COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Purchasing and Product Identification
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 207
Fall
3
0
3
4
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives At the conclusion of the course students will have knowledge about;
Principles of purchasing, Functions of food and beverage department, functions and classification of food markets, procedures of food and beverage purchasing, identification of purchasing spesifications, receiving, store room processes, kontrol systems, computerized purchasing, food items purchasing and services management.
Learning Outcomes The students who succeeded in this course;
  • to understand broad scope of the purchasing functions and knowledge needed by competent buyers.
  • to describe the classification and functions of food markets, to explain food laws and food buyers, to learn the purchasing department role and job requirements in the food service industry
  • to understand food and beverage buying procedures
  • to understand purchasing specifications, receiving, store room organization and operations
  • to examine how to the control department and internal control system
  • to learn technologies in food service industry for purchasing.
  • to undestand food commodities such as meat, poultry, eggs, seafoods, dairy products, fruit, vegetables, dietetic foods, beverages.
Course Content The course involves of 14 chapters related with dynamics of food purchasing, food markets, regulations and law for food, importance of purchasing department, principles of purchasing, spesifications of purchasing and test issues, receiving, storing, control processes and food items purchase and services.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 The Purchasing Function: An Overview Prereading
2 Market and Distribution Systems Prereading
3 Practical Consideration for Buying Decisions Prereading
4 Measuring, Packaging, Preservation, Sale and Distribution Prereading
5 The Store Room, Receiving, Storing and Issuing Prereading
6 Cost Control Measures Prereading
7 Security Issues with Vendors, Employees and Customers Prereading
8 Midterm Exam Prereading
9 Product Knowledge: Meats and Offal Prereading
10 Product Knowledge: Poultry and Game Prereading
11 Product Knowledge: Fish and Shellfish Prereading
12 Product Knowledge: Fruits, Vegetables, Beverages Prereading
13 Product Knowledge: Egg, Dairy Products Prereading
14 Product Knowledge: Dry Goods, Convenince Goods Prereading
15 Buying Non Food Items Prereading
16 Review of the Semester
Course Textbooks
References Related Articles in internet

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
15
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
20
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
65
Contribution of Final Work to Final Grade
35
Total

ECTS / WORKLOAD TABLE

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
16
1
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
15
Seminar / Workshop
Midterms / Oral Exams
1
14
Final / Oral Exam
1
20
    Total
113

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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