Module Details

Module Code: AGRI S7001
Full Title Supply Chain Management: Stores & Warehousing in the Food Industry
Valid From: Semester 1 - 2015/16 ( September 2015 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Owner: Edel Healy
Departments: Unknown
Module Description: The aim of this module is to outline the stores and warehousing function in the Food Industry and to show how a competitive advantage can be gained through the use of an efficient logistics system, which has been tailored to meet the needs of the Supply Chain.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Evaluate how the stores and warehousing function fits into the logistics function and the place of logistics within corporate strategy and SCM
MLO2 Explain the classification and identification of materials using bar-coding and RFID
MLO3 Assess the importance of efficient materials handling and the functions of packaging
MLO4 Explain the importance of IT as an enabler in SCM
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Learning and Teaching methods
This subject will be taught through lectures. This may be supplemented with site visits, guest lectures and YouTube vidoes as appropriate. Examples and case studies of World Class Companies like M&S Plan A, Dell, DHL, Amazon will be used.
Warehousing in SCM.
The place of Stores and Warehousing within the Supply Chain and the food organisation.
Identification of materials.
Safety and the Food Supply Chain; Farm Assurance Schemes; Clasification of materials, Bar-coding and RFID identification of materials. Traceability through the Food Supply Chain. Credence issues. DNA/Igenity tracing systems
Material control.
Receipt, Inspect, Issue and Dispatch. Records and systems. Material accounting. Approaches to the provisioning of materials. Stock control techniques. LIFO, FIFO and AVCO. Stock checking and stock taking. Health and safety regulations for the storage of dangerous goods
Design and Equipment.
The design and operation of a storehouse, warehouse and stockyard. Sustainable designs of warehouses. Storage Equipment. Materials handling. Health and Safety. Lean Manufacturing
Procedures Manuals.
The content and importance of Procedures Manuals and their place with in the corporate documentation structure
Packaging.
Reduce, Reuse, Recycle and the 7R’s. The impact transport mode has on packaging selection. Packaging impact on the environment
Warehouse operation
The operation of a vendor hub and Cross-docking solutions. Food distribution systems in Ireland and internationally. E-commerce in the supply chain. Environmental issues
Module Assessment
Assessment Breakdown%
Course Work50.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Full Time

Course Work
Assessment Type Written Report % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing Week 9 Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
Individual Assignment
No Project
No Practical
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 0 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,2,3,4
Duration in minutes 0
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact No Description Every Second Week 1.50 3
Independent Study Non Contact No Description Every Week 6.00 6
Online Contact Contact No Description Every Second Week 1.50 3
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Russell, R. and Taylor, B.. (2014), Operations Management: Creating Value Along the Supply Chain., 8th. Wiley, [ISBN: 9781118808900].
  • Bowersox, Closs & Cooper. (2013), Supply Chain Logistics Management., 4th Ed.. McGraw-Hill.
Supplementary Book Resources
  • Hsiao-Fan Wang, Surendra M. Gupta. (2011), Green Supply Chain Management:Product Life Cycle Approach, 1st Ed.. McGraw Hill, [ISBN: 13 9780071622837].
  • Slack, N, Chambers, S & Johnston, R. (2013), Operations Management, 7th. FT Prentice Hall, [ISBN: 9780273776208].
This module does not have any article/paper resources
Other Resources
  • [Website], National Institute for Transport and Logistics,
  • [Website], APICS – The Association for Professionals working in Supply Chain and Operations Management,
  • [Website], The Institute of Operations Management in the UK,
  • [Website], The Agriculture and Food Development Authority Ireland,
  • [Website], The Department of Agriculture and Rural Development in Northern Ireland,
  • [Journal], Supply Chain Management: An International Journal.
  • [Journal], International Journal of Operations and Production Management.
  • [Journal], International Journal of Physical Distribution and Logistics Management.
  • [Journal], European Journal of Innovation Management.
  • [Journal], International Journal of Quality and Reliability Management.
 
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