GEP0615 Perception ManagementBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
GEP0615 Perception Management Fall
Spring
3 0 3 5
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Assist. Prof. NESLİHAN UYSAL
Recommended Optional Program Components: None
Course Objectives: Perception management is encountered in many areas of the business world today, but it is especially important for institutions. The goal of this course is to introduce perception management and its elements.

Learning Outcomes

The students who have succeeded in this course;
At the end of the course, you will be able to:
1.Gain insight on perception and cognition and action
2.Perception management and attitude change
3.Be able to discuss communication topics referencing psychological and sociological concepts regarding perception
4.Define persuasion and public relations, publicity and propaganda
5.Understand the public and analyze the audience
6 Analyze the relationship between perception management and media.
7.Define organizational perception management

Course Content

In the course; perception, action, persuasion definitions will be made, the relationship between image and perception, perception in communication, the basic rules of perception management, organizational management definition, organizational perception management, crisis and organizational perception management topics will be discussed.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) What is perception George Gerbner Model of Communication  Read course book 1&3
2) The variety of senses Perception and cognition Read course book 3
3) Perception and action Persuasion Read course book 3
4) Stakeholders Target audience Communication types Read course book 1
5) Image and perception Relationship and communications Read course book1
6) Slogan and message 3P Propaganda,Public Relations, Publicity Read course book 1
7) Fundamental rules of perception management Read course book 1
8) Midterm Exam
9) Defining organizational management Read course book 2
10) Dimensions of Organizational Perception Management Read course book 2
11) Components of Organizational Perception Management Read course book 2
12) Organizational Perception Management Following Crisis Events Read case “Sears” book 2
13) Organizational Perception Management During Evolving Controversies Read Case “Augusto National Golf Club” book 2
14) Review for the final

Sources

Course Notes / Textbooks: It will be given by the lecturer
References: 1.Perception Management How to Manage Communication in Turkey, Ali Saydam, Remzi Kitabevi, 2013
2.Organisational Perception Management, Kimberly D. Elsbach, VitalSource Bookshelf, Taylor & Francis, 2014.
3.Perception: The Basics. Bence Nanay. Available from : Vital Source Bookshelf, Taylor & Francis, 2024.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 2 % 20
Midterms 1 % 30
Final 1 % 50
Total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 13 3 39
Study Hours Out of Class 13 4 52
Homework Assignments 2 15 30
Midterms 1 2 2
Final 1 2 2
Total Workload 125

Contribution of Learning Outcomes to Programme Outcomes

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.