İKTİSADA GİRİŞ I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
EKF109	İKTİSADA GİRİŞ I	1	3	3	4

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Doç.Dr. ALİ ÇELİK
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The objective of this course to enable students to interpret the decision mechanisms of consumers, producers and the state by using the basic principles of economics.
İçerik:	Contents of the Course include; the basic concepts of economics such as need, demand, utility, value, price, scarcity, rationality and opportunity cost, law of supply and demand, market equilibrium, elasticities, price controls of governments and their effects on market equilibrium, consumer behavior within the framework of cardinal and ordinal approaches, theory of production, production costs, the functioning of different markets, factor markets and income distribution.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Describe the basic concepts of economics.
Explain the changes in market equilibrium using concepts such as supply-demand law, flexibility and price control
Interpret consumer behavior by using the concepts of total utility, marginal utility and budget constraint
Interpret producer behavior by using the concepts of total cost, marginal cost and budget constraint
Interpret the equilibrium formation at different markets by using production costs

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Review of course syllabus	Nature of economics	Narration, question and answer
2	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Demand	Narration, Case Study
3	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Supply and market balance	Narration, Case Study
4	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Flexibility	Narration, Case Study
5	Reading the related chapter from lecture sources. Monitoring of current economic developments.	consumer theory	Narration, Case Study
6	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Production	Narration, Case Study
7	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Costs	Narration, Case Study
8	-	MID-TERM EXAM	-
9	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Midterm exam	Narration, Problem Solving
10	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Theory of the firm: perfect competition and monopoly	Narration, Problem Solving
11	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Theory of the firm: monopolistic competition and oligopoly	Narration
12	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Wage, rent and profit	Narration
13	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Regulation, deregulation and competition	Narration
14	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Environment	Narration
15	Preparation of questions for past week subjects	General evaluation	Narration, question and answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Stephen ISON ve Stuart WALL, İktisada Giriş, Çev. Ahmet ÇAKMAK, Suat OKTAR
Zeynel DİNLER, İktisada Giriş. Bursa: Ekin Kitabevi Yayınları, 2016.
Ersan Bocutoğlu, Genel İktisada Giriş, Ekin Yayınevi, 5.Baskı, 2020.
Carl E. CASE, Ray C. FAIR, Sharon E. OSTER, Principles of Economics, Twelfth Edition,2017, Pearson, ISBN-13: 978-1-292-15256-1
Erdal M.ÜNSAL, İktisada Giriş, Ankara: BB101 Yayınları, 2016.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can define basic concepts about gastronomy.	0
2	Can interpret basic concepts, study areas and approaches related to the field.	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.		1
2	Can compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.	0
2	Can prepare technical infrastructure and contents of the culinary activies.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.	0
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.	0
3	Can integrate basic cooking techniques and product preparation principles into today's technology.	0
4	Can plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.	0
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.	0
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.	0
2	Can find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.	0
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.	0
2	Can design communial and social pojects using historical, cultural and geographical values.		1
3	Can perform scientific researche and study using knowledge and skills related to his field.	0

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	6	4	24
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	2	5	10
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	2	5	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	40	0	102