Week |
Subject |
Related Preparation |
1) |
Welcome! Course / Student Introductions
Review of syllabus and course requirements; textbook and assignments |
Ders izlencesi |
2) |
Introduction to marketing concept : its relevance in Turkish educational system, marketing structures and systems |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall.
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3) |
Environmental Scanning and marketing opportunity analysis |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
4) |
Marketing information system : marketing research, marketing
planning |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
5) |
Promotion decision : communication process; promotion
strategies (in relation to education) |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
6) |
Performance and control: marketing audit |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
7) |
Notion of quality and effectiveness, quality and accountability, quality standards and systems in educational improvement |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
8) |
Theories and concepts of relationship marketing |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
9) |
Marketing of education services |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
10) |
Role of marketing research in decision-making. |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
11) |
Analyze the marketing system, study the characteristics of
consumer behavior, and define market segmentation and target
markets in context of external and internal customer |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
12) |
Positioning |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
13) |
Brand management |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
14) |
Pricing stratejy |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall. |
Course Notes / Textbooks: |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall.
Kotler, P. & Keller, K. (2011). Framework for Marketing Management (5th Ed.). Prentice Hall.
Marshall, G. & Johnston, M. (2009). Marketing Management. McGraw-Hill/Irwin. |
References: |
Kotler, P. & Armstrong, G. (2009). Principles of Marketing. Prentice Hall.
Kotler, P. & Keller, K. (2011). Framework for Marketing Management (5th Ed.). Prentice Hall.
Marshall, G. & Johnston, M. (2009). Marketing Management. McGraw-Hill/Irwin. |
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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