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
BA3560	Marketing 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:
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Prof. Dr. ELİF OKAN
Course Lecturer(s):	Prof. Dr. İPEK ALTINBAŞAK FARİNA Assoc. Prof. GÜLBERK GÜLTEKİN SALMAN Prof. Dr. ELİF OKAN
Recommended Optional Program Components:	None
Course Objectives:	The objective of the course is to deepen the understanding of the marketing management concepts of the participants and encourage them to develop sound marketing solutions in diverse complex situations through critical thinking. It is vital to acknowledge the new elements of today’s market place and adopt the marketing management strategies to this challenging environment for the success of the institutions. Therefore, the course aims not only at providing deep insight related to the marketing concepts but also at helping the students to develop solution building skills through the analysis of case studies.

Learning Outcomes

The students who have succeeded in this course;
Following the successful completion of this course, students should be able to:

1. Understand the concept of market orientation and its relationship with organizational performance.
2. Analyze the company to deliver more value to the customer and create a customer-oriented marketing strategy.
3. Understand segmentation alternatives to design effective marketing strategies for each segment and identify distinctive positioning strategies to differentiate brands.
4. Distinguish the characteristics of products and services to design them in a way that creates value for the target segment.
5. Implement market-based pricing strategies and understand the importance of effective distribution channel design in creating customer value.
6. Develop effective communication strategies by understanding the importance of the integrated communication mix, and analyze the competitive environment to design competitive strategies for success in a dynamic business environment.

Course Content

The teaching methods of the course are Case Study, Technology-Enhanced Learning, Guest Speaker, Lecture, Implementation, Observation, Discussion, Problem Solving.
The course will cover the basic marketing concepts such as segmentation, targeting, positioning, the marketing mix etc. and investigate all of the marketing concepts in the context of new marketing environment. The lecture will be reinforced through case studies, debates, article discussions and group works.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction/ Chapter 1
2)	Chapter 2&3	You Are Required to Form the Groups
3)	Chapter 7	Case Studies ch 2-3
4)	Chapter 8&9	Case Studies ch 7
5)	Chapter 10&11	Case Studies ch 8-9 You Are Required to choose the Brand
6)	Chapter 12&13	Case Studies ch 10-11
7)	Chapter 14	Case Studies ch 12
8)	Midterm Exam
9)	Chapter 17-18	Case Studies ch 14
10)	Review	Case Studies ch 17-18
11)	Presentations 3-4 groups each week
12)	Presentations 3-4 groups each week
13)	Presentations
14)	Presentations

Sources

Course Notes / Textbooks:	Kotler/Armstrong, Principles of Marketing, 18.edition, Global Edition. Pearson (The same book used in BA3567 Principles of Marketing Course)
References:	Students are expected to register for the online book https://www.pearson.com/mylab) to follow the course content and be able to complete the on line exams/ quizzes.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	13	% 10
Quizzes	7	% 10
Project	1	% 20
Midterms	1	% 20
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	6	78
Project	1	5	5
Quizzes	7	3	21
Midterms	1	2	2
Final	1	2	2
Total Workload			147

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.