Karadeniz International Scientific Journal

This is an internationally refereed social science journal that is published every three months (quarterly) in electronic-based and print-based since 2009. The journal publishes four issues each year (March, June, September, and December).

The publication language of this journal is Turkish, English, or Russian.

This is an open-access journal. Therefore, all issues and articles published so far can be accessed free of charge from the journal's website.


Conference Announcement 

Yakın Doğu Üniversitesi, Rumi Studies Institute, is pleased to invite you to our upcoming congress, which will be held on December 14-17, 2023, in commemoration of the 750th anniversary of Mevlana's passing. We would be delighted to have you among us.

For application and details, please click here.




It is observed that food and beverage costs have a big share when total costs of restaurant establishments are calculated. Food and beverage cost control offers systematic data to establishments, facilitates the follow-up of costs in the establishment, reduces the waste of food and beverage and increases the profitability of establishments by preventing unnecessary wastages. Therefore, every establishment offering food and beverage service should effectively apply food and beverage cost control methods to reduce food and beverage costs and increase their profitability. In this study, it is attempted to identify food and beverage control methods used in restaurant establishments active in Trabzon and to reveal the opinions of restaurant managers on cost control. In the study, data were obtained by questionnaire method. The data were interpreted by using frequency distribution and arithmetic means. In conclusion of the study, it was identified that cost controls are usually made by the restaurant manager on a monthly basis and that the most used purchasing method was the negotiated process.

Key Words: Restaurant, Food Cost Control Method, Beverage Cost Control Method, Trabzon


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