NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
IF4420 | Mergers and Acquisitions | Spring | 3 | 0 | 3 | 9 |
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: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi BAHAR KÖSEOĞLU |
Course Lecturer(s): |
Dr. Öğr. Üyesi UMUT UĞURLU Prof. Dr. İPEK ALTINBAŞAK FARİNA |
Recommended Optional Program Components: | None |
Course Objectives: | This course aims at providing students an analytical and theoretical framework to understand the M&A process and will also use cases and real-world applications to develop skills necessary to evaluate and implement a transaction. |
The students who have succeeded in this course; The student who successfully completes this course; I. will have a thorough knowledge of the value drivers of a company II.Will be able to assess a company within the context of its competitive advantage and the industry it operates in III.Will learn the process of M&A of a company IV.Will know the difference of the M&A process from the buyer or seller perspectives V.Be able to do basic company valuation VI Have an insight to the participants of the M&A process, negotiation process and the legal documents involved in M&A process. |
Valuation, valuation techniques, M&A process, Negotiations |
Week | Subject | Related Preparation |
1) | Why companies are bought or sold? | |
2) | Why the industry in which the company operates is important? Hence industry analysis | |
3) | What make the medium and small companies differ from the big ones | |
5) | Valuation II | |
5) | What are the value drivers of a company? | |
6) | Valuation II | |
7) | Most used valuation techniques | |
8) | Other valuation techniques | |
9) | M&A process | |
10) | M&A milestones | |
11) | Negotiation I | |
12) | Negotiation II | |
13) | Due diligence | |
14) | Wrap up |
Course Notes / Textbooks: | Mergers & Acquisitions ,A. Sherman and Milledge Hart (2006), Investment Valuation, Aswath Damodaran (2002) |
References: | Yok / None |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 35 |
Final | 1 | % 45 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 4 | 56 |
Homework Assignments | 1 | 35 | 35 |
Midterms | 1 | 40 | 40 |
Final | 1 | 45 | 45 |
Total Workload | 218 |
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. |