| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS21092021341 | Supply Management in Kitchens | Elective | 2 | 3 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To enable students to understand the procurement processes in food and beverage enterprises |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Learning supply methods in the kitchen |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
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| Weekly Detailed Course Contents |
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| 1 | . The Concept of Supply Chain Management | | | | 2 | Procurement in Supply Chain Management | | | | 3 | Material and hardware selection, procurement and installation principles | | | | 4 | Supply and installation of Storage, Preparation and Cooking equipment | | | | 5 | Supply and installation of Storage, Preparation and Cooking equipment | | | | 6 | Supply and installation of dishwashers and other equipment | | | | 7 | Midterm | | | | 8 | Selection and supply of service area materials | | | | 9 | Selection and supply of service area materials | | | | 10 | Selection and supply of service area materials | | | | 11 | Selection and supply of service area materials | | | | 12 | Hotel kitchen supply management | | | | 13 | Hotel kitchen supply management | | | | 14 | Final Exam | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 16 | 3 | 48 |
| Individual Study for Final Examination | 14 | 2 | 28 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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