FACULTY OF COMMUNICATION
Department of Public Relations and Advertising
GEEC 201 | Course Introduction and Application Information
| 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 | DiscussionGroup WorkLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| 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;
|
| 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. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Welcome Session, Classroom Rules, Lecturer’s Expectations, Students’ Expectations, The Importance of Businesses | Readings provided by the instructor |
| 2 | Business | Readings provided by the instructor |
| 3 | Forming a Business | Readings provided by the instructor |
| 4 | Global and International Business & Trade | Readings provided by the instructor |
| 5 | Management | Readings provided by the instructor |
| 6 | Human Resources Management | Readings provided by the instructor |
| 7 | Human Resources Management | Readings provided by the instructor |
| 8 | Accounting and Finance | Readings provided by the instructor |
| 9 | Production and Operations Management | Readings provided by the instructor |
| 10 | Midterm | |
| 11 | Marketing | Readings provided by the instructor |
| 12 | Economics and Business | Readings provided by the instructor |
| 13 | Social Responsibility, Ethics and Business Law | Readings provided by the instructor |
| 14 | New Concerns in Business | Readings provided by the instructor |
| 15 | Review of Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Readings provided by the instructor |
| Suggested Readings/Materials | Readings provided by the instructor https://www.nytimes.com/section/business https://www.ft.com/ https://www.bloomberg.com/businessweek |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
40
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams |
1
|
20
|
| Midterm | ||
| 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 |
ECTS / WORKLOAD TABLE
| 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 |
1
|
15
|
15
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
1
|
8
|
8
|
| Midterms |
0
|
||
| Final Exam |
1
|
20
|
20
|
| Total |
119
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To be able to critically interpret theories, concepts, methods, instruments and ideas that form the basis of Public Relations and Advertising field. |
|||||
| 2 | To be able to collect and use necessary data to produce content in the field of Public Relations and Advertising with scientific methods. |
|||||
| 3 | To be able to use theoretical knowledge gained in the field of Public Relations and Advertising in practice. |
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| 4 | To be able to use analytical thinking skills in the field of Public Relations and Advertising. |
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| 5 | To be able to convey creative ideas and solution suggestions supported by scientific data in written and oral form to stakeholders. |
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| 6 | To be able to take responsibility as individual and group members to solve problems encountered in the practice of Public Relations and Advertising field. |
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| 7 | To be able to develop solutions that favor public good and raise awareness by having knowledge about regional, national and global issues and problems. |
|||||
| 8 | To be able to relate the basic knowledge of other disciplines supporting the field of Public Relations and Advertising with his/her own field of expertise. |
|||||
| 9 | To be able to use the knowledge, skills and competencies acquired by following regulations, innovations, changes, current developments, and occupational health and safety practices closely in the field of Public Relations and Advertising; in a lifelong manner and for individual and social purposes. |
|||||
| 10 | To be able to collect, interpret and share data by considering social, scientific and professional ethical values in the field of Public Relations and Advertising. |
|||||
| 11 | To be able to collect data in the areas of Public Relations and Advertising and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | To be able to speak a second foreign at a medium level of fluency efficiently. |
|||||
| 13 | To be able to relate the knowledge accumulated throughout the human history to their field of expertise. |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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