| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Master's Degree With Thesis |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 10 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Gains knowledge about business and business management for practice.
2) Gain knowledge of different approaches to business and business management.
3) Gains knowledge of theoretical and practical information about business management.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | In the Food Production Management course, the integration of a purchase order from the customer in the process of integration with the purchase and sale, and the integration with the purchase and sale to pass the raw material orders to the suppliers in order to realize the production will be evaluated. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | 1 General information about Business Management | | 2nd Week | 2 Features of the organization I | | 3rd Week | 3 Features of the organization II | | 4th Week | 4 Functions of Management | | 5th Week | 5 Planning | | 6th Week | 6 Decision-making stages | | 7th Week | 7 Information about organization and organization | | 8th Week | 8 Midterm | | 9th Week | 9 Segmentation methods in businesses | | 10th Week | 10 Fundamentals of leadership | | 11th Week | 11 Increasing motivation and performance | | 12th Week | 12 Coordination | | 13th Week | 13 Communication methods | | 14th Week | 14 Control and Measurement techniques | | 15th Week | |
|
| RECOMENDED OR REQUIRED READING | International Cuisine and Food Production Management, Parvinder S Bali, Oxford University Press, 2012. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Yüz yüze |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Assignment | 1 | 5 | | Quiz | 1 | 5 | | Project | 1 | 15 | | Total(%) | | 55 | | Contribution of In-term Studies to Overall Grade(%) | | 55 | | Contribution of Final Examination to Overall Grade(%) | | 45 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | 1 | 5 | 5 | | Individual or group work | 1 | 15 | 15 | | Preparation for Final exam | 1 | 85 | 85 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 56 | 56 | | Laboratory (including preparation) | | | | | Final exam | 1 | 3 | 3 | | Homework | 2 | 46 | 92 | | Total Workload | | | 300 |
|---|
| Total Workload / 30 | | | 10 |
|---|
| ECTS Credits of the Course | | | 10 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
