatro vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.6.Kuver Hazırlık Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.6.1.Kuver Çeşitleri\u003c\/span\u003e\u003cspan\u003e (Kahvaltı, Öğle Yemeği, Brunch, Büfe, Banquet (Set Mönüler) vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.6.2.Siparişe Göre Kuver Hazırlıkları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.7.Tabak Taşıma Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.7.2.Tabak Servisi Standartları (A la carte, Banquet, Fine Dining vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.7.1.Tabak Taşıma Çeşitleri\u003c\/span\u003e\u003cspan\u003e (Tepsi İle Taşıma, Elle Taşıma, Sıcak Tabak Taşıma vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.8.Pratik Misafir Masası Servis Teknikleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.8.1.Maşa Servisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.8.2.Ekmek Servisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.8.3.Su Servisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.8.4.Buz Servisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.Misafir Massında Servis Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.1Misafir Önceliğine Göre Servislerin Yapılması Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.2.Sipariş Zamanına Göre Servislerin Yapılması Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.3.A la carte Siparişlerin Servisinin Yapılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.4.Soğuk İçeceklerin Sunumu ve Servisi. (Limonata, Milkshake, Smoothie vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.5.Sıcak İçeceklerin Sunumu ve Servisi. (Çay, Türk Kahvesi, Espresso vb.).\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.6.Şişe İçeceklerin İlk Servisinin Yapılması. (Su, Soda, Meyve Suyu, Cola, Gazoz vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.7.Misafir Memnuniyetinin Servisten Sonra Kontrol Edilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.9.8.Misafir Masasından Boşların Alınması Kuralları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.Profesyonel Servis Uygulamaları ve Servis Düzenleri\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.1.Protokol Servis Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.2.A la Carte Servis Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.3.Banquet (Set Menü) Servisi Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e810.4.Toplantı (Meeting) Düzen Çeşitleri (Tiyatro, Sınıf, Blok Masa, U Masa vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.5.Uluslararası Servis Teknikleri (Türk, Amerikan, Fransız, İngiliz, Rus vb.):\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.6.Büfe Servisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.7.Coffee Break Set-up ve Servis Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.8.Kokteyl Set-up ve Servisi Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.10.9.Kahvaltı, Brunch, Çay Saati, Öğle Yemeği, Akşam Yermeği vb. Set up ve Servisi Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.11.Özel Misafir Servisleri Standartları\u003c\/span\u003e\u003cspan\u003e (Protokol, V.I.P. vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e8.12.Bez Peçete Katlama Teknikleri.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e9.SİPARİŞ ALMA, REZERVASYON ALMA, TELEFON İLE İLETİŞİM STANDARTLARI\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.1.Menü \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.1.1.Menü Bilgisi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.1.2.Menü Çeşitleri\u003c\/span\u003e\u003cspan\u003e (A la carte, Kahvaltı, Öğle Yemeği, Akşam Yemeği, Brunch, İçecek Listesi, Banquet vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.2.Misafire Menü Sunumu (Misafir Önceliğine Göre.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.3.Standart Telefon Etiketi.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.3.1.Telefon İle Etkili İletişim Standartları. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.3.2.Telefon İle Sipariş Alma Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.3.3.Rezervasyon Alma Standartları. (Telefon, Yüz Yüze, İnternet vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.4.Sipariş Alma Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.4.1.Misafir Önceliğine Göre Sipariş Alma.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.4.2.Sipariş Alırken Adisyon (Captain’s Order) Yazma.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.4.3.Sipariş Tekrarı Yapma.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.4.4.Siparişlerin Mutfağa Marş Edilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e9.4.5.Siparişlerin Zaman Yönetimi.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e10.PROTOKOL SERVİSİ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.1.Protokol Anlam ve Önemi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.2.Protokol Tarihi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.3.Protokol Misafirlerinin Beklentileri ve Özellikleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.4.Devlet Protokolü, Servis Önceliği ve Hizmet Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.5.Sosyal Protokol, Servis Önceliği ve Hizmet Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.6.Protokol Misafir Karşılaması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.7.Protokol Misafire Eşlik Etme.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.8.Protokol Misafir Uğurlaması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.9.Protokol Servisi Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.10.Protokol Servis Teknikleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.11.Protokol Toplantı Düzenleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.11.Protokol Toplantı Servis Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.12.Protokol Organizasyonlarının Yönetilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.13.Protokol Yemek Servis Standartları.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.14.Senkronize Servis Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.11.Protokolün Uygulandığı Makamlar ve Alanlar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e10.11.1.Protokolün Uygulandığı Tüm Makamlar ve Alanlardaki Servis ve Uygulama Standartları. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e11.ÇAY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.1.Çay Tarihçesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.2.Çay Kültürü Özellikleri. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.3.Dünya’da Çay Yetiştirilen Önemli Bölgeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.4.Çay Çeşitleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.5.Çay Üretim Aşamaları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.6.Çay Demleme.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.7.Çay Sunumu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.8.Özel Çay Sunumları (Bitki Çayları vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.9.Çay Çeşitlerinin Servis Şekilleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e11.10.Çay’a Eşlik Eden İçecek ve Yiyecekler.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e12.KAHVE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.1.Kahve Tarihçesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.2.Kahve Kültürü Özellikleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.3.Dünya’da Çay Yetiştirilen Önemli Bölgeler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.4.Kahve Çeşitleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.5.Kahve Üretim Aşamaları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.6.Kahve Yapım Çeşitleri (Türk Kahvesi, Filtre Kahve, Espresso Çeşitleri vb.).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.7.Kahve Çeşitlerinin Sunumları.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.8.Kahve Çeşitlerinin Servis Şekilleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e12.9.Kahveye Eşlik Eden İçecek ve Yiyecekler.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e13.İŞLETME GÜVENLİĞİ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.1.İlk Yardım Dolabı, İhtiyaç Malzeme Listesi ve İhtiyaç Malzemelerinin Eksiksiz Hazır Olması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.2.Güvenli Çalışma Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.3.Mutfak ve Servis Alanlarında Kaygan Zeminlerin Temizliği.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.4.Kaygan Zemin Levhasının Kullanımı.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.5.Bozuk Elektrikli Aletlerin Kullanım Dışı Bırakılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.6.Bozuk Aletlerin Tamir Edilmesi ve Tamir Fişlerinin Yazılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.7.Derin Dondurucu ve Buzdolapların Isı Derecelerinin Kontrolü ve Formların             Doldurulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.8.Islak Elle Elektrikli Aletlerin Kullanılmaması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.9.Kırık Cam ve Porselen Malzemelerin Kırık Kaplarına Konulması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.10.Misafir ve Personel Güvenliği İçin Kırık ve Çatlak Malzemelerin Kullanılmaması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.11. Çöplerin Elle Karıştırılmaması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.12.Misafir Alanlarının Sürekli Kontrol Edilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.13.Şüpheli Davranışları Olan Kişilerin Bilgilendirilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.14.Şüpheli Paketlerin Takip Edilip Yetkililere Bildirilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.15.İş Bitiminde Elektrikli Aletlerin Temizlenip Fişlerinin Çekilmesi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.16.Misafir Nefes Borusu Yabancı Cisim Kaçması- Acil Müdahale-Heimlich Manevrası Uygulama Standartları.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.17.Düşme Sonucu Acil Müdahale-Doğru Ortam Sağlanması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.18.Kesilme ve Yaralanmalarda Acil Müdahale.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e13.19.Fritöz Sıcaklıklarının, Yağ Yanmalarının Düzenli Kontrolleri ve Yanmalara Karşı Acil Müdahale.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e14.PRATİK SERVİS UYGULAMALARI\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e14.1.Eğitim Konu Başlıkları İçerisindeki Tüm Servis Tekniklerinim Pratik Uygulamalarının Yapılması.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e14.2.Peçete Katlama Şekilleri.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e14.3.Protrokol Misafir Masası Uygulamaları.\u003c\/span\u003e\u003c\/p\u003e","brand":"İGM","offers":[{"title":"Default Title","offer_id":42517070479450,"sku":null,"price":48000.0,"currency_code":"TRY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/7288\/5850\/files\/igm-servis-personeli-egitimi.jpg?v=1765364576"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/7288\/5850\/collections\/pratik-mutfak-e-itimin-verildi-i-bir-konsept-olmal-ve-ayr-ca-ef-e-itmen-ve-rencilerin-oldu-u-bir-g-rsel-istiyorum_b03d57bf-269d-42b8-b08a-bc1934103163.png?v=1769521355","url":"https:\/\/gastronomicenter.com\/collections\/yuzyuze-profesyonel-egitimler.oembed","provider":"İGM","version":"1.0","type":"link"}