| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI034 | ||||
| Course Name: | Management Skills | ||||
| Semester: | Fall | ||||
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| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. GÜLSÜM GÖKGÖZ | ||||
| Course Lecturer(s): | Dr. Öğr. Üy. Yasemin Torun | ||||
| Course Assistants: |
| Course Objectives: | s to introduce the participants to the basic concepts of business and the sub-systems of the business, such as marketing, production, accounting, finance, R&D, public relations functions, and to teach them about leadership management knowledge and skills within the framework of modern management approaches. The ”Management Skills“ course, in which students are taught the necessary skills and practices in order to take successful steps in the process of change and teach good results, focuses on the employee-manager relationship in the changing business world. |
| Course Content: | This course is encompasses basic management/management skills, decision making and problem solving, groups & teams and management, motivation and motivation management, delegation, leadership approaches, leadership and managerial identity. |
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The students who have succeeded in this course;
1) Explains the relationship between manager and related concepts. 2) Understand and link the evolutionary process of manager and leadership theories. 3) Interpret the effects of the manager inside and outside the business. 4) Understands the manager's decision-making process and employee relations. 5) Explains the changing roles of the manager. 6) Understands the causes of conflicts in the workplace and knows conflict management strategies. 7) Applies the principles of time management. 8) Knows the value of communication at workplace |
| Week | Subject | Related Preparation |
| 1) | Basic Concepts, Factors of Production, Relationship of Business Science with Other Branches, Types of Business | |
| 2) | Objectives of the Business, Environment of the Business, Classification and Establishment of Businesses | |
| 3) | Economic Systems in which Businesses Operate, Competition, Metrics Showing the Performance of Businesses (capacity, break-even analysis, efficiency) | |
| 4) | Business Ethics and Social Responsibility | |
| 5) | Business Functions: Historical development of management (Classical, Neoclassical, Modern approaches) | |
| 6) | Business Functions: Functions of Management 1 (Planning, Decision Making) | |
| 7) | Business Functions: Functions of Management2 (Organizing, Coordinating, Controlling) | |
| 8) | Midterm Exam | |
| 9) | Business Functions: Marketing | |
| 10) | Business Functions: Production / Logistics | |
| 11) | Business Functions: Human Resources | |
| 12) | Business Functions: Accounting / Finance | |
| 13) | Business Functions: Public Relations / R&D | |
| 14) | New Trends in Business Life | |
| 15) | Final Sınavı |
| Course Notes / Textbooks: | Koçel, Tamer. İşletme Yöneticiliği, (2018). 17.Baskı, İstanbul: Beta yayınları Ataman, Göksel. İşletme Yönetimi: Temel Kavramlar & Yeni Yaklaşımlar, (2009). 3. Baskı, İstanbul: Türkmen Kitabevi |
| References: | Ders Notları Lecturer's handouts |
| Course Learning Outcomes | 1 |
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| 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 |
| Attendance | 1 | % 20 |
| Midterms | 1 | % 40 |
| Final | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 56 |
| Study Hours Out of Class | 5 | 5 |
| Presentations / Seminar | 1 | 6 |
| Project | 4 | 12 |
| Midterms | 4 | 18 |
| Final | 3 | 20 |
| Total Workload | 117 | |