SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
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QUALITY HANDBOOK
Aim
Izmir University of Economics, Department of Gastronomy and Culinary Arts aims to be a pioneer in its field and sees continuous development and improvement activities as a part of the quality process in achieving this goal.
In addition to European standards and Higher Education Quality Board, corporate strategies of Izmir University of Economics reveal the necessity of establishing a Quality Management System, preparing quality policies and procedures, developing, and implementing strategies for continuous improvement of quality, to ensure and maintain quality in higher education.
The aim of the Quality Handbook prepared by our department includes the continuous improvement of "education", "research-development", "social contribution", "internationalization" and "management system" processes and the achievement of qualified outputs based on the continuity of this improvement. The handbook has been prepared in a way to cover national and international standards and regulations, taking the 2013-2023 Strategic Plan of Izmir University of Economics into account.
Quality Commission
School of Applied Management Sciences
SOCIAL MEDIA
NEWS |ALL NEWS
Aegean flavors from the chefs of the future
Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with
They added flavor to GURMEFEST
GURMEFEST, one of the biggest food, drink and entertainment festivals of Izmir, was ‘flavored’ with the dishes prepared and presented by the
“Izmir and Bodrum will class up”
The MICHELIN Guide, one of the most prestigious restaurant rating systems in the world, has added Izmir and Bodrum to its Turkish
IUE graduates will prepare the flavors unique to Turkish cuisine
Bilsev Group, who is preparing to expand to Dubai this year with its Ferdi Baba, Fabrice Restaurant and Baba Pizza brands, will
They prepared products that are filling and have a long shelf life
25 students of Department of Gastronomy and Culinary Arts of Izmir University of Economics (IUE) prepared products with a long shelf life,
