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 |
INE4009 | Engineering Management | Spring | 3 | 0 | 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 : | Instructor ÖZLEM KANGA |
Course Lecturer(s): |
Prof. Dr. MUSTAFA ÖZBAYRAK Prof. Dr. FAİK TUNÇ BOZBURA Instructor ÖZLEM KANGA |
Recommended Optional Program Components: | None |
Course Objectives: | This course is designed to develop an understanding of the roles, responsibilities, and skills required by individuals (managers and non-managers) in today’s changing organizations by analyzing the characteristics of successful managers and organizations. This process will also develop an awareness of the environmental conditions and pressures facing today’s managers and organizations. Specifically, students will become acquainted with the language of business management and the application of key concepts and theories to the “real world.” |
The students who have succeeded in this course; - Explains what is ethical and what is not. - Describes the nature of managerial decision making, leadership and strategy. - Identifies the factors that influence managers’ choice of an organizational structure. - Defines importance of motivation in team working. |
The course focuses on Managers and managing as well as the evaluation of management thought. Ethics & Social Responsibility, the roles of managers, organizational strategies and organizational Culture, Motivation and Leadership are also discussed. |
Week | Subject | Related Preparation |
1) | Managers and managing | |
2) | Evaluation of Management Thought | |
3) | Evaluation of Management Thought | |
4) | Ethics & Social Responsibility | |
5) | Global environment | |
6) | Manager as a decision maker | |
7) | Manager as a planner and strategists | |
8) | Review of management history, Midterm Exam | |
9) | Functional Strategies: Value Chain Management | |
10) | Functional Strategies: Value Chain Management | |
11) | Managing organizational structure & Culture | |
12) | Control & Change Management | |
13) | Motivation | |
14) | Leadership |
Course Notes / Textbooks: | Textbook: Chang, C. M. (2016). Engineering Management: Meeting the Global Challenges. Second edition. |
References: | Current issues of Financial Times, Fortune, Business Week, The Economist, Harvard Business Review, Business Strategy Review and those of local business magazines Power, Capital and Platin, as well as the business section of daily local newspapers. |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 5 | % 20 |
Midterms | 1 | % 35 |
Final | 1 | % 45 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 40 |
Study Hours Out of Class | 15 | 84 |
Quizzes | 10 | 15 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 143 |
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. |