Week |
Subject |
Related Preparation |
1) |
Historical development of management, management processes |
|
2) |
Health and health service. |
|
3) |
The use of health services and health institutions. |
|
4) |
The development and organization of health services in Turkey. |
|
5) |
Contemporary health policies and hospital management. |
|
6) |
Strategic management of health services. |
|
7) |
Performance and human resources management in health services |
|
8) |
Duties, rigths and responsibilities of the employees. |
|
9) |
Legal regulations concerning health services management |
|
10) |
Human rights ordinance |
|
11) |
Effective communication with patients |
|
12) |
Structure of clinics |
|
13) |
Patient flowchart in clinics |
|
14) |
Clinical organization |
|
|
Program Outcomes |
Level of Contribution |
1) |
The student acquires theoretical and practical knowledge related to his field at a basic level. |
5 |
2) |
The student owns information about moral discipline and ethical rules related to his field. |
4 |
3) |
The student uses theoretical and practical knowledge related to his field at a basic level; basic fundamental computer programs and related technologies. |
3 |
4) |
The student manages a duty independently by using the knowledge about his field at a basic level. |
4 |
5) |
The student evaluates the knowledge about his field at a basic level with a critical approach, he designates his learning needs and directs his learning. |
2 |
6) |
The student uses information and communication technologies with at least at basic level of European Computer Using Licence basic level of computer software which his field of study requires. |
2 |
7) |
The student complies with and contributes to quality management and processes. |
3 |
8) |
The student has sufficient consciousness about individual and public health, environmental protection and work safety issues. |
3 |
9) |
The student acts in accordance with laws, regulations, legislations and professional ethics related to individual duties, rights and responsibilities. |
4 |