CLM 317 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Cost Analysis and Control

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 317	Fall	3	0	3	5

Prerequisites

CLM 202 To succeed (To get a grade of at least DD)

Course Language

English

Course Type

Required

Course Level

First Cycle

Mode of Delivery

face to face

Teaching Methods and Techniques of the Course

Discussion
Group Work
Problem Solving
Case Study
Q&A
Lecture / Presentation

National Occupation Classification

-

Course Coordinator

-

Course Lecturer(s)

Dr. Öğr. Üyesi Feray YENTÜR

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; Explain flow of goods in F&B operations Calculate food and beverage cost percentages Calculate labor costs Determine food cost value based on sales, purchase and inventory value Create income statement for F&B operations Analyze market fluctuations and their impact on product costs Discuss the process of recipe yield adjustment Determine the selling prices of menu items
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

Course Category	Core Courses
	Major Area Courses	X
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Explanation of course content and assessment criteria
2	Managing revenue and expense	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 1, Managing Revenue & Expense, 6th edn., (John Wiley & Sons,2016),1-24
3	Forecasting sales	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 2, Creating Sales Forecasts, 6th edn., (John Wiley & Sons,2016), 25-49
4	Forecasting food and beverage sales	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 3, Purchasing and Receiving, 6th edn., (John Wiley & Sons,2016), 50-95
5	Managing inventory and production	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 4, Managing Inventory and Production, 6th edn., (John Wiley & Sons,2016), 96-138
6	Monitoring food and beverage product costs	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 5, Monitoring Food and Beverage Product Costs, 6th edn., (John Wiley & Sons,2016), 139-180
7	Managing food and beverage pricing - Quiz 1	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 6, Managing Food and Beverage Pricing,6th edn., (John Wiley & Sons,2016), 181-214
8	Managing the cost of labor	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 7, Managing the Cost of Labor, 6th edn., (John Wiley & Sons,1608), 215-264
9	Midterm
10	Controlling other expenses	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 8, Controlling Other Expenses, 6th edn., (John Wiley & Sons,2016), 265-287
11	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, 6th edn., (John Wiley & Sons,2016), 288-319
12	Planning for Profit	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 10, Planning for Profit, 6th edn., (John Wiley & Sons,2016), 320-366
13	Maintaining and Improving the Revenue Control	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 11, Maintaining and Improving the Revenue Control System, 6th edn., (John Wiley & Sons,2016), 367-390
14	Guest lecturer
15	Review of the semester
16	Final exam

Course Notes/Textbooks	Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, 6th edn, John Wiley & Sons, 2016. ISBN 978-1-118-98849-7
Suggested Readings/Materials

Semester Activities	Number	Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques	1	10
Portfolio
Homework / Assignments	1	20
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm	1	35
Final Exam	1	35
Total

Weighting of Semester Activities on the Final Grade	3	65
Weighting of End-of-Semester Activities on the Final Grade	1	35
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	2	32
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	2	32
Study Hours Out of Class	14	2	28
Field Work			0
Quizzes / Studio Critiques	1	6	6
Portfolio			0
Homework / Assignments	1	12	12
Presentation / Jury			0
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	15	15
Final Exam	1	25	25
		Total	150

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	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	-	-	-	-	-