| OPERATING ROOM SERVICES (TURKISH) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BA3567 | Principles of Marketing | Spring | 3 | 0 | 3 | 5 |
| 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: | Associate (Short Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Prof. Dr. ELİF OKAN |
| Course Lecturer(s): |
Dr. Öğr. Üyesi GÜLBERK GÜLTEKİN SALMAN Prof. Dr. İPEK ALTINBAŞAK FARİNA Prof. Dr. ELİF OKAN |
| Recommended Optional Program Components: | None |
| Course Objectives: | The objective of the course is to introduce the participants with the marketing concepts and theories in order to develop, evaluate and implement marketing management strategies in complex environments. |
|
The students who have succeeded in this course; The students who have succeeded in this course; 1. Explains the basic concepts and theories of the marketing discipline with an interdisciplinary perspective. 2. Understands the interaction between market and customer within the marketing system. 3. Knows the importance of marketing information and market research methods 4. Can explain why and how consumer behavior occurs 5. Knows market segmentation, targeting and positioning 6. Knows the elements of the marketing mix 7. Understands competitive analysis and marketing strategies on a global and local scale |
| Week | Subject | Related Preparation |
| 1) | Understanding Marketingin Creating and Capturing Customer Value and how companies can use their marketing strategies with Partnering to Build Customer Relationships | |
| 2) | Analyzing the Marketing Environment And Managing Marketing Information to Gain Customer Insights | |
| 3) | Understanding Consumer Markets and Consumer Buyer Behavior | |
| 4) | Analyzing Business Markets and Business Buyer Behavior | |
| 5) | Knowing how to create Customer-Driven Marketing Strategy: Creating Value for Target Customers | |
| 6) | Understanding the strategies associated with Products, Services, and Brands: Building Customer Value | |
| 7) | Identifying the process of developing New Products and Managing the Product Life Cycle | |
| 8) | Learning to design Pricing Strategies in order to Understand and Capture Customer Value | |
| 9) | Identifying the ways to design Marketing Channels: Delivering Customer Value and the roles / functions of Retailing and Wholesaling | |
| 10) | Learning to Communicate Customer Value through the use of Advertising and Public Relations | |
| 11) | Understanding the effective use of Personal Selling,Sales Promotion ;Direct and Online Marketing in Building Direct Customer Relationships | |
| 12) | Finding ways in Creating Competitive Advantage | |
| 13) | Getting acquianted with The Global Marketplace | |
| 14) | Understanding the importance of Sustainable Marketing: Social Responsibility and Ethics |
| Course Notes / Textbooks: | Principles of Marketing, 14/E Kotler & Armstrong 2012 | Prentice Hall | Published: 01/27/2011 ISBN-10: 0132167123 | ISBN-13: 9780132167123 |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 5 |
| Quizzes | 3 | % 5 |
| Homework Assignments | 7 | % 10 |
| Presentation | 3 | % 15 |
| Project | 2 | % 20 |
| Midterms | 20 | % 20 |
| Final | 25 | % 25 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| Total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Presentations / Seminar | 7 | 7 |
| Midterms | 13 | 13 |
| Final | 16 | 66 |
| Total Workload | 128 | |
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | The use of theoretical knowledge in practice | |
| 2) | Effective use the terminology of the field | |
| 3) | Behave according to basic professional legislation related the field | |
| 4) | Use information and communication technology, express professional knowledge through written and verbal/non-verbal communication | |
| 5) | Express the social, scientific, cultural and ethical values of professional | |
| 6) | Behave according to quality management and processes and participate in these processes | |
| 7) | Develop themselves personally and professionally updating knowledge, skills and competencies of the field with lifelong learning awareness | |
| 8) | Use basic level knowledge and skills related the field, interpret and evaluate the data, identify potential problems and solve them | |
| 9) | Implement techniques according to developing technology and use new tools and devices | |
| 10) | The ability to prepare the operating room for surgery | |
| 11) | The ability to admit the patient into the operating room and to provide assistance for post - operational transport | |
| 12) | The ability to have theoretical and practical knowledge related to the field at a basic level |