TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO159 |
| Name | Business Management I |
| Term | 2016-2017 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. AYHAN SAYĞI
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To explain the students business economics and management in the framework of conceptual and theoretical dimensions and the functions of businesses.
Course Content
To follow micro economics and macro economics data, the process of developing a business idea, investment, feasibility studies, business-environment relationships, estimating demands, place of business organization, legal structures of businesses, capacity, cost, the concept of revenue and expense In the fourth module, workplace layout and production planning, establishing a business and opening procedures are explained.
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1 - To be able to define the concepts regarding business economics and management |
| LO02 | 2- To be able to have a point of view about business economics and management and present it. |
| LO03 | 3- To identify the establishment phases and legal structures of businesses. |
| LO04 | 4 - To be able to explain the main functions of businesses . |
| LO05 | 5- To comprehend the interactions between the functions of businesses. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Business and Basic Concepts of Business | To be prepared to related subject from advised source. | |
| 2 | The relationship with other Department of Business Economics and Management | To be prepared to related subject from advised source. | |
| 3 | Business Environment | To be prepared to related subject from advised source. | |
| 4 | Establishment of Business Objectives | To be prepared to related subject from advised source. | |
| 5 | Role and Importance in Economy Businesses | To be prepared to related subject from advised source. | |
| 6 | Classification of Businesses | To be prepared to related subject from advised source. | |
| 7 | Mid-terms | ||
| 8 | Customize | To be prepared to related subject from advised source. | |
| 9 | Business Establishment Phase, Demand Forecasting and Market Research | To be prepared to related subject from advised source. | |
| 10 | Location and size of businesses and organizations Selection Decision | To be prepared to related subject from advised source. | |
| 11 | Management Concept and Importance of Management | To be prepared to related subject from advised source. | |
| 12 | Theoretical Approaches to Management | To be prepared to related subject from advised source. | |
| 13 | Management Functions: Planning, Organizing | To be prepared to related subject from advised source. | |
| 14 | Management Functions: Personnel Management, Routing, Control | To be prepared to related subject from advised source. | |
| 15 | Final Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 50 | 20 |
| 1. Homework | 50 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |