FASHION MANAGEMENT AND MARKETING PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MTT477	FASHION MANAGEMENT AND MARKETING	5	4	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:	This course aims to provide the student with the comprehension of the effects of the strategies of the marketing concept occurred in the late 20th century and at the beginning of the 21st century on fashion design field.
Contents of the Course Unit:	The contents of this course include; the concepts of fashion and marketing, analysis of the historical process, the place of the Consumption concept in the 20th century, fashion within the scope of globalisation concept, marketing and designing.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define marketing concepts in the fields of fashion and design.
Explain the place of the consumption concept in 20th century.
Solve the marketing management activity as areal analysis.
Criticise fashion brands by way of marketing strategies.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Proceeding plan, aim and describing the content of the course, general description of the course, sources to be used, methods to follow	Brain storm, Lecture
2	-	Fashion theories and strategies	Lecture
3	Literature review	Definition and history of marketing	Lecture
4	Literature review	Relation between Fashion, Design and Marketing	Lecture
5	Literature review	Relation between Fashion, Design and Marketing	Lecture
6	Literature review	Target audience analysis in fashion marketing	Lecture
7	Literature review	Target audience analysis in fashion marketing	Lecture
8	-	MID-TERM EXAM	-
9	Research	Technical Visit	Case Study
10	Literature review	Marketing processes	Case study, Individual study
11	Literature review	Marketing processes and fashion application analysis	Case study, Individual study
12	Literature review	Strategies of fashion marketing and case study	Case study, Individual study
13	Literature review	Strategies of fashion marketing and case study	Case study, Individual study
14	Literature review	Fashion marketing in Turkish ready-made clothing sector	Lecture
15	Literature review	Fashion marketing in Turkish ready-made clothing sector	Lecture
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Easey, M. (2009). Fashion Marketing. 3rd Ed. Singapore: A John Wiley & Sons, Ltd., Publication.
Hopkins, J. (2012). Fashion design the complete guide. Switzerland: AVA Publishing SA.
Keller, K., L. (2013). Strategic brand management building, measuring, and managing brand equity. 4th Ed. New Jersey: Pearson Education, Inc., Publishing as Prentice Hall.
Kapferer, J., N. (2008). The new strategic brand management: creating and sustaining brand equity long term. 4th Ed. Philadelphia: Kogan Page.
Kotler, P., Keller, K. L. (2018). Pazarlama yonetimi. Istanbul: Beta Publishing.
Kotler, P. (2018). A’dan z’ye pazarlama. Istanbul: Mediacat Publishing.
Kotler, P., Kartajaya, H., Setiawan, I. (2018). Pazarlama 4.0. Istanbul: Optimist Book.
Kotler, P. (2017). Pazarlamayi anlamak. Istanbul: Optimist Book.

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

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	4	56
Preliminary & Further Study	12	3	36
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
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	2	2
Preparation for the Final Exam	5	3	15
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	4	20
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	38	0	130