Understand Restaurant Menu Psychology with Oğuz Benice

Bilkent University Department of Tourism and Hotel Management hosted an online course titled “Restaurant Menu Psychology” on Wednesday February 24 and Wednesday March 3.

Oğuz Benice was the speaker of the event, which gathers over 150 students and faculty members from the Alliance. Oğuz Benice explained the principles of the menu creation and new customers’ expectations.

About Oğuz Benice:

He is one of the founders of the Ankara Branch of the Chaîne des Rôtisseurs, an international gastronomic society founded in Paris in 1950 that is devoted to promoting fine dining and preserving the friendship and pleasures of the table. Oğuz started his career in the food and beverage industry in Switzerland, and joined Bilkent University in 1993. Since then, he is teaching a number of different subjects at the Department of Tourism and Hotel Management, including Food and Beverage Management, Concept and Design for Food and Beverage Outlets, Introduction to Business.