At the end of this course, the students; 1) To learn about the concepts of cost items and the hotel business. 2) To understand the factors that affect the cost of hotel business. 3) Understanding the cycle of food and beverage cost. 4) Rooms department to make cost calculations. 5) Rooms department to make sales price calculations.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
None
COURSE DEFINITION
Rooms in hotel enterprises need cost studies and cost accounting processes, as well as food and beverage departments and within the scope of this presentation is to teach students that will work in the sector.
COURSE CONTENTS
WEEK
TOPICS
1st Week
General information about the course and evaluation of the functioning of the scope
2nd Week
Hospitality Industry Development and Conceptual Information
3rd Week
Hotel management management, planning and organizational forms
4th Week
Factors affecting the cost of hotel enterprises (General Review, Quiz)
5th Week
Department of Food and Beverage Cost Cycle
6th Week
Department of Food and Beverage Cost Calculations
7th Week
General Review
8th Week
Midterm Exam
9th Week
Rooms Division Cycle
10th Week
Rooms Division Cost Calculations
11th Week
Rooms Division Cost Calculations
12th Week
Rooms Division Sales Price and Margin Calculations (General Review, Quiz)
13th Week
Rooms Division Sales Price and Margin Calculations
14th Week
General Review
RECOMENDED OR REQUIRED READING
Sökmen, Alptekin (2011), Yiyecek-İçecek Hizmetleri Yönetimi ve İşletmeciliği, 6. Baskı, Ankara: Detay Yayıncılık. Usal, A. ve Kurgun, O. A. (2001), Turizm İşletmelerinde Maliyet Analizleri, Ankara: Detay Yayıncılık.Yılmaz, Yaşar (2005), Yiyecek&İçecek Maliyet Kontrolü, Ankara: Detay Yay.Ninemeier, Jack D. (2000), Food and Beverage Management, Third Edition, Michigan: Educational Institute of the AHLA.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Lecture,Presentation
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
1
1
Preparation for Quiz
Individual or group work
Preparation for Final exam
1
50
50
Course hours
14
3
42
Preparation for Midterm exam
1
50
50
Laboratory (including preparation)
Final exam
1
1
1
Homework
Total Workload
144
Total Workload / 30
4,8
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
