Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

VOCATIONAL SCHOOL OF ÜRGÜP SEBAHAT & EROL TOKÖZ / AS227 - COOKING

Code: AS227 Course Title: BUSINESS MANAGEMENT-I Theoretical+Practice: 2+0 ECTS: 5
Year/Semester of Study 2 / Fall Semester
Level of Course Short Cycle Degree Programme
Type of Course Optional
Department COOKING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer SEVİNÇ ALKAN (sevincalkan@nevsehir.edu.tr)
Name of Lecturer(s) KAYHAN KARAKAYA,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of the lesson is to know different functions of the business and the way of management.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Learns management concept, the historical development of types and classification. PO-1 Defines basic concepts of food and beverage sector.
PO-3 Knows interior and exterior factors which effect food and beverage managements.
PO-4 Knows the organization structure of food and beverage managements and cookery section and adapts to them.
 		Examination
LO-2 Understand the business management, and management functions. PO-1 Defines basic concepts of food and beverage sector.
PO-2 Knows legal arrangements in food and beverage management and job’s standards.
PO-3 Knows interior and exterior factors which effect food and beverage managements.
PO-4 Knows the organization structure of food and beverage managements and cookery section and adapts to them.
 		Examination
LO-3 Understand the business management, and management functions. PO-1 Defines basic concepts of food and beverage sector.
PO-2 Knows legal arrangements in food and beverage management and job’s standards.
PO-3 Knows interior and exterior factors which effect food and beverage managements.
PO-4 Knows the organization structure of food and beverage managements and cookery section and adapts to them.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
The basics of business, aims, the relationship between the others, classifying the businesses, establishing process, functions.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Business and business concepts Lecturing
2 Classifying the businesses Lecturing
3 Business environment Lecturing
4 The aims and responsibilities of the business. Lecturing
5 Selecting establisment places Lecturing
6 The reasons of the establisment places Lecturing
7 Capacity Lecturing
8 mid-term exam
9 Business management functions Lecturing
10 Business management functions Lecturing
11 Business management functions Lecturing
12 Production function Lecturing
13 Marketing function Lecturing
14 Finance function Lecturing
15 Human Resources function Lecturing
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Turizm İşletmeciliği ve Yönetimi, Prof. Dr. Ahmet Aktaş, Seçkin Yayınevi, ANKARA
Required Course instruments and materials
Bokks, written sources, and the internet.

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 3 10 30
       b) Search in internet/Library 2 10 20
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 5 6 30
mid-term exam 1 1 1
Own study for final exam 5 8 40
final exam 1 1 1
0
0
Total work load; 150