| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI330 | ||||
| Course Name: | Turkish Business History | ||||
| Semester: | Fall | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Araş. Gör. ENES KURT | ||||
| Course Lecturer(s): | Dr. Enes Kurt | ||||
| Course Assistants: |
| Course Objectives: | Examine the origins and development of Turkish business and its employees in the context of their economic, social, political and legal environment |
| Course Content: | This course will examine the innovations in management, practice and organization that facilitated the emergence of the modern commercial corporation. Beginning with a discussion of traditional forms of production and trade, the course will examine the implications of long-distance trade for the management of commercial operations from the 16th to the 18th century. The development of railroads and other industries in the 19th century will be of central importance. It will then follow the spread of more complex organizations, mass production and mass distribution, and the development of business and employees from the late 19th to the early 20th century. |
|
The students who have succeeded in this course;
1) To be able to explain the history of business administration 2) Understand the effects of the industrial revolution 3) To comprehend the history and characteristics of the Turkish business system 4) Understanding the local context of Business and Management concepts 5) Knowing local actors, case studies and practices |
| Week | Subject | Related Preparation |
| 1) | Introduction: Researching the history of a business or sector, Turkish Management Tradition (before 1923) - Craftsmanship, artisanship, gedik, ahilik, guild concepts and practices | |
| 2) | Industrial Revolution and its reflection on the Ottoman Empire: Treaties and their impact on production forms and industries | |
| 3) | Towards the Republic: National Economy and the birth of Turkish companies and the new working class | |
| 4) | Industrial Policies and Industrialization in the Republican Era, Turkish Entrepreneurs, Status of Labor Force in Industry | |
| 5) | 1929 Great Depression, Statism, SEEs | |
| 6) | Democratic Party and Agriculture-Based Growth Foreign investors in Turkey | |
| 7) | Import Substitution Policies and SEEs, Turkish investors' investments abroad Working class | |
| 8) | Midterm | |
| 9) | January 24 Decisions, Neoliberalism and Its Effects on the Business World | |
| 10) | Turkish companies and working class in the 90s | |
| 11) | Transfer of different management techniques and practices to the country: Total Quality Management, Lean Management, Six Sigma, Outsourcing etc. | |
| 12) | Turkish Entrepreneurs, TUSIAD, MUSIAD and other business associations | |
| 13) | Long-lived Turkish businesses | |
| 14) | Business education in Turkey from 1880 to the present | |
| 15) | Final Exams | |
| 16) | Final Exams |
| Course Notes / Textbooks: | Berber A. (2013). Klasik Yönetim Düşüncesi: Geleneksel ve Klasik Paradigmalarla Klasik ve Neo-Klasik Örgüt Teorileri. İstanbul: Alfa Yayınları. Pamuk, Ş. (2012). Türkiye’nin 200 Yıllık İktisadi Tarihi. İstanbul: Türkiye İş Bankası Kültür Yayınları. Buğra, A. (2017). Devlet ve İşadamları. İstanbul: İletişim Yayınları. |
| References: | Sığrı, Ü., & Ercil, Y. (2007). Türklerde yönetim gelenekleri ve Türk yönetim tarihi. IQ Kültür Sanat Yayıncılık. Güvemli, O. & Güvemli, B. (2018). Türk İşletme Tarihi Üzerine. Muhasebe ve Finans Tarihi Araştırmaları Dergisi, İşletme Tarihi Özel Sayısı, 5-46. Üsdiken, B. (2004). The French, the German and the American: Higher Education for Business in Turkey, 1883-2003. New Perspectives on Turkey, 31, 5–38. Özseven, M., & Yalçınkaya, A. (2021). Bağlam ve Aktörler: Yönetim Uygulamalarının Türk Sanayisinde Yayılımı. İstanbul: Nobel Yayıncılık. Üsdiken, B., & Erden, Z. (2001). Örnek alma, mecbur tutulma ve geçmişe bağımlılık: Türkiye'deki yönetim yazınında değişim. Amme İdaresi Dergisi, 34(4), 1-31. Şehitoğlu, Y., & Kurt, E. (2021). Türk Savunma Sanayi Tarihi: Dönemler ve Aktörler: 1834-2020. İstanbul: Ötüken Neşriyat |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 32 |
| Study Hours Out of Class | 16 | 32 |
| Midterms | 1 | 20 |
| Final | 2 | 30 |
| Total Workload | 114 | |