INTRODUCTION TO BUSINESS ADMINISTRATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MIY325	INTRODUCTION TO BUSINESS ADMINISTRATION	2	3	3	5

GENERAL INFORMATION
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
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)
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
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
Gumus, I. (Ed.) (2017). Genel Isletme. Istanbul Gelisim Universitesi Publications.
Stimpson, P. and Smith, A. (2011). Business Management, Cambridge University Press. (USA).

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	Can define basic concepts about gastronomy.
2	Can interpret basic concepts, study areas and approaches related to the field.

KNOWLEDGE
Factual
	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.
2	Can compare national and international cuisines in terms of similarities and differences.

SKILLS
Cognitive
	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.
2	Can prepare technical infrastructure and contents of the culinary activies.

SKILLS
Practical
	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.
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.
3	Can integrate basic cooking techniques and product preparation principles into today's technology.
4	Can plan the work schedule and workflow in food and beverage enterprises.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3	Can organize national and international competitions and fairs.

OCCUPATIONAL
Learning to Learn
	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.
2	Can find planning, executioning and editing mistakes systematicly related to his field.

OCCUPATIONAL
Communication & Social
	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.
2	Can organize all gastronomy-related activities.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.
2	Can design communial and social pojects using historical, cultural and geographical values.
3	Can perform scientific researche and study using knowledge and skills related to his field.

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	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