Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI147 | ||||
Course Name: | Brand Management | ||||
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: | Doç. Dr. DİNÇER ATLI | ||||
Course Lecturer(s): | Cem Duran | ||||
Course Assistants: |
Course Objectives: | The aim of the Brand Management course is to provide students with the ability to create a successful corporate brand, to learn the basic principles, strategies and techniques of brand management, and to make strategic brand management decisions from a marketing perspective. |
Course Content: | In this course, basic concepts related to brand management and brand management strategies will be examined. |
The students who have succeeded in this course;
1) In this course, brand and brand management are discussed in detail. 2) Within the scope of the course, the brand management process and this factors affecting the process will be discussed and sample articles discussions will be held over it. 3) The course will also include students to prepare an article on a branding topic will be requested. |
Week | Subject | Related Preparation |
1) | What is a Brand? Benefits, Functions | |
2) | Historical Development of Brand Concept | |
3) | Brand Image, Elements and Associations | |
4) | Brand Types | |
5) | Development and Management of Brand Strategie | |
6) | Brand Expansion Strategies | |
7) | Brand Expansion Strategies | |
8) | Mid-term Exam | |
9) | Brand Identity and Positioning | |
10) | Brand Communication | |
11) | Brand Equity | |
12) | Brand Strategies: Positioning, Perception Maps | |
13) | Regulations Related to Trademark | |
14) | Intellectual Property Rights | |
15) | Intellectual Property Rights | |
16) | Final Exam |
Course Notes / Textbooks: | Nurhan Babür Tosun, Marka Yönetimi, Beta Kitap Nurhan Babür Tosun, Brand Management, Beta Kitap |
References: | Konuyla ilgili bilimsel makaleler Scientific articles on the subject |
Course Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 50 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 28 |
Midterms | 8 | 43 |
Final | 8 | 48 |
Total Workload | 119 |