TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

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Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator
Course Lecturer(s)
Assistant(s)
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • The students who finish the couse successfully will be able to know the concepts of inventory management.
  • The students who finish the couse successfully will be able to know the importance and problems of the inventory control in retail industry.
  • The students who finish the couse successfully will be able to know the demand forecasts and demand techniques.
  • The students who finish the couse successfully will be able to know the inventory classifying, recording systems and accurate recording, cycle counting, service related inventory control, basic economic order quantity models, inventory costs, reorder policies, quantity discounts, probabilistic models and safety stocks, fixed order quantity model.
Course Description

 



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 Required Materials
1 Introduction to Inventory Control Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
2 Forecasting Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
3 Inventory Classification Methods Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
4 Bayram
5 Quantity Decisions - Static Lot Sizing Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
6 Quantity Decisions - Static Lot Sizing Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
7 Quantity Decisions - Dynamic Lot Sizing Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
8 Quantity Decisions - Dynamic Lot Sizing Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
9 Midterm 1
10 Timing Decisions - One Time, Continuous Rev. Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
11 Timing Decisions - Continuous Review Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
12 Timing Decisions - Periodic Review Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
13 Midterm 2
14 Cycle Counting Methods, Management of Style Goods and Perishable Items Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
15 Retail Shelf Management Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
16 Review of the Semester  
Course Notes/Textbooks Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997
Suggested Readings/Materials Production and Operations Analysis, Steven Nahmias, Sixth Edition, McGrawHill, New York, 2009.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
5
10
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
2
50
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
70
Weighting of End-of-Semester Activities on the Final Grade
30
Total

ECTS / WORKLOAD TABLE

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
16
2
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
5
9
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
2
14
Final Exams
1
15
    Total
168

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 To solve problems, to have analytical and holistic viewpoint and to develop strategic thinking as a principle in the field of business administration X
2 To evaluate It is aimed to graduate students whom are able to critique what they have already learn in the field of management, adopting life long learning and continuously developing themselves X
3 It is aimed to graduate students whom are able to transfer their academic knowledge to organizational level and capable of expressing themselves regarding organizational problems both oral and written X
4 The students are required to understand the concepts and ideas of business in both national and multinational settings and practice cross disciplinary and comparative analysis X
5 It is required to know and practice the quality and productivity principles of business life X
6 Act and think with an innovative motive and able to apply the academic knowledge gain during new and unconventional occasions X
7 Acquiring leadership qualifications and applying them successfully X
8 Working efficiently and effectively, learning how to be a team member, taking responsibilities, being open minded, constructive, vulnerable to criticism and having self confidence X
9 It is required to know the regional economic aspects and transfer the academic knowledge to real life with both national and international thinking X
10 To know and apply the realities of business ethics and act according to social, scientific and ethical values under any circumstances such as data collection, evaluation, announcing and practicing X
11 Able to use a foreign language as fluent as possible for both chasing the scientific publication and developing proper communication with colleagues from other countries, (“European Language Portfolio Global Scale”, Level B1) X
12 Intermediate in both written and spoken of a second foreign language
13 Able to use computer programs and technology to an adequate level required by business practices.

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

 

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