THM 245 Purchasing and Cost Analysis
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Skills and knowledge for effective management of purchasing and cost analysis in a hotel. Determination of standards, development of operating budget, cost-volume-profit analysis, as well as basic operating activities, such as menu planning, purchasing, receiving, storing, issuing, production and serving. Knowledge required to prepare food and beverage reconciliation reports.
Credit units: 3 ECTS Credit units: 5.
Autumn Semester (Esin Şenol)
Spring Semester (Esin Şenol)
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