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Purchase and Inventory Management End(Audience) Certificate
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Purchase and Inventory Management
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Field Social (Business Administration & Economics)
Operating Institute Operating Institute WOOSONG UNIVERSITY Go to the operating agency Opens new window
Week Week 8 Week
Course Registration Period Course Registration Period 23.08.22 ~ 23.10.23
Phone Number Phone Number 042-630-9396
Course Satisfaction 3.9
-
Difficulty Difficulty intermediate
Certificate Certificate Unissued
Learning recognition time Learning recognition time 5Hour 00Minute (01Hour 37Minute)
Course Duration Course Duration 23.09.04 ~ 23.10.23
Subtitle language 한국어 Others 1ea Subtitle language
Course language 한국어(ko)
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List of participating institutions
Course Introduction
강좌 소개
홍보/예시 영상
강좌 운영 계획
주차 | 주차명 (주제) | 주차별학습목표 | 차시 | 차시명 | 평가방법 |
학습내용 | |||||
1 | Ordering/Purchasing 1 | Learn and understand how to conduct purchasing and the ordering fora food and beverage business | 1-1 | Operational Needs - Perishables | Quiz |
1-2 | Operational Needs - non perishables | ||||
2 | Ordering/Purchasing 2 | Learn and understand how to conduct purchasing and the ordering fora food and beverage business | 2-1 | Suppliers - Delivery | Quiz |
2-2 | Suppliers - Collections | ||||
2-3 | Suppliers–Selfshopping | ||||
3 | Receiving | Learn and understand how to receive items for a food and beveragebusiness | 3-1 | Before the items arrives | Quiz |
3-2 | Delivery time | ||||
3-3 | Avoiding spoilage | ||||
3-4 | Avoiding theft | ||||
3-5 | Handling of item | ||||
4 | Midterm | ||||
5 | Storing | Learn and Understand how to store items for a food and beveragebusiness | 5-1 | Pilferage | Quiz |
5-2 | Spoilage | ||||
5-3 | Stock rotation | ||||
6 | Issuing | Learn and Understand how to issue items for a food and beveragebusiness | 6-1 | Issue to the bar | Quiz |
6-2 | Issue to the restaurant | ||||
6-3 | Issue to the kitchen | ||||
7 | Financial Considerations | Learn and Understand financial considerations for a food andbeverage business | 7-1 | Credit vs Cash | |
7-2 | Discounts | ||||
7-3 | Impact on financial wellbeing | ||||
8 | Final Exam | ||||
강좌운영팀 소개
교수자
- Per Henrik Jonsson 교수
- - [소 속] 현) 우송대학교 글로벌조리학과 조교수
- - [최종학력] MBA – Johannesburg, South Africa
강좌지원팀

- 조교
- 한국대학교 전산학 박사과정
- E-mail: abc@example.com
강좌 수강 정보
이수/평가정보
| 과제명 | 퀴즈 | 토론 | 중간고사 | 기말고사 |
|---|---|---|---|---|
| 반영비율 | 20% | % | 40% | 40% |
※ 총 60% 이상 점수 획득 시, 이수증을 발급받을 수 있습니다.
강좌 수준 및 선수요건
이 강좌는 유익한 내용이 다수 포함되어 있습니다.
교재 및 참고문헌
이 강좌는 여러가지 참고자료가 많이 있습니다.
자주 묻는 질문
강좌 교재가 따로 있나요?
네. 있습니다.
강좌 교재가 따로 있나요?
네. 있습니다.
제목
소제목
내용
Field Social (Business Administration & Economics)
Difficulty Difficulty intermediate
Operating Institute WOOSONG UNIVERSITY Go to the operating agencyOpens new window
Certificate Certificate Unissued
Week Week 8 Week
Learning recognition time Learning recognition time 5Hour 00Minute (01Hour 37Minute)
Course Registration Period Course Registration Period 23.08.22 ~ 23.10.23
Course Duration Course Duration 23.09.04 ~ 23.10.23
Phone Number Phone Number 042-630-9396
Subtitle language 한국어 Others 1ea Subtitle language
Course language 한국어(ko)
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