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Course Code: 
CULA 407
Course Period: 
Autumn
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
İngilizce
Course Objectives: 
This course provides insight into revenue and expense management. Monitoring costs and setting up income statements are the primary outcomes of this course.
Course Content: 

Primary sources of expense food & beverage product costs, labor costs and other expenses are explained.

Vertical Tabs

Course Flow

Week Topics Study Materials
1 Managing Revenue and Expense Chapter 1,

Pages: 1-25

2 Creating Sales Forecasts Chapter 2,

Pages: 25-50

3 Purchasing and Receiving Chapter 3,

Pages: 50-96

4 Managing Inventory and Production Chapter 4

Pages: 96-139

5 Monitoring Food and Beverage Product Costs

Review for Midterm

Chapter 5

Pages: 139-181

6 Midterm

Review of Course Material (Week 1-5)

Instructor Notes
7 Managing Food and Beverage Pricing Chapter 6

Pages: 181-215

8 Managing the Cost of Labor

Computer Lab I: Problem solving using Microsoft Excel

Chapter 7

Pages: 215-265

9 Controlling Other Expenses

Computer Lab II: Chart Drawing and Data Presentation using Microsoft Excel

Chapter 8

Pages: 265-288

10 Analyzing Results Using the Income Statement

Quiz I

Chapter 9

Pages: 288-320

11 Class Exercises

Review of Course Material (Week 7-10)

Instructor Notes
12 Planning for Profit

Quiz II

Chapter 10

Pages: 320-367

13 Maintaining and Improving the Revenue Control System

Review for the Final

Chapter 11

Pages: 367-391

14 Team Project Presentations Student Presentations

 

Recommended Sources

Textbook Lea R. Dopson, David K. Hayes, 2015, Food and Beverage Cost Control, 6th Edition, John Wiley & Sons, Hoboken, NJ.
Additional Resources Instructor Notes

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Quizzes 2 10
Project 1 20
Total   60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100