Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS211 | ||||||||
Ders İsmi: | Purchasing and Stock Management | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Necessary | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör.Dr. Yağmur ÖZER | ||||||||
Course Lecturer(s): |
Öğr.Gör.Dr. Yağmur ÖZER |
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Course Assistants: |
Course Objectives: | The aim of lesson; The purchase and stock management functioning in food beverage businesses is to give the student. |
Course Content: | This course is; It includes the basic concepts of purchasing and stock management, basic purchase processes, supplier elections and procedures, stock varieties, stock valuation methods, distribution channels, sector current problems and solution suggestions. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Purchase and Stock Management | Lecture notes for all weeks |
2) | Purchasing Methods | |
3) | Methods of Determining Purchase Quantity | |
4) | Duties and Responsibilities of Purchasing Managers | |
5) | Basic Purchasing Process: Purchasing Department | |
6) | Pricing and Contract Procedures in Purchasing | |
7) | Pricing and Contract Procedures in Purchasing | |
8) | Measuring Purchasing Performance | |
9) | Cost Analysis Methods in the Purchasing Process | |
10) | Stock Management and Classification of Stocks | |
11) | Stock Valuation Methods | |
12) | Control Process in Purchasing and Stock Management | |
13) | Control Process in Purchasing and Stock Management | |
14) | Current Issues in Purchasing and Stock Management |
Course Notes / Textbooks: | |
References: | Sarıışık, M. (2017). Yiyecek İçecek İşletmelerinde Maliyet Kontrolü, Detay Yayıncılık, Ankara. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
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Program Outcomes | ||||||||||||||||||||
1) Defines the concepts, trends and information in the science of gastronomy. | ||||||||||||||||||||
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. | ||||||||||||||||||||
3) Examines the social, economic and cultural dimensions and development of food and beverage culture. | ||||||||||||||||||||
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles | ||||||||||||||||||||
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. | ||||||||||||||||||||
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. | ||||||||||||||||||||
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. | ||||||||||||||||||||
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. | ||||||||||||||||||||
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. | ||||||||||||||||||||
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures. | ||||||||||||||||||||
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. | ||||||||||||||||||||
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study. | ||||||||||||||||||||
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. | ||||||||||||||||||||
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. | ||||||||||||||||||||
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. | ||||||||||||||||||||
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. | ||||||||||||||||||||
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. | ||||||||||||||||||||
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them. | ||||||||||||||||||||
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. | ||||||||||||||||||||
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. | ||||||||||||||||||||
21) Carries out scientific studies for the sustainability of gastronomy. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Defines the concepts, trends and information in the science of gastronomy. | 4 |
2) | Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. | 4 |
3) | Examines the social, economic and cultural dimensions and development of food and beverage culture. | 5 |
4) | Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles | 5 |
5) | Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. | 3 |
6) | Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. | 2 |
7) | Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. | 5 |
8) | Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. | 2 |
9) | Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. | 1 |
10) | Defines, applies and develops the concepts and techniques of national and international culinary cultures. | 1 |
11) | Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. | 1 |
12) | Explains national and international food legislation, regulations and communiqués and applies them in the field of study. | 1 |
13) | Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. | 1 |
14) | Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. | 1 |
15) | Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. | 4 |
16) | Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. | 4 |
17) | Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. | 5 |
18) | Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them. | 5 |
19) | Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. | 3 |
20) | Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. | 1 |
21) | Carries out scientific studies for the sustainability of gastronomy. | 5 |
Anlatım | |
Beyin fırtınası /Altı şapka | |
Problem Çözme | |
Soru cevap/ Tartışma | |
Örnek olay çalışması |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 86 |