Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
		ELECTIVE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR IŞIL ÖZGEN

Offered to

Tourism Management

Course Objective

The aim of this course is to provide general information on the selection and procurement of goods and services, receiving, storage and issuing procedures used in hospitality industry.

Learning Outcomes of the Course Unit

1	Describe the importance of purchasing, identify primary and secondary members in the food service distribution channel and discuss the forces affecting the distribution system.
2	Define the basics of purchase specifications and prepare purchase specifications.
3	List selection factors for F&B and FFE's and record ordering, receiving and storage management procedures.
4	Define legal and ethical issues facing buyers and discuss what kinds of behaviors constitute unethical and illegal in purchasing.
5	Describe the procedures necessary for effective inventory controls.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week	Subject	Description
1	Concepts of Selection and Procurement
2	The Distribution System
3	Forces Affecting the Distribution System
4	Organization of Purchasing Department
5	Purchase Specifications
6	Optimal Amount, Price, Payment and Supplier Issues
7	Ordering Process
8	Receiving, Storing Process
9	Security in Purchasing
10	Legal and Ethical Issues in Purchasing
11	Food and Non-food Items
12	Food and Non-food Items

Recomended or Required Reading

1. A.H. Feinstein and J.M.Stefanelli (2017). Purchasing Selection and Procurement for the Hospitality Industry. John Wiley& Sons.

Planned Learning Activities and Teaching Methods

1. Lecture: There will be three lecture sessions every week.
2. Guest Speakers: According to the availability, Purchasing Managers of Izmir's large scale hotels will be invited as guest speakers to share their experiences with students

Assessment Methods

SORTING NUMBER	SHORT CODE	LONG CODE	FORMULA
1	MT	Midterm
2	ASS	Assignment
3	FCG	FINAL COURSE GRADE	MT * 0.40 + ASS * 0.60

*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

1. The students will be able to prepare purchase specifications
2. The students will be able to list and record ordering, receiving and storage management procedures.
3. The students will be able to define purchasing cycle.
4. The students will be able to list selection factors for both vendors and food and non-food materials.
5. The students will be able to describe inventory control procedures

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any type will result in disciplinary action.
3. Students are advised that faculty use' Turnitin' to prevent any kind of cheating.
4. Tardiness and early departure from lecture will be referred as absenteeism.
5. Using cell-phone for messages or any electronic devices during the course are strictly prohibited.

Contact Details for the Lecturer(s)

Assoc.Prof. Işıl Özgen
Department of Tourism Management
isil.goksu@deu.edu.tr

Office Hours

Monday: 09:00- 10.30

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Lectures	12	3	36
Preparing assignments	1	10	10
Preparation for midterm exam	1	10	10
Preparations before/after weekly lectures	12	3	36
Final Assignment	1	1,5	2
Midterm	1	1,5	2
TOTAL WORKLOAD (hours)			96

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.2	PO.4	PO.11	PO.12	PO.14
LO.1	4
LO.2			5
LO.3						5
LO.4		5		5
LO.5					4

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION