NVH 2800 Supply Chain Management - RE-SIT EXAMINATION
APPLIES TO ACADEMIC YEAR 2012/2013
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NVH 2800 Supply Chain Management - RE-SIT EXAMINATION Responsible for the course Eirill Bø Department Department of Strategy and Logistics Term According to study plan ECTS Credits 6 Language of instruction Norwegian Introduction Objective To give the students a basic understanding of the challenges inherent in supply chain management, as well as the economic benefits of the concept. Emphasis is on the relations between the different actors in the supply chain, with a particular focus on purchasing and transport. Prerequisites Candidates are assumed to have completed the basic course in logistics, MAD 2114. Compulsory reading Books: Harrison, Alan and Remko Van Hoek. 2008. Logistics management and strategy : competing through the supply chain. 3rd ed. Harlow : Prentice Hall Financial Times. 344 p Articles: Zheng, Jurong, Louise Knight, Christine Harland, Stuart Humby, Ken James,. 2007. ”An analysis of research into the future of purchasing and supply management” Other: Eirill Bø. 2008. Transportkompendiet. Oslo: Handelshøyskolen BI Recommended reading Course outline
Computer-based tools Course structure Examination Two case assignments to hand in, each counting for 30% of the final mark. The cases are handed out at course start, and can be solved individually or in groups of up to three students. In addition, an individual multiple choice exam at the end of the semester will count for 40% of the final mark. Examination code(s) NVH 28001 - Prosess evaluation, counts 100% of the grade in NVH 2800 Supply Chain Management, 6 credits. Examination support materials BI-approved exam calculator. Exam aids at written examiniations are explained under exam information in our web-based Student handbook. Please note use of calculator and dictionary. http://www.bi.edu/studenthandbook/examaids Re-sit examination This course was lectured for the last time autumn 2010. A re-sit exam will be offered every term from autumn 2011 even spring 2013. Additional information . |
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