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- 25TH YEAR
Department of Business Administration
BA 411 | Course Introduction and Application Information
| Course Name |
Production Planning and Inventory Control
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BA 411
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionProblem SolvingQ&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | This course aims to increase the knowledge of students on production management which is one of the most fundamental function in business, and strengthen their abilities of making analysis on production planning. This course, in which the popular production concepts are covered, also aims to give students a holistic perspective on production system. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course will focus on production planning, inventory management and supply chain related topics. The required issues for having an efficient and effective production system will be covered, and for this, the conduct of necessary analyses will be taught to students. |
| Related Sustainable Development Goals |
|
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Course Introduction - Operations and Process Management | |
| 2 | Operations and Strategic Impact | Slack, Brandon-Jones & Burgess (2024), Chapters 1-2. |
| 3 | Product and Service Innovation | Slack, Brandon-Jones & Burgess (2024), Chapter 3. |
| 4 | Process Design I: Positioning | Slack, Brandon-Jones & Burgess (2024), Chapter 5 |
| 5 | Process Design II: Analysis | Slack, Brandon-Jones & Burgess (2024), Chapter 6. |
| 6 | Capacity Management | Slack, Brandon-Jones & Burgess (2024), Chapter 8. |
| 7 | Project Presentation I | |
| 8 | Midterm Exam | |
| 9 | Supply Chain Management and Operations Scope | Slack, Brandon-Jones & Burgess (2024), Chapter 7. |
| 10 | Inventory Management | Slack, Brandon-Jones & Burgess (2024), Chapter 9. |
| 11 | Resource Planning and Control | Slack, Brandon-Jones & Burgess (2024), Chapter 10. |
| 12 | Improvement and Lean Operations | Slack, Brandon-Jones & Burgess (2024), Chapters 11–12. |
| 13 | Quality Management | Slack, Brandon-Jones & Burgess (2024), Chapter 13. |
| 14 | Risk, Resilience and Contemporary Operations | Slack, Brandon-Jones & Burgess (2024), Chapter 14. |
| 15 | Project Presentation II | |
| 16 | Final Exam |
| Course Notes/Textbooks | Nigel Slack, Alistair Brandon-Jones and Nicola Burgess, Operations and Process Management, 7th ed., Pearson, 2024. ISBN-13: 9781292729268. |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
5
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
1
|
30
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| 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 |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
25
|
25
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
25
|
25
|
| Final Exam |
1
|
31
|
31
|
| Total |
171
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
To be able to solve problems with an analytical and holistic viewpoint in the field of business administration. |
-
|
-
|
-
|
-
|
X
|
|
| 2 |
To be able to present the findings and solutions to the business problems in written and oral formats. |
-
|
-
|
-
|
X
|
-
|
|
| 3 |
To be able to interpret the application of business and economic concepts, and philosophies at the national and international levels. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
To be able to use innovative and creative approach for real-life business situations. |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
To be able to demonstrate leadership skills in different business situations. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
To be able to interpret the reflections of new technologies and softwares to business dynamics. |
-
|
X
|
-
|
-
|
-
|
|
| 7 |
To be able to integrate knowledge gained in the five areas of business administration (marketing, production, management, accounting, and finance) through a strategic perspective. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
To be able to act in accordance with the scientific and ethical values in studies related to business administration. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
To be able to work efficiently and effectively as a team member. |
-
|
-
|
X
|
-
|
-
|
|
| 10 |
To be able to have an ethical perspective and social responsiveness when making and evaluating business decisions. |
-
|
-
|
-
|
-
|
-
|
|
| 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). |
-
|
-
|
-
|
-
|
-
|
|
| 12 |
To be able to speak a second foreign language 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. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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