Information Package
baskent.edu.tr

Program of Culinary Arts

APR184

FOOD AND BEVERAGE COST CONTROL AND REVENUE MANAGEMENT

Course Code
APR184
Semester
-
Theory+Practice
3 + 0
ECTS
4
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Defines cost concepts, classifications, and the fundamental principles of cost control processes in accommodation and food & beverage operations.
  2. Calculates food-beverage and rooms division operational costs using standard recipes, yield percentages, and portion cost analyses.
  3. Analyzes revenue management strategies and applies the principles of selling the right product to the right customer at the right time and for the right price in capacity-constrained service operations.
  4. Reports key performance indicators such as occupancy rates (OCC), average daily rate (ADR), and revenue per available room (RevPAR) using hotel property management systems (PMS) and data analytics tools.
  5. Complies with ethical rules and legal regulations that protect consumer trust in pricing processes while integrating cost and revenue data into strategic management decisions.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course addresses the cost cycles, selling price determination strategies, and profitability analyses in the food & beverage and rooms divisions of hotel establishments using scientific methods. Dynamic pricing and the structuring of revenue management systems are examined. Within the scope of the course learning outcomes, students acquire the competency to masterfully use financial automation software while calculating departmental profitability and to make rapid, strategic decisions by analyzing numerical data under intense competition and fluctuating demand conditions.
Course Contents
WEEK TOPICS
1st Week Introduction to Cost Control, Basic Concepts, and Classifications
2nd Week Purchasing, Receiving, and Storing in Food & Beverage Operations
3rd Week Standard Recipe Creation, Portioning, and Yield Calculations
4th Week Menu Cost Analysis and Profitability-Based Pricing Strategies
5th Week Control of Labor and Overhead Expenses in Hospitality Operations
6th Week Introduction to Revenue Management and Its Economic Foundations
7th Week Midterm Exam
8th Week Hotel Performance Indicators: OCC, ADR, RevPAR, and TRevPAR
9th Week Market Segmentation, Demand Forecasting, and Price Optimization
10th Week Distribution Channel Management and the Impact of OTAs
11th Week Data Analysis and Reporting Practice with Hotel Automation Systems (PMS)
12th Week Revenue Management in Restaurants (RevPASH) and Menu Engineering
13th Week Consumer Behavior, Legal Regulations, and Ethics in Dynamic Pricing
14th Week Revenue Management Strategies in Sectoral Crises and Emerging Trends
15th Week General Review
Recommended or Required Reading1. Çetiner, E. (2022). Konaklama işletmelerinde gelir yönetimi (Revenue management). Turhan Kitabevi.
2. Yılmaz, Y., & Çimen, H. (2021). Otel ve yiyecek içecek işletmelerinde maliyet kontrolü (4. Baskı). Detay Yayıncılık.
3. Aydın, A., & Çelik, B. (2023). Otel işletmelerinde dinamik fiyatlandırma stratejilerinin finansal performansa ve tüketici güvenine etkisi. Turizm Akademik Dergisi, 10(1), 85-102.
4. Hayes, D. K., Ninemeier, J. D., & Miller, A. A. (2021). Revenue management for the hospitality industry (2nd ed.). Pearson.
5. Dopson, L. R., & Hayes, D. K. (2022). Food and beverage cost control (7th ed.). Wiley.
6. Kimes, S. E., & Wirtz, J. (2023). The future of hotel revenue management: Trends, AI integration, and challenges. Journal of Revenue and Pricing Management, 22(2), 115-128.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Problem Solving
  • Questions/Answers
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Assignment 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz 0 0 0
Individual or group work 14 2 28
Preparation for Final exam 1 9 9
Course hours 14 3 42
Preparation for Midterm exam 1 9 9
Laboratory (including preparation) 0 0 0
Final exam 1 1 1
Homework 0 0 0
Total Work Load90
Total Work Load / 30 (h)3
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
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K3 X X X X X
K4
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K6
K7 X
K8
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K10 X X X X X
K11 X
K12 X