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Course Code: 
NUT 403
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
2
Course Language: 
English
Course Objectives: 
Explains the basics of classical and current management theories, teaches the roles and functions of managers/management. Determines the characteristics of work environments and organisational structure. Teaches the differences between the concepts of organisational culture and climate. Teaches about the importance of perception, values, attitudes and behaviours.Establishes a constructive way of communication with the members of organisation, teaches the essentials of leadership styles.
Course Content: 

Management

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Explains the basics of classical and current management theories,

4,8,10

1,2,3

2

2) Teaches the roles and functions of managers/management.

4,8,10

1,2,3

2

3) Determines the characteristics of work environments and organisational structure.

4,8,10

1,2,3

2

4) Teaches the differences between the concepts of organisational culture and climate.

4,8,10

1,2,3

2

5) Teaches about the importance of perception, values, attitudes and behaviours.

4,8,10

1,2,3

2

6) Establishes a constructive way of communication with the members of organisation,

teaches the essentials of leadership styles.

4,8,10

1,2,3

2

 
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

Orientation/Introduction

 

2

PART 1: Business in a Global Environment The Changing Face of Business

 

3

Business Ethics and Social Responsibility

 

4

Economic Challenges Facing Contemporary Business

 

5

Competing in World Markets

 

6

PART 2 Starting and Growing Your Business

 

7

Forms of Business Ownership and Organization

 

8

Midterm

 

9

Starting Your Own Business: The Entrepreneurship Alternative

 

10

 PART 3 Management: Empowering People to Achieve Business

 

11

Management, Leadership, and the Internal Organization

 

12

 Human Resource Management: From Recruitment to Labor Relations

 

13

Top Performance through Empowerment, Teamwork, and Communication

 

14

Part 4 Marketing Management

 

15

Part 4 Marketing Management, continued

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

 

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

35

Term Project and Presentation

1

25

 

 

 

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

45

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

55

Total

 

100

 
 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

 

No

Program Learning Outcomes

Contribution

 

1

2

3

4

5

 
 

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

x

 

 

 

 

 

2

Gains expertise in the scientific researh methods.

x

 

 

 

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

 

 

x

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

x

 

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

x

 

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

x

 

 

 

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

x

 

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

x

 

 

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

 

x

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

x

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

15

1

15

Mid-terms

1

2

2

Term Project and Presentation

1

2

2

final

1

2

2

Total Work Load

 

 

51

Total Work Load / 25 (h)

 

 

2,04

ECTS Credit of the Course

 

 

2