SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
GAS6216	Purchasing and Storage in Food and Beverage Businesses	0	Spring	3	0	3	6

Course Type :	University Elective
Cycle:	Bachelor TQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Dr. Öğr. Üyesi SERAP NAZIR
Dersin Öğretim Eleman(lar)ı:
Dersin Kategorisi:

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

Warehouses are intermediate points that play a strategic role in the execution of the series of activities involved in the delivery of products from raw materials to the production environment, and from the production environment to consumption centers. Conceptually, storage means "keeping something according to certain principles for use when needed to meet needs." This aims to explain the principles of food and beverage purchasing, the functions of the purchasing department, purchasing and warehouse operations, and the functions and classification of food markets within the scope of food supply and service management.

Course Content:

This course covers food packaging, labeling, storage types and management in gastronomy, warehouse control systems, purchasing principles, product acceptance principles, and inventory management, including the importance of product and supplier selection.

Course Specific Rules

As course requirements, students are expected to participate in classes, actively engage in in-class discussions and assessments, complete their assignments on time, and check their emails daily thru OIS.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) Can define concepts related to storage and purchasing.
2) Details the changes that occur during storage and can define the basic principles related to the packaging, labeling, and storage of foods.
3) Can manage the purchasing process in the food and beverage industry, including supplier selection and market research.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Can explain the wide range of purchasing functions required by food buyers.
2) Discuss the role and job requirements of the department related to purchasing and storage processes in food services.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) They can take responsibility in their profession and apply ethical values.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Basic Concepts Related to Purchasing
2)	The Importance of the Purchasing Function in Food and Beverage Businesses
3)	Purchasing Methods
4)	The Industrial Purchasing Process
5)	Supplier Research and Selection
6)	Supplier Contracts and Performance Evaluation	Presentation Uploaded to the OIS System and Recommended Printed Publications.
7)	Midterm
8)	Warehouse and Storage Concepts	Presentation Uploaded to the OIS System and Recommended Printed Publications.
9)	Classifications of Warehouses.	Presentation Uploaded to the OIS System and Recommended Printed Publications.
10)	Technical Specifications of Warehouses	Presentation Uploaded to the OIS System and Recommended Printed Publications.
11)	Storage Processes	Presentation Uploaded to the OIS System and Recommended Printed Publications.
12)	Product Storage Standards	Presentation Uploaded to the OIS System and Recommended Printed Publications.
12)	Storage Processes	Presentation Uploaded to the OIS System and Recommended Printed Publications.
13)	Warehouse Automation Systems and Equipment	Presentation Uploaded to the OIS System and Recommended Printed Publications.
14)	General Assessment

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3	1	2	3
Program Öğrenme Çıktıları (PÖÇ)
1) Explain the fundamental concepts, historical development, and theoretical framework of graphic design.
2) Define typography, color theory, and composition principles in visual communication design.
3) Evaluate the social, cultural, and ethical aspects of graphic design to develop an interdisciplinary perspective.
4) Develop original and innovative design solutions using creative problem-solving methods.
5) Apply visual hierarchy, perception psychology, and user experience (UX) principles to design for international markets.
6) Effectively use digital tools and design software to produce professional graphic design work.
7) Take responsibility in international graphic design projects individually or within a team to develop creative solutions.
8) Manage graphic design projects and plan processes while applying a professional work discipline.
9) Continuously improve by following global innovations, technologies, and methodologies in graphic design.
10) Adopt intercultural design principles to create visual solutions for global audiences.
11) Develop design solutions that are culturally sensitive, ethically appropriate, and sustainable.
12) Work independently or participate in teamwork within graphic design processes.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Explain the fundamental concepts, historical development, and theoretical framework of graphic design.	1
2)	Define typography, color theory, and composition principles in visual communication design.
3)	Evaluate the social, cultural, and ethical aspects of graphic design to develop an interdisciplinary perspective.	2
4)	Develop original and innovative design solutions using creative problem-solving methods.
5)	Apply visual hierarchy, perception psychology, and user experience (UX) principles to design for international markets.
6)	Effectively use digital tools and design software to produce professional graphic design work.
7)	Take responsibility in international graphic design projects individually or within a team to develop creative solutions.
8)	Manage graphic design projects and plan processes while applying a professional work discipline.
9)	Continuously improve by following global innovations, technologies, and methodologies in graphic design.
10)	Adopt intercultural design principles to create visual solutions for global audiences.
11)	Develop design solutions that are culturally sensitive, ethically appropriate, and sustainable.	1
12)	Work independently or participate in teamwork within graphic design processes.

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Seminar

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Quiz

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	1	% 15.00
Midterms	1	% 35.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	3	42
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	1	20	20
Total Workload of Teaching & Learning Activities	-	-	62
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	40	40
Semester Final Exam	1	50	50
Total Workload of Assesment & Evaluation Activities	-	-	90
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			152
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			6

Course Notes / Textbooks:
References:	Sağlık,E., Yıldız, M.,(2012), Yiyecek İşletmelerinde Satın alma ve Depolama, Eğitim Yayınevi TSE, 2019, TS ISO 20400 Sürdürülebilir tedarik - Kılavuz bilgiler (ISO 20400:2017) Önçel, S.,2019, Mutfak Hizmetleri Yönetimi, Anadolu Üniversitesi Açık Öğretim Fakültesi, 978-975-06-2019-5