NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
ENM5231 | Strategic Management | Spring | 3 | 0 | 3 | 12 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Assoc. Prof. AHMET BEŞKESE |
Course Lecturer(s): |
Assoc. Prof. AHMET BEŞKESE |
Recommended Optional Program Components: | None. |
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. |
The students who have succeeded in this course; I. Define general concepts related to strategic management II. Identify the stakeholders of a company III. Evaluate the mission and vision statements of a company IV. Define the key environmental factors having an impact on a company V. Analyze the opportunities and threats posed by the environment for a given company VI. Identify the value chain of any company VII. Explain the strengths and weaknesses of a company VIII. Define the business-level strategies IX. Define the corporate-level strategies X. Criticize the portfolio of an enterprise using BCG, McKinsey or Industry Evolution Matrices XI. Relate the concepts and techniques learned in earlier courses in management, production, information systems, economy, accounting, marketing, etc. XII. Analyze a strategic management case |
Fundamenal strategic management issues including strategy development process, evaluation of external and internal factors, SWOT analysis, strategy types, value management, actions planning, business planning. |
Week | Subject | Related Preparation |
1) | Introduction | - |
2) | General Overview | - |
3) | The Environment | Reading the relevant chapter from the text book |
4) | Strategic Capabilities | Reading the relevant chapter from the text book |
5) | Strategic Purpose | Reading the relevant chapter from the text book, studying the mission and vision statements of several companies |
6) | Business Strategy | Reading the relevant chapter from the text book |
7) | Corporate Strategy and Diversification | Reading the relevant chapter from the text book |
8) | Analysing the Corporate Portfolio | Reading the relevant chapter from the text book |
9) | Midterm Exam | |
10) | Analysing Strategic Management Cases | |
11) | International Strategy, Innovation Strategies | Reading the relevant chapter from the text book |
12) | Mergers, Acquisitions and Alliances | Reading the relevant chapter from the text book |
13) | Strategy in Action | Reading the relevant chapter from the text book |
14) | Case Study Presentations |
Course Notes / Textbooks: | Johnson, G., Whittington, R. and Scholes, K.(2012). Fundamentals of Strategy, 2nd Edtn., Prentice Hall. |
References: | David, F.R. (2011). Strategic Management: Concepts, 13th Edtn., Pearson. Dess, G. G., Lumpkin, G. T., and Taylor, M. L. (2005). Strategic Management: Creating Competitive Advantage, 2nd Edtn., McGraw-Hill. Wheelen, T. L., Hunger, J. D. (2006). Strategic Management and Business Policy, 10th edtn., Pearson Prentice Hall, New Jersey, USA. Together with current issues of Financial Times, Fortune, Bloomberg Business Week, The Economist, Harvard Business Review, Business Strategy Review and those of local business magazines Infomag, ActiveFinans, and Capital, as well as the business section of daily local newspapers. |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 10 |
Project | 1 | % 20 |
Midterms | 1 | % 25 |
Final | 1 | % 45 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 35 | |
PERCENTAGE OF FINAL WORK | % 65 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 39 | 507 |
Study Hours Out of Class | 15 | 135 | 2025 |
Presentations / Seminar | 1 | 33 | 33 |
Project | 1 | 70 | 70 |
Midterms | 1 | 3 | 3 |
Paper Submission | 1 | 5 | 5 |
Final | 1 | 3 | 3 |
Total Workload | 2646 |
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. |