CLM 402 | Course Introduction and Application Information

Course Name
Cost Analysis and Control
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 402
Fall/Spring
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course gives the students an understanding of flow of goods in a typical food service operation, analyze of market flows and product costs, costing and pricing of a menu, calculation 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 Content This course comprises management of revenue and expenses, determination of sales forecasts, calculation and management of food, beverage and labor costs, menu pricing, profit planning and stock management subjects.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Managing Revenue and Expenses Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 1, Managing Revenue and Expense, 4th edn., (John Wiley & Sons,2008), 1-22
2 Determining Sales Forecasts Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 2, Determining Sales Forecasts, 4th edn., (John Wiley & Sons,2008), 27-48
3 Managing the Cost of Food Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 3, Managing the Cost of Food, 4th edn., (John Wiley & Sons,2008), 53-122
4 Managing the Cost of Beverages Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 4, Managing the Cost of Beverages, 4th edn., (John Wiley & Sons,2008), 130-153
5 Managing the Food and Beverage Production Process Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 5, Managing the Food and Beverage Production Process, 4th edn., (John Wiley & Sons,2008), 172-223
6 Managing Food and Beverage Pricing Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 6, Managing the Food and Beverage Pricing, 4th edn., (John Wiley & Sons,2008), 230-257
7 Managing the Cost of Labor Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 7, Managing the Cost of Labor, 4th edn., (John Wiley & Sons,2008), 267-320
8 Midterm Exam
9 Controlling Other Expenses Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 8, Controlling Other Expenses, 4th edn., (John Wiley & Sons,2008), 328-352
10 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, 4th edn., (John Wiley & Sons,2008), 358-382
11 Planning for Profit Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 10, Planning for Profit, 4th edn., (John Wiley & Sons,2008), 386-428
12 Maintaining and Improving the Revenue Control Systems Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 11, Maintaining and Improving the Revenue Control System, 4th edn., (John Wiley & Sons,2008), 438-467
13 Global Dimensions of Cost Control Dopson, L. R., & Hayes, D. K.” Food and Beverage Cost Control”, Chapter 12, Global Dimensions of Management and the Role of Technology, 4th edn., (John Wiley & Sons,2008), 470-498
14 Training Staff Dittmer, P., Keefe, J. D., Hoyer, G., & Foster, T. “Principles of Food, Beverage, and Labor Cost Controls. “, Chapter 20, Training Staff, 9th edn., (J. Wiley, 2009),
15 Review of Semester
16 Final Exam

 

Course Textbooks

Jack E. Miller, L. Dopson, D. Hayes, “Food & Beverage Cost Control”, 4th Ed., Wiley Publishing, 2007. ISBN 978-0-471-69-417-5.

References

Dittmer, P., Keefe, J. D., Hoyer, G., & Foster, T. “Principles of Food, Beverage, and Labor Cost Controls.”, 9th edn., J. Wiley, 2009, ISBN 978-0-471-78347-3

Lynch, F. T., The Book of Yields: Accuracy in Food Costing and Purchasing.   8th edn, John Wiley & Sons, 2011, ISBN 978-0-470-19749-3

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Homework / Assignments
1
20
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
4
65
Contribution of Final Work to Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
1
10
Homework / Assignments
1
15
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
25
    Total
150

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest