TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Explain the scope and importance of food and beverage cost control. 2) Know the economic benefits of the cost control system. 3) Prepare and apply standard food and beverage recipes. 4) Can calculate costs. 5) Explain the food and beverage cost control processes. 6) Expresses the duties of employees in the control system.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course aims to highlight the importance of cost control in the food service industry particularly in relation to costing, types of expenses, costing systems, difficulties in cost controlling, calculating breaking even, costing analyses and standard deviation, and costing percentages in relation to sales price.
COURSE CONTENTS	WEEK TOPICS 1st Week The place, importance and characteristics of accommodation enterprises in tourism sector 2nd Week Cost concept and its importance in accommodation sector 3rd Week Cost concept and its importance in accommodation sector 4th Week Food cost control process 5th Week Purchasing control 6th Week Delivery control 7th Week Storage and distribution control 8th Week Midterm 9th Week Production control 10th Week İncome control 11th Week Control of beverage cost 12th Week Pricing in food and beverage businesses 13th Week Food and beverage cost control methods 14th Week Statistical reporting of periodical data on food and beverage activities 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Sarıışık, M. (2017). Yiyecek İçecek İşletmelerinde Maliyet Kontrolü. Detay Yayıncılık, Ankara. 2. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Total(%) 30 Contribution of In-term Studies to Overall Grade(%) 30 Contribution of Final Examination to Overall Grade(%) 70 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 14 10 140 Preparation for Final exam 1 40 40 Course hours 14 3 42 Preparation for Midterm exam 1 30 30 Laboratory (including preparation) Final exam 1 2 2 Homework 1 20 20 Presentation (including preperation) 1 3 3 Field Research 1 3 3 Article Presentation 1 3 3 Total Workload 285 Total Workload / 30 9,5 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No