• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

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

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To gain a different perspective by revealing the importance of the supply chain in the food and beverage business

Learning Outcomes of the Course Unit

1   Understand the basic concepts of supply chain management 2   Understanding the buyer and supplier relationship management, supply chain 3   Supplier quality management system certification and have information about 4   Understand the role of the manager in the supply chain 5   Having knowledge about resource planning and organization of business

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description

Recomended or Required Reading

Keskin, H, 2009, Lojistik ve Tedarik Zinciri Yönetimi, Nobel Yayın Dağıtım, Ankara Murat Erdal, Satınalma ve Tedarik Zinciri Yönetimi, Beta Yayınevi, Istanbul, 2011 Eymen, U.E., 2007, Tedarik Zinciri Yönetimi, Kalite Ofisi Yayınları, No:14 Vorst V., C. A. Silva, J.H. Thrienekens, 2007, Agroindustrial Supply Chain Management: Concepts and Applications, Food and Agricultural Organization of the United Nations, Rome

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 3 2 6 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 85

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 1 1 1 1 1 1 LO.2 1 1 5 5 5 1 LO.3 1 1 1 1 1 4 LO.4 1 1 1 1 1 1 LO.5 1 1 1 1 1 1