| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Knows and applies the rules to be considered during the purchase of products.
- Knows and coordinates the other departments that the purchasing department is associated with.
- Knows and applies the storage and storage rules of products.
- It keeps track of the products that are missing in the warehouse and makes time planning for the purchasing process.
- They discover up-to-date digital systems that will track the products that are missing in the warehouse and adapt them to their current business.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | The aim of this course is to provide the students with a specific purchasing budget and information about procurement and procedures. Information on expenditure and expense control related to food, beverage and employees. Food, beverage, equipment related to the purchase process of raw materials and services, product identification, supplier selection, order, delivery, stocking and use of products are taught. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
General presentation of the course |
|
2nd Week |
Purchasing and importance of food and beverage enterprises |
|
3rd Week |
Place of purchasing department in organization |
|
4th Week |
Aims and duties of purchasing department |
|
5th Week |
Purchasing process and rules to be followed in purchasing |
|
6th Week |
Purchasing methods |
|
7th Week |
Seller selection |
|
8th Week |
Midterm |
|
9th Week |
Pick-up process |
|
10th Week |
Quality control and duties of staff during delivery |
|
11th Week |
Storage principles and goods exit from warehouse |
|
12th Week |
Cost control and pricing |
|
13th Week |
Standard prescription |
|
14th Week |
General review |
|
15th Week |
General review |
|
| Recommended or Required Reading | 1. Sökmen, A. (2005). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Detay Yayıcılık, Ankara.
2. Ninemeier, J.D. (2000). Food and Beverage Management, Ahla, Michigan.
3. Sarıışık, M., Çavuş, Ş. & Karamustafa, K. (2010). Profesyonel Restoran Yönetimi, İlkeler, Uygulamalar ve Örnek Olaylar. Detay Yayıncılık, Ankara. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
25 |
25 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
20 |
20 |
| Laboratory (including preparation) |
0 |
0 |
0 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 162 |
| Total Work Load / 30 (h) | 5.4 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
