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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
GSY225 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 - MENU FEATURES AND CONCEPTS -
2 - OPERATING PROCESSES AND MENU TYPES -
3 - MENU TYPES PLANNING STAGES - ANALYSIS METHODS -
4 - CLASSIC MENU AND MODERN MENU INSTALLATIONS AND FEATURES -
5 - SUPPLY METHODS IN MANAGEMENT / MANAGEMENT FUNCTIONS -
6 - EATING MATERIALS AND ODOR ANALYSIS -
7 - DESIGN OF MENU AND DESIGNS -
8 - MID-TERM EXAM -
9 - MENU PLANNING BY BUSINESS TYPES -
10 - CALCULATION OF FOOD AND BEVERAGE COSTS -
11 - FOOD-CONTAINING COST ANALYSIS -
12 - FOOD AND BEVERAGE COST CONTROL PROCESS -
13 - MENU COST MANAGEMENT AND ANALYSIS -
14 - MENU SALES STRATEGIES CREATION AND PRICE MANAGEMENT -
15 - MENU MARKETING STRATEGIES AND INSTALLATIONS -
16 - FINAL EXAM -
17 - FINAL EXAM -