MENU PLANNING AND COST CONTROL DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GAS225	MENU PLANNING AND COST CONTROL	3	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Dr.Öğr.Üyesi REHAB AHMED MOHAMED ELGAMIL
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course is to enable students to have a basic idea about business, food and beverage business, cost, cost control definition and storage, acceptance, purchasing and pricing.
İçerik:	The content of this course includes the definition of the food and beverage business, the basic concepts and strategies of the enterprise, the purchasing, receiving, storing and pricing workflow.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Define terms related to food and beverage operating costs.
Calculate the cost according to the menu types.
Prepare reports on the costs of businesses.
Explain the principles of purchasing, receiving and storing.
Carry out workflow intended for cost control in the kitchen.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature Review, Research from books, journals and web-based materials	Introduction to the course, aims and content,Modern Food Serving Industry, Cost-effective Initiatives	Presentation Question-Answer In-class Discussion
2	Literature Review, Research from books, journals and web-based materials	Menu Development, Menu Planning, Menu Types, Menu & Nutrition	Presentation Question-Answer In-class Discussion
3	Literature Review, Research from books, journals and web-based materials	Menu Mechanics, Menu Presentation, Menu Design	Presentation Question-Answer In-class Discussion
4	Literature Review, Research from books, journals and web-based materials	Accuracy in Menus, Representation of Quantity, Quality, Price, Brand Names…	Presentation Question-Answer In-class Discussion
5	Literature Review, Research from books, journals and web-based materials	Menu Pricing, Factors Affecting Menu Pricing, Strategies for Menu Pricing	Presentation Question-Answer In-class Discussion
6	Literature Review, Research from books, journals and web-based materials	Introduction to Purchasing and Receiving, Purchase Specifications, Purchase Controls	Presentation Question-Answer In-class Discussion
7	Literature Review, Research from books, journals and web-based materials	Review	Presentation Question-Answer In-class Discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Research from books, journals and web-based materials	Purchasing and Receiving, Monitoring Inventory	Presentation Question-Answer In-class Discussion
10	Literature Review, Research from books, journals and web-based materials	Cost Control Standards, Monitoring Food & Beverage Product Costs	Presentation Question-Answer In-class Discussion
11	Literature Review, Research from books, journals and web-based materials	Cost Control Standards, Staff Planning and Labor Cost	Presentation Question-Answer In-class Discussion
12	Literature Review, Research from books, journals and web-based materials	Planning for Profit, Menu Analysis	Presentation Question-Answer In-class Discussion
13	Literature Review, Research from books, journals and web-based materials	Planning for Profit, Cost/Volume/Profit Analysis	Presentation Question-Answer In-class Discussion
14	Literature Review, Research from books, journals and web-based materials	Planning for Profit, Developing and Monitoring the Budget	Presentation Question-Answer In-class Discussion
15	Literature Review, Research from books, journals and web-based materials	Review	Presentation Question-Answer In-class Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Mehmet Sarıışık (2017). Yiyecek İçecek İşletmelerinde Maliyet Kontrolü Kavramlar, Uygulamalar ve Örnekler, Detay Yayıncılık.
Food In Life, Food Time Dergi, Food and Travel (Süreli Yayın).

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.			2

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.				3
2	Compare national and international cuisines in terms of similarities and differences.		1

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.					4
2	Prepare the technical infrastructure and contents of kitchen activities.				3

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.			2
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
3	Integrate basic kitchen techniques and product preparation principles into today's technology.			2
4	Plan the work schedule and workflow in food and beverage enterprises.						5

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.						5
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.					4
3	They organizes participation to national and international competitions and fairs in its field.		1

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.				3
2	Find planning, executioning and editing mistakes systematicly related to his field.					4

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.		1
2	They organize activities related to the field.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.			2

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	6	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	6	36
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	150