| 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 | 3 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| 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 | |
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| Core Courses | |
| Major Area Courses | X | |
| 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 lndustry". 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, The Optimal Amount and The Optimal Price | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 8, The Purchase Speciacation, Chapter 9, The Optimal Amount, Chapter 10, The Optimal Price, 8th edn., (John Wiley & Sons, 2012), 129-206 |
| 5 | The Optimal Payment Policy and The Optimal Supplier | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 11, The Optimal Payment Policy, Chapter 12, The Optimal Supplier, 8th edn., (John Wiley & Sons, 2012), 209-244 |
| 6 | Ordering and Receiving Procedures Quiz 1 | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 13, Typical Ordering Procedures, Chapter 14, Typical Receiving Procedures, 8th edn., (John Wiley & Sons, 2012), 247-292 |
| 7 | Storage Management Procedures and Security in the Purchasing Function | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 15, Typical Storage Management Procedures, Chapter 16, Security in the Purchasing Function, 8th edn., (John Wiley & Sons, 2012), 293-326 |
| 8 | Midterm | |
| 9 | Product Knowledge: Fresh Produce, Processed Produce and Other Grocery Items | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 17, Fresh Produce, Chapter 18, Processed Produce and Other Grocery ltems, 8th edn., (John Wiley & Sons, 2012), 333-386 |
| 10 | Product Knowledge: Dairy Products, Eggs, Poultry, Fish | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 19, Dairy Products, Chapter 20, Eggs, Chapter 21, Poultry, Chapter 22, Fish,8th edn., (John Wiley & Sons, 2012), 393-472. |
| 11 | Product Knowledge: Meat, Beverages, Nonfood Expense Items Quiz 2 | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 23, Meat , Chapter 24, Beverages, Chapter 25, Nonfood Expense ltems, Chapter 26, 475-559. |
| 12 | Product Knowledge: Services; Furniture, Fixtures and Equipment | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Services, Chapter 27, Furniture, Fixtures, and Equipment 8th edn., (John Wiley & Sons, 2012), 563-619. |
| 13 | Project Presentations | |
| 14 | Industrial Expert Guest Lecturer | |
| 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 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| 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 | 6 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 4 | |
| Project | 1 | 14 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 12 | |
| Final Exams | 1 | 16 | |
| Total | 120 |
| # | 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 | X | ||||
| 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 | X | ||||
| 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 | X | ||||
| 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) | X | ||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | X | ||||
| 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
