C11FM_C4 - Heriot

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Form C4
Heriot-Watt University - Course Descriptor
1. Course
Code
C11FM
2. Course
Title
5. School
7. Delivery:
Location &
Semester
Management and Languages
Edin
SBC
Orkney
Dubai
IDL
Collaborative Partner
Sem…2
Sem……..
Sem….
Name…………………….....Sem..…...
Sem…….
Fashion Buying and Merchandise Management
Sem………..
3. SCQF 11
4. Credits
Level
6. Course
TBC
Co-ordinator
Approved Learning Partner
15
Name …………………………………Sem………..
8. Pre-requisites
9. Linked Courses
(specify if synoptic)
10. Excluded Courses
11. Replacement Courses
Code:
12. Degrees for which
this is a core course
Date Of Replacement:
13. The course may be
delivered to:
UG only
PG only
UG & PG
C177-IFM/C175-IFM/C170-IFM MSc/PGDip/Cert in
International Fashion Marketing
14. Available as an Elective?
Yes
No
15. Aims
 To analyse and understanding of the structure and scope of buying and merchandising functions within fashion organisations.
 To develop an in-depth knowledge and understanding of the management processes that support fashion product development and range building.
 To critically review the mechanisms for effective supplier selection, negotiation and performance evaluation.
 To evaluate the contribution of merchandising to the achievement of financial, quality and customer service performance targets.
 To critically review the contribution of visual merchandising to the achievement of product / brand differentiation.
 To create, develop and evaluate a fashion buying and merchandise plan.
16. Syllabus
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
The role and function of the fashion buyer and merchandiser
Organisational structures in fashion buying and merchandising
Product prediction : trend analysis techniques, interpretation and evaluation
International sourcing strategies: negotiation and collaboration
Buying offices and networks, domestic and abroad
Supplier identification and negotiation
Supplier performance monitoring and evaluation
Merchandise performance analysis - open-to-buy, mark-down and margin management
Stock management methods and strategies : financial analysis
Quick response and fast fashion : impact upon buying relationships
Dimensions of effective visual merchandising and store design
Management of retail space - layout planning
Ethical and environmental issues relevant to buying and merchandising
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Form C4
Heriot-Watt University - Course Descriptor
17. Learning Outcomes (HWU Core Skills: Employability and Professional Career Readiness)
Subject Mastery
Understanding, Knowledge and Cognitive Skills





Personal Abilities

Develop knowledge of the strategic contribution
of buying & merchandising to fashion business success.
buying activities within fashion retail companies.
Evaluate supplier management strategies.
Utilise a range of new product development
frameworks with the context of fashion marketing.
Critically review the contribution of buying to the
achievement of business portability.
Critically review the methodologies for marketing
fashion goods at the point-of-sale.
Industrial, Commercial & Professional Practice



Scholarship, Enquiry and Research (Research-Informed Learning)

Autonomy, Accountability & Working with Others

Utilisation of company-sponsored projects
Guest speakers from the fashion industry
Review industry practise in the buying &
merchandising

Undertaking independent research and report
writing skills for coursework assignments
Co-operation with class mates in development of
seminar presentations
18. Assessment Methods
Method
Undertake critical reading to develop concepts explored in lectures
Research the buying strategies of fashion retailers to evaluate success/failure


Communication of ideas (orally) from
personal research
Undertaking of financial analysis in
development of buying budgets
19. Re-assessment Methods
Duration of Exam
Weighting (%)
Synoptic courses?
Method
(if applicable)
Coursework
Communication, Numeracy & ICT
Duration of Exam
(if applicable)
100%
Coursework
20. Date and Version
Date of Proposal
Date of Approval by
School Committee
Date of
Implementation
Version
Number
2/2
Diet(s)
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