Dining Hall

There are four industrial kitchens and twenty-three dining halls all around our university. These kitchens are managed within the rules of HACCP (Hazard Analysis Critical Control Point) and ISO 22000 Food Safety Management System. Our daily menus are prepared by our talented and experienced chefs with the control of food engineer and nutritionist. You can taste the best foods of famous Turkish cousine, with best price in our dining halls. Bon appetite.