Thesis Type: Postgraduate
Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey
Approval Date: 2004
Thesis Language: Turkish
Student: ABDULLAH İNCEDAYI
Supervisor: Ömer Utku ÇopurAbstract:
Nutrirition is consumption of the materails which are needed for the humanbeings to provide the energy, the materials used for the constitution and restore the tissues. Adequate and moderate nutrition protect the human from the illnesses, procure the phisical and social tranquility, bring up the human and increase the resistance. Paralelly with the industry and involving the women into the buissness the need for nutrititon necessity is provided by the catering sector. Not only menu planning helps for adequate and moderate nutririton but also is takes the importance for the satisfaction of the customer and the profit and the efficiency of the company. This study examines the different sides of menu planning for the catering sector and explains the relation with the restaurants and similar organisation giving examples.