Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
7GST407Food And Beverage Cost Control3+0+03605.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course Teaching how to apply control in food and beverage businesses.
Course Content It includes the transfer of the concept of food and beverage cost control on the cost control process and pricing policies and the analysis methods that can be used in cost and sales by examining the control management, as well as the practical use of inventory control and cost control in the automation system.
Course Methods and Techniques Oral explanation, practice, question and answer
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Necdet Koç
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
Course Notes Cost Control in Food and Beverage Businesses

Course Category
Mathematics and Basic Sciences %30
Field %70

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 4 56
Mid-terms 1 20 20
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 6 148

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can explain the importance of cost control.
2 Can apply cost control methods.
3 Can make analyzes regarding cost control.
4 Can explain pricing and planning of pricing approaches in food and beverage businesses.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition, scope, importance, purpose and basic concepts of cost control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
2 Food cost control process: Purchasing control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
3 Food cost control process: delivery control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
4 Food cost control process: Storage and distribution control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
5 Food cost control process: Production control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
6 Food cost control process: Revenue control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
7 Beverage cost control process: Purchasing, storage and distribution control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
8 Midterm Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
9 Beverage cost control process: Beverage production control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
10 Beverage cost control process: Revenue control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
11 Labor cost control Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
12 Planning pricing and pricing approaches in food and beverage businesses Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
13 Food and beverage cost control methods Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
14 Analysis of costs and sales Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
15 General overview Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 5
C2 5 5
C3 5 5
C4 5 5

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