FOOD & BEVERAGE COST CONTROL

AŞL205

Course Code: AŞL205
Semester: Third Term (Fall)
Theory+Practice: 3 + 0
ECTS: 6

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Third Term (Fall)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Knowing the concepts of cost control, cost, expenditure and expense.
Knowing the cost systems and their functioning in terms of cost control.
To know the production processes in food and beverage establishments and food and beverage establishments.
To know the control processes and their processes that must be done during the purchasing, receiving, storage, removal, production and sales stages.
To be able to perform standard deviation analysis and calculate break-even point, to know the price of food and beverage.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Food and beverage businesses, their functioning and features
2^nd Week	Cost, expenditure, expense concept and types of expenses
3^rd Week	The concept of cost control and its importance for food and beverage establishments. Cost systems and their evaluation in terms of cost control
4^th Week	Factors that make cost control difficult and cost control process in food and beverage businesses
5^th Week	The buying and purchasing process
6^th Week	Receiving and storing
7^th Week	Calculation of storage (continued) and stock levels
8^th Week	Midterm
9^th Week	Removal of products from the warehouse and preparation
10^th Week	Production, Standard recipes and standard portions
11^th Week	Sales and income control
12^th Week	Irregularities that can be encountered in food business
13^th Week	Calculation of break-even point
14^th Week	Cost analysis methods and standard deviation analysis
15^th Week	Determination of cost percentages and food and beverage prices
16^th Week	Final examination

Recommended or Required Reading

Aras, Haşim: Konaklama işletmeciliğinde yiyecek-içecek maliyet kontrolü, T.C. Turizm Bakanlığı 1993. AHLA: Food and Beverage Management. AHLA 2001. Michael M. Coltman: Cost control fort he hospitality operation. 1989

Planned Learning Activities and Teaching Methods

Lecture
Discussion

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	10	140
Preparation for Final exam	1	10	10
Course hours	14	3	42
Preparation for Midterm exam	1	10	10
Laboratory (including preparation)
Final exam	1	1	1
Homework
Total Work Load			204
Total Work Load / 30 (h)			6.8
ECTS Credit of the Course			6

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12