| Learning Outcomes |
At the end of this course, the students;
- Analyzes the concept, types, and historical development of menus and explains the effects of menu planning on product selection, target market identification, and the operating budget.
- Manages the purchasing cycle, organizational roles, traditional and modern purchasing approaches, and supply chain integration in food and beverage establishments.
- Evaluates supplier performance based on price, quality, delivery, flexibility, and service criteria, and strategically manages the supplier lifecycle.
- Effectively carries out the measurement, quality, price, and documentation checks of raw materials and products delivered to the establishment through blind receiving and official receiving forms.
- Effectively manages temperature and humidity conditions in dry, refrigerated, and frozen storage areas; applies the FIFO (First-In, First-Out) principle; implements safety measures and physical/perpetual inventory systems; and manages recipe-based stock issuing procedures.
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