| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GMS218 | COST CONTROL IN FOOD AND BEVERAGE SECTOR | 4 | 3 | 3 | 7 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
|---|
| Define terms related to food and beverage operating costs. |
| Calculate the cost according to the menu types. |
| Prepare reports about the costs of businesses. |
| Explain the principles of purchasing, acceptence and storage. |
| Tell the loss, leak, waste and irregularities, the violations of ethics in the kitchen. |
| Apply the job follow-up for cost control in the kitchen. |