NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
LOG4436 | Inventory and Warehouse Management | Spring | 3 | 0 | 3 | 6 |
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: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Prof. Dr. YAVUZ GÜNALAY |
Recommended Optional Program Components: | None |
Course Objectives: | Students learn to analytically solve problems and make decision considering forecasting, inventory planning and service levels, profitability, product range, supply chain dynamics, facility location, distribution, and routing. |
The students who have succeeded in this course; The course provides an integrated methodology for strategy based inventory and product management in supply chains. |
Course introduction, Measures in logistics, ABCD analysis, Activity based costing, Du Pont -model, Turnover, Modeling in logistics, Trend adjustment: Holt’s method, Trend and seasonal variation adjustment: Winter’s model, optimizing the parameters for the above methods, Stochastic demand, Safety stocks, Single products with time-variable demand, dynamic programming, Wagner-Whitin method, Silver-Meal heuristics, Time supply, Lot- forlot, Least unit cost, Part-period balancing, Heuristics, Yield Management – stochastic demand, Bullwhip effect, Deterministic demand, Probabilistic demand, Arborescent system, Supply chain contracts, Distribution requirements planning, Multioperiod production planning, Repair crew planning. |
Week | Subject | Related Preparation |
1) | Course introduction, Measures in logistics, ABCD analysis | |
2) | Activity based costing | |
3) | Du-Pont Model, Turnover, Modeling in Logistics | |
4) | Trend adjustment: Holt’s method, Trend and seasonal variation adjustment: Winter’s model, optimizing the parameters for the above methods | |
5) | Stochastic demand, Safety stocks, Single products with time-variable demand, dynamic programming | |
6) | Wagner-Whitin method, Silver-Meal heuristics, Time supply, Lot- forlot, Least unit cost, Part-period balancing, Heuristics | |
7) | Yield Management – stochastic demand | |
8) | Midterms Week | |
9) | Bullwhip effect, Deterministic demand, Probabilistic demand, Arborescent system, Supply chain contracts, Distribution requirements planning | |
10) | Multioperiod production planning, Repair crew planning | |
11) | Case Capacent - preparation | |
12) | Case Capacent feedback session | |
13) | Course Wrapup; Case Sport Obermeyer feedback session | |
14) | Finals Week |
Course Notes / Textbooks: | Silver, Edward A. (1998) Inventory management and production planning and scheduling. ISBN 0-471-11947-4. |
References: | Ders Notları - Lecture material and course reading package. |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 5 | % 30 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Homework Assignments | 5 | 12 | 60 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 148 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |