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 : | , TYY: + , EQF-LLL: , QF-EHEA: |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | |
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 | - | MID-TERM EXAM | - |
9 | Relevant chapters in the coursebook + course notes | Marketing | Lecture, Question and Answer, Discussion |
10 | Relevant chapters in the coursebook + course notes | Human Resources | Lecture, Question and Answer, Discussion |
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 |
Can define basic concepts about gastronomy.
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2 |
Can interpret basic concepts, study 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 |
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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2 |
Can 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 |
Can analyze the eating and drinking art, the related systems and structures.
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2 |
Can prepare technical infrastructure and contents of the culinary activies.
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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 |
Can apply theoretical knowledge about food science into the field of gastronomy.
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2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
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4 |
Can 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 |
Can calculate costing in the food and beverage facilities.
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2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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3 |
Can organize national and international competitions and fairs.
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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 |
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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2 |
Can 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 |
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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2 |
Can organize all gastronomy-related activities.
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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 |
Can interpret ethical values and legal regulations according to the codexes.
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2 |
Can design communial and social pojects using historical, cultural and geographical values.
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3 |
Can perform scientific researche and study 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 |