| Semester | Course Unit Code | Course Unit Title | T+P+L | Credit | Number of ECTS Credits |
| 2 | ASC120 | Menu Planning And Cost Analysis | 3+0+0 | 3 | 6 |
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Language of Instruction
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Turkish
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Level of Course Unit
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Associate Degree
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Department / Program
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Cooking
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Compulsory
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Objectives of the Course
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To be able to comprehend the concept of food and beverage cost control. To be able to keep costs under control in achieving economic goals. To be able to recognize standard-product, standard-yield methods in food and beverage businesses. To have necessary knowledge about menus, special menus and menu planning.
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Course Content
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The Concept of Cost and Its Importance in the Hospitality Sector, Pricing in Food and Beverage Businesses, Menu, Special Menus, Menu Planning
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Course Methods and Techniques
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Lecture, Question-Answer, Case Study
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Prerequisites and co-requisities
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None
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Course Coordinator
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Instructor Merve OKTAY
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Name of Lecturers
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Instructor Merve OKTAY
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Prof. Dr. Mehmet Sarıışık "Cost Control in Food and Beverage Business"
Hüseyin Altınel "Menu Management and Menu Planning"
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Cost Control in Food and Beverage Business- Prof. dr. Mehmet Sarıışık
Menu Management and Menu Planning- Hüseyin Altınel
Principles of Nutrition and Menu Planning - Ayşe Baysal& Nazife Küçükaslan
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Menü Yönetimi ve Menü Planlama- Hüseyin Altınel
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Course Category
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Mathematics and Basic Sciences
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%70
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Field
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%100
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Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
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In-Term Studies
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Mid-terms
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1
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%
40
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Final examination
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1
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%
60
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Total
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2
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%
100
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ECTS Allocated Based on Student Workload
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Activities
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Total Work Load
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Course Duration
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14
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3
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42
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Hours for off-the-c.r.stud
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14
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3
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42
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Assignments
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14
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3
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42
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Mid-terms
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1
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10
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10
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Final examination
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1
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20
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20
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Total Work Load
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Number of ECTS Credits 6
156
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Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
| No | Learning Outcomes |
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1
| Understands the importance of the Food and Beverage cost control system and explains the control processes. |
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2
| Knows and calculates the economic benefits of the cost control system to the business. |
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3
| Calculation of costs. |
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4
| Gains knowledge of Menu Concept, Menu Planning and Menu Pricing. |
Weekly Detailed Course Contents
| Week | Topics | Study Materials | Materials |
| 1 |
Percentage Problems
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| 2 |
Ratio-Proportion Problems
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| 3 |
Mixing Problems
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| 4 |
Basic Concepts of Cost- Cost control in Food and Beverage Business
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| 5 |
Income Management in Food and Beverage Business
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| 6 |
Buying Process in Food and Beverage Businesses
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| 7 |
Delivery Process in Food and Beverage Businesses
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| 8 |
Midterm Exam
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| 9 |
Storage Process in Food and Beverage Business
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| 10 |
Production Process in Food and Beverage Business
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| 11 |
Cost Calculation and Menu Pricing in Food and Beverage Businesses
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| 12 |
Creating Standard Recipe and Standard Recipe
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| 13 |
Menu Concept and Menu Types
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| 14 |
Menu Planning
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| 15 |
Menu Engineering
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Contribution of Learning Outcomes to Programme Outcomes
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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113044&curProgID=5609&lang=en