Information Package / Course Catalogue
Cost Control in Food & Beverage
Course Code: CUL226
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

With this course; It is intended to teach the calculation of the cost of meals and to control costs.

Course Content

Cost control methods are the content of this course.

Name of Lecturer(s)
Ins. Murat KAHYA
Learning Outcomes
1. To be able to calculate and control food costs
2.To understand the relationship between cost and sales
3.To prepare a budget
4.Duties of employees in the control system
5.Loss, leakage, wastes and irregularities in the kitchen, ethical violations
Recommended or Required Reading
1.1. Yılmaz, Y. (2007) Yiyecek İçecek Maliyet Kontrolü, Detay Yayıncılık, Ankara.
2.2. Denizer, D. (2005) Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara.
Weekly Detailed Course Contents
Week 1 - Theoretical
Cost concepts
Week 2 - Theoretical
Definition, importance and stages of cost control
Week 3 - Theoretical
Food cost control process, purchase cycle
Week 4 - Theoretical
Purchase cycle
Week 5 - Theoretical
Revenue control
Week 6 - Theoretical
Beverage cost control process
Week 7 - Theoretical
Pricing methods
Week 8 - Theoretical
Midterm Exam
Week 9 - Theoretical
Cost control methods - simple monthly method
Week 10 - Theoretical
Haris, Kerr and Foster method
Week 11 - Theoretical
Standard cost method
Week 12 - Theoretical
Potential cost method
Week 13 - Theoretical
Cost and sales analysis, reporting
Week 14 - Theoretical
Analysis application example
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Midterm Examination1314
Final Examination1516
TOTAL WORKLOAD (hours)52
Contribution of Learning Outcomes to Programme Outcomes