CLM 209 | Course Introduction and Application Information

Course Name
Materials Science and Purchasing in Food Production
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 209
Fall
3
0
3
3

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives This course aims to explain; principles of food and beverage purchasing, functions of purchasing department, operation of purchasing and store room, functions and classification of food markets, within food items purchasing and services management.
Learning Outcomes The students who succeeded in this course;
  • explain broad scope of the purchasing functions and knowledge needed by food buyers.
  • define the classification and functions of food markets
  • explain food laws regarding food and food buyers
  • discuss the purchasing department role and job requirements in the food service industry
  • specify food and beverage buying procedures
  • describe distribution channels and factors affecting distribution channels
Course Content This course involves of subjects related with dynamics of food purchasing, food markets, regulations and law for food, importance of purchasing department, principles of purchasing, spesifications of purchasing, technology usage within purchasing process, receiving, storing, control processes of food items purchase.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Course Content& Assessment and The Concepts of Selection and Procurement Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter I, The Concepts of Selection and Procurement, 7th edn., (John Wiley & Sons, 2008), 1-13
2 An Overview of the Purchasing Function Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 2, Technology Applications in Purchasing, Chapter 5, An Overview of the Purchasing Function, Chapter 6, The Organization and Administration of Purchasing, 7th edn., (John Wiley & Sons 2008), 15-44,103-121, 123-134
3 Distribution Systems and Forces Affecting the Distribution Systems Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 3, Distribution Systems, Chapter 4, Forces Affecting the Distribution Systems, 7th edn., (John Wiley & Sons, 2008), 47-69, 73-99, 123-134
4 The Purchase Specification Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 8, The Purchase Specification, 7th edn., (John Wiley & Sons, 2008), 157-187
5 The Optimal Amount and The Optimal Price Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 9, The Optimal Amount, Chapter 10, The Optimal Price, 7th edn., (John Wiley & Sons, 2008), 189-215, 217-252
6 The Optimal Payment Policy and The Optimal Supplier Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 11, The Optimal Payment Policy, Chapter 12, The Optimal Supplier, 7th edn., (John Wiley & Sons, 2008), 255-264, 265-295
7 Ordering, Receiving Procedures Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 13, Typical Ordering Procedures, Chapter 14, Typical Receiving Procedures, 7th edn., (John Wiley & Sons, 2008), 299-317, 319-347
8 Storage Management Procedures and Security in the Purchasing Function Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 15, Typical Storage Management Procedures, Chapter 16, Security in the Purchasing Function, 7th edn., (John Wiley & Sons, 2008), 349-372, 373-393
9 Midterm
10 Fresh Produce, Processed Produce and Other Grocery Items Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 17, Fresh Produce, Chapter 18, Processed Produce and Other Grocery Items, 7th edn., (John Wiley & Sons, 2008), 399-427, 431-463
11 Product Knowledge: Dairy Products, Eggs Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 19, Dairy Products, Chapter 20, Eggs, 7th edn., (John Wiley & Sons, 2008), 465-484, 487-505
12 Product Knowledge: Poultry, Fish Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 21, Poultry, Chapter 22, Fish, 7th edn., (John Wiley & Sons, 2008), 507-526, 527-554
13 Product Knowledge: Meat, Beverages Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 23, Meat , Chapter 24, Beverages, 7th edn., (John Wiley & Sons, 2008), 555-589, 595-631
14 Product Knowledge: Non Food Expense Items, Services and FFE Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 25, Nonfood Expense Items, Chapter 26, Services, Chapter 27, Furniture, Fixtures, and Equipment,7th edn., (John Wiley & Sons, 2008), 633-655, 659-688, 689-721
15 Review of the Semester
16 Final Exam

 

Course Textbooks

Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and procurement for the Hospitality Industry”. 7th edn, John Wiley & Sons, 2008, ISBN 978-0-471-73008-8

References

Feinstein, A. H., & Stefanelli, J. M. “Purchasing for Chefs: A Concise Guide”. 2nd edn., John Wiley & Sons, 2007, ISBN-13: 978-0-471-72898-6

Reed, L. “Specs: The Comprehensive Foodservice Purchasing and Specification Manual”, 2nd edn., John Wiley & Sons., 2006, ISBN: 978-0-470-07358-2

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
50
Contribution of Final Work to Final Grade
50
Total

ECTS / WORKLOAD TABLE

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
12
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
3
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
10
Final / Oral Exam
1
15
    Total
100

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest