COURSE UNIT TITLE

: FOOD AND BEVERAGE COST CONTROLS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TMT 4030 FOOD AND BEVERAGE COST CONTROLS ELECTIVE 3 0 0 4

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR IŞIL ÖZGEN

Offered to

Tourism Management

Course Objective

The aim of this course is to provide detailed information to monitor cost, volume and profit relationships in food and beverage establishments.

Learning Outcomes of the Course Unit

1   Compute percentage increases & decreases in sales and costs over time.
2   Develop a procedure to predict future sales.
3   Develop standardized recipes for food and beverage items.
4   Able to apply various methods to reduce the cost of goods sold.
5   Identify the variables to be considered when establishing menu prices.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Food and Beverage Industry
2 Managing Revenue
3 Managing Expense
4 Determining Sales Forecasts
5 Managing Cost of Food
6 Managing Cost of Beverages
7 Managing F&B Production
8 Managing F&B Pricing
9 Managing Cost of Labor
10 Control Other Expenses
11 Analyzing Results Using Income Statement
12 Planning for profit
13 Maintaining & Improving the Revenue Control System
14 Maintaining & Improving the Revenue Control System

Recomended or Required Reading

1. Lea R.Dopson, David K. Hayes (2015) Principles of food, beverage, and labor cost controls, John Wiley & Sons.

Planned Learning Activities and Teaching Methods

1. Lecture: There will be three lecture sessions every week.
2. Guest Speakers: According to the availability, Accounting Managers of Izmir's large scale hotels will be invited as guest speakers to share their experiences with students.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MT Midterm
2 FN Final
3 FCG FINAL COURSE GRADE MT * 0.40 + FN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MT * 0.40 + RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

1. The students will be able to assign menu prices to menu items based on their cost, popularity & profitability
2. The students will be able describe the significance of cost-to-sales relationships.
3. Identify several cost to-sales ratios important in food and beverage management.
4. The students will be able to identify the formulas used to compute cost percent and sales price.
5. The students will be able to explain why the cost/benefit ratio is significant when making control decisions.

Language of Instruction

English

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes.
2. Violations of Plagiarism of any kind will result in disciplinary steps being taken.
3. Students are advised that faculty use' Turnitin' to prevent any kind of cheating.
4. Tardiness and early departure from lecture will be referred as absenteeism.
5. Using cell-phone for messages or any electronic devices during the course are strictly prohibited.

Contact Details for the Lecturer(s)

Prof.Dr.Işıl Özgen
isil.goksu@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Tutorials 0 0 0
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 12 12
Preparation for final exam 1 18 18
Preparation for quiz etc. 0 0 0
Final 1 2 2
Midterm 1 2 2
Quiz etc. 0 0 0
TOTAL WORKLOAD (hours) 104

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19
LO.1555
LO.25554
LO.355545
LO.45445
LO.554

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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