NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BA4311 | ||||||||
Ders İsmi: | Strategic Management | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. AHMET ERKUŞ | ||||||||
Course Lecturer(s): |
Assoc. Prof. HAVVA PINAR İMER Prof. Dr. AHMET ERKUŞ |
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Course Assistants: |
Course Objectives: | Over the years, the field of strategic management has had a major influence on corporate behavior. Terms such as cash cow, sustainable competitive advantage and core competence are frequently raised in day-to-day business conversations. In fact, the ability to apply strategic analysis to practical business problems has become a valuable skill in many occupations, including management consultancy, stock broking, merchant banking and corporate finance. The aim of this course is to give you the tools needed to analyze situations and think strategically. |
Course Content: | 1st Week: Introduction. 2nd Week: Basic concepts of strategic management. 3rd Week: Developing a strategic vision, setting objectives and crafting a strategy. 4th Week: Environmental scanning: Analyzing the macro-environment. 5th Week: Environmental scanning: Analyzing the competitive environment. 6th Week: Internal scanning: Organizational analysis. 7th Week: Strategy formulation: Situational analysis (SWOT). 8th Week: Midterm 9th Week: Generating alternative strategies using a SWOT matrix. 10th Week: The generic competitive strategies and cooperative strategies. 11th Week: Corporate strategy and directional strategy. 12th Week: International entry, stability and retrenchment strategies. 13th Week: Portfolio analysis. 14th Week: General wrap-up. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | 1st Week: Introduction. | |
2) | 2nd Week: Basic concepts of strategic management. | |
3) | 3rd Week: Developing a strategic vision, setting objectives and crafting a strategy. | |
4) | 4th Week: Environmental scanning: Analyzing the macro-environment: | |
5) | 5th Week: Environmental scanning: Analyzing the competitive environment. | |
6) | 6th Week: Internal scanning: Organizational analysis. | |
7) | 7th Week: Strategy formulation: Situational analysis (SWOT). | |
8) | 8th Week: Review | |
9) | 9th Week: Generating alternative strategies using a SWOT matrix. | |
10) | 10th Week: The generic competitive strategies and cooperative strategies | |
11) | 11th Week: Corporate strategy and directional strategy | |
12) | 12th Week: International entry, stability and retrenchment strategies. | |
13) | 13th Week: Portfolio analysis. | |
14) | 14th Week: General wrap-up. |
Course Notes / Textbooks: | Required Texts: Crafting & Executing Strategy: The Quest for Competitive Advantage (2011, 18th edition) Arthur A. Thompson, J.E. Gamble ve A.J. Strictland, McGraw-Hill. Strategic Management and Business Policy (2008, 11th edition) by Thomas L. Wheelen and J. David Hunger, Prentice Hall. |
References: | İşletmelerde Stratejik Yönetim (2004) by Hayri Ülgen and S. Kadri Mirze, Literatür Yayıncılık, İstanbul. Stratejik Yönetim ve İşletme Politikası (2003, 6. Baskı) by Ömer Dinçer, Beta Yayıncılık. Financial Times, Fortune, Bloomberg Business Week, The Economist, Harvard Business Review, Business Strategy Review dergilerinin son sayıları ile Capital ve Infomag gibi Türkçe dergiler ile günlük gazetelerin ekonomi ve iş dünyası ile ilgili kısımları. |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Quizzes | 5 | % 15 |
Midterms | 1 | % 30 |
Final | 1 | % 45 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 40 |
Study Hours Out of Class | 15 | 108 |
Quizzes | 5 | 10 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 162 |