| Course Name | Cost Analysis and Control |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 317 | Fall | 2 | 2 | 3 | 5 |
| Prerequisites |
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| Course Language | English | ||||||||
| Course Type | Required | ||||||||
| Course Level | First Cycle | ||||||||
| Mode of Delivery | face to face | ||||||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkCase StudyQ&ALecture / Presentation | ||||||||
| Course Coordinator | - | ||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | - | ||||||||
| Course Objectives | This course gives an understanding of flow of goods in a typical food service operation, analysis of market flows and product costs, costing and pricing of a menu, calculation of food cost percentages, determination of food cost based on sales, purchasing and inventory values and management of F&B operations via cost analysis. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | In this course, management of income and expenses in food and beverage companies will be examined and the contribution of cost analysis to business management and profit planning processes will be explained. Calculation of costs, inventory management and sales forecasting issues will be reinforced by applied case studies. |
| Related Sustainable Development Goals |    |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Explanation of Course Content and Assessment Criteria - Income and Expense Management | Dopson, L. R., & Hayes, D. K.” Managing Revenue &Expenses”, Chapter 1, Determining Sales Forecasts, 4th edn., (John Wiley & Sons,2008),1-22 |
| 2 | Sales Forecasting | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 2, Determining Sales Forecasts, 4th edn., (John Wiley & Sons,2008),27-48 |
| 3 | Managing the Cost of Food | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 3, Managing the Cost of Food, 4th edn., (John Wiley & Sons,2008), 53-122 |
| 4 | Managing the Cost of Beverages | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 4, Managing the Cost of Beverages, 4th edn., (John Wiley & Sons,2008), 130-153 |
| 5 | Managing the Food and Beverage Production Process | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 5, Managing the Food and Beverage Production Process, 4th edn., (John Wiley & Sons,2008), 172-223 |
| 6 | Managing Food and Beverage Pricing | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 6, Managing the Food and Beverage Pricing, 4th edn., (John Wiley & Sons,2008), 230-257 |
| 7 | Managing the Cost of Labor | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 7, Managing the Cost of Labor, 4th edn., (John Wiley & Sons,2008), 267-320 |
| 8 | Midterm | |
| 9 | Controlling Other Expenses | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 8, Controlling Other Expenses, 4th edn., (John Wiley & Sons,2008), 328-352 |
| 10 | Analyzing Results Using the Income Statement | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 9, Analyzing Results Using the Income Statement, 4th edn., (John Wiley & Sons,2008), 358-382 |
| 11 | Planning for Profit | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 10, Planning for Profit, 4th edn., (John Wiley & Sons,2008), 386-428 |
| 12 | Maintaining and Improving the Revenue Control Systems | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 11, Maintaining and Improving the Revenue Control System, 4th edn., (John Wiley & Sons,2008), 438-467 |
| 13 | Global Dimensions of Cost Control | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 12, Global Dimensions of Management and the Role of Technology, 4th edn., (John Wiley & Sons,2008), 470-498 |
| 14 | Project Presentations | |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, 4th edn., John Wiley & Sons, 2007. ISBN 978-0-471-69417-5 |
| Suggested Readings/Materials | Dittmer, P., Keefe, J. D., Hoyer, G., & Foster, T. “Principles of Food, Beverage, and Labor Cost Controls.”, 9th edn., J. Wiley, 2009, ISBN 978-0- 471-78347-3 Lynch, F. T., The Book of Yields: Accuracy in Food Costing and Purchasing. 8th edn, John Wiley & Sons, 2011, ISBN 978-0-470-19749-3 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 20 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 5 |
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 4 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 3 | |
| Project | 1 | 20 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 12 | |
| Final Exams | 1 | 15 | |
| Total | 150 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
