Book Editor and Chapter Authorship from Gastronomy and Culinary Arts Department Lecturers!

In the book edited by Assoc. Prof. Dr. Murat Doğan, an instructor at Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF), Gastronomy and Culinary Arts Department, the book section of Research Assistant Emel Çirişoğlu was also published.

The updated and enlarged second edition of the book titled "Management of Collective Nutrition Systems and Catering Services" edited by Assoc. Prof. Dr. Murat Doğan has been published. There are twenty-one chapters in total in the book, which includes many successful academicians in their fields. In the book edited by Doğan, there are five chapters on Menu Planning and Standard Recipes, Total Quality Management, Strategic Management Practices, Business Continuity in Catering Services, Occupational Health and Safety in Mass Nutrition Kitchens. Besides being the author of five chapters undertaken by Assoc. Prof. Dr. Murat Doğan in the book, Res. Asst. Emel Çirişoğlu is also the place name of a book chapter titled 'Food Waste and Management'. Çirişoğlu discussed the current situation of food waste by reconsidering.

From Murat Doğan's book chapter introduction;

In addition to crises such as bird flu, BSE (Mad Cow Disease), dioxin, which have been experienced in the food sector in the past, extraordinary events such as the COVID-19 pandemic, earthquake and terrorist attacks, which also concern all other sectors, have caused business interruptions. These events have made it inevitable to establish a system that will ensure the protection of the interests of all stakeholders. As in other sectors, business interruptions in the catering sector can cause great harm to the added value they provide to the society. For this reason, the catering industry also needs to maintain their business continuity without incurring greater losses. They can only achieve this by integrating the business continuity system into their business management systems. Today, business continuity is not implemented as a system in this sector, since there is no legal obligation in the catering sector. However, various management systems such as quality, food safety, occupational health and safety and environment that catering establishments implement also carry out joint studies on many requirements and competencies of business continuity.

From Emel Çirişoğlu's book chapter introduction;

“Food is wasted throughout the food supply chain, from initial agricultural production to final consumption. According to the data announced by the United Nations Food and Agriculture Organization, one third of the food produced turns into waste before it reaches the consumer. This means that 1.3 billion tons of food is wasted every year. On the one hand, food goes to waste, on the other hand, food production has to continue. By 2050, it is estimated that food production must increase by 70% to provide food for 9 billion people in the world. However, this waste and destruction of food and natural resources jeopardizes future food and nutritional needs. Waste or wasted food through loss or waste; It means reducing the resources and throwing away the spent energy, time and material resources together with the food, which causes environmental damage as well as losses.”

We congratulate Assoc. Prof. Dr. Murat Doğan for the 2nd edition of the book and Res. Asst. Emel Çirisoğlu for the chapter authorship and wish him success in his academic studies!