Food and Beverage Cost Control
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food and Beverage Cost Control | GMS210 | Compulsory | Bachelor's degree | 2 | Spring | 5 |
Name of Lecturer(s)
Associate Prof. Dr. Kazım Ozan ÖZER
Assistant Prof. Dr. Onur AKPINAR
Learning Outcomes of the Course Unit
1) To be able to make standard deviation analysis
2) to calculate break-even point
3) to know the price of food and beverage
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | Middle | Middle | No relation | Middle | No relation | No relation | Middle | No relation | No relation | No relation | |
| 2 | Middle | Middle | Middle | Middle | No relation | Middle | No relation | Middle | No relation | No relation | |
| 3 | Middle | No relation | Middle | Middle | No relation | Middle | No relation | No relation | Middle | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Knowing the concepts of cost control, cost, expenditure and expense, To know cost systems and their operations in terms of cost control
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required