Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 3rd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | MERAL DURSUN (meraldursun@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | NİLÜFER ŞAHİN PERÇİN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To teach the concept and content of strategic management in food and beverage enterprises, to gain knowledge and skills about the functions of strategic management in terms of gastronomy and culinary arts. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Have detailed information about strategic management. |
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Presentation |
| LO-2 | Understands the importance of strategic management in business administration. |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. |
Presentation |
| LO-3 | Applies management strategies |
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. |
Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Functions of strategic management, business management strategies, business analysis | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Concepts related to strategic management | expression |
| 2 | Elements of strategic management | expression |
| 3 | Basic strategies | expression |
| 4 | Student presentation | Discussion |
| 5 | Student presentation | Discussion |
| 6 | Student presentation | Discussion |
| 7 | Student presentation | Discussion |
| 8 | mid-term exam | |
| 9 | Student presentation | Discussion |
| 10 | Student presentation | Discussion |
| 11 | Student presentation | Discussion |
| 12 | Student presentation | Discussion |
| 13 | Student presentation | Discussion |
| 14 | Student presentation | Discussion |
| 15 | Student presentation | Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Hassey, D. (1998). Strategic Management, Butterworth Heinemann Hill, C.W.L ve G.R. Lones (1992). Strategic Management, Houghton Mifflin Co. Ülgen, H. ve S.K. Mirze (2007). İşletmelerde Stratejik Yönetim, Arıkan Basım Yayım Dağıtım Ltd. | |
| Required Course instruments and materials | ||
| Computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 14 | 3 | 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 | 14 | 3 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 4 | 14 | 56 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 8 | 24 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||