Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| MANAGEMENT and COST ACCOUNTING | - | Spring Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect.Dr. Leyla KABASAKAL GÜZELOĞLU |
| Assistant(s) | |
| Aim | The aim of the course is to enable students to understand and apply the cost processes in food and beverage businesses in all aspects. In addition, students should be able to read and evaluate the financial statements / reports frequently used in food and beverage businesses and make calculations in these documents. |
| Course Content | This course contains; Revenue Management in Food and Beverage Businesses,Cost Control in Food and Beverage Businesses ,Food and Beverage Sales Forecasts ,Inventory Management in Food and Beverage Businesses ,Basic Concepts and Definitions I: Stock Goods, Stock Concept and Definition of Goods, Definitions of Stock Goods, Stock Goods Grouping, Concept and Definition of Sales Goods ,Basic Concepts and Definitions II: Cost Control Data Flow and Routine Transactions, Warehouse Concept, Warehouse Definitions, Income and Cost centers, Food and Beverage Production Control , Pricing in Food and Beverage Businesses ,Labor Cost Control in Food and Beverage Businesses , General Cost Control in Food and Beverage Businesses, Financial Analysis in Food and Beverage Businesses , Income Control in Food and Beverage Businesses , Cost Management Systems in Food and Beverage Businesses , Food and Beverage Cost Control Automation Systems . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students can explain all aspects of cost processes in food and beverage businesses. | 9 | C |
| Students can make sense of the cost calculations in food and beverage businesses. | 9 | C |
| They can read and interpret financial and financial statements/reports used in food and beverage businesses. | 9 | C |
| They can compare the calculations in the documents in food and beverage businesses. | 9 | C |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Revenue Management in Food and Beverage Businesses | Income research in businesses. |
| 2 | Cost Control in Food and Beverage Businesses | |
| 3 | Food and Beverage Sales Forecasts | Sales and market research. |
| 4 | Inventory Management in Food and Beverage Businesses | Researching the word inventory. |
| 5 | Basic Concepts and Definitions I: Stock Goods, Stock Concept and Definition of Goods, Definitions of Stock Goods, Stock Goods Grouping, Concept and Definition of Sales Goods | |
| 6 | Basic Concepts and Definitions II: Cost Control Data Flow and Routine Transactions, Warehouse Concept, Warehouse Definitions, Income and Cost centers | |
| 7 | Food and Beverage Production Control | Production controls study. |
| 8 | Pricing in Food and Beverage Businesses | What is price research and how to do homework. |
| 9 | Labor Cost Control in Food and Beverage Businesses | |
| 10 | General Cost Control in Food and Beverage Businesses | |
| 11 | Financial Analysis in Food and Beverage Businesses | Examination of analysis samples. |
| 12 | Income Control in Food and Beverage Businesses | |
| 13 | Cost Management Systems in Food and Beverage Businesses | |
| 14 | Food and Beverage Cost Control Automation Systems | Automation research. |
| Resources |
| Lecturer's lecture notes and Cost Control in Food and Beverage Businesses Concepts, Applications and examples; Mehmet Sarıışık, Detay Publishing, 2017 ISBN: 978 605 2323168 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | X | ||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 2 | 2 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 4 | 4 | 16 | |||
| General Exam | 3 | 5 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 75 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(75/30) | 3 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| MANAGEMENT and COST ACCOUNTING | - | Spring Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect.Dr. Leyla KABASAKAL GÜZELOĞLU |
| Assistant(s) | |
| Aim | The aim of the course is to enable students to understand and apply the cost processes in food and beverage businesses in all aspects. In addition, students should be able to read and evaluate the financial statements / reports frequently used in food and beverage businesses and make calculations in these documents. |
| Course Content | This course contains; Revenue Management in Food and Beverage Businesses,Cost Control in Food and Beverage Businesses ,Food and Beverage Sales Forecasts ,Inventory Management in Food and Beverage Businesses ,Basic Concepts and Definitions I: Stock Goods, Stock Concept and Definition of Goods, Definitions of Stock Goods, Stock Goods Grouping, Concept and Definition of Sales Goods ,Basic Concepts and Definitions II: Cost Control Data Flow and Routine Transactions, Warehouse Concept, Warehouse Definitions, Income and Cost centers, Food and Beverage Production Control , Pricing in Food and Beverage Businesses ,Labor Cost Control in Food and Beverage Businesses , General Cost Control in Food and Beverage Businesses, Financial Analysis in Food and Beverage Businesses , Income Control in Food and Beverage Businesses , Cost Management Systems in Food and Beverage Businesses , Food and Beverage Cost Control Automation Systems . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students can explain all aspects of cost processes in food and beverage businesses. | 9 | C |
| Students can make sense of the cost calculations in food and beverage businesses. | 9 | C |
| They can read and interpret financial and financial statements/reports used in food and beverage businesses. | 9 | C |
| They can compare the calculations in the documents in food and beverage businesses. | 9 | C |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Revenue Management in Food and Beverage Businesses | Income research in businesses. |
| 2 | Cost Control in Food and Beverage Businesses | |
| 3 | Food and Beverage Sales Forecasts | Sales and market research. |
| 4 | Inventory Management in Food and Beverage Businesses | Researching the word inventory. |
| 5 | Basic Concepts and Definitions I: Stock Goods, Stock Concept and Definition of Goods, Definitions of Stock Goods, Stock Goods Grouping, Concept and Definition of Sales Goods | |
| 6 | Basic Concepts and Definitions II: Cost Control Data Flow and Routine Transactions, Warehouse Concept, Warehouse Definitions, Income and Cost centers | |
| 7 | Food and Beverage Production Control | Production controls study. |
| 8 | Pricing in Food and Beverage Businesses | What is price research and how to do homework. |
| 9 | Labor Cost Control in Food and Beverage Businesses | |
| 10 | General Cost Control in Food and Beverage Businesses | |
| 11 | Financial Analysis in Food and Beverage Businesses | Examination of analysis samples. |
| 12 | Income Control in Food and Beverage Businesses | |
| 13 | Cost Management Systems in Food and Beverage Businesses | |
| 14 | Food and Beverage Cost Control Automation Systems | Automation research. |
| Resources |
| Lecturer's lecture notes and Cost Control in Food and Beverage Businesses Concepts, Applications and examples; Mehmet Sarıışık, Detay Publishing, 2017 ISBN: 978 605 2323168 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | X | ||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |