BIO 427 WAREHOUSE MANAGEMENT COURSE PARTICULARS COURSE INSTRUCTORS COURSE DESCRIPTION DEPARTMENT OF BIOLOGY

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1 D DEPARTMENT OF BIOLOGY BIO 427 WAREHOUSE MANAGEMENT COURSE PARTICULARS Course Code: BIO427 Course Title: Warehouse Management No. of Units: 3 Course Duration: One hour of theory and three hours of practical per week for 15 weeks Status: Compulsory Course Address: BIO 427@gmail. Com Course Webpage: Prerequisite: none COURSE INSTRUCTORS Dr J.O. Akinneye Room 021, SOS, Biology Lab II Dept. of Biology Federal University of Technology, Akure, Nigeria. Phone: joakinneye@futa.edu.ng COURSE DESCRIPTION This course is an applied course in the filed of warehouse management for the 400l students in biology and allied disciplines. However, it also meets the need of other student doing applied biology, as an applied course, the focus is to impact useful skill on the student. In order to enrich their knowledge in warehouse management and produce inspection techniques. The topic to cover includes store terminologies, principles of store management, record keeping, store hygiene, plant and equipment sanitation, measure aimed at maintaining the quality of stored commodities such as stacking, controlled ventilation, produce tracking system, sampling and inspection of commodities. 1

2 COURSE OBJECTIVES The objectives of this course are to: introduce students to the principles of how to construct a modern ware house; introduce students to some store terminologies; provide students with adequate knowledge on principles of warehouse management ; provide students with adequate knowledge on produce and equipment sanitation as well as the principles of maintaining the quality of stored produce; and equip the students practical knowledge on produce sampling and inspection techniques. COURSE LEARNING OUTCOMES / COMPETENCIES Upon successful completion of this course, the student will be able to: (Knowledge based) understand the principles of constructing a modern ware house explain some store terminologies and principles of store management; explain sanitation in warehouse and how to maintain the quality of stored product in warehouse or store; understand purpose of stacking, controlled ventilation,tracking system; and carry out efficient produce sampling and inspection (Skills) advice people on how to construct a modern warehouse; carry out different operations in warehouse such as receiving commodities, stacking of produce, accounting for commodities, stock checking and stock taking, coding of stocks; carry out produce sampling and obtain a representative sample; examine the produce stored in term of moisture content, mould infection, insect infestation and other defects and expressed in percentage; write a comprehensive report on the condition of the produce in the store, general store condition and advice; and maintain large quantities of produce in store or warehouse for number of years 2

3 GRADING SYSTEM FOR THE COURSE This course will be graded as follows: Class Attendance 5% Assignments 15% Test(s) 20% Final Examination 60% TOTAL 100% GENERAL INSTRUCTIONS Attendance: It is expected that every student will be in class for lectures and also participate in all practical exercises. Attendance records will be kept and used to determine each person s qualification to sit for the final examination. In case of illness or other unavoidable cause of absence, the student must communicate as soon as possible with any of the instructors, indicating the reason for the absence. Academic Integrity: Violations of academic integrity, including dishonesty in assignments, examinations, or other academic performances are prohibited. You are not allowed to make copies of another person s work and submit it as your own; that is plagiarism. All cases of academic dishonesty will be reported to the University Management for appropriate sanctions in accordance with the guidelines for handling students misconduct as spelt out in the Students Handbook. Assignments and Group Work: Students are expected to submit assignments as scheduled. Failure to submit an assignment as at when due will earn you zero for that assignment. Only under extenuating circumstances, for which a student has notified any of the instructors in advance, will late submission of assignments be permitted. Code of Conduct in Lecture Rooms and Laboratories: Students should turn off their cell phones during lectures. Students are prohibited from engaging in other activities (such as texting, watching videos, etc.) during lectures. Food and drinks are not permitted in the laboratories. READING LIST 1 Odeyemi O.O. and.daramola A. M 2000 Storage Practices in the Tropics pp253 2 Sam. O. Okunade 2006 Principles and Practices of Grain Storage pp109 3

4 Legend 1- Available in Departmental library 2-Available as personal collection 4

5 COURSE OUTLINE Week Topic Remarks 1 Introduction and Course Overview During this first class, the expectation of the students from the 2 & 3 4 & 5 construction of a modern warehouse location foundation and floor wall roofing ventilation etc. Store terminologies Types of stores central stores main stores dispensary stores course will also be documented. Students will learn the basic principles of constructing a modern warehouse, this will involve field trip to a modern warehouse. Students will learn some store terminologies such as raw materials, bought-out-part, equipment and spears, tools, gauges fixtures workin-progress, packaging materials, scrap and residues, general store and capital items. The lecture on types of store will involve brief introduction to various types of stores. 6&7 Operation in a warehouse store sanitation moisture content determination drying of produce receiving commodities stacking of bags in stores fumigation of produce in stores accounting for commodities 8&9 Operation in warehouse cont. stock record stock record card stock taken and checking stock sheet Students will learn the importance of store sanitation. Lecture will involves practical demonstration on how to use equipment such as moisture meters, moisture analyser as well as oven method in moisture content determination. Students will be informed on how to carry out fumigation on produce in the store as well as application of persistent insecticides on walls and floor of the warehouse. Students will learn how to receive commodities and to give account of all items in the store. Students will learn the importance of stock record and how to design stock record card. Lecture will involves the advantages of stock taking and checking and methods of stock taking in warehouse. Procedure for carrying out stock taking will be learned, stock sheet preparation and information contained in it will be listed 5

6 10 Operation in warehouse Cont. coding function of store keepre MID-SEMESTER TEST Lecture will involves brief introduction on types of coding system, advantages of coding system and characteristics of efficient coding system. Students will learn how to code all items in the warehouse. Function of store keepers will be listed. Practical will be demonstrated on how to code items in stores/warehouse. 11 & 12 Sampling of produce Different equipment use for sampling will be presented before the students such as sampling spears etc, how to obtain a representative samples from large quantities of produce in sacks, in bulk will be learned. Quartering as a method of obtaining representative sample from large stock of produce will be discussed. 13 & 14 Inspection aim of inspection types of inspection recording of inspection results Aim of inspection of produce in store will be stated; practical examination of produce in terms of moisture content, mould damage, insect infestation and other defects; students will learn types of inspection and how to carryout produce inspection in the warehouse, how to prepare and complete record sheet and report form for entire items in the warehouse. 15 REVISION This is the week preceding the final examination. At this time, evaluation will be done to assess how far the students expectations for the course have been met. 6