MANAGEMENT STRUCTURE OF TURKEY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
HIT207	MANAGEMENT STRUCTURE OF TURKEY	7	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The course will examine the changes in Turkey's socio-economic structure from past to presente. İn addition, the impact of globalization in Turkey's economy will be discussed in historical perspective. Issues such as structural change, liberalization, privatization and labor markets will also discuss.
Contents of the Course Unit:	Content: The national economy, statism, liberal adaptation, import substitution period, the period of domination of outward capital, the period of financialization and the hot money flow

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
SummarizeTurkey's economy from Ottoman last periods to today.
Explains the period of the politics of statism in economy.
Analyzes the liberal policies and economic developments from a global perspective.
Explains the sectoral aspects of the statist-liberal policies implemented during1990 years in Turkey Economy .
Criticizes the current structural problems of Turkey's economy, the historical, the social and political backgrounds.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Turkey's Constitutional Principles of Management Structure	-
2	-	Central Government / Capital Organization / Presidency / Council of Ministers	-
3	-	Capital Auxiliary Institutions / Supreme / SAI / SPO / National Security Council	-
4	-	Provincial Organization / Provincial Administration	-
5	-	District Administration / Parish Administration / Regional Organizations in the Provincial Organization	-
6	-	Local Governments	-
7	-	Special Provincial Administration	-
8	-	MID-TERM EXAM	-
9	-	Municipal organization	-
10	-	Metropolitan municipality	-
11	-	Village and District Organisation	-
12	Reading Book	Globalization and Turkey Economy	Expression, Question-Respond, Discussion
13	Reading Book	The Economic Crisis in 1994 and Developments	Expression, Question-Respond, Discussion, Analysing
14	Reading Book	Asia Crisis in 1998 and Reflection to Turkey	Expression, Question-Respond, Discussion, Analysing
15	Reading Book	The crisis in World and Turkey during 2000’s and after then .	Expression, Question-Respond, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
BORATAV, Korkut. (2012) Türkiye İktisadi Tarihi 1908-2009, İmge Yayınevi, Ankara
ÇOBAN, Yasin. (2012) Türkiye Ekonomisi, Sayfa Yayınları, İstanbul
BAŞOL, Koray.(2012) Türkiye Ekonomisi, Türkmen Kitabevi, İstanbul

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
2	Will be able to create individual menus using the principle of healthy eating plate.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	3	42
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	1	1	1
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	4	3	12
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	3	3	9
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	52	0	150