PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 305	FOOD AND BEVERAGE COST CONTROL	3 + 0	5th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Teaching Cost Control Process
Course Content	SCOPE AND IMPORTANCE OF FOOD AND BEVERAGE COST CONTROL, FOOD AND BEVERAGE COST CONTROL PROCESS AND PROCESS, STANDARD FOOD AND BEVERAGE COST, FOOD AND BEVERAGE OPERATIONS DATA FOR PERIODIC REPORTING OF STATISTICAL METHODS.
Prerequisites	GMS 206 MENU PLANNING
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	MAKES COST ACCOUNTS
2	FOOD AND BEVERAGE OPERATIONS DATA RELATING TO QUARTERLY REPORTING PROCESS DOES STATISTICAL METHODS.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	3	4	5	3	4	5	3	3	4	4	5	5	3	4	5	3	4
LO 002	3	3	4	4	5	5	3	4	5	3	4	5	3	3	4	4	5
Sub Total	6	7	9	7	9	10	6	7	9	7	9	10	6	7	9	7	9
Contribution	3	4	5	4	5	5	3	4	5	4	5	5	3	4	5	4	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Mid-terms	1	4	4
Final examination	1	10	10
Internet Searching/ Library Study	10	2	20
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2020-2021 Fall	1	ENGİN TAŞKIN

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 305	FOOD AND BEVERAGE COST CONTROL	3 + 0	1	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. ENGİN TAŞKIN	etaskin@pau.edu.tr		TUR A0306	%70

Goals		Teaching Cost Control Process
Content		SCOPE AND IMPORTANCE OF FOOD AND BEVERAGE COST CONTROL, FOOD AND BEVERAGE COST CONTROL PROCESS AND PROCESS, STANDARD FOOD AND BEVERAGE COST, FOOD AND BEVERAGE OPERATIONS DATA FOR PERIODIC REPORTING OF STATISTICAL METHODS.

Topics

Weeks	Topics
1	General definitions and concepts related f&b costs in hotel establishments
2	F&B cost control specialities, aims and benefits
3	Factors affect cost control
4	Definition and phases of f&b cost control
5	Production planning, forming standart receipts
6	Controlling of production and sales
7	Purchasing and taking deliviry control
8	Controlling of storage and stock taking out
9	Mid term exam
10	Definition of f&b cost control systems
11	Simple cost control method
12	Detailed cost control methods
13	Standart cost control methods 1
14	Standart cost control methods

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student