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 Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| Explain how control procedures help managers assess operational results | 11 | 1,2 | A,B,C |
| Determine standard yields for food products | 2,5 | 1 | A,B,C |
| Describe the importance and function of an operating budget as a planning and control tool | 11 | 1,2 | A,B,C |
| Use the FIFO, LIFO, actual cost, and weighted average methods to calculate the value of products in inventory | 11 | 1,3 | A,B,C |
| Distinguish between fixed and variable labor in relation to food and beverage operations | 10,11 | 1,2,3 | A,B,C |
| Describe how managers use point-of-sale reports as revenue control tools | 4,11 | 1,2,3 | A,B,C |
Course Flow
| COURSE CONTENT | ||
| 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 | Review of Course Material (Week 1-5) | Instructor Notes |
| 7 | Managing Food and Beverage Pricing |
Chapter 6
Pages: 181-215 |
| 8 | Mid-term | |
| 9 |
Managing the Cost of Labor
|
Chapter 7
Pages: 215-265 |
| 10 |
Controlling Other Expenses
|
Chapter 8
Pages: 265-288 |
| 11 |
Analyzing Results Using the Income Statement
|
Chapter 9
Pages: 288-320 |
| 12 |
Class Exercises
Review of Course Material (Week 7-10) |
Instructor Notes |
| 13 | Planning for Profit |
Chapter 10
Pages: 320-367 |
| 14 |
Maintaining and Improving the Revenue Control System
Review for the Final |
Chapter 11
Pages: 367-391 |
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook | Dopson, L. R. & Hayes, D. K. (2015). Food and Beverage Cost Control (6th Edition). Hoboken, NJ: John Wiley & Son |
| Additional Resources | Instructor Notes |
Material Sharing
| MATERIAL SHARING | |
| Documents | |
| Assignments | |
| Exams | |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Mid-terms | 1 | 50 |
| Project | 1 | 50 |
| Total | 100 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60 | |
| Total | 100 | |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | ||||||
| No | Program Learning Outcomes | Contribution | ||||
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Students study food in the context of food history, geography, culture and nutritional sciences. | |||||
| 2 | Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | X | ||||
| 3 | Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues. | |||||
| 4 | Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | X | ||||
| 5 | Students know and apply the international standards of food hygiene and safety. | X | ||||
| 6 | Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context. | |||||
| 7 | Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them. | |||||
| 8 | They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc. | |||||
| 9 | Students can develop a new food product, standardize it and execute the registration process in a scientific context. | |||||
| 10 | Students know the national and international regulations, professional standards and professional ethics around food and they apply them. | X | ||||
| 11 | Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. | X | ||||
| 12 | They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. | |||||
| 13 | Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them. | |||||
| 14 | Students understand and manage food-related events. | |||||
| 15 | They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy. | |||||
| 16 | Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. | |||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | |||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 14x Total course hours) | 14 | 3 | 42 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 6 | 84 |
| Mid-terms | 1 | 3 | 3 |
| Project | 1 | 12 | 6 |
| Final examination | 1 | 3 | 3 |
| Total Work Load | 138 | ||
| Total Work Load / 30 (hours) | 4,6 | ||
| ECTS Credit of the Course | 5 | ||
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