MENU PLANNING AND COST CONTROL PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS225	MENU PLANNING AND COST CONTROL	3	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit	Assist.Prof. KAYODE KOLAWOLE Eluwole
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, acceptance, purchasing and pricing.
Contents of the Course Unit:	The content of this course includes the definition of the food and beverage business, the basic concepts and strategies of the enterprise, the purchasing, receiving, storing 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.
Explain the principles of purchasing, receiving and storing.
Carry out workflow intended for cost control in the kitchen.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Research from books, journals and web-based materials	Introduction to the course, aims and content,Modern Food Serving Industry, Cost-effective Initiatives	Presentation Question-Answer In-class Discussion
2	Literature Review, Research from books, journals and web-based materials	Menu Development, Menu Planning, Menu Types, Menu & Nutrition	Presentation Question-Answer In-class Discussion
3	Literature Review, Research from books, journals and web-based materials	Menu Mechanics, Menu Presentation, Menu Design	Presentation Question-Answer In-class Discussion
4	Literature Review, Research from books, journals and web-based materials	Accuracy in Menus, Representation of Quantity, Quality, Price, Brand Names…	Presentation Question-Answer In-class Discussion
5	Literature Review, Research from books, journals and web-based materials	Menu Pricing, Factors Affecting Menu Pricing, Strategies for Menu Pricing	Presentation Question-Answer In-class Discussion
6	Literature Review, Research from books, journals and web-based materials	Introduction to Purchasing and Receiving, Purchase Specifications, Purchase Controls	Presentation Question-Answer In-class Discussion
7	Literature Review, Research from books, journals and web-based materials	Review	Presentation Question-Answer In-class Discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Research from books, journals and web-based materials	Purchasing and Receiving, Monitoring Inventory	Presentation Question-Answer In-class Discussion
10	Literature Review, Research from books, journals and web-based materials	Cost Control Standards, Monitoring Food & Beverage Product Costs	Presentation Question-Answer In-class Discussion
11	Literature Review, Research from books, journals and web-based materials	Cost Control Standards, Staff Planning and Labor Cost	Presentation Question-Answer In-class Discussion
12	Literature Review, Research from books, journals and web-based materials	Planning for Profit, Menu Analysis	Presentation Question-Answer In-class Discussion
13	Literature Review, Research from books, journals and web-based materials	Planning for Profit, Cost/Volume/Profit Analysis	Presentation Question-Answer In-class Discussion
14	Literature Review, Research from books, journals and web-based materials	Planning for Profit, Developing and Monitoring the Budget	Presentation Question-Answer In-class Discussion
15	Literature Review, Research from books, journals and web-based materials	Review	Presentation Question-Answer In-class 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.
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	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.			2

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.				3
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.					4
2	Prepare the technical infrastructure and contents of kitchen activities.				3

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.			2
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
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.						5

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

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.					4

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

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.			2

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	14	2	28
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	6	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	6	36
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	150