TR EN

MENU PLANNING AND COST CONTROL COURSE IDENTIFICATION AND APPLICATION INFORMATION

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

Objectives and Contents

Objectives: 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.
Content: 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.