COST CONTROL AND REVENUE MANAGEMENT IN TOURISM

TOİ207

Course Code: TOİ207
Semester: Third Term (Fall)
Theory+Practice: 3 + 0
ECTS: 3

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;

Defines cost concepts, classifications, and the fundamental principles of cost control processes in accommodation and food & beverage operations.
Calculates food-beverage and rooms division operational costs using standard recipes, yield percentages, and portion cost analyses.
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.
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.
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 Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

This 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
1^st Week	Introduction to Cost Control, Basic Concepts, and Classifications
2^nd Week	Purchasing, Receiving, and Storing in Food & Beverage Operations
3^rd Week	Standard Recipe Creation, Portioning, and Yield Calculations
4^th Week	Menu Cost Analysis and Profitability-Based Pricing Strategies
5^th Week	Control of Labor and Overhead Expenses in Hospitality Operations
6^th Week	Introduction to Revenue Management and Its Economic Foundations
7^th Week	Hotel Performance Indicators: OCC, ADR, RevPAR, and TRevPAR
8^th Week	Midterm Exam
9^th Week	Market Segmentation, Demand Forecasting, and Price Optimization
10^th Week	Distribution Channel Management and the Impact of OTAs
11^th Week	Data Analysis and Reporting Practice with Hotel Automation Systems (PMS)
12^th Week	Revenue Management in Restaurants (RevPASH) and Menu Engineering
13^th Week	Consumer Behavior, Legal Regulations, and Ethics in Dynamic Pricing
14^th Week	Revenue Management Strategies in Sectoral Crises and Emerging Trends

Recommended or Required Reading

1. 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
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)
Final exam	1	1	1
Homework
Total Work Load			90
Total Work Load / 30 (h)			3
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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