| 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 |
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 on the costs of businesses |
| Implement workflow monitoring for cost control in the kitchen |
| Explain the principles of purchasing, receiving, storage |
| List the lost, illegal, waste and irregularities in the kitchen by listing the ethical violations |