Course Name | Materials Science and Purchasing in Food Production |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 209 | Fall | 3 | 0 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Required | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course aims to explain; principles of food and beverage purchasing, functions of purchasing department, operation of purchasing and store room, functions and classification of food markets, within food items purchasing and services management. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | In this course, food purchasing basic principles and processes will be examined. The importance of inventory management, product and supplier selection will be reinforced by analyse practices. |
Related Sustainable Development Goals | |
| Core Courses | X |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to Course Content & Assessment | |
2 | The Concepts of Selection and Procurement, Distribution Systems, Forces Affecting the Distribution Systems | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 3, Distribution Systems, Chapter 4, Forces Affecting the Distribution Systems, 8th edn., (John Wiley & Sons, 2012), 29-74 |
3 | An Overview of the Purchasing Function, The Organization, Administration, and Evaluation of Purchasing | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 5, An Overview of the Purchasing Function, Chapter 6, The Organization, Administration, and Evaluation of Purchasing, 8th edn., (John Wiley & Sons, 2012), 77-108 |
4 | The Purchase Specification | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 8, The Purchase Specification, 8th edn., (John Wiley & Sons, 2012), 129-154 |
5 | The Optimal Amount and The Optimal Price | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 9, The Optimal Amount, Chapter 10, The Optimal Price, 8th edn., (John Wiley & Sons, 2012), 155-206 |
6 | The Optimal Payment Policy and The Optimal Supplier | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 11, The Optimal Payment Policy, Chapter 12, The Optimal Supplier, 8th edn., (John Wiley & Sons, 2012), 209-244 |
7 | Ordering, Receiving Procedures | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 13, Typical Ordering Procedures, Chapter 14, Typical Receiving Procedures, 8th edn., (John Wiley & Sons, 2012), 247-292 |
8 | Storage Management Procedures and Security in the Purchasing Function | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 15, Typical Storage Management Procedures, Chapter 16, Security in the Purchasing Function, 8th edn., (John Wiley & Sons, 2012), 293-326 |
9 | Midterm | |
10 | Product Knowledge: Fresh Produce, Processed Produce and Other Grocery Items | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 17, Fresh Produce, Chapter 18, Processed Produce and Other Grocery Items, 8th edn., (John Wiley & Sons, 2012), 333-390 |
11 | Product Knowledge: Dairy Products, Eggs | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 19, Dairy Products, Chapter 20, Eggs, 8th edn., (John Wiley & Sons, 2012), 393-430 |
12 | Product Knowledge: Poultry, Fish | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 21, Poultry, Chapter 22, Fish, 8th edn., (John Wiley & Sons, 2012), 431-474 |
13 | Product Knowledge: Meat, Beverages | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 23, Meat , Chapter 24, Beverages, 8th edn., (John Wiley & Sons, 2012), 475-539 |
14 | Product Knowledge: Non Food Expense Items, Services and FFE | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 25, Nonfood Expense Items, Chapter 26, Services, Chapter 27, Furniture, Fixtures, and Equipment,8th edn., (John Wiley & Sons, 2012), 541-620 |
15 | Review of the Semester | |
16 | Final Exam |
Course Notes/Textbooks | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and procurement for the Hospitality Industry”. 8th edn, John Wiley & Sons, 2012, ISBN 978-0470917480 |
Suggested Readings/Materials | Feinstein, A. H., & Stefanelli, J. M. “Purchasing for Chefs: A Concise Guide”. 2nd edn., John Wiley & Sons, 2007, ISBN-13: 978-0-471-72898-6 Reed, L. “Specs: The Comprehensive Foodservice Purchasing and Specification Manual”, 2nd edn., John Wiley & Sons., 2006, ISBN: 978-0-470-07358-2 |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 2 | 20 |
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 10 |
Project | 1 | 15 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 5 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 14 | 1 | 14 |
Field Work | |||
Quizzes / Studio Critiques | 2 | 4 | |
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 4 | |
Project | 1 | 14 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 16 | |
Final Exams | 1 | 20 | |
Total | 124 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest