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
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.

Basic information

Language of instruction:	English
Type of course:
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Prof. Dr. ELİF OKAN
Course Lecturer(s):	Assoc. Prof. AYLA ESEN Prof. Dr. 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.”

Learning Outcomes

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.

Course Content

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.

Weekly Detailed Course Contents

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

Sources

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.

Evaluation System

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

ECTS / Workload Table

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

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.