| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- To learn about the concepts of cost items and the hotel business.
- To understand the factors that affect the cost of hotel business.
- Understanding the cycle of food and beverage cost.
- Rooms department to make cost calculations.
- Rooms department to make sales price calculations.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Rooms in hotel enterprises need cost studies and cost accounting processes, as well as food and beverage departments and within the scope of this presentation is to teach students that will work in the sector. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
General information about the course and evaluation of the functioning of the scope |
|
2nd Week |
Hospitality Industry Development and Conceptual Information |
|
3rd Week |
Hotel management management, planning and organizational forms |
|
4th Week |
Factors affecting the cost of hotel enterprises (General Review, Quiz) |
|
5th Week |
Department of Food and Beverage Cost Cycle |
|
6th Week |
Department of Food and Beverage Cost Calculations |
|
7th Week |
General Review |
|
8th Week |
Midterm Exam |
|
9th Week |
Rooms Division Cycle |
|
10th Week |
Rooms Division Cost Calculations |
|
11th Week |
Rooms Division Cost Calculations |
|
12th Week |
Rooms Division Sales Price and Margin Calculations (General Review, Quiz) |
|
13th Week |
Rooms Division Sales Price and Margin Calculations |
|
14th Week |
General Review |
|
| Recommended or Required Reading | Sökmen, Alptekin (2011), Yiyecek-İçecek Hizmetleri Yönetimi ve İşletmeciliği, 6. Baskı, Ankara: Detay Yayıncılık.
Usal, A. ve Kurgun, O. A. (2001), Turizm İşletmelerinde Maliyet Analizleri, Ankara: Detay Yayıncılık.Yılmaz, Yaşar (2005), Yiyecek&İçecek Maliyet Kontrolü, Ankara: Detay Yay.Ninemeier, Jack D. (2000), Food and Beverage Management, Third Edition, Michigan: Educational Institute of the AHLA.
|
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| 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 |
|
|
|
| Preparation for Final exam |
1 |
50 |
50 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
40 |
40 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
20 |
20 |
| Total Work Load | 157 |
| Total Work Load / 30 (h) | 5.23 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
