At the end of this course, the students; 1) Knowing the concepts of cost control, cost, expenditure and expense. 2) Knowing the cost systems and their functioning in terms of cost control. 3) To know the production processes in food and beverage establishments and food and beverage establishments. 4) To know the control processes and their processes that must be done during the purchasing, receiving, storage, removal, production and sales stages. 5) To be able to perform standard deviation analysis and calculate break-even point, to know the price of food and beverage.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
WEEK
TOPICS
1st Week
Basic concepts
2nd Week
Food and Beverage Sales Forecasts
3rd Week
Sales Exchange Accounts
4th Week
Purchasing and Receiving
5th Week
Measuring Purchasing Effectiveness
6th Week
Inventory Management in Food and Beverage Businesses
7th Week
Storage
8th Week
Midterm
9th Week
Stocking and Determination of Stock Amount
10th Week
Stock Turnover Rate
11th Week
Budget Expense Estimate
12th Week
Product Removal and Control Process from Warehouse
13th Week
Production Errors and Portion Costing
14th Week
Break-Even Point
RECOMENDED OR REQUIRED READING
Aras, Haşim: Konaklama işletmeciliğinde yiyecek-içecek maliyet kontrolü, T.C. Turizm Bakanlığı 1993. AHLA: Food and Beverage Management. AHLA 2001. Michael M. Coltman: Cost control fort he hospitality operation. 1989
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Discussion
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
40
Total(%)
40
Contribution of In-term Studies to Overall Grade(%)
40
Contribution of Final Examination to Overall Grade(%)
60
Total(%)
100
ECTS WORKLOAD
Activities
Number
Hours
Workload
Midterm exam
1
1
1
Preparation for Quiz
0
0
0
Individual or group work
14
5
70
Preparation for Final exam
1
25
25
Course hours
14
3
42
Preparation for Midterm exam
1
20
20
Laboratory (including preparation)
0
0
0
Final exam
1
1
1
Homework
0
0
0
Total Workload
159
Total Workload / 30
5,3
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)