SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
CLM 219 | 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 219
|
Fall
|
3
|
0
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Required
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | Blended | |||||
Teaching Methods and Techniques of the Course | DiscussionLecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | - | |||||
Assistant(s) | - |
Course Objectives | This course aims to explain the principles of food and beverage purchasing, functions of purchasing department, operation of purchasing and storeroom, functions and classification of food markets, within food items purchasing and services management. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In this course, basic principles and processes of food purchasing will be examined. The importance of inventory management, product and supplier selection will be reinforced by analyse practices. |
|
Core Courses |
X
|
Major Area Courses | ||
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 | |
2 | The Concepts of Selection and Procurement, Distribution Systems, 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, 8th edn., (John Wiley & Sons, 2012), 29-74 |
3 | An Overview of the Purchasing Function, The Organization, Administration, and Evaluation of Purchasing | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and Procurement for the Hospitality Industry”. Chapter 5, An Overview of the Purchasing Function, Chapter 6, The Organization, Administration, and Evaluation of Purchasing, 8th edn., (John Wiley & Sons, 2012), 77-108 |
4 | The Purchase Specification, The Optimal Amount and The Optimal Price | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 8, The Purchase Speciacation, Chapter 9, The Optimal Amount, Chapter 10, The Optimal Price, 8th edn., (John Wiley & Sons, 2012), 129-206 |
5 | The Optimal Payment Policy and The Optimal Supplier | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 11, The Optimal Payment Policy, Chapter 12, The Optimal Supplier, 8th edn., (John Wiley & Sons, 2012), 209-244 |
6 | Ordering and Receiving Procedures Quiz 1 | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 13, Typical Ordering Procedures, Chapter 14, Typical Receiving Procedures, 8th edn., (John Wiley & Sons, 2012), 247-292 |
7 | Storage Management Procedures and Security in the Purchasing Function | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 15, Typical Storage Management Procedures, Chapter 16, Security in the Purchasing Function, 8th edn., (John Wiley & Sons, 2012), 293-326 |
8 | Midterm | |
9 | Product Knowledge: Fresh Produce, Processed Produce and Other Grocery Items | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 17, Fresh Produce, Chapter 18, Processed Produce and Other Grocery ltems, 8th edn., (John Wiley & Sons, 2012), 333-386 |
10 | Product Knowledge: Dairy Products, Eggs, Poultry, Fish | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 19, Dairy Products, Chapter 20, Eggs, Chapter 21, Poultry, Chapter 22, Fish,8th edn., (John Wiley & Sons, 2012), 393-472. |
11 | Product Knowledge: Meat, Beverages, Nonfood Expense Items Quiz 2 | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Chapter 23, Meat , Chapter 24, Beverages, Chapter 25, Nonfood Expense ltems, Chapter 26, 475-559. |
12 | Product Knowledge: Services; Furniture, Fixtures and Equipment | Feinstein, A. H., & Stefanelli, J. M. "Purchasing: Selection and Procurement for the Hospitality lndustry". Services, Chapter 27, Furniture, Fixtures, and Equipment 8th edn., (John Wiley & Sons, 2012), 563-619. |
13 | Project Presentations | |
14 | Industrial Expert Guest Lecturer | |
15 | Review of the Semester | |
16 | Final Exam |
Course Notes/Textbooks | Feinstein, A. H., & Stefanelli, J. M. “Purchasing: Selection and procurement for the Hospitality Industry”. 8th edn, John Wiley & Sons, 2012, ISBN 978-0470917480 |
Suggested Readings/Materials | 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
|
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques |
2
|
20
|
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury |
1
|
10
|
Project |
1
|
15
|
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
25
|
Final Exam |
1
|
30
|
Total |
Weighting of Semester Activities on the Final Grade |
5
|
70
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
1
|
14
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
2
|
6
|
12
|
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
1
|
4
|
4
|
Project |
1
|
14
|
14
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
12
|
12
|
Final Exam |
1
|
16
|
16
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
X | ||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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