Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
To gain the ability to analyze the basic concepts of business, the development process of business and the interaction of the business with the environmental elements. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Işletme Yönetimi I-II, Erdal Ünsalan, Bülent Şimşeker, 2012, Ankara, ss.326. |
Planned Learning Activities and Teaching Methods |
Lecture and sample analysis |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40). |
Assessment Criteria |
- |
Language of Instruction |
Turkish |
Course Policies and Rules |
- |
Contact Details for the Lecturer(s) |
To be announced. |
Office Hours |
To be announced. |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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