TÜRKÇE
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Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO162 |
| Name | Business Management II |
| Term | 2016-2017 Academic Year |
| Semester | 2. 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
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Business management, production, marketing, and finance-related knowledge and skills give them.
Course Content
1- Production Management Concept 2- Production Management System Approach and Production Systems 3- Production Management Functions 4- Product, Process and Design Task 5- Production planning, just in time production and lean production systems 6- Quality Management and Occupational Security 7- Marketing Management and Marketing Environment 9- Market Survey and Purchasing Behavior of Consumers 10- Market segmentation and selection of target market 11- Product Strategy in Marketing 12- Price Strategy 13- Place Strategy 14- Promotion Strategy
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1- To be able to define concepts regarding production management and marketing functions of businesses. |
| LO02 | 2- To comprehend quality management and occupational security in businesses. |
| LO03 | 3- To be able to have a point of view regarding business management and present it. |
| LO04 | 4- To differentiate strategies of product, price, promotion and place in marketing. |
| LO05 | 5- To be able to explain marketing management and market survey. |
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 | Production Management Concept | To be prepared to related subject from advised source. | |
| 2 | Production Management System Approach and Production Systems | To be prepared to related subject from advised source. | |
| 3 | Production Management Functions | To be prepared to related subject from advised source. | |
| 4 | Product, Process and Design Task | To be prepared to related subject from advised source. | |
| 5 | Production planning, just in time production and lean production systems | To be prepared to related subject from advised source. | |
| 6 | Quality Management and Occupational Security | To be prepared to related subject from advised source. | |
| 7 | Marketing Management and Marketing Environment | To be prepared to related subject from advised source. | |
| 8 | Mid-term exam | ||
| 9 | Market Survey and Purchasing Behavior of Consumers | To be prepared to related subject from advised source. | |
| 10 | Market segmentation and selection of target market | To be prepared to related subject from advised source. | |
| 11 | Product Strategy in Marketing | To be prepared to related subject from advised source. | |
| 12 | Price Strategy | To be prepared to related subject from advised source. | |
| 13 | Place Strategy | To be prepared to related subject from advised source. | |
| 14 | Promotion Strategy | 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 | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |