COST CONTROL IN FOOD AND BEVERAGE SECTOR PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Lecturer ÇAĞKAN GÜNER
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide students to have a basic idea about business, food and beverage business, cost, the definition of cost control and storage, picking, acceptance and pricing.
Contents of the Course Unit:	This course includes the definition of food and beverage business, basic concepts and strategies of the business, purchasing, acceptance, storage and pricing, workflow.

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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Teaches the process, plan of the course, student responsibilities. Introduction to the basic concepts of business, food and beverage business,	Expression, Question-Response Discussion
2	Reading Book	Income, gain, cost, expense, spending and loss. Management and Organization in Food and Beverage Businesses; Revenue Management	Expression, Question-Response Discussion
3	Literature Research	Income Management in Food and Beverage Business	Expression, Question-Response Discussion
4	Daily Sector Research	Food and Beverage Sales Forecasts, Purcasing and Acceptance	Expression, Question-Response Discussion
5	Reading Book	Inventory Management in Food and Beverage Business	Expression, Question-Response Discussion
6	Reading Book	Food and Beverage Production Control	Expression, Question-Response Discussion
7	Reading Book	Pricing in Food and Beverage Business, Labor Cost control	Expression, Question-Response Discussion
8	-	MID-TERM EXAM	-
9	Reading Book	Presentation of Research Assignments, General Review	Expression, Question-Response Discussion
10	Reading Book	The control of general Production expenses	Expression, Question-Response Discussion
11	Reading Book	Financial Analysis in Food and Beverage Business	Expression, Question-Response DiscussionExpression, Question-Response Discussion
12	Reading Book	Income Control in Food and Beverage Business	Expression, Question-Response Discussion
13	Reading Book	Food and Beverage Cost Control Systems	Expression, Question-Response Discussion
14	Reading Book	Food and Beverage Cost Control, Autotamation Systems	Expression, Question-Response Discussion
15	General Review with Lecture Notes	Presentation of Research Assignments, General Review	Expression, Question-Response Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Mehmet Sarıışık (2017). Yiyecek İçecek İşletmelerinde Maliyet Kontrolü Kavramlar, Uygulamalar ve Örnekler, Detay Yayıncılık.
Ayaz, N. ve Akay, B. (2017). Turizm İşletmelerinde Maliyetler ve Kontrolü, Detay Yayıncılık.
Food In Life, Food Time Dergi, Food and Travel (Süreli Yayın).

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
2	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.			2
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.						5
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	5	65
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	5	35
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	5	35
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	179