| 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 |
Objectives and Contents |
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|---|---|
| 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, picking, purchasing and pricing. |
| Content: | The definition of food and beverage business, the basic concepts and strategies of the enterprise include purchasing, receiving, storage and pricing workflow. |