| Course Objectives: |
This course has been prepared for the purpose of understanding the function of the public relations profession in health institutions and its importance in the development of two-way communication between the target audience and the institution. It is aimed to introduce the methods used in planning and implementing public relations activities in health institutions, their role in creating image and corporate reputation, and the communication tools used for this purpose. |
| Course Content: |
Public Relations and Definition of Definition, Its Purposes, Functions and Its Importance for Health Institutions, Facts Directing the Development of Public Relations and Publicity Discipline in Health Institutions, The Role and Importance of Public Relations in Health Institutions, Reputation Management in the Recognition and Promotion Activities of Health Institutions, Corporate Social Responsibility Studies, Sponsorship Activities, Event Management, Development of Media and Press Relations, Corporate Publishing, Leader Communication and Lobbying |
| Week |
Subject |
Related Preparation |
| 1) |
Definition, Features, Functions of Public Relations and Introduction to Public Relations in Health Institutions |
Special lecture notes and the first part of the textbook loaded on the ALMS system (What is FBP Public Relations? Part 1) |
| 2) |
Historical Development of Public Relations in the World and Turkey,
Development Process in Healthcare Facilities |
Lecture notes and the second part of the textbook loaded on the ALMS system and created specifically for the subject (What is FBP Public Relations? Section 2) |
| 3) |
Organization of Public Relations Unit in Health Institutions, Its Functions and Application Areas |
Video explaining the relationship between Public Relations and 'Value Creation Concept' in Health Institutions uploaded to the ALMS system |
| 4) |
The Role of Public Relations in Disasters and Crisis Management in Health Institutions |
Video uploaded to the ALMS System and containing a sample disaster planning desk drill in a public hospital |
| 5) |
Public Relations Campaigns and Communication Strategy / Target Audience Determination, Planning |
An example of the corporate social responsibility and sponsorship project carried out by Anadolu Medical Center and Anadolu Efes Basketball team, which have been uploaded to the ALMS System, within the scope of Breast Cancer Awareness Month |
| 6) |
Public Relations Campaigns and Communication Strategy Creation / Implementation, Evaluation |
|
| 7) |
Discussion of public relations campaigns through sample videos (Eat Like A Pro, Ontex and ASM Breast Cancer Examples)
Quiz Exam |
3 different videos uploaded to ALMS system |
| 8) |
Midterm Exam |
|
| 9) |
Marketing Oriented Public Relations and Its Components: Advertising, Event Management, Lobbying Activities, Sponsorship Management, Reputation Management, Corporate Social Responsibility Studies) |
From the Textbook 22., 23.26,27,28 th chapters |
| 10) |
Corporate Communications |
Chapter 6 from the textbook |
| 11) |
Homework Presentations 1st Group |
|
| 12) |
Homework Presentations 2nd Group |
|
| 13) |
Analysis of Health Campaigns During Pandemic Process
Homework Presentations 3rd Group |
Sample videos uploaded to ALMS system |
| 14) |
General Review for Finals and
Homework Presentations 4th Group |
|
| |
Program Outcomes |
Level of Contribution |
| 1) |
Define and explain the general concepts related to gastronomy and culinary arts. |
3 |
| 2) |
Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. |
3 |
| 3) |
Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. |
3 |
| 4) |
To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. |
3 |
| 5) |
To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. |
3 |
| 6) |
Dominates the terminology of food and beverage. |
3 |
| 7) |
Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. |
3 |
| 8) |
Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. |
2 |
| 9) |
Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. |
3 |
| 10) |
Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. |
3 |
| 11) |
Evaluates the advanced knowledge and skills acquired in the field with a critical approach. |
3 |
| 12) |
Follow current developments in the field and profession. |
2 |
| 13) |
Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. |
2 |
| 14) |
Uses computer software and information technologies at the basic level of at least European computer use license required by the field. |
3 |
| 15) |
Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. |
3 |
| 16) |
Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
3 |
| 17) |
Prepares meals of Turkish and different country cuisines. |
3 |
| 18) |
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. |
3 |
ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
