1. INTRODUCTION TO CATERING DESIGN The need of catering - Necessity of eating out of home – working people to be catered The industrial revolution and its consequences The role of architects,managers,social planners,food technologists

2. INTRODUCTION TO CATERING DESIGN Historical background in Turkey -Seldjukid Period,Ottoman Period as a part of caravanserail or han, called aşevi-aşhane or a ş çı dükkanı -Restaurant concept : 13. cent. İn Konya Aksaray as a space in which food is served with live music. -Movements of westernization – modern catering establishments -After the 2. world war – cafeterias

3. THE CONCEPT OF CATERING Definition: The phenomenon of catering is a set of actions aiming at supplying the materials, preparing and cooking, then offering them to consumers, in order to serve the eating requirements of various social groups. The aim of catering: the principal action is eating and drinking to give people possibilities of business, friend meetings or other activities

4. TYPES OF CATERING ACTIVITIES - commercial catering -institutional / organizational catering

5. Commercial catering Commercial catering units - restaurants : specialty, traditional, - ethnic, entertainment, theme, chain, etc. - cafeterias – self-service - cafés / coffee shop - bars - remote service - banquet

6. Commercial catering In planning the commercial catering units, important factors are: - site selection - dimensions and characteristics of site, - type and quantity of consumer (density of consumer) - accessibility / car parking facilities - type of establishment - type of meal - socio-economical structure of consumer groups - capacity

7. Institutional catering employee catering: employees and administrative staff in industrial, governmental, military organizations in general lunch is served in some cases dinner or vending machines school catering: children in nurseries, students in primary and high schools meal selection different dining spaces for different age groups multi-functional space use university catering: students, staff and visitors in universities and colleges production flexibility alternative catering facilities

8. Institutional catering hospital catering: patient, staff, visitors, special dietary requirements, service problems – hot plate and conveyor systems central kitchen finishing kitchens welfare catering: served by local autorities or foundations transport catering: passagers in transit by air, sea and road, central production, packaged meal, very restricted service areas

10. Differences between commercial and institutional catering institutional -limited number of meals -smaller kitchen area -large number of consumer (queuing problem) -large service and dining area commercial -variety of meals -large kitchen area

11. DEVELOPMENTS IN CATERING INDUSTRY convenience food - packaged frozen vegetables preprepared and chilled food, canned food, etc. microwave owens - fast food equipments used for heating the preprepared food for large quantities of consumers