MENU PLANNING AND COST CONTROL PROGRAMME COURSE DESCRIPTION

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

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	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Assist.Prof. MUZAFFER ÇAKMAK
Course Prerequisite	No

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

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	-

SOURCE MATERIALS & RECOMMENDED READING
Özgen, I. (2015). Menü Planlama, Beta Basım.
Türkan, C. (2005). Turizmde Beslenme İlkeleri ve Menü Planlama, Detay Yayıncılık.

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	Define basic concepts about gastronomy.		1
2	Interpret the basic concepts, areas and approaches related to the field.		1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.		1
2	Compare national and international cuisines in terms of similarities and differences.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.			2
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.	0
2	Collaborate with shareholders in the field to bring new ideas, products to the market.	0
3	Integrate basic kitchen techniques and product preparation principles into today's technology.			2
4	Plan the work schedule and workflow in food and beverage enterprises.				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Calculate costs in the food and beverage field.	0
2	Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	Organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.				3
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Express their ideas using presentation and communication techniques in deliberate and verbal ways.	0
2	Organize activities related to the field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.	0
3	Perform scientific researches using knowledge and skills related to his field.	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	10	2	20
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	8	3	24
Preparation for the Final Exam	14	3	42
Mid-Term Exam	10	2	20
Preparation for the Mid-Term Exam	5	1	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	61	0	153