Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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MIY325 | INTRODUCTION TO BUSINESS ADMINISTRATION | 2 | 3 | 3 | 5 |
GENERAL INFORMATION |
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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 : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. NEVRUZ BERNA TATLISU |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | This course aims to introduce the role of business functions, responsibilities and operation of an enterprise, to use business principles and practices and to provide awareness of corporate social responsibility and morality and to interpret these issues in terms of sustainability. |
Contents of the Course Unit: | Contents of the course include the basic functions of a business such as strategy, marketing, human resources and finance. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Explain the role and basic functions of a business. |
Interpret the social responsibilities of companies and the interests of internal and external stakeholders within the framework of sustainability. |
Indicate the strengths and development aspects of a company and their growth strategies. |
Summarize the roles and responsibilities of business functions (strategy, marketing, human resources, finance). |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Objectives, content and syllabus of the course and expectations | Lecture, Question and Answer, Discussion |
2 | Relevant chapters in the coursebook + course notes | Types of enterprise | Lecture, Question and Answer, Discussion |
3 | Relevant chapters in the coursebook + course notes | Size of an enterprise | Lecture, Question and Answer, Discussion |
4 | Relevant chapters in the coursebook + course notes | Foundation phases in enterprises | Lecture, Question and Answer, Discussion |
5 | Relevant chapters in the coursebook + course notes | Management | Lecture, Question and Answer, Discussion |
6 | Relevant chapters in the coursebook + course notes | Production | Lecture, Question and Answer, Discussion |
7 | Relevant chapters in the coursebook + course notes | Quality | Lecture, Question and Answer, Discussion |
8 | Relevant chapters in the coursebook + course notes | Marketing | Lecture, Question and Answer, Discussion |
9 | Relevant chapters in the coursebook + course notes | Human Resources | Lecture, Question and Answer, Discussion |
10 | - | MID-TERM EXAM | - |
11 | Relevant chapters in the coursebook + course notes | Accounting/Finance | Lecture, Question and Answer, Discussion |
12 | Relevant chapters in the coursebook + course notes | Research-development (r&d) | Lecture, Question and Answer, Discussion |
13 | Relevant chapters in the coursebook + course notes | Public Relations/Corporate Relations | Lecture, Question and Answer, Discussion |
14 | Relevant chapters in the coursebook + course notes | Decision making | Lecture, Question and Answer, Discussion |
15 | Relevant chapters in the coursebook + course notes | General Revision | Lecture, Question and Answer, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Gumus, I. (Ed.) (2017). Genel Isletme. Istanbul Gelisim Universitesi Publications. |
Stimpson, P. and Smith, A. (2011). Business Management, Cambridge University Press. (USA). |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description | Examination Method |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
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2 |
Interpret the basic concepts, areas and approaches related to the field.
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KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
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2 |
Compare national and international cuisines in terms of similarities and differences.
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SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
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2 |
Prepare the technical infrastructure and contents of kitchen activities.
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SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
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2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
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3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
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4 |
Plan the work schedule and workflow in food and beverage enterprises.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Calculate costs in the food and beverage field.
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2 |
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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3 |
Organizes participation to national and international competitions and fairs in its field.
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OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
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2 |
Find planning, executioning and editing mistakes systematicly related to his field.
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OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
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2 |
Organize activities related to the field.
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OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
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2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
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3 |
Perform scientific researches using knowledge and skills related to his field.
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WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 13 | 2 | 26 |
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 | 1 | 1 |
Preparation for the Final Exam | 7 | 4 | 28 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 5 | 6 | 30 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 41 | 0 | 128 |
Total Workload of the Course Unit | 128 | ||
Workload (h) / 25.5 | 5 | ||
ECTS Credits allocated for the Course Unit | 5,0 |