Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF TOURISM / GM209 - GASTRONOMY AND CULINARY ARTS

Code: GM209 Course Title: FOOD AND BEVERAGE COST CONTROL Theoretical+Practice: 2+0 ECTS: 3
Year/Semester of Study 2 / Fall Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department GASTRONOMY AND CULINARY ARTS
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer EMİNE KALE (ekale@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To teach students how to apply cost control in food and beverage firms.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Can explain the importance of cost control. PO-9 Analyze and control food and beverage costs and price menus.
PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages.
 		Examination
LO-2 Can apply the cost control methods. PO-9 Analyze and control food and beverage costs and price menus.
PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages.
 		Examination
LO-3 Can make analyses related to cost control. PO-9 Analyze and control food and beverage costs and price menus.
PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages.
 		Examination
LO-4 Can explain the pricing and planning of pricing approaches in Food and Beverage firms PO-9 Analyze and control food and beverage costs and price menus.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
The definition, scope, significance, aim of cost control and basic concepts, food and beverage and manpower cost control processes, pricing approaches, analysis of cost and sales, distribution of costs, cost-break even analysis.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 The definition, scope, significance, aim of cost control and basic concepts Lecturing, question and answer, brain storming.
2 Food cost-control process: Purchase control Lecturing, question and answer, brain storming.
3 Food cost-control process: delivery, control Lecturing, question and answer, brain storming.
4 Food cost-control process: storage and distribution control Lecturing, question and answer, brain storming.
5 Food cost-control process: Production control Lecturing, question and answer, brain storming.
6 Food cost-control process: Revenue control Lecturing, question and answer, brain storming.
7 Beverage cost-control process: Purchase, delivery, storage control and distribution Lecturing, question and answer, brain storming.
8 mid-term exam
9 Beverage cost-control process: Beverage production control Lecturing, question and answer, brain storming.
10 Beverage cost-control process: Revenue control Lecturing, question and answer, brain storming.
11 Manpower cost control Lecturing, question and answer, brain storming.
12 Pricing and planning of pricing approaches in Food and Beverage firms Lecturing, question and answer, brain storming.
13 Food and Beverage cost control methods Lecturing, question and answer, brain storming.
14 Analysis of cost and sales Lecturing, question and answer, brain storming.
15 Distribution of costs and cost-break even analyses Lecturing, question and answer, brain storming.
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Yaşar Yılmaz, Konaklama İşletmelerinde Yiyecek&İçecek Maliyet Kontrolü, maliyet ve satışların analizi, Detay Yayıncılık, Ankara, 2010.
2 Ahmet Aktaş, Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya, 2001.
3 Haşim Aras, Konaklama İşletmelerinde Yiyecek-İçecek Maliyet Kontrolü, T.C. Turizm Bakanlığı Döner Sermaye İşletmeleri Müdürlüğü, Ankara, 1993.
4 Alparslan Usal ve Osman Avşar Kurgun, Turizm İşletmelerinde Maliyet Analizleri, Detay Yayıncılık, Ankara, Ekim 2003.
5 Mehmet Sarıışık (2017) Yiyecek İçecek İşletmelerinde Maliyet Kontrolü, Detay yayıncılık, Ankara
Required Course instruments and materials
Projection, computer

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 1 14 14
       b) Search in internet/Library 2 7 14
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 3 3 9
mid-term exam 1 1 1
Own study for final exam 3 3 9
final exam 1 1 1
0
0
Total work load; 90