| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI052 | ||||
| Course Name: | Media Management | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| 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: | Doç. Dr. MİHALİS KUYUCU | ||||
| Course Lecturer(s): | Assoc.Prof.Mihalis Kuyucu | ||||
| Course Assistants: |
| Course Objectives: | To apply the science of Management to Media Industry and to give general industrial information about Media |
| Course Content: | The topics and that are related to media management. |
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The students who have succeeded in this course;
1) To have a general information and idea about how media industry works 2) To learn how management is applied to media field. 3) To present information about how media industry works in the field |
| Week | Subject | Related Preparation |
| 1) | Concept of media company | |
| 2) | The main key players in media industry | |
| 3) | The functions of media industry | |
| 4) | The market structures/types in media industry | |
| 5) | Classifying media companies according to their structures | |
| 6) | The concept of "life cycle" in media industry and application | |
| 7) | SWOT in Media İndustry | |
| 8) | Feasibility in media industry | |
| 9) | Marketing in Media - Part I | |
| 10) | Marketing Applications in Media Part II | |
| 11) | The economic structure of media environment and industry. | |
| 12) | Media ownership and Cross Ownership and today's media environment analysis in terms of ownership | |
| 13) | The relation of Rating and Advertising in media industry | |
| 14) | A general overview of the economic structure and ownership status of Turkish media industry |
| Course Notes / Textbooks: | The lecturer will give his own sources collected from different sources and the experience of the lecturer media manager activities will be added. |
| References: | Öğretim üyesi kendi kaynaklarından oluşan bir seçki hazırlamıştır. Bunlara öğretim görevlisi kendi medya yöneticiliği deneyimlerini de eklemektedir. |
| Course Learning Outcomes | 1 |
2 |
3 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | |||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
| 5) | Dominates the terminology of food and beverage. | |
| 6) | Organize all kinds of organizations in the field of culinary. | |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
| 11) | Follow current developments in the field and profession. | |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 20 |
| Homework Assignments | 2 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 48 |
| Application | 16 | 16 |
| Study Hours Out of Class | 15 | 15 |
| Presentations / Seminar | 15 | 15 |
| Homework Assignments | 16 | 16 |
| Quizzes | 3 | 3 |
| Midterms | 1 | 2 |
| Final | 2 | 2 |
| Total Workload | 117 | |