| NEW MEDIA | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BA1011 | Introduction to Business | Spring | 3 | 0 | 3 | 8 |
| 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: | Hybrid |
| Course Coordinator : | Prof. Dr. ELİF OKAN |
| Course Lecturer(s): |
Assoc. Prof. AYLA ESEN Assoc. Prof. HAVVA PINAR İMER Prof. Dr. AHMET ERKUŞ Assoc. Prof. GÜLBERK GÜLTEKİN SALMAN |
| Recommended Optional Program Components: | None |
| Course Objectives: | This introductory course is designed to provide the students with an overview of the general business environment and how businesses function. The objective of this course is to develop an understanding of the roles, responsibilities, and skills required of individuals (managers and nonmanagers) in today’s changing organizations by examining the relationships between the businesses (including their management and structures) and their owners, employees, and customers. 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.” |
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The students who have succeeded in this course; Upon the completion of the course, students will learn: 1. the basic business terminology 2. the dynamics in the environment within which a business operates 3. social and ethical responsibility of businesses 4. the ownership of businesses and business structures 5. the role of management in a business setting and its functions 6. the major business functions including operations, marketing, and human resource management. |
| The teaching methods of the course are Collaborative Learning, Lecture, Reading, Implementation, Discussion, Individual Study, Social Activity. The course will be carried out by examining the relationships between the businesses (including their management and structures) and their owners, employees, customers, as well as the global economic environment, the governments and the community. In this sense, in addition to reviewing the general business concepts, and economic environment; we will be focusing on the main functional areas of businesses and make the students understand how business dynamics interact. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course | |
| 2) | The Business Environment | Bovee & Thill, Ch.1 |
| 3) | The Global Marketplace | Bovee & Thill, Ch.3 |
| 4) | Business Ethics and Corporate Social Responsibility | Bovee & Thill Ch.4 |
| 5) | Entrepreneurship | Bovee & Thill, Ch.6 |
| 6) | Yönetim Rolleri, İşlevleri ve Becerileri | Bovee & Thill, Ch.5 |
| 7) | Management Roles, Functions, and Skills | Bovee & Thill, Ch.7 |
| 8) | Midterm Exam (covering chapters 1, 3 and 4 from textbook) | |
| 8) | Midterm Exam | |
| 9) | Organization and Teamwork | Bovee & Thill, Ch.8 |
| 10) | Production Systems | Bovee & Thill, Ch.9 |
| 11) | Employee Motivation | Bovee & Thill, Ch.10 |
| 12) | Human Resource Management | Bovee & Thill, Ch.11 |
| 13) | Art and Science of Marketing | Bovee & Thill , Chs.12 Online Quiz |
| 14) | Finance and Businesses | Ebert & Griffin, Chs. 16 & 17 |
| 14) | Course Wrap-up |
| Course Notes / Textbooks: | Business in Action (2020, 9th Global Edition) by Bovee, C.L. & Thill, J.V. Pearson Education. |
| References: | Recommended Readings: Current issues of The Financial Times, New York Times, Bloomberg, Business Week, The Economist, Harvard Business Review, Business Strategy Review, as well as the business sections of daily local papers. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 1 | % 15 |
| Midterms | 1 | % 30 |
| Final | 1 | % 55 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 45 | |
| PERCENTAGE OF FINAL WORK | % 55 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Application | 10 | 2 | 20 |
| Study Hours Out of Class | 12 | 10 | 120 |
| Homework Assignments | 0 | 11 | 0 |
| Quizzes | 2 | 6 | 12 |
| Midterms | 1 | 3 | 3 |
| Final | 1 | 3 | 3 |
| Total Workload | 200 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to critically interpret and discuss the theories, the concepts, the traditions, and the developments in the history of thought which are fundamental for the field of new media, journalism and communication. | |
| 2) | To be able to attain written, oral and visual knowledge about technical equipment and software used in the process of news and the content production in new media, and to be able to acquire effective abilities to use them on a professional level. | |
| 3) | To be able to get information about the institutional agents and generally about the sector operating in the field of new media, journalism and communication, and to be able to critically evaluate them. | |
| 4) | To be able to comprehend the reactions of the readers, the listeners, the audiences and the users to the changing roles of media environments, and to be able to provide and circulate an original contents for them and to predict future trends. | |
| 5) | To be able to apprehend the basic theories, the concepts and the thoughts related to neighbouring fields of new media and journalism in a critical manner. | |
| 6) | To be able to grasp global and technological changes in the field of communication, and the relations due to with their effects on the local agents. | |
| 7) | To be able to develop skills on gathering necessary data by using scientific methods, analyzing and circulating them in order to produce content. | |
| 8) | To be able to develop acquired knowledge, skills and competence upon social aims by being legally and ethically responsible for a lifetime, and to be able to use them in order to provide social benefit. | |
| 9) | To be able to operate collaborative projects with national/international colleagues in the field of new media, journalism and communication. | |
| 10) | To be able to improve skills on creating works in various formats and which are qualified to be published on the prestigious national and international channels. |