TÜRKÇE
ENGLISH
Information
| Code | GM330 |
| Name | Investment Project Preparation and Evaluation |
| Term | 2024-2025 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HAYDAR ŞENGÜL |
| Course Instructor |
1 2 |
Course Goal / Objective
To enable students to prepare food sectors simple investment projects, to investigate feasibility of projects, to make decission on selection among alternative projects, and to manage project cycle
Course Content
Plan, programme, investment, project, project stages and levels, classification of projects ,Targets, limitations and alternatives ,Analysis and terms of reference of a project ,Determination of project capacity or scale, technology, place of plants ,Project appraisal techniques (financial and economical) ,Finance of projects and sources of finance ,Techniques for project appraisal under risk and uncertainity ,PERT and GANNT technics and planning of operation ,The presentation of students' projects and evaluation
Course Precondition
None
Resources
Halil Sarıaslan Proje Hazırlama ve Değerlendirme, Turhan Kitabevi Ankara.
Notes
Oğuz Yurdakul, Proje Hazırlama ve Değerlendirme, Ç.Ü. Ziraat Fakültesi Yayınları No: 147, Adana.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Is able to prepare simple food sectors investment projects |
| LO02 | Is able to select location and capacity for an investment under light of marketing research |
| LO03 | Gains technical and economical interdisciplinary team work experiences. |
| LO04 | Able to compute decission making criteria (Benefit/Cost, Net Present Value, Internal Rate of Return) for project evaluation |
| LO05 | Can make decision on feasibility of project and selection among the alternative projects through the objective criteria. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 2 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 4 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Investment and project concepts, necessity for project preparation and evaluation | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Defination of investment field, project desicion, pre-feasibilty study for project | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Marketing research | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Choosing location and capacity for investment | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Technical Analysis of project | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Expenditures of project | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Computing cost of project (cont'd) | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Total project revenues | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Financing the project | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Preparing net cash flow table of projects | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Evaluation criteria of projects regardless time value of money and life spam of projects | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Evaluation criteria of projects regarding time value of money and life spam of projects | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Time value of money, discount and compound interest rate | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Net Present Value (NPV), Benefit/Cost Ratio (B/C) and Internal Rate of Return (IRR) of Projects-Final Exam | Following the Reference Books and current references | Öğretim Yöntemleri: Anlatım, Tartışma, Problem Çözme |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 17 | Term Exams | Evaluation | Ölçme Yöntemleri: Proje / Tasarım, Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||