PURCHASING AND COST CONTROL IN FOOD AND BEVERAGE BUSINESSES

Course Description

Students will learn the processes of purchasing their products, receiving goods, storing them and transferring them to the relevant departments upon request, calculations of food and beverage cost control on daily, weekly, monthly and quarterly periods, and world-accepted accounting approaches. Cost control modules of related software will be used throughout this course. Students will focus on monitoring business budgets, implementing menu engineering, ensuring purchasing and receiving control, controlling storage and shipping activities, calculating, analyzing and reporting food and beverage costs and revenues. The course consists of the following topics; Product selection, purchasing procedures, stock control, menu pricing, food cost, sales, profit planning, revenue control, stock levels, spoilage, waste stock value and menu analysis.

PURCHASING AND COST CONTROL IN FOOD AND BEVERAGE BUSINESSES

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Emphasis is placed on methods used to solve mathematical problems that relate to food service operations.
2. 02 Breakeven Analysis
3. 03 Yield Test
4. 04 Profit Planning
5. 05 Simplified P & L Statement
6. 06 Costing Products- Selling Price
7. 07 weights and measures, recipe conversion, menu pricing, food costs, inventories,

Course Syllabus

Reference Books & Course Materials

1. 01 1. Principles of Food, Beverage, & Labor Cost Controls, 9th Edition, Paul R. Dittmer and J. Desmond Keefe III
2. 02 2.Yiyecek içecek işletmelerinde maliyet kontrolü Prof. Dr. Mehmet Sarıışık - - Detay yayıncılık 2017

Learning Outcomes

No learning outcomes have been defined.

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix

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