Culinary | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | MASC226 | ||||||||
Course Name: | Cost Control in Gastronomy | ||||||||
Course Semester: |
Fall |
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Course Credits: |
|
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department/Faculty Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. CANSU İZGİ AYDIN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The aim of this lecture is to grasp cost control period, standardized recipe and cost calculations to reach intended economical goal in food and beverage operations. |
Course Content: | 1. The concept of cost has been identified. 2. Cost control period and control systems has been grasped. 3. The importance of recipe standardization has been grasped. 4. The information about revenue control and pricing has been made. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | The Concept of Cost | |
2) | The Concept of Cost | |
3) | Cost Control Period/ Purchasing | |
4) | Cost Control Period/ Receiving | |
5) | Cost Control Period/ Storage | |
6) | Cost Control Period/ | |
7) | Midterm Exam | |
8) | Menu Planing and Types of Menu | |
9) | Standardized Recipes | |
10) | Standardized Recipes | |
11) | Revenue and Revenue Control | |
12) | Revenue Control Systems | |
13) | Pricing Methods | |
14) | Cost Control Methods |
Course Notes / Textbooks: | Dağ A., 2006, Yiyecek-İçecek İşletmelerinde Standart Tarifeler, Maliyet ve Hijyen Kontrolü, Meteksan Matbaacılık, Ankara |
References: | yok |
Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
2) Calculates the calorie and nutritional value of the foods | |||||
3) Arranges, apply and controls the menu | |||||
4) İçecek çeşitlerini tanır, şarap sunumu yapar. | |||||
5) Knows and makes pastry. | |||||
6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |
2) | Calculates the calorie and nutritional value of the foods | |
3) | Arranges, apply and controls the menu | |
4) | İçecek çeşitlerini tanır, şarap sunumu yapar. | |
5) | Knows and makes pastry. | |
6) | Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. |
Expression | |
Lesson | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Study Hours Out of Class | 13 | 30 |
Homework Assignments | 13 | 39 |
Midterms | 1 | 15 |
Final | 1 | 15 |
Total Workload | 138 |