| Level: |
5 |
| Credit rating: |
20 |
| Module type: |
Taught |
| Semester offered: |
2 |
| Pre-requisites: |
None |
| Aims: |
To enable students to:
- Define and examine the theories and concepts of logistics and supply chain management.
- Demonstrate and analyse the buying function within the retail and hospitality industries and be able to demonstrate the principles associated with the construction of a buying policy.
|
| Learning outcomes: |
By the end of the module students will be able to:
- Describe and examine relevant concepts and theories of logistics and supply chain management and apply these to given situations.
- Analyse the contribution of the buying function to a retail and hospitality organisation's strategic aim.
- Analyse the significance of the strategic advantage to be gained through logistics and its impact on profitability and customer service.
|
| Content: |
- Introduction to the concept of logistics and supply chain management.
- Fundamentals of purchasing and supply within the retail and hospitality industries.
- Range and application of appropriate buying techniques.
- Determination of specifications.
- The negotiation process.
- Competitive advantage gained through logistics.
- Geographical issues within the distribution network.
- Structure analysis of different types of supply chain.
- Information technology and its growing influence at all levels of the retail and hospitality supply chain.
- Changing nature of retailing and hospitality logistics: supplier controlled versus retailer controlled networks.
- Importance of logistics in enhancing customer service.
|
| Learning and teaching strategies: |
Total Learner Hours: 200
Contact Hours: 48 hours consisting of lectures, presentations, group discussions, exercises.
Private and Directed study 152 hours
|
| Learning support: |
Farrington, B. & Lysons, K. Lysons, K (2005) Purchasing and Supply Chain Management, (7th Edition), FT Prentice Hall
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