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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel, Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Food and Beverage Cost Control
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 29/09/2025

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
AŞÇ219 - Food and Beverage Cost Control III. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ ERDEM KORKMAZ
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended
Recommended Resources Yiyecek ve İçecek Maliyet Kontrolü, Yılmaz, Yaşar,2013
Work Placement Not Applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Cost Concept and Importance of Tourism Management
Week - 2 Food Cost Conrol Process
Week - 3 Purchasing Control
Week - 4 Receiving Control
Week - 5 Storage and Distribution Control
Week - 6 Production Control
Week - 7 Production Control
Week - 8 Sales Control
Week - 9 Beverage Cost Control Process
Week - 10 Pricing in Food and Beverage Businesses
Week - 11 Pricing in Food and Beverage Businesses
Week - 12 Cost-Volume-Profit Analysis
Week - 13 Standard Costing
Week - 14 Budgeting

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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