COST CONTROL IN HOTEL ORGANIZATIONS

TOT248

Course Code: TOT248
Semester: Fourth Term (Spring)
Theory+Practice: 3 + 0
ECTS: 7

Course Type

Compulsory Course

Course Level

Bachelor's Degree

Year of Study

Semester

Fourth Term (Spring)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Explain the concepts of cost.
Know the elements of costs of hotel operations and execute its management.
Know the mixed costs and apply the methods of differentiation.
Make the distrubition of costs at hotels.
Make analysis about the cost - profit transition at hotels.
Make decisions about the efficieny and the cost.
Make analysis about the sales of hotels.
Determine the high costs at hotels and take necessary precautions about them.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

The course content covers cost control, thatis crucial for hotel organizations and also covers issues of food and beverage standards, standard cost control tools, menu planning, forecasting, purchasing, storing, distribution, production, payment, food and beverage service control.

Course Contents

WEEK	TOPICS
1^st Week	Cost concept
2^nd Week	Cost elements within hotel accounting
3^rd Week	Cost management at hotel organizations
4^th Week	Cost management at hotel organizations
5^th Week	Mixed costs and differentiation methods
6^th Week	Distrubitions of the costs at hotel organizations
7^th Week	Link between the cost and expenses-losses at hotel organizations
8^th Week	Decisions of the efficieny and the cost at hotel organizations
9^th Week	Midterm exam
10^th Week	The analysis of the relationship between costs and sales
11^th Week	The analysis of the transition point of profit at hotel organizations
12^th Week	The sales analysis at hotel organizations
13^th Week	The high costs at hotels and necessary precautions
14^th Week	The high costs at hotels and necessary precautions

Recommended or Required Reading

Usal, A., & Kurgun, O. A. (2006). Turizm İşletmelerinde Maliyet Analizleri. Detay Yayıncılık.
Foster, G. (2006). Cost Management for Hospitality Industry. Pearson.

Planned Learning Activities and Teaching Methods

Lecture
Practice
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Quiz	1	10
Project	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	1	5	5
Individual or group work	14	5	70
Preparation for Final exam	1	50	50
Course hours	13	4	52
Preparation for Midterm exam	1	20	20
Laboratory (including preparation)
Final exam	1	2	2
Homework
Project	1	2	2
Quiz	1	2	2
Total Work Load			205
Total Work Load / 30 (h)			6.83
ECTS Credit of the Course			7

Language of Instruction

English

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5	LO6	LO7	LO8
K1	X	X
K2					X		X
K3						X
K4						X
K5				X
K6					X		X	X
K7								X
K8
K9				X	X		X
K10
K11								X
K12		X	X	X	X	X	X
K13		X						X

	LO1	LO2	LO3	LO4	LO5	LO6	LO7	LO8
K1	X	X
K2					X		X
K3						X
K4						X
K5				X
K6					X		X	X
K7								X
K8
K9				X	X		X
K10
K11								X
K12		X	X	X	X	X	X
K13		X						X

	LO1	LO2	LO3	LO4	LO5	LO6	LO7	LO8
K1	X	X
K2					X		X
K3						X
K4						X
K5				X
K6					X		X	X
K7								X
K8
K9				X	X		X
K10
K11								X
K12		X	X	X	X	X	X
K13		X						X

	LO1	LO2	LO3	LO4	LO5	LO6	LO7	LO8
K1	X	X
K2					X		X
K3						X
K4						X
K5				X
K6					X		X	X
K7								X
K8
K9				X	X		X
K10
K11								X
K12		X	X	X	X	X	X
K13		X						X