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
SEN4503	Introduction to IT Services Management	Spring	3	0	3	6

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:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Dr. Öğr. Üyesi TAMER UÇAR
Course Lecturer(s):	Prof. Dr. ADEM KARAHOCA
Recommended Optional Program Components:	None
Course Objectives:	Foundations in IT services course provides an overview of IT Services. Topics include enterprise systems management (ESM), which is the complete and total management of a company's IT elements and/or environment. IT services, or ESM, involves two categorizations: infrastructure management -the discipline regarding services responsible for maintaining and managing the IT elements in an environment, and relationship management -the discipline containing the services that are customer facing in relation to their IT infrastructure.

Learning Outcomes

The students who have succeeded in this course;
1. Define computing infrastructure fundamentals
2. Analyze IT services
3. Define event and fault management
4. Describe problem, change and configuration management
5. Analyze asset management
6. Define security and network management
7. Define storage, workload, backup and recovery management
8. Analyze business process management fundamentals
9. Describe business process management supporting infrastructure

Course Content

The course content is composed of the basics of computing infrastructure, introduction to it services, event and fault management, problem, change and configuration management, asset management, security and network management, storage, workload, backup and recovery management, business process management fundamentals, business process management supporting infrastructure.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Computing Infrastructure Overview
2)	Introduction to IT Services
3)	Event & Fault Management
4)	Problem, Change and Configuration Management
5)	Asset Management
6)	Security and Network Management
7)	Storage, Workload, Backup and Recovery Management
8)	Storage, Workload, Backup and Recovery Management / Midterm I
9)	Business Process Management Fundamentals
10)	Business Process Management Supporting Infrastructure
11)	Case Study Presentations
12)	Case Study Presentations / Midterm II
13)	Case Study Presentations
14)	Project Presentation

Sources

Course Notes / Textbooks:	Rob Addy, Effective IT Service Management: To ITIL and Beyond, Springer OGC- ITIL v3 references library– Service Design, Transition, Operation, Strategy, Continual Service Improvement.
References:	Yok

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 10
Homework Assignments	2	% 10
Midterms	2	% 40
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	3	6	18
Quizzes	2	3	6
Midterms	2	15	30
Final	1	17	17
Total Workload			113

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.