GC UNIVERSITY, FAISALABAD

FACULTY OF ECONOMICS & MANAGEMENT SCIENCES

LYALLPUR BUSINESS SCHOOL (LBS)

Course Specifications

Managing Sustainability in Supply Chains

BAM-648

Spring 2024

http://www.gcuf.edu.pk/
 COURSE SPECIFICATIONS
Basic Information
Course Title: Managing Sustainability in Supply Chains
Course Code: BAM-648
Course credits/week: Theory: 03 Lab: Nil Total: 03
Pre-requisite(s): Principles of Marketing /
Marketing Management
Co-requisite(s):
Program(s) on which the course is given: BBA-6th & BBA 8th Semester
Is the course major or minor element of the program: Major: Minor:
Department offering the program: Lyallpur Business School (LBS)
Department offering the course: Division of Marketing
Academic year/level: 3
Revision #: 4
Last revised on (date): 01-02-2024

Overall Aims of the Course

Course Description:

The course presents a detailed description of how to manage sustainability in supply

chains. The field of sustainable management of supply chains explains and predicts the
way consumers can think and behave towards such practices. The course details at both
levels; organizational and end consumer. Such as: How do organizations consider
sustainable practices and what is consumer perception of such practices? Why do people
buy sustainable products/services? Why do consumers prefer sustainable products over
non-sustainable products? If not why? How organizations and society as a whole can
benefit from sustainable practices? How does society support organizations with higher
moral and social values? What are the prime advantages of adopting these practices and
what are the key disadvantages, and how to overcome them?

To answer these questions, consumer behavior draws heavily on the disciplines of

psychology, economics, sociology and anthropology. In this course, you will survey the
relevant theory and learn how to apply these concepts to real-world situations. Class-
time discussion of theory always will be supported with examples drawn from past and
current business practices as well as consumers’ everyday lives; we will be considering
the social, ethical, regulatory, environmental and Technological contexts in which
consumers think and act.

Managing sustainability in supply chains investigates how people/organizations

interpret the allied business practices that are ecologically supportive. This course
stresses understanding, application, and generalization rather than memorization. In
every field that you are studying, the body of accepted knowledge is growing and
changing at an increasingly rapid rate. Because your success as a supply chain manager
will depend in part on your ability to find out about new knowledge and apply it to
your supply problems, your performance in this course will be evaluated in terms of
how well you are able to integrate textbook theory with business facts to arrive at
explanations and recommendations. During this course we will explore, many social,
cultural, and supply chain factors that influence the selection and usage of products and
services.

Course Objectives are:

 To gain a better understanding of yourself as a manager of supply chains
 To learn the concepts and theories that underlie sustainable behaviors.
 To gain a deeper understanding of how the consumer contributes to the success
of sustainable firm
 To learn how to implement these theories and concepts into effective supply
chain strategies
 To intelligently express your insights into supply chain practices in informal
discussion, formal presentation, and written prose

The study of sustainable practices in supply chains will help you to understand how to
apply concepts like learning, practicing, motivating, and adopting the skills that can
influence consumer choices in the following ways;

 The psychologies of how consumers think, feel, reason, and select between
different alternatives (e.g. brands, products);
 The psychology of how the consumer/organization is influenced by his or her
environment (e.g. environmental influence);
 How consumer motivation and decision strategies differ between products that
differ in their level of importance or interest that they entail for the consumer;
and
 The behavior of consumers while shopping or making other marketing decisions;
 Limitations in consumer knowledge or information processing abilities to
influence decisions and sustainable outcome
 How organizations can adapt and improve their sustainable practices that alter
their business and supply chain model strategies to business more effective and
efficient.

Learning Outcomes:
On completion of this course, the student will be able to:

 Understand and discuss critically how sustainable supply managers think, feel,
reason, and select between different alternatives (e.g., brands, products) and how
sustainability can adapt and improve their businesses at both consumer and
 organizational levels.
 Critically assess the nature and scope of consumer and organizational behavior.
 Describe and critically discuss key consumer behavior terminology, concepts, and
theories that boost them to adopt sustainable products/services.
 Demonstrate a critical understanding of the existing theories of sustainable
practices along with an awareness of both their contribution and limitations.
 Understand and critically discuss the complexities of sustainable business
practices in supply chains and their relevance to sustainable practice.
 Demonstrate their ability to independently research collate, analyze, and
synthesize material on an emerging issue within the field of supply chains.
Class Format & Weekly Work Plan:

Managing Sustainability in Supply Chains is a concept-based and discussion-driven

course, thus the vast majority of our classes will be focused on concepts, articles & case
discussions.

Our weekly class Instructions and discussions will follow this format:

Weekly Course Objectives:

Week Module Intended Learning Objectives

 To understand the evolution of the sustainable concept,

the most prominent tools used to implement sustainable
strategies, the relationship between value and customer
orientation, and the objectives of socially responsible
practices.
 To understand how consumer and organizational
Introduction
strategies improve environmental practices adding
to Sustainable
additional value to the products and services.
1–2 Practices in
 To understand how consumers value products/services
Supply
from organizations adopting sustainable practices
Chains
 To understand why societies, prefer products and
services that help us to adopt the sustainable practices
 To understand how organizations can adopt
sustainability in business supply chains and how they
can influence the effective management and efficient
running of the organization's operations.

3–4 Sustainable  To develop sustainable production processes and

Products implications
 To develop sustainable product designing and
manufacturing
 Understanding he development of a sustainable product
 manufacturing model
 Primary sustainable production models and implications
in the supply chain system
 To understand the eco-efficiency and eco-effectiveness
of sustained supply chains
 To understand the material choices in product design
and the types of materials required
Sustainable  To understand how design for X leads to sustainable
5–6 Product practices
Design  To understand the types of design and its implications in
practice
 To understand the product end of life and its
implications


 Sustainable product design at Ambu A/S

 First, self-reading by participants and classroom
7–8 Case 1
discussion
 Conclusive remarks by the instructor

 To understand sustainable operations management

 To understand the sustainable production performance
 To understand the measures for assessing product
sustainability
Sustainable  Assessing the performance and measuring the
9 - 11 Production sustainable achievements
 Hoshin Kanri model of sustainable production system
management
 To understand the principles of lean management
Lean  To understand the role of waste
12 - 13
Management  Types of waste management
 To understand the reduction in water waste
14 - 15 Servitization  To understand the definition of services
 The concept of service management and its ability to
generate consumer value
 To understand the services concept in Servitization
 To understand the incentives and potential for
sustainability
 To understand the type of services that lead to
sustainable development
 To understand the service process and its ability to
enhance sustainable implications
 To understand the concepts of Servitization and
 Sustainability
 Exercise product Pooling
 Sustainable energy production with Burmeister and
16 - 17 Case 2
Wain Scandinavian Contractor (BWSC)

Required Learning Resources

Text Book(s): Sustainable Operations and Supply Chain
(Title, Author, Edition, Publisher) Management by Melanie E. Kreye
Reference Book(s): Supply Chain Management by Sunil Chopra Edition
(Title, Author, Edition, Publisher) 8th

Pedagogy Adopted & Tool
The pedagogy adopted by teachers shapes their actions, judgments, and teaching strategies by
taking into consideration theories of learning, understandings of students and their needs, and the
backgrounds and interests of individual students.
1. Integrative approach
The integrative pedagogy approach allows students to learn by connecting their learning across
horizons. Integrative teaching methods have four main objectives:
o Understand the learning process
o Divide problems based on relevancy
o Showing the use of the theoretical lessons in practical scenarios
o Incorporating concepts in normal routines

Tools
White Board
Projector – Slides
Book Reading
Case-Studies
Articles
Assignments Schedule & Quiz
No. Week Assigned Week Due QUIZ TESTS
Two surprise quiz tests will be conducted
1 3 4
during the semester, best of two will be
counted for final grade. There will be no
2 11 12 makeup of these tests.

Examination / Weighting of Assessments & Quizzes

Quizzes + Assignments + Class Participation + Projects 20 %
Mid-semester examination 30 %
End-semester examination 50 %
Grading Criteria
Letter Grade Percentage Marks
A 80 -100 EXCELLENT
B 65-79.99 GOOD
C 50-64.99 SATISFACTORY
D 40-49.99 PASS

DRESS CODE:
Formal business attire only (Dress Trouser, Shirt, Tie, Dress Shoes) Jeans and Joggers
NOT ALLOWED.
Not sure what this dress code means? Read When Job-Hunting: Dress for Success.

Instructor Responsibilities:
In keeping with the format of this class, I see myself as your immediate
supervisor. In that sense, I plan to mentor each of you so that you learn how to
make the best decisions possible, to understand and apply key marketing
concepts, and to prepare you to become productive employees upon graduation.
I will do my best to help each of you grow into the best marketer you choose to
become. Thus, besides class time -- where I will often put you on the spot -- I
expect there will be many times we will communicate outside of class, and I will
do my best to help you in a timely fashion.

Student Responsibilities:
You are expected to arrive to class on time, professionally dressed, and
prepared for the day. You should be fully prepared to discuss and debate the
course material assigned for that date. You are expected to participate at all
levels and offer objective praise and criticism of your classmates’ analyses and
conclusions. This course is not for the meek or timid. You must contribute to the
greater understanding of marketing and marketing management. This course is a
combination of doing (homework), thinking, and discussing.

Class Participation and Individual Conduct

You should make every effort to attend each class meeting. In addition, it is
important that you prepare for each class by reading the relevant book chapters
before the class session in which it will be discussed. You will also be expected to
participate in class discussion and complete in‐class exercises that will be based
on these reading assignments. Your participation grade will be based on
contribution and attendances (be punctual, attend classes, come prepared by
doing the readings, show initiative in the discussion). Note that students who
only “show up” should not expect even an average score. You must be present in
class in order to receive credit for in‐class exercises, quizzes, participation, etc.
 Eating, sleeping, reading, texting, listening to or working on unrelated materials,
sidebar conversations, or “multi‐tasking” using a computer or other electronic d-
evice is not permitted. Laptops (and similar devices) may be used in class for
course related activities such as taking notes. Students may bring drinks such as
water.

General Expectations & Classroom Etiquettes.

In terms of performance in this class, I have very high expectations and

anticipate outstanding work from each of you. I hope for a very positive
experience for us all. Keep in mind that if you do not deliver outstanding work
then you will be graded to reflect this. I ask that you contact me directly and
immediately if you ever have any questions or concerns regarding the class, any
particular assignments, or your grade(s). I am always willing to help.
I do ask that all students be respectful and courteous to other class members as
well as the professor. This includes turning off cell phones and other electronic
devices before class begins and arriving to class on time, as walking in late is
disruptive to other classmates and the professor. Those who walk in late will
likely not receive attendance credit for that day.
Useful Tools / Advice:
This course is time and labor intensive. Be certain to schedule enough time in
your weekly planning to accommodate.
You need to have good access to the Web and an e-mail account.
Please always do your best work.
Contact Details:
Asim Kahlon Assistant Professor (OPS)
Lyallpur Business School (LBS),
Faculty of Economics & Management Sciences,
GC University, Faisalabad, Pakistan.
Office Hours Monday: 10:00 to 04:00 PM
Phone(office): 0303-0646464 E-Mail: asimkahlon@gcuf.edu.pk
Course Specifications Developed By: Reviewed By Director, LBS
Dr. Rizwan Shabbir Prof. Dr. Muhammad Abrar
Date: 28-08-2023 Date: 02-09-2019
Bloom Taxonomy
The Question papers will be designed based on the following bloom taxonomy
parameters.