Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | TOURISM AND TRAVEL SERVICES | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NERİMAN KARTAL (nerimangok@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | SERKAN ZARO, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to enable students to have knowledge about cost control in tourism enterprises and to implement them in their working lives. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can learn to create and apply standard food and beverage recipes. |
PO-1 Describe the basic concepts concerning tourism and travel services administration. PO-2 Know the legal arrangements and professional standards in the field of tourism and travel services administration. |
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| LO-2 | Can learn to prepare food and beverage sales reports |
PO-3 Know the internal and external environmental factors which have an effect on tourism and travel services administration. PO-6 Easily apply the theoretical and practical knowledge obtained from school and internship practices. |
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| LO-3 | Can learn to calculate accommodation expenses. |
PO-13 Know and take active charge in applications as to agency operations, tour planning, tour operator and operations management made in travel agency managements. PO-14 Know and apply making reservations, coordination with other accommodation managements, customer management, calculations, accounting and registering. PO-15 Attend teamwork as a team member in sales-marketing, congress and fair organizations. |
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| LO-4 | Can learn to prepare reports needed by top management. |
PO-18 Respect seniors and complete the assigned tasks fully; create their personal solutions in case of crisis. PO-19 Prepare reports regarding their task and present them to their seniors. PO-20 Assist colleagues by doing the tasks apart from their own in extraordinary situations. |
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| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Preparation of standard food and beverage recipes and cost calculations of the recipes. The duties of the employees in the control system, the calculation of the hotel costs, the reporting of the periodic data related to the operation activities with statistical methods; Preparation of food and beverage production and sales reports, Calculating the point reached as a result of the activities, Arranging the information and reports required by the senior management. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Cost concept and expense concept. The factors determining product costs and cost calculation process. | Subject Lecture |
| 2 | Sectoral characteristics of cost concept in accommodation and food and beverage industry. Cost elements and characteristics of accommodation and food and beverage businesses. | Subject Lecture |
| 3 | Definition, scope, importance and purpose of cost control. Required features in food and beverage cost control. | Subject Lecture |
| 4 | Use of computers in cost control. Stages of cost cost control. | Subject Lecture |
| 5 | Purchasing control in the cost control process. | Subject Lecture |
| 6 | Purchase procedure and methods.Supplier selection. | Subject Lecture |
| 7 | Delivery control during the cost control process. | Subject Lecture |
| 8 | mid-term exam | |
| 9 | Delivery control during the cost control process. | Subject Lecture |
| 10 | Storage and distribution control in the cost control process-1 | Subject Lecture |
| 11 | Storage and distribution control in the cost control process-2 | Subject Lecture |
| 12 | Production control in the cost control process - 1 | Subject Lecture |
| 13 | Production control in the cost control process - 2 | Lecturing and Application |
| 14 | Income control in the cost control process - 1 | Subject Lecture |
| 15 | Income control in the cost control process - 2 | Lecturing and Application |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Turizm İşletmelerinde Maliyetler ve Kontrolü, Dr. Öğr. Ü. Nurettin Ayaz, Dr. Öğr. Ü. Bayram Akay, Detay Yayıncılık, ANKARA. | |
| 2 | Yiyecek İçecek İşletmelerinde Maliyet Kontrolü, Kollektif, Editör: Mehmet Sarıışık, Detay Yayınları, 2017 | |
| 3 | Maliyet Kontrolü, Serhat Kutlan, Alfa Yayınları, 1998 | |
| 4 | Konaklama İşletmelerinde Yiyecek ve İçecek Maliyet Kontrolü, Yaşar Yılmaz, Detay Yayıncılık, ANKARA. | |
| Required Course instruments and materials | ||
| Textbooks, lecture notes, internet | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 1 | 14 | 14 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 2 | 2 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 2 | 2 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||