Tourism and Hotel Management
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

ULOJ315

Course Name:

Purchasing

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Faculty Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi HALİM YURDAKUL

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:

The purpose of this course is to present the fundamental sourcing management knowledge for managers involved in procurement and purchasing activities. It covers the role and strategy of purchasing, contracting and the procurement processes in logistics. The lecture addresses the integration of these processes within the overall corporate strategy and covers the measurement and use of performance and financial controls that aid efficient and effective supplier management.

Course Content:

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Recognize and identify basic purchasing fields like price analyses, contract administration,
2) • Expertise fields like basic logistics and supply chain management in theory and implementation
3) • Underline national and international purchasing environment, regulations and documents that are used.
4) • To identify and discuss acquired talents and know-how in purchasing and contracting
5) • Support and put into practice ethical principles in procurement
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Describe how prices are set. • Describe the right price. • Discuss price and cost analyses. • Explain how to build a price formula. • Discuss the components of price formula. • Discuss the psychology of what people think as value can depend on • How prices are set. • Cost analyses • Relationship between price, cost, and value • Price Analyses	None
1)	• Introduce the course to the students • Describe the importance of the course • Explain the outcomes of the course • Explain how to get prepared for the topics • Explaining the concepts of business ethics and social responsibility. Describe the factors that influence business ethics. • Listing the stages in the development of ethical standards, and discuss how organizations shape ethical behavior. • Describing how businesses’ social responsibility is measured, and summarize the responsibilities of business to the general public, customers, and employees. • Explaining why investors and the financial community are concerned with business ethics and social responsibility • Discuss Course Outline, Instructor to verify completion • The concepts of business ethics and social responsibility • Discuss ethical standards • Discuss why business ethics and social responsibility is important to companies
2)	• Identify the types of organizations in purchasing department • Describe the centralized end decentralized structure of purchasing department • Describe and recognize the advantages and disadvantages of both centralized end decentralized structure of purchasing department. • Describe the organization types and centralized end decentralized structure of purchasing department • Describe when to use each type of organizations • Organization of Purchasing • Structure of Purchasing Department • Job Titels and Descriptions in Purchasing	Review the Syllabus Homework: assigned reading for next class session
3)	• Describe all team types • Identify characteristics of purchasing personnel • Describe team structure in purchasing department • Explain four desirable design features common to all teams • Explain what characteristics competent buyers show. • Characteristics of purchasing personnel • Team structure in purchasing department • Characteristics of competent buyers • Ethics in Purchasing	Homework: assigned reading for next class session, pp. 17-27
4)	• Describe what vision and mission is. • Identify the difference between vision and mission. • Describe organizational planning of purchasing. • Explain how corporate planning and purchasing plans integrate. • Identify corporate planning considerations. • Explain strategic factors of purchasing. • The relationship between purchasing and other departments • Purchasing and Competition Strategy • Vision and mission of an organization in strategic purchasing and corporate planning	Homework: assigned reading for next class session, pp. 29-39
5)	• Describe what acquisition logistics is. • Describe acquisition options. • Explain what the logistics support elements are • Explain human – system integration in acquisition logistics. • Explain and distinguish life cycle support and life cycle support analyses. • What is acquisition logistics? • Logistics support elements • Human-system integration • Life Cycle support analyses • Integrated product and process development	Homework: assigned reading for next class session, pp. 41 - 53
6)	• Describe what negotiation is. • List and explain the component of negotiation environment. • Explain how to asses negotiation environment. • Discuss on the difference between negotiation and bargaining. • Describe supplier’s situation analyses • Nature of competition • Negotiation and bargaining • Evaluation of negotiation environment • Preparation for negotiation and execution	Homework: assigned reading for next class session, pp. 55 -78
7)	• List and explain the environmental factors to be considered in negotiation. • Identify the role of market forces. • Explain what early involvement is. • Explain the importance of gathering information before negotiation. • Discuss the impact of existing relations on negotiations. • Preparation for negotiation and execution • Analyses of internal and external factors in negotiations • Bargaining and tactics	Assigned reading for next week, pp. 79-94
8)	• Evaluate students with midterm exam • Structure of Purchasing Department • Characteristics of purchasing personnel • Team structure in purchasing department • Characteristics of competent buyers • Ethics in Purchasing • Purchasing and Competition Strategy • Vision and mission of an organization in strategic purchasing and corporate planning • What is acquisition logistics? • Logistics support elements • Human-system integration • Life Cycle support analyses • Integrated product and process development	Homework: assigned reading for next class session, pp. 79 - 94
10)	• List supplier selection criteria • Explain supplier evaluation form • Explain the relationship between purchaser-supplier • List the characteristics of a proper supplier • List what to do during and after supplier selection process. • Supplier selection criteria • Supplier evaluation form • Relationship between purchaser-supplier • The proper supplier	Homework: assigned reading for next class session, pp. 95 - 106
11)	• Identify the goods into the system. • Describe the purchasing request. • Discuss how to get the reminder indicating having a new request. • Explain the purchasing flow. • Discuss how to design the approval flow. • Purchasing Flow • Approval Flow of Purchasing Process • The design and components of purchase order.	Homework: assigned reading for next class session, pp. 123 - 138
12)	• Identify the contract types used in purchasing • Identify contract essentials • Identify containments of a contract. • Describe the contract requirements. • Describe how to build a contract legally • Forming a contract legally • Types of Contract • Chapters of a Contract • Authorization of Signature	Homework: assigned reading for next class session, pp. 251-263
12)	• Identify the contract types used in purchasing • Identify contract essentials • Identify containments of a contract. • Describe the contract requirements. • Describe how to build a contract legally • Forming a contract legally • Types of Contract • Chapters of a Contract • Authorization of Signature	Homework: assigned reading for next class session, pp. 251-263
13)	• Describe quality in purchasing • Explain the relationship between quality and purchasing • Explain how to establish quality on supplier’s side • Explain corrective action process • Describe certification, statistical process control, tolerance • Description of Quality • The relationship between quality and purchasing • Quality control during and after delivery	Homework: assigned reading for next class session, pp. 107-122
14)	• Discussion of student project teams about their analysis of an international /multinational / global company • Project Presentations	Editing & Revision of Final Project Report & Preparing the presentation of the project
15)	• Evaluate students with Final Exam • How prices are set. • Cost analyses • Relationship between price, cost, and value • Price Analyses • Supplier selection criteria • Supplier evaluation form • Relationship between purchaser-supplier • The proper supplier • Forming a contract legally • Types of Contract • Chapters of a Contract • Authorization of Signature • Description of Quality • The relationship between quality and purchasing • Quality control during and after delivery	None

Sources

Course Notes / Textbooks:	Satınalma Yönetimi, Süreçler ve Uygulamalar Halim Yurdakul Nobel Yayınevi, Ankara, 2015 ISBN 978-605-320-158-8
References:	Sollish, Fred ve Semanik, John, The Purchasing and Supply Manager’s Guide to the C.P.M. Exam, Harbor Light Press, 2005, San Fransisco Burt, David N. ve Pinkerton, Richard L. A Purchasing Manager's Guide to Strategic Proactive Procurement, AMACOM, 1601 Broadway, NY 2006

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Learning the facts, concepts and principles related to tourism and hotel management
2) Having a theoretical and practical knowledge at the basic level related to the field
3) To be able to make analytical evaluations for tourism and travel sector
4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment
5) To be able to work efficiently in the tourism sector
6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide
7) Organizing, coordinating and developing departments in accommodation organizations
8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies
9) Demonstrating the ability to apply professional working techniques in food and beverage establishments

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Learning the facts, concepts and principles related to tourism and hotel management
2)	Having a theoretical and practical knowledge at the basic level related to the field
3)	To be able to make analytical evaluations for tourism and travel sector
4)	Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment
5)	To be able to work efficiently in the tourism sector
6)	Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide
7)	Organizing, coordinating and developing departments in accommodation organizations
8)	To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies
9)	Demonstrating the ability to apply professional working techniques in food and beverage establishments

Learning Activity and Teaching Methods

Expression
Individual study and homework
Lesson
Homework
Project preparation
Report Writing
Technical Tour
Application (Modelling, Design, Model, Simulation, Experiment etc.)
Internship/Onsite Practice

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
Individual Project
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Project	1	% 20
Midterms	1	% 40
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	48
Study Hours Out of Class	16	80
Project	1	20
Midterms	1	12
Final	1	18
Total Workload		178