| MANAGEMENT OF HEALTH (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| VCD3142 | Point of Purchase Design | Spring | 2 | 2 | 3 | 5 |
| 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 : | Dr. Öğr. Üyesi İPEK TORUN |
| Course Lecturer(s): |
Instructor MATİLDE WOL |
| Recommended Optional Program Components: | None |
| Course Objectives: | Point of Purchase (also called POP) or Point of Sales (POS) are a cost-effective way to increase sales and brand awareness. An essential course for creating striking and innovative designs and store displays. Students work on a wide range of formats, dimensions, styles, and a whole visual language that is used to entice the customer into the purchase. Colors, textures, lighting, and graphic art fuse to create expressive, captivating, and functional systems, capable of capturing the attention of potential buyers. With full-color photographs throughout, Point of Purchase is a must for any advertising campaign involved in retail, interior, exhibition, stand, and event design. |
|
The students who have succeeded in this course; 1) Identify the needs of BTL (belove the line) advertising design 2) Researching design and store displays 3) Identify formats, dimensions, styles and typography 4) Analyse concept-product-potential buyers relationship 5) Execute recall of the brand and highlight the features of the product 6) Execute different design layouts 7) Execute production process |
| Design and store display, design process are discussed. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course | |
| 2) | Principles of POP DESIGN | |
| 3) | Discussing current POP designs | |
| 4) | Research/Chossing a brand (different for each student) | |
| 5) | First layouts presentation | |
| 6) | Final layout presentation/ BTL Campaign | |
| 7) | Review and Process | |
| 8) | Researching current POP designs | |
| 9) | Discussing current POP designs | |
| 10) | Research/ one brand for all the students | |
| 11) | Concept board presentation | |
| 12) | Working on POP materials/layouts presentation 1 | |
| 13) | layout presentation 2 | |
| 14) | Review and Process |
| Course Notes / Textbooks: | |
| References: | Point of Purchase Design Annual 6 and 7 www.popai.com Creativity- David E. Carter(Editor)-www.harpercollins.com The One Show- www.oneclub.org Archive- Ads and posters magazine-www.luezersarchive.com Communications Arts- www.commarts.com Mediacat Kırmızı Marketing Türkiye Novum |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 15 | % 20 |
| Presentation | 3 | % 25 |
| Midterms | 1 | % 25 |
| Final | 1 | % 30 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 70 | |
| PERCENTAGE OF FINAL WORK | % 30 | |
| Total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Application | 14 | 28 |
| Midterms | 14 | 28 |
| Final | 14 | 28 |
| Total Workload | 126 | |
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To have theoretical and practical knowledge required to fulfill professional roles and functions of Management of Health Scşences field. | 3 |
| 2) | To act in accordance with ethical principles and values in management, to learn and implement related regulations and guides. | 3 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 3 |
| 4) | To identify the process of management functions (management and organization, public relations, human resources, cost accounting, marketing) in the Management of Health Sciences field. | 2 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
| 6) | To have skills for planning training programs and projects according to health education needs of individual, family and the community. | 2 |
| 7) | To be sensitive to health problems of the community and to be able to offer solutions. | 2 |
| 8) | To be able to use effective communication skills; to take responsibility as a team member in collaboration with other professions. | 2 |
| 9) | To have skills for research, planning and practice about health systems and health information systems field within national and international level. | 2 |
| 10) | To be able to search for literature in health sciences and management and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
| 12) | To be a role model with contemporary and professional identity. | 2 |