Purchasing Management

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Course Number: BUSADMIN 4160
Course Name: Purchasing Management (Online)
Course Description:    This course focuses on the managerial, administrative, strategic and tactical aspects of the purchasing function. Emphasis will be placed on the pertinent issues in purchasing management for both goods and services business sectors. The course will explore the managerial perspective of the core tasks and challenges required to effectively manage the purchasing function within the context of an integrated supply chain.
Prerequisites:    BUSADMIN 4100 or consent of instructor
Level: Undergraduate
Credits: 3
Format: Online

Registration Instructions

Additional Information

Learning Outcomes

This course will provide an introduction of the basic concepts of strategic sourcing. It will identify current trends and best practices in use. Upon completion of the course students will

  1. Be aware of the demands placed on purchasing and supply chain managers by business stakeholders.   
  2. Understand the impact of purchasing on the competitive success and profitability of modern organizations.
  3. Appreciate the ethical, contractual, and legal issues faced by purchasing professionals.
  4. Understand the increasingly strategic nature of purchasing, including the fact that purchasing is more than simply buying goods and services.

Understand the influence of purchasing on other major functional activities, including product design, information system design, e-commerce, manufacturing, planning and control, inventory management, human resource development, financial planning, forecasting, sales, quality management, as well as many other areas.

Unit Descriptions

Unit 1: Overview
This unit will provide an in-depth understanding of the fundamentals surrounding the operational activity called supply management.  It will focus primarily on the fundamentals of purchasing as a functional activity.  Without a solid understanding of purchasing basics, appreciating the important role that purchasing can play is difficult.

Unit 2: Overview
This unit addresses what firms do to achieve a competitive advantage from their procurement and sourcing processes.  Realizing these advantages requires shifting the view of purchasing from a tactical tor clerically oriented activity to one focusing on strategic supply management.  This type of management involves developing the strategies, approaches, and methods for realizing a competitive advantage and improvement from the procurement and sourcing process, particularly through direct involvement and interaction with suppliers.

Unit 3: Overview
This unit looks at the most significant concepts within the strategic sourcing process.  Progressive firms focus on cost control and reduction with suppliers as a way to improve purchase price over time.  Evaluating costs and tools for managing the procurement process will be evaluated.  One significant tool, negotiation will be covered.  The formal contracting process and importance of major legal considerations will be reviewed, including the legal authority of the purchasing manager.  

Grading Information

Grades will be determined based on the total number of points earned for assigned activities. The activities in this course will be graded as follows:

Activity     Possible Points
Individual activity  15 lesson activities @ 15 pts. each 225 points
Term Definitions  3 unit definitions @ 10 pts. each 30 points
Class Discussions  15 lesson discussions @ 10 pts. each 150 points
Collaborative Assignments 3 unit assignments @ 40 pts. each 120 points
Total Points Undergraduate       525 points

The following scale will be used:

Overall Percentage Letter Grade
100% - 90%  A
89% - 80%  B
79% - 70%  C
69% - 60%  D
59% - 0%  F

Note: If you are a graduate student taking this course, you are required to complete the work listed above and the graduate project. Furthermore, to receive graduate credit, it must be done satisfactorily or your grade will suffer. This project is worth 10% of your grade and the grade for the balance of the work is worth 90%.

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