Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…

This is a book about quality and how to control quality through deliberate actions on the part of the professionals developing and implementing the instances of instruction available at an organization. Quality control theory favors no particular learning philosophy and is only directed towards aspects of how, what, where and when measurements are…