| OPERATING ROOM SERVICES (TURKISH) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| LOG3711 | Logistics Operations Management | Spring | 3 | 0 | 3 | 5 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | English |
| Type of course: | Non-Departmental Elective |
| Course Level: | Associate (Short Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Prof. Dr. YAVUZ GÜNALAY |
| Course Lecturer(s): |
Dr. Öğr. Üyesi LEVENT AKSOY |
| Recommended Optional Program Components: | none |
| Course Objectives: | Students are exposed to different processes seen in logistics operations, and their importance both at the strategic and operational levels. Differences as well as similarities among manufacturing and service operations are discussed. Basic management tools used at the operational level of logistics institutions are presented. Moreover, students are asked to prepare a team project on one of the course topics of their choice. |
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The students who have succeeded in this course; I. Be familiar with the basic Operations Management terminology, and describe the similarities and differences of goods and service operations II. Define Mission-Strategy relationship and describe operations/production strategies. III. Define logistics operations. IV. Identify different location and distribution models and compare them. V. Identify logistics and supply chain networks VI. Define supply chain and why bullwhip effect occurs. VII. Define capacity and aware of different capacity management models. VIII. Be familiar of benefits and risks of inventory and inventory management techniques. IX. Define waste and lean production. X. Describe quality and different quality management tools. |
| Description of Operations Management and Operations Strategy. Discussion of basic topics in logistics operations, such as design of supply networks, location and layout, capacity management, inventory management, lean management, and quality. |
| Week | Subject | Related Preparation |
| 1) | What is operations? Importance of Operation Management. | |
| 2) | Mission-Goal-Strategy. Operations strategy. | Pre-reading |
| 3) | Performance of operations. | Pre-reading |
| 4) | Design of services and goods. | pre-reading |
| 5) | Process design. | Pre-reading |
| 6) | Decision of location and layout | Pre-reading |
| 7) | Supply chain management. | Pre-reading |
| 8) | Capacity management. | Pre-reading |
| 9) | Review | |
| 10) | Inventory management. | Pre-reading |
| 11) | Planning, scheduling and ERP | pre-reading |
| 12) | Lean management. | Pre-reading |
| 13) | Quality management. | Pre-reading |
| 14) | Operations improvement and review |
| Course Notes / Textbooks: | Russell and Taylor, Operations Management,: Creating Value along the Supply Chain, 7th Ed., Wiley, 2011. (ISBN:9780470646236) |
| References: | Stevenson W. L., Operations Management, 9th Ed., McGraw Hill, 2007. Heizer, J, and B. Render, Operations Management, 10h Ed., Pearson Education, 2011. (ISBN:0-13-607366-2) |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 10 | % 10 |
| Quizzes | 7 | % 10 |
| Project | 1 | % 25 |
| Midterms | 1 | % 25 |
| Final | 1 | % 30 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 45 | |
| PERCENTAGE OF FINAL WORK | % 55 | |
| Total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Study Hours Out of Class | 14 | 64 |
| Presentations / Seminar | 4 | 12 |
| Midterms | 1 | 2 |
| Final | 1 | 2 |
| Total Workload | 122 | |
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | The use of theoretical knowledge in practice | |
| 2) | Effective use the terminology of the field | |
| 3) | Behave according to basic professional legislation related the field | |
| 4) | Use information and communication technology, express professional knowledge through written and verbal/non-verbal communication | |
| 5) | Express the social, scientific, cultural and ethical values of professional | |
| 6) | Behave according to quality management and processes and participate in these processes | |
| 7) | Develop themselves personally and professionally updating knowledge, skills and competencies of the field with lifelong learning awareness | |
| 8) | Use basic level knowledge and skills related the field, interpret and evaluate the data, identify potential problems and solve them | |
| 9) | Implement techniques according to developing technology and use new tools and devices | |
| 10) | The ability to prepare the operating room for surgery | |
| 11) | The ability to admit the patient into the operating room and to provide assistance for post - operational transport | |
| 12) | The ability to have theoretical and practical knowledge related to the field at a basic level |