TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Selim Delil
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Knows and applies the rules to be considered during the purchase of products. 2) Knows and coordinates the other departments that the purchasing department is associated with. 3) Knows and applies the storage and storage rules of products. 4) It keeps track of the products that are missing in the warehouse and makes time planning for the purchasing process. 5) They discover up-to-date digital systems that will track the products that are missing in the warehouse and adapt them to their current business.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The aim of this course is to provide the students with a specific purchasing budget and information about procurement and procedures. Information on expenditure and expense control related to food, beverage and employees. Food, beverage, equipment related to the purchase process of raw materials and services, product identification, supplier selection, order, delivery, stocking and use of products are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week General presentation of the course 2nd Week Purchasing and importance of food and beverage enterprises 3rd Week Place of purchasing department in organization 4th Week Aims and duties of purchasing department 5th Week Purchasing process and rules to be followed in purchasing 6th Week Purchasing methods 7th Week Seller selection 8th Week Midterm 9th Week Pick-up process 10th Week Quality control and duties of staff during delivery 11th Week Storage principles and goods exit from warehouse 12th Week Cost control and pricing 13th Week Standard prescription 14th Week General review 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Sökmen, A. (2005). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Detay Yayıcılık, Ankara. 2. Ninemeier, J.D. (2000). Food and Beverage Management, Ahla, Michigan. 3. Sarıışık, M., Çavuş, Ş. & Karamustafa, K. (2010). Profesyonel Restoran Yönetimi, İlkeler, Uygulamalar ve Örnek Olaylar. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 25 25 Course hours 14 3 42 Preparation for Midterm exam 1 20 20 Laboratory (including preparation) 0 0 0 Final exam 1 1 1 Homework 0 0 0 Total Workload 159 Total Workload / 30 5,3 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No