GENERAL ECONOMY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY107	GENERAL ECONOMY	7	3	3	5

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 main object is microeconomic analysis of cases and to give a general paradigm of current issues related to Turkey and the World Economy.
Contents of the Course Unit:	Definition of Economics, Comprehension, Key Issues related to the consumer and producer behavior, Market Structures, Equilibrium, Factor Markets

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
To understand the basic properties of the economy
Analyzing the behaviour of consumers and producers
To analyze the changes in the market equilibrium

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Definition of Economics, Nature of Economic Activity, Economic Activity Types, Economic Activity Analysis, Major Issues of Economics, Economic Systems, Price Mechanism	Ders anlatımı
2	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Price Elasticity of Demand, Point Elasticity, Arc Elasticity, Cross-Elasticity, Income Elasticity, Supply, Supply Function, Supply Curve	Ders anlatımı
3	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Elasticity of Supply, Equilibrium,	Ders anlatımı
4	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Consumer and Producer Surplus, Black Market Price, King Law, Cobwell	Ders anlatımı
5	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Cardinal Utility, Utility, Total Utility, Marginal Utility, Ordinal Utility, Indifference Curve, Budget Curve	Ders anlatımı
6	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Factor of Production, Production Function, Law of Diminishing Return, Isoproduct Curve, Producer Equilibrium,	Ders anlatımı
7	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Perfect Competition, Perfect Competition Conditions, Firm's Revenues, Short & Long Term Firm Equilibrium, Monopoly	Ders anlatımı
8	-	MID-TERM EXAM	-
9	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Revenues under Monopoly, Equilibrium under Monopoly, Price under Monopoly, Monopsony, Dual Monopoly, Bilateral Monopoly	-
10	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Duopoly, Oligopoly, Cartels, Monopolistic Competition	Ders anlatımı
11	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Demand of Factor, Factors of Affecting Using Decision, Factor Supply, Price in the Factor Market	Ders anlatımı
12	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Equilibrium under Perfect Competition, Equilibrium under Monopsony, Equilibrium under Monopoly, Equilibrium under Bilateral Monopoly, Wages and Labour Supply	Ders anlatımı
13	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Determination of Wage under Perfect Competition, Monopsony & Bilateral Monopoly in the Labour Market, Hicks Analysis, Causes of Wage Differances, Minimum Wages	Ders anlatımı
14	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Capital, Supply for Capital, Demand for Capital, Capital Accumulation, Interest Rates, Theories of Interest Rates, Determination of Intereset Rates	Ders anlatımı
15	İKTİSADA GİRİŞ Prof. Dr. Osman Z. ORHAN – Doç. Dr. Seyfettin ERDOĞAN	Rent, Entreprenuer, Theories of Profit, Distribution of Income, Lorenz Curve, Gini Coefficient	Ders anlatımı
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Düzgün, R. (2015). Genel Ekonomi. İstanbul: Seçkin Publishing.
Erdoğan, S. ve Osman Z. Orhan. (2015). İktisada Giriş. İstanbul: Umuttepe Publications.

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	10	4	40
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	8	3	24
Assignment (Homework)	1	10	10
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	6	4	24
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	2	12
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	47	0	154