Dokuz Eylül University Information Package / Courses Catalog

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

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/LO	PO.1	PO.2	PO.7	PO.9	PO.10	PO.11	PO.12	PO.13	PO.14	PO.15	PO.16	PO.17	PO.18	PO.19
LO.1	5						5							5
LO.2				5				5		5				4
LO.3		5	5		5				4				5
LO.4	5							4			4			5
LO.5						5						4

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION