| Course Type | Elective Course |
|---|
| Course Level | Master's Degree Without Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Explain the scope and importance of food and beverage cost control.
- Know the economic benefits of the cost control system.
- Prepare and apply standard food and beverage recipes.
- Can calculate costs.
- Explain the food and beverage cost control processes.
- Expresses the duties of employees in the control system.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course aims to highlight the importance of cost control in the food service industry particularly in relation to costing, types of expenses, costing systems, difficulties in cost controlling, calculating breaking even, costing analyses and standard deviation, and costing percentages in relation to sales price. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
The place, importance and characteristics of accommodation enterprises in tourism sector |
|
2nd Week |
Cost concept and its importance in accommodation sector |
|
3rd Week |
Cost concept and its importance in accommodation sector |
|
4th Week |
Food cost control process |
|
5th Week |
Purchasing control |
|
6th Week |
Delivery control |
|
7th Week |
Storage and distribution control |
|
8th Week |
Midterm |
|
9th Week |
Production control |
|
10th Week |
İncome control |
|
11th Week |
Control of beverage cost |
|
12th Week |
Pricing in food and beverage businesses |
|
13th Week |
Food and beverage cost control methods |
|
14th Week |
Statistical reporting of periodical data on food and beverage activities |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Sarıışık, M. (2017). Yiyecek İçecek İşletmelerinde Maliyet Kontrolü. Detay Yayıncılık, Ankara.
2. Lecture notes. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Total(%) |
|
30 |
| Contribution of In-term Studies to Overall Grade(%) |
|
30 |
| Contribution of Final Examination to Overall Grade(%) |
|
70 |
| 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 |
10 |
140 |
| Preparation for Final exam |
1 |
40 |
40 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
30 |
30 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
2 |
2 |
| Homework |
1 |
20 |
20 |
| Presentation (including preperation) |
1 |
3 |
3 |
| Field Research |
1 |
3 |
3 |
| Article Presentation |
1 |
3 |
3 |
| Total Work Load | 285 |
| Total Work Load / 30 (h) | 9.5 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
