At the end of this course, the students; 1) Knows the rules to be considered during the purchase of products. 2) Knows the importance of purchasing department. 3) Learns the rules of storage and storage of products.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
None
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.
