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 At the conclusion of the course students will be able to; describe the flow of goods in a typical food service operation, analyze market flows and product costs, cost and price of menu, calculate food cost percentages, determine food cost value based on sales, purchases and inventory value, learn how to operate F&B operations via cost analysis.
Learning Outcomes The students who succeeded in this course;
  • understand flow of goods in F&B operations
  • calculate food and beverage cost percentages to determine food cost value based on sales, purchase and inventory value
  • learn income statement for F&B operations
  • analyze market fluctuations and their impact on product costs
  • calculate labor costs
  • demonstrate the process of recipe yield adjustment
  • determine the selling prices of menu items
  • improve cost calculating skills via given cases from industry.
Course Content This course comprises following topics;function of the purchasing agent, product selection, purchasing procedures, inventory control, menu pricing, food cost, sales,profit planning, revenue control, inventory levels, spoilage, waste inventory values and menu analysis.

 



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
2 Determining Sales Forecasts
3 Managing the Cost of Food
4 Managing the Cost of Beverages
5 Managing the Food and Beverage Production Process
6 Managing Food and Beverage Pricing
7 Managing the Cost of Labor
8 Midterm Exam
9 Controlling Other Expenses
10 Analyzing Results Using the Income Statement
11 Planning for Profit
12 Maintaining and Improving the Revenue Control Systems
13 Global Dimensions of Cost Control
14 Cost Control Practices
15 Final Exam
16 Review of the Semester  

 

Course Textbooks Food & Beverage Cost Control, Jack E. Miller, L. Dopson, D. Hayes, Wiley Publishing,2007.
References Related Articles in internet

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
14
14
Laboratory / Application
Field Work
Quizzes / Studio Critiques
2
16
Homework / Assignments
2
20
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
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
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
2
2
Homework / Assignments
2
2
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
17
Final / Oral Exam
1
25
    Total
98

 

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