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NİĞDE ÖMER HALİSDEMİR UNIVERSITY
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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC1005 - FOOD AND BEVERAGE MANAGEMENT
GENERAL INFORMATION ABOUT THE COURSE
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Theoretical
Practical
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Course Objective
The aim of this course is to provide students with fundamental knowledge and skills related to management and cost control in food and beverage operations. It is intended that students will be able to effectively manage processes such as menu planning, purchasing, inventory control, cost calculation, and pricing.
Brief Content of the Course
Management and organization in food and beverage operations, menu planning, purchasing and storage processes, stock and inventory control, types of costs and cost calculation methods, portion control, pricing, profitability analysis, and efficiency measures.
Prerequisites
no
Course Objectives
Course Objectives
1
To provide students with fundamental knowledge about the management processes of food and beverage operations.
2
To teach how to analyze food, beverage, labor, and overhead costs in order to ensure effective cost control.
3
To develop the ability to create strategies aimed at increasing efficiency in food and beverage operations.
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Course Category
Course Category
Percentage
Basic Vocational Courses
Expertise /Field Courses