| Course Objectives: |
The aim of the course is to prepare the necessary infrastructure for students to fulfill the requirements of cost control in the food and beverage businesses they will work with. Identifying, preventing, reporting problems that may occur in the control mechanism. Explanation of the different cost areas and practical control of the control systems changing according to these areas. |
| Course Content: |
Discussing the Course Content and Explaining How to Prepare the Reports
Income-expenditure balance, Reports, Definitions
Discussion on the factors that create the cost,
Cost reporting techniques
Discussion on income sources
Income reporting techniques
Sales, preparation of sales forecast reports, strategy and reporting methods, comparison of actual work and forecast
Food cost control and Yield management calculations
Beverage cost calculations and strategies
Production, delivery, delivery and storage strategies in food and beverage businesses in terms of cost control
Pricing procedures, objective and subjective methods in food and beverage establishments, reflection of other costs on prices
Other costs, staff, rent, supplier agreements and procedures
Preparing income statement, real profit, estimated profit comparisons, analysis.
Cost accounting and its use in other fields, online control systems, computer programs
Final project listening visual study and interpretation
Final project listening visual study and interpretation |
| Week |
Subject |
Related Preparation |
| 1) |
• Ders İzlencesi, Ders İçeriğinin Tartışılması ve Raporların Nasıl Hazırlanacağının Anlatılması |
no data |
| 2) |
Income-expenditure balance, Reports, Definitions
• Discussion on the factors that create the cost,
• Cost reporting techniques
• Discussion on income sources
• Income reporting techniques |
no data |
| 3) |
• Sales, preparation of sales forecast reports, strategy and reporting methods, comparison of actual work and forecast |
no data |
| 4) |
Food cost control and Yield management calculations |
no data |
| 5) |
Beverage cost calculations and strategies |
no data |
| 6) |
• Production, delivery, delivery and storage strategies in food and beverage businesses in terms of cost control |
no data |
| 7) |
Pricing procedures, objective and subjective methods in food and beverage establishments, reflection of other costs on prices |
no data |
| 8) |
midterm exam |
no data |
| 9) |
Other costs, staff, rent, supplier agreements and procedures |
no data |
| 10) |
• Income statement preparation, real profit, estimated profit comparisons, analysis. |
no data |
| 11) |
Cost accounting and its use in other fields, online control systems, computer programs |
no data |
| 12) |
Cost accounting and its use in other fields, online control systems, computer programs |
no data |
| 13) |
- Final project listening visual work interpretation |
no data |
| 14) |
• Final project listening visual work interpretation |
no data |
| 15) |
General Rewiev |
No Data |
| 16) |
Final |
No Data |
| |
Program Outcomes |
Level of Contribution |
| 1) |
Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life.
Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food.
Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. |
2 |
| 2) |
Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production.
Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life.
Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance.
The students of the Gastronomy department have information about national and international dessert and bread techniques.
Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
|
2 |
| 3) |
Okan University Gastronomy department students work effectively, either individually or independently.
Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. |
3 |
| 4) |
Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. |
3 |
| 5) |
Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment.
Gastronomy Department students have information about gastronomy in media and art.
Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests.
Okan University Gastronomy department students have the ability to communicate effectively.
|
2 |
| 6) |
Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes.
Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food.
Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life.
Okan University Gastronomy department students have the ability to identify and solve problems in their field.
Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.
|
3 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
