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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

MENU PLANNING AND COST CONTROL COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS225 MENU PLANNING AND COST CONTROL 3 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
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 -