TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	4
SEMESTER	Seventh Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Associate Professor İlkay Yılmaz
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns the concepts of cost, expenditure and expense. 2) Learns the stages of cost control. 3) Learns the control operations and their processes that must be carried out during the purchasing, receiving, storage, removal from the warehouse, production and sales stages. 4) Learns labor cost and income control. 5) Learns cost control methods and automation systems.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	It teaches how food and beverage cost control should be implemented in order to prevent malfunctions, leaks, misapplications, lack of control, negligence, time and financial loss by controlling the transactions from beginning to end at every stage of income and expense types in food and beverages in a business.
COURSE CONTENTS	WEEK TOPICS 1st Week Entrance 2nd Week Characteristics, Importance and Development of the Food and Beverage Industry 3rd Week Concept of Cost: Elements That Determine Cost 4th Week Cost Control in Purchasing and Ordering 5th Week Storage, Distribution Cost Control 6th Week Production and Inventory Cost Control 7th Week Stages of Cost Control 8th Week Midterm 9th Week Pricing Process 10th Week Break-Even Point 11th Week Labor Cost 12th Week General Production Expenses and Income Control 13th Week Cost Methods and Automation Systems 14th Week An overview 15th Week Final
RECOMENDED OR REQUIRED READING	1. Sarıışık, M. (2017). Yiyecek İçecek İşletmelerinde Maliyet Kontrolü. Detay Yayıncılık, Ankara. 2. Koçak, N.(2016). Yiyecek İçecek Hizmetleri Yönetimi. Detay Yayıncılık, Ankara. 3. Yılmaz, Y. (2012). Konaklama İşletmelerinde Yiyecek & İçecek Maliyet Kontrolü, Maliyet ve Satışların Analizi. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Problem Solving,Case Study,Practice,Project,Presentation,Report Preparation
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 WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 14 4 56 Preparation for Final exam 1 25 25 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) Final exam 1 2 2 Homework 1 10 10 Total Workload 152 Total Workload / 30 5,06 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No