Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
2ASC120Menu Planning And Cost Analysis3+0+036

Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course 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.
Course Content The Concept of Cost and Its Importance in the Hospitality Sector, Pricing in Food and Beverage Businesses, Menu, Special Menus, Menu Planning
Course Methods and Techniques Lecture, Question-Answer, Case Study
Prerequisites and co-requisities None
Course Coordinator Instructor Tuğçe CEBECİ
Name of Lecturers Instructor Günay HASDEMİR
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Prof. Dr. Mehmet Sarıışık "Cost Control in Food and Beverage Business"
Hüseyin Altınel "Menu Management and Menu Planning"
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
Menü Yönetimi ve Menü Planlama- Hüseyin Altınel

Course Category
Mathematics and Basic Sciences %40
Field %60

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
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Assignments 14 3 42
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 6 156

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands the importance of the Food and Beverage cost control system and explains the control processes.
2 Knows and calculates the economic benefits of the cost control system to the business.
3 Calculation of costs.
4 Gains knowledge of Menu Concept, Menu Planning and Menu Pricing.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Percentage Problems
2 Ratio-Proportion Problems
3 Mixing Problems
4 Basic Concepts of Cost- Cost control in Food and Beverage Business
5 Income Management in Food and Beverage Business
6 Buying Process in Food and Beverage Businesses
7 Delivery Process in Food and Beverage Businesses
8 Midterm Exam
9 Storage Process in Food and Beverage Business
10 Production Process in Food and Beverage Business
11 Cost Calculation and Menu Pricing in Food and Beverage Businesses
12 Creating Standard Recipe and Standard Recipe
13 Menu Concept and Menu Types
14 Menu Planning
15 Menu Engineering


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 5 3 3 3 3 4 2 3 2 4 3 5
C1 5 3 2 3 1 4 1 3 2 3 4 5
C2 5 2 3 4 3 3 1 3 2 4 3 5
C3 4 2 4 3 4 3 1 2 2 4 3 5
C4 5 3 4 3 5 5 5 2 2 4 3 5

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113044&curProgID=5609&lang=en