Description of Individual Course Units
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Offered By |
Tourism Management |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
ASSOCIATE PROFESSOR GÜRHAN AKTAŞ |
Offered to |
Tourism Management |
Course Objective |
The aim of this course is to provide detailed information to monitor cost, volume and profit relationships in food and beverage establishments. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
1. Lea R.Dopson, David K.Hayes, Jack E. Miller (2008). Food and Beverage Cost Control 4th Ed. New Jersey: John Wiley& Sons. |
Planned Learning Activities and Teaching Methods |
1. Lecture: There will be three lecture sessions every week. |
Assessment Methods |
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Further Notes About Assessment Methods |
None |
Assessment Criteria |
1. The students will be able to assign menu prices to menu items based on their cost, popularity & profitability |
Language of Instruction |
English |
Course Policies and Rules |
1. It is obligatory to attend at least 70% of the classes. |
Contact Details for the Lecturer(s) |
To be announced. |
Office Hours |
To be announced. |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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