COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Introduction to Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
BA 120
Spring
3
0
3
5
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s)
Course Objectives To develop the ability (skills, techniques and understanding) to support others in the accomplishment of tasks which further your mutual interests.
Learning Outcomes The students who succeeded in this course;
  • The students who succeeded in this course will be able to define the fundementals of the management function
  • The students who succeeded in this course will be able to create a project team and manage it according to the projects aims
  • The students who succeeded in this course will be able to explain the development of the management theories
  • The students who succeeded in this course will be able to analyze decision making mechanisms in an organization
  • The students who succeeded in this course will be able to describe ethic and social responsibility concepts
Course Content This course has been designed to examine management as a series of steps progressing from the ‘micro’ (individual) to the ‘macro’ (societal) level of analysis.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Orientation to the course & Foundations of Management and Organizations Related Chapter
2 Foundations of Management and Organizations & Management History Related Chapter
3 Managing in a Global Environment Related Chapter
4 Managers as Decision Makers & Foundations of Planning Related Chapter
5 Strategic Management Related Chapter
6 Basic Organizational Design Related Chapter
7 MIDTERM
8 Managing Teams Related Chapter
9 Motivating Employees Related Chapter
10 Managers as Leaders Related Chapter
11 Introduction to Controlling Related Chapter
12 Group Presentations Related Chapter
13 Group Presentations Related Chapter
14 Wrap-Up
15 Review of the Semester  
16 Review of the Semester  
Course Textbooks Robbins, S.P. & Coulter, M. (2012). Management, 11th edition, Prentice Hall.
References Academy of Management Journal, Academy of Management Review, Academy of Management Executive, Journal of Applied Psychology, Journal of Management, Journal of Management Studies

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
25
Project
Seminar / Workshop
Midterms / Oral Exams
1
25
Final / Oral Exam
1
25
Total

Contribution of Semester Work to Final Grade
2
75
Contribution of Final Work to Final Grade
1
25
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
9
Project
Seminar / Workshop
Midterms / Oral Exams
1
10
Final / Oral Exam
1
16
    Total
115

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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