FACULTY OF BUSINESS
Accounting and Auditing Program
BA 437 | Course Introduction and Application Information
| Course Name |
Inventory Management for Retail
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BA 437
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | To comprehend inventory management issues from retail business management perspective. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | A key challenge for any retailer is inventory management: too much inventory means unnecessary cost; too little increases the risk of losing sales. Finding the optimal inventory levels, minimizing the cost of inventories, recordkeeping, physical inspections and cycle counting, preparing sales reports, rotating inventories, retail shelf management are the basic activities of inventory management in a retail business company that makes the content of the course. |
|
|
Core Courses | |
| 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 Inventory Control | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 2 | Forecasting | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 3 | Inventory Classification Methods | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 4 | Bayram | |
| 5 | Quantity Decisions - Static Lot Sizing | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 6 | Quantity Decisions - Static Lot Sizing | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 7 | Quantity Decisions - Dynamic Lot Sizing | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 8 | Quantity Decisions - Dynamic Lot Sizing | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 9 | Midterm 1 | |
| 10 | Timing Decisions - One Time, Continuous Rev. | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 11 | Timing Decisions - Continuous Review | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 12 | Timing Decisions - Periodic Review | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 13 | Midterm 2 | |
| 14 | Cycle Counting Methods, Management of Style Goods and Perishable Items | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997Handouts |
| 15 | Retail Shelf Management | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Production: Planning, Control and Integration, Sipper, Buffin, McGrawHill, 1997 |
| Suggested Readings/Materials | Production and Operations Analysis, Steven Nahmias, Sixth Edition, McGrawHill, New York, 2009. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
30
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
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 |
16
|
3
|
48
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
9
|
9
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
17
|
17
|
| Final Exam |
1
|
18
|
18
|
| Total |
140
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To be able to acquire theoretical and practical knowledge and skills in the area. |
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| 2 | To be able to approach problems with an analytical and holistic viewpoint. |
X | ||||
| 3 | To be able to gain knowledge about both national and international accounting and auditing standards. |
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| 4 | To be able to communicate the findings and solutions to the accounting and auditing problems in written and oral formats. |
X | ||||
| 5 | To be able to critically evaluate the performance of accounting and other related management information systems, and organizations. |
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| 6 | To be able to develop innovative and creative approach to real-life business issues. |
X | ||||
| 7 | To be able to integrate knowledge gained in the main areas of accounting and auditing through a strategic perspective. |
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| 8 | To be able to act in accordance with the scientific and ethical values in studies related to accounting and auditing. |
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| 9 | To be able to demonstrate both leadership and team-work skills through being an efficient and effective team member. |
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| 10 | To be able to have an ethical perspective and social responsiveness when evaluating and making business decisions. |
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| 11 | To be able to collect data in the area of business administration and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1). |
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| 12 | To be able to speak a second foreign at a medium level of fluency efficiently. |
|||||
| 13 | To be able to relate the knowledge accumulated throughout the human history to their field of expertise. |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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