Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Assoc. Prof. HÜMEYRA ADIGÜZEL |
Course Lecturer(s): |
Prof. Dr. FİGEN TÜRÜDÜOĞLU
Assoc. Prof. HÜMEYRA ADIGÜZEL
|
Recommended Optional Program Components: |
None |
Course Objectives: |
This course covers basic topics of management accounting and introduces a business-management approach to the development and use of accounting information. In today’s competitive marketplace, an excellent internal accounting system is essential for organizations to make better decisions. This course covers firms’ internal control systems and their use in decision making, planning and control. Major topics include cost classification, cost behavior, cost-volume-profit analysis, capital investment decisions and budgets. |
Week |
Subject |
Related Preparation |
1) |
Introduction to Management Accounting |
|
2) |
Job Order Costing and Process Costing |
|
3) |
Job Order Costing and Process Costing |
|
4) |
Activity Based Costing and Other Cost Management Tools |
|
5) |
Activity- Based Costing and Other Cost Management Tools |
|
6) |
Cost-Volume-Profit Analysis |
|
7) |
Cost-Volume-Profit Analysis |
|
8) |
Review |
|
9) |
Short-Term Business Decisions |
|
10) |
Short-Term Business Decisions |
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11) |
Capital Investment Decisions and The Time Value of Money |
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12) |
Capital Investment Decisions and The Time Value of Money |
|
13) |
The Master Budget and Responsibility Accounting |
|
14) |
The Master Budget and Responsibility Accounting |
|
|
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 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
2 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases 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 carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |