GEEC 201 | Course Introduction and Application Information - Department of Food Engineering

Course Name

Introduction to Business

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
GEEC 201	Fall/Spring	3	0	3	4

Prerequisites	None
Course Language	English
Course Type	Service Course
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Discussion Group Work Lecture / Presentation
National Occupation Classification	-
Course Coordinator	Dr.Öğretim Üyesi Ünsal Doğan BAŞKIR
Course Lecturer(s)	Prof. Dr. Öznur YURT
Assistant(s)	Araş. Gör. Zeynep Göksu Beşkaya

Course Objectives	The course examines the roles businesses play in the community, and their aims by focusing on the free market system and competition. It provides knowledge about what should a company do to provide its services or manufacture its products for the customers. The course aims to inform the students about fundamental issues of business like, managerial functions, marketing, finance, accounting and international business.
Learning Outcomes	The students who succeeded in this course; Identify the basic functions of an enterprise like management, marketing, finance, manufacturing, accounting. Explain the fundamental ethical isssues and corporate responsibility dimensions of a business Explain the alternative organizational structures, team work and communication styles which can improve the competitive power of a business. Learn the principals of international business and the importance of innovation abd creativity in interational competition. Conceptualize the importance of organizational growth Follow the rule that all academic work necessitates academic honesty
Course Description	This course has been designed to teach the students the types of business, basic functions of business and all the issues related to running a business.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Welcome & Introduction to the Course	Course site in Blackboard
2	Business and Its Environment Part I (Macroenvironment Analysis)	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 1-Chp1) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 1)
3	Business and Its Environment Part II (Microenvironment Analysis)	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 1-Chp1) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 1)
4	Organizational Structure & Functions	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 2-Chp 5 & 6) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 3-Chp 7)
5	Managing the Business Processes (Part I)	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 2)
6	Management of Processes (Part II)	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 2)
7	Marketing Management (I) (Strategy Development & SWOT Analysis)	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 4) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 5)
8	Marketing Management (II)	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 4) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 5)
9	Midterm Exam
10	Human Resources Management	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 3-Chp 10) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 4-Chp 11)
11	Leadership	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 3-Chp 8&9) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 4-Chp 10)
12	Social Responsibility, Ethics, and Business Law	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 1-Chp 2) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 1-Chp 4)
13	Accounting and Finance	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 6)
14	Entrepreneurship Asynchronous recording will be shared (Taylan Demirkaya will join us, as a guest lecturer, for a talk on Entrepreneurship)	Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition (Part 1-Chp 3) & Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition (Part 2)
15	Wrap up & review of the semester
16	Final Exam

Course Notes/Textbooks

Readings provided by the instructor

Suggested Readings/Materials

Bovee, C.L. and Thill, J.V., 2023. Business in action. Pearson Higher Ed.10th Edition

Ebert, R.J. and Griffin, R.W., 2018. Introduction to Business. Pearson. 13th Edition

Mirze, S. Kadri (2013). Introduction To Business. Literatür Yayıncılık

https://www.nytimes.com/section/business

https://www.ft.com/

https://www.bloomberg.com/businessweek

Semester Activities	Number	Weigthing
Participation	1	30
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	2	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	20	20
Final Exam	1	23	23
		Total	119

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Being able to transfer knowledge and skills acquired in mathematics and science into engineering,	-	-	-	-	-
2	Being able to identify and solve problem areas related to Food Engineering,	-	-	-	-	-
3	Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice,	-	-	-	-	-
4	Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering,	-	-	-	-	-
5	Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually,	-	-	-	-	-
6	Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality,	-	-	-	-	-
7	Having professional and ethical awareness,	-	-	-	-	-
8	Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering,	-	-	-	-	-
9	Being able to apply entrepreneurship, innovativeness and sustainability in the profession,	-	-	-	-	-
10	Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level),	-	-	-	-	-
11	Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1)	-	-	-	-	-
12	Being able to speak a second foreign language at intermediate level.	-	-	-	-	-
13	Being able to relate the knowledge accumulated during the history of humanity to the field of expertise	-	-	-	-	-