ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Civil Avitation Cabin Services (Evening Education) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | UNI067 | ||||
| Course Name: | Branding in Nutrition | ||||
| Semester: | Spring | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Dr. YALÇIN YAMAN DURUSOY | ||||
| Course Lecturer(s): |
Dr. YALÇIN YAMAN DURUSOY |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Food branding is all about creating a unique identity for a food product or brand that sets it apart from the competition and connects with its target audience. The goal of food branding is to stand out and be memorable, all while building an emotional connection with customers. |
| Course Content: | The course will be explained and followed from the prepared booklet. In the general classroom enviroment, questions, answers and discussions will be studied, participation in the course will be NECESSARY. Average score of passing: “60” |
Learning Outcomes
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The students who have succeeded in this course;
1) Can perceive multi-dimensionally within the scope of the concept of critical thinking 2) Understands the dynamics of food and nutrition market 3) comprehends how to implement important marketing techniques in nutrition market |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | The concept Brand and Branding | |
| 2) | Relationship between Branding and Marketing | |
| 3) | Brand management and its relevance on nutrition sector | |
| 4) | Market Research and its Techiques | |
| 5) | Positioning in brand management | |
| 6) | Corporate Identity and Brand Expansion | |
| 7) | Overview | |
| 8) | Midterm exam | |
| 9) | How to create a Brand? | |
| 10) | Stories of different brands | |
| 11) | Brand identity and brand image | |
| 12) | Marka değeri | |
| 13) | Failures in nutrition marketing | |
| 14) | General Overview | |
| 15) | Final week | |
| 16) | Final week |
Sources
| Course Notes / Textbooks: | Öğretim üyesinin hazırladığı notlar Lecturer's notes |
| References: | Mirze, K., (2010), İşletme, Literatür Yayınları, İstanbul Akdemir, A., (2012), İşletmeciliğin Temel Bilgileri, Ekin Yayıncılık, Bursa Çavuşoğlu. B.,(2011), Marka Yönetimi ve Pazarlama Stratejileri, Nobel Yayın, Ankara Gümüş. S., Saraç. P., (2013), Pazarlamada Markalaşma Stratejileri, Hiperlink, İstanbul |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
|---|---|---|---|
| Program Outcomes |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 1 | 2 | 42 | |||
| Midterms | 1 | 15 | 1 | 16 | |||
| Final | 1 | 25 | 1 | 26 | |||
| Total Workload | 84 | ||||||