Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY225 | MENU PLANNING AND COST CONTROL | 3 | 3 | 3 | 6 |
GENERAL INFORMATION |
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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 | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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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) |
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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 |
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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 |
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Özgen, I. (2015). Menü Planlama, Beta Basım. |
Türkan, C. (2005). Turizmde Beslenme İlkeleri ve Menü Planlama, Detay Yayıncılık. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can define basic concepts about gastronomy.
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1 | |||||
2 |
Can interpret basic concepts, study areas and approaches related to the field.
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1 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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1 | |||||
2 |
Can compare national and international cuisines in terms of similarities and differences.
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1 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can analyze the eating and drinking art, the related systems and structures.
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2 | |||||
2 |
Can prepare technical infrastructure and contents of the culinary activies.
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2 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can apply theoretical knowledge about food science into the field of gastronomy.
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0 | |||||
2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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0 | |||||
3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
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0 | |||||
4 |
Can plan the work schedule and workflow in food and beverage enterprises.
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2 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can calculate costing in the food and beverage facilities.
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3 | |||||
2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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0 | |||||
3 |
Can organize national and international competitions and fairs.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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0 | |||||
2 |
Can find planning, executioning and editing mistakes systematicly related to his field.
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3 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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0 | |||||
2 |
Can organize all gastronomy-related activities.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can interpret ethical values and legal regulations according to the codexes.
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0 | |||||
2 |
Can design communial and social pojects using historical, cultural and geographical values.
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0 | |||||
3 |
Can perform scientific researche and study using knowledge and skills related to his field.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |
Total Workload of the Course Unit | 153 | ||
Workload (h) / 25.5 | 6 | ||
ECTS Credits allocated for the Course Unit | 6,0 |