Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS405

COST CONTROLLING IN FOOD AND BEVERAGE SERVICES

Course Code
GMS405
Semester
Seventh Term (Fall)
Theory+Practice
3 + 0
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study4
SemesterSeventh Term (Fall)
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learns the concepts of cost, expenditure and expense.
  2. Learns the stages of cost control.
  3. Learns the control operations and their processes that must be carried out during the purchasing, receiving, storage, removal from the warehouse, production and sales stages.
  4. Learns labor cost and income control.
  5. Learns cost control methods and automation systems.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionIt teaches how food and beverage cost control should be implemented in order to prevent malfunctions, leaks, misapplications, lack of control, negligence, time and financial loss by controlling the transactions from beginning to end at every stage of income and expense types in food and beverages in a business.
Course Contents
WEEK TOPICS
1st Week Introduction
2nd Week Characteristics, Importance and Development of the Food and Beverage Sector
3rd Week The Concept of Cost and Factors Determining Cost
4th Week Cost Control in Purchasing and Ordering
5th Week Cost Control in Storage and Distribution
6th Week Cost Control in Production and Inventory
7th Week Stages of Cost Control
8th Week Mid-term Exam
9th Week Pricing Process
10th Week Break-even Point
11th Week Labour Costs
12th Week General Production Expenses
13th Week Revenue Control
14th Week Costing Methods and Automation Systems
15th Week Final Exam
Recommended or Required Reading1. Sarıışık, M. (2017). Yiyecek İçecek İşletmelerinde Maliyet Kontrolü. Detay Yayıncılık, Ankara.
2. Koçak, N.(2016). Yiyecek İçecek Hizmetleri Yönetimi. Detay Yayıncılık, Ankara.
3. Yılmaz, Y. (2012). Konaklama İşletmelerinde Yiyecek & İçecek Maliyet Kontrolü, Maliyet ve Satışların Analizi. Detay Yayıncılık, Ankara.

Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Problem Solving
  • Case Study
  • Practice
  • Project
  • Presentation
  • Report Preparation
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 2 2
Preparation for Quiz
Individual or group work 14 4 56
Preparation for Final exam 1 25 25
Course hours 14 3 42
Preparation for Midterm exam 1 15 15
Laboratory (including preparation)
Final exam 1 2 2
Homework 1 10 10
Total Work Load152
Total Work Load / 30 (h)5.06
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X X X X
K2
K3 X
K4
K5 X X
K6
K7
K8
K9
K10
K11
K12
K13
K14
K15
K16 X X
K17
K18 X
K19
K20
K21
K22
K23 X