Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
GMS206 - Food and Beverage Cost Control	VI. SEMESTER	3 +0	4.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)
Mode of Delivery	The mode of delivery of this course is face-to-face
Place of Delivery
Used Educational Platforms
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	Cost accounting
Recommended Resources	Yılmaz, Y. (2012). Konaklama işletmelerinde yiyecek ve içecek maliyet kontrolü: Maliyet ve satışların analizi. Detay Yayıncılık.Koçak, N. (2012). Yiyecek içecek hizmetleri yönetimi. Detay Yayıncılık.Dopson, L. R., & Hayes, D. K. (2025). Food and beverage cost control (7th ed.). Wiley.Dopson, L. R., & Hayes, D. K. (2011). Food & beverage cost control (6th ed.). Wiley.
Work Placement	-
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Introduction to Cost Accounting and Basic Concepts of Cost Accounting
Week - 2		Different Costs for Different Purposes: Classification of Costs
Week - 3		Food and Beverage Cost Control, Objectives, Stages.
Week - 4		Food and Beverage Cost Control Process
Week - 5		Food and Beverage Cost Control Methods
Week - 6		purchasing in food and beverage businesses
Week - 7		receiving in Food and Beverage Businesses
Week - 8		storage in food and beverage business
Week - 9		production in food and beverage business
Week - 10		production in food and beverage business
Week - 11		revenue management in food and beverage businesses
Week - 12		menu analysis
Week - 13		Pricing in Food and Beverage Business
Week - 14		Pricing in Food and Beverage Business

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Assessment Method and Passing Requirements
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