Istanbul Gelisim University (IGU) Faculty of Fine Arts (GSF) Gastronomy and Culinary Arts Department hosted Oğuzhan Özkan, who works as a sales and operations manager in the food and beverage industry, to make a presentation on "Basic Service Techniques in Gastronomy Tourism".
Istanbul Gelisim University Faculty of Fine Arts Deputy Dean Assoc. M. Sevtap Aytuğ, Head of Gastronomy and Culinary Arts Department, Dr. Instructor Prof. Murat Doğan, Head of Gastronomy Department İsmail Hakkı Tekiner, Gastronomy and Culinary Arts Department Instructors Lect. See. Elif Z. Özer, Lect. See. Tolgahan Tabak, Res. See. Emel Çirişoğlu and students attended.
In the first part of the conference, Özkan gave important information to our students about gastronomy tourism, service techniques in gastronomy tourism, service order in hotels and restaurants, differences in restaurant management and operation, service equipment used in hotels and restaurants, and international service types. In the second part, he showed our students the service and table arrangement and international service methods in practice.
At the end of the conference, Deputy Dean of Istanbul Gelisim University Faculty of Fine Arts Assoc. A plaque was presented to Oğuzhan Özkan by M. Sevtap Aytuğ.
Vice Dean of Faculty of Fine Arts Assoc. M. Sevtap Aytuğ, Head of Gastronomy and Culinary Arts Department, Dr. Instructor Member Murat Doğan, Department Instructors Lect. See. Elif Z. Özer, Res. See. A souvenir photo was taken with Emel Çirişoğlu.
