FOOD AND BEVERAGE COST CONTROL

Course Description

This course provides a comprehensive introduction to Food and Beverage Cost Control and Purchasing, essential for cultivating profitable business relationships in today’s dynamic environment. Students will explore key concepts and analytical methods pertinent to the food and beverage industry. Topics covered include an overview of the industry, foundational principles of Food and Beverage Cost Control, and the organizational structure of F&B sectors. The course will delve into the management of cost control functions, establish cost control standards, and cover the fundamentals of budgeting and menu planning. Additionally, students will learn about effective procedures for receiving, storage, and inventory control, as well as control measures for products distributed to kitchen and service areas.

FOOD AND BEVERAGE COST CONTROL

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

1. L01 Emphasis is placed on methods used to solve mathematical problems that relate to food service operations.
2. L02 Breakeven Analysis
3. L03 Yield Test
4. L04 Profit Planning
5. L05 Simplified P & L Statement
6. L06 Costing Products- Selling Price
7. L07 weights and measures, recipe conversion, menu pricing, food costs, inventories,

Program Outcomes

1. P01 1. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
2. P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
3. P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
4. P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
5. P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
6. P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
7. P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
8. P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
9. P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
10. P10 10. Students will be able to acquire effective teamwork skills.

Po-Lo Matrix