Course Information

Course Information
Course Title Code Semester L+U Hour Credits ECTS
GENERAL BUSINESS HİT1103 1. Semester 2 + 0 2.0 4.0
Prerequisites None
Language of Instruction Turkish
Course Level Associate
Course Type
Mode of delivery Face to face
Course Coordinator Lect. Mehmet Ali BAYHAN
Instructor(s)
Assistants
Goals Management of the production, management, marketing, finance, distribution as well as having sufficient knowledge and skills in all functions in accordance with global business operations in all areas of life is to train individuals to work.
Course Content Business and embroidery Concepts, Classification of Business, Business Environment, the. Objectives and Responsibilities of Business, Business Building Causes, Facility Location and Selection, Capacity Concept,
Learning Outcomes -
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Weekly Topics (Content)
Week Topics Learning Methods
1. Week Basic Concepts
2. Week Business Environment and Objectives
3. Week Property Types
4. Week Stages of Business Organizations
5. Week Size of business
6. Week Basic Management Functions
7. Week Basic Management Functions
8. Week Midterm Exam
9. Week Production Function
10. Week Marketing Function
11. Week Finance Function
12. Week Public Relations Function
13. Week Human Resource Management
14. Week R & D Function
15. Week Final Exam
Recommended Sources
Relations with Education Attainment Program Course Competencies
Program Requirements Contribution Level DK1 Measurement Method
PY1 2 - -
PY2 4 - -
PY3 2 - -
PY4 2 - -
PY5 4 - -
PY6 4 - -
PY7 3 - -
PY8 2 - -
PY9 1 - -
PY10 1 - -
PY11 2 - -
PY12 3 - -
PY13 2 - -
PY14 1 - -
*DK = Course's Contrubution.
0 1 2 3 4 5
Course's Level of contribution None Very Low Low Fair High Very High
Method of assessment/evaluation Written exam Oral Exams Assignment/Project Laboratory work Presentation/Seminar
ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Midterm 1 1 1 1
Homework 1 1 10 10
Final 1 1 1
Practice End-Of-Term 14 3 42
Classroom Activities 14 3 42
Total Workload 96
ECTS Credit of the Course 4.0