TYPE OF COURSE UNIT | Compulsory Course |
LEVEL OF COURSE UNIT | Bachelor's Degree |
YEAR OF STUDY | 3 |
SEMESTER | Fifth Term (Fall) |
NUMBER OF ECTS CREDITS ALLOCATED | 5 |
NAME OF LECTURER(S) | Associate Professor Burcu Gürol
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LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students; 1) He/she explains the concepts of cost. 2) He/she knows and manages the cost elements of tourism enterprises.ent. 3) He/she knows the mixed costs and apply the methods of differentiation. 4) He/she distributes the costs in tourism enterprises. 5) He/she makes analysis about the cost - profit transition at hotels. 6) He/she makes decisions about the efficiency and the cost. 7) He/she makes analysis about the sales of hotels. 8) He/she determines the high costs at hotels and take necessary precautions about them.
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MODE OF DELIVERY | Face to face |
PRE-REQUISITES OF THE COURSE | No |
RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
COURSE DEFINITION | 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 |
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1st Week | Cost concept | 2nd Week | Cost elements within hotel accounting | 3rd Week | Cost management at hotel organizations | 4th Week | Cost management at hotel organizations | 5th Week | Mixed costs and differentiation methods | 6th Week | Distrubitions of the costs at hotel organizations | 7th Week | Link between the cost and expenses-losses at hotel organizations | 8th Week | Decisions of the efficieny and the cost at hotel organizations | 9th Week | Mid-term | 10th Week | The analysis of the relationship between costs and sales | 11th Week | The analysis of the transition point of profit at hotel organizations | 12th Week | The sales analysis at hotel organizations | 13th Week | The high costs at hotels and necessary precautions | 14th Week | The high costs at hotels and necessary precautions |
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RECOMENDED OR REQUIRED READING | Turizm İşletmelerinde Maliyet Analizleri, Prof. Dr. Alparslan Usal,Doç. Dr. Osman Avşar Kurgun Otel Yönetim Muhasebesi, Doç. Dr. Adnan Türksoy Yiyecek ve İçecek Maliyet Kontrolü, Yrd. Doç. Dr. Yaşar Yılmaz
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PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture, Practice, Project |
ASSESSMENT METHODS AND CRITERIA | | Quantity | Percentage(%) |
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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 |
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ECTS WORKLOAD |
Activities |
Number |
Hours |
Workload |
Midterm exam | 1 | 1 | 1 | Preparation for Quiz | 2 | 8 | 16 | Individual or group work | 14 | 1 | 14 | Preparation for Final exam | 1 | 35 | 35 | Course hours | 14 | 3 | 42 | Preparation for Midterm exam | 1 | 30 | 30 | Laboratory (including preparation) | | | | Final exam | 1 | 1 | 1 | Homework | 2 | 4 | 8 | Total Workload | | | 147 |
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Total Workload / 30 | | | 4,9 |
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ECTS Credits of the Course | | | 5 |
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LANGUAGE OF INSTRUCTION | English |
WORK PLACEMENT(S) | No |
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