| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
DOÇ. DR. MERVE ÖZGÜR GÖDE |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
|
| Recommended Reading List |
Koşan, L. (2013). Menü Analizinde Geleneksel Ve Çağdaş Yöntemlerin Karşılaştırılması. Niğde Üniversitesi İİBF Dergisi, 6(1), 203-219.tkinson, H., & Jones, P. (1994). Menu engineering: managing the foodservice micro-marketing mix. Journal of Restaurant and Foodservice Marketing, 1(1), 37-55.Jones, P., & Mifll, M. (2001). Menu development and analysis in UK restaurant chains. Tourism and Hospitality Research, 3(1), 61-71. |
| Assessment methods and criteria |
1 Mid term exam 1 Final exam |
| Work Placement |
|
| Catalog Content |
Concept of Menu; Menu Management; Menu Planning; Menu Analysis; Traditional Methods in Menu Analysis: Heuristic analysis, Sales analysis, Production report analysis, Cost percentage analysis, Appreciation index method, Profit and loss analysis; Analytical Methods in Menu Analysis: Menu engineering, Purpose value analysis, Cost / contribution share analysis, Multidimensional menu analysis; Food Production Control, Food and Beverage Pricing; Sales Forecast; Contribution Calculation. |
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