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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS104 |
| Name | Introduction to Business |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Vedat YİĞİTOĞLU |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to enable students to acquire the fundamental concepts of business, understand the structure and basic functions of business organizations, evaluate the relationships among business functions, and analyze current business practices.
Course Content
This course examines the fundamental concepts of business, the objectives and functions of business organizations, the business environment, business establishment and classification, and the basic business functions including management, marketing, production, human resources, finance, accounting, and public relations.
Course Precondition
None.
Resources
Modern İşletmecilik (22nd ed.). İstanbul: Türkmen Kitabevi-İsmet Mucuk.
Notes
T.C. Ticaret Bakanlığı (https://www.ticaret.gov.tr/) KOSGEB (https://www.kosgeb.gov.tr/site)
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the fundamental concepts of business and the basic characteristics of business organizations. |
| LO02 | Classify businesses according to their legal structures, sizes, and fields of activity. |
| LO03 | Explain the business establishment process and the factors affecting location selection. |
| LO04 | Explain the major business functions, including management, production, marketing, human resources, accounting, and finance. |
| LO05 | Evaluate business performance, sustainability, and current business practices. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | 2 |
| PLO02 | - | Communicates effectively with individuals from different cultures. | |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | 3 |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | 4 |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | 3 |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 3 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | 2 |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | 5 |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic Concepts of Business and Business Administration | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Historical Development of Business Administration | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 3 | Business Objectives and Business Environment | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Classification of Businesses | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Businesses by Legal Structure | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 6 | Business Size and Location Selection | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 7 | Business Establishment Process and Formation Activities | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay, Problem Çözme |
| 8 | Mid-Term Exam | Reviewing the topics covered during the semester and preparing for the midterm exam. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Business Functions: Management | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Business Functions: Production | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Business Functions: Marketing | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Business Functions: Human Resources | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Business Functions: Accounting and Finance | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Business Performance, Sustainability, and Current Business Practices I | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Business Performance, Sustainability, and Current Business Practices II | Reading the relevant chapter in the course textbook and lecture notes, and researching current information related to the topic. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Reviewing all course topics and preparing for the final exam. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reviewing all course topics and preparing for the final exam. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 20 | 20 |
| Final Exam | 1 | 32 | 32 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||