Course Name | Inventory Management for Retail |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
BA 437 | Fall/Spring | 3 | 0 | 3 | 5 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Elective | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | To comprehend inventory management issues from retail business management perspective. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | A key challenge for any retailer is inventory management: too much inventory means unnecessary cost; too little increases the risk of losing sales. Finding the optimal inventory levels, minimizing the cost of inventories, recordkeeping, physical inspections and cycle counting, preparing sales reports, rotating inventories, retail shelf management are the basic activities of inventory management in a retail business company that makes the content of the course. |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
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, 1997Handouts |
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. |
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 30 |
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 30 |
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 |
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 | 3 | 48 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 9 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 17 | |
Final Exams | 1 | 18 | |
Total | 140 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | To be able to solve problems with an analytical and holistic viewpoint in the field of business administration. | X | ||||
2 | To be able to present the findings and solutions to the business problems in written and oral formats. | X | ||||
3 | To be able to interpret the application of business and economic concepts, and philosophies at the national and international levels. | |||||
4 | To be able to use innovative and creative approach for real-life business situations. | X | ||||
5 | To be able to demonstrate leadership skills in different business situations. | |||||
6 | To be able to interpret the reflections of new technologies and softwares to business dynamics. | |||||
7 | To be able to integrate knowledge gained in the five areas of business administration (marketing, production, management, accounting, and finance) through a strategic perspective. | X | ||||
8 | To be able to act in accordance with the scientific and ethical values in studies related to business administration. | |||||
9 | To be able to work efficiently and effectively as a team member. | |||||
10 | To be able to have an ethical perspective and social responsiveness when making and evaluating business decisions. | |||||
11 | To be able to collect data in the area of business administration and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1). | |||||
12 | To be able to speak a second foreign at a medium level of fluency efficiently. | |||||
13 | To be able to relate the knowledge accumulated throughout the human history to their field of expertise. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest