Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI191

Course Name:

E Business

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. NAİM ÇETİNTÜRK

Course Lecturer(s):

Naim Çetintürk

Course Assistants:

Course Objective and Content

Course Objectives:

The e-commerce course focuses on the speed and innovations of commerce in a world where digitalized communication technologies are gradually developing and becoming widespread. In this direction, the main objectives of this course are to deal with e-commerce dynamics in accordance with current and future trends, based on its historical development, and to expand with important and known case studies that have been the subject of e-commerce, as well as conceptual information. Many of the topics covered each week will be put into practice, one-on-one with the content described, and applications to be made in the real environment. In this way, a theoretical and experiential course content will be presented to students who want to work in different units of an e-commerce company/department and will build their careers in this field.

Course Content:

E-Commerce Business Models and Marketplaces, E-Commerce Payment Solutions, Logistics and Fulfillment for E-Commerce, Legal & Ethical & Tax Issues, Interface Design and User Experience, E-Commerce Security, Strategy and Global Issues in E-Commerce.

Learning Outcomes

The students who have succeeded in this course;
1) Learning the fundamentals of business trade in an electronic environment.
2) Understanding the main requirements for an e-commerce process
3) Learning the "marketplace" concept and its components such as buyer, seller, teller, tech provider etc.
4) Understanding the goods and services portfolio that is compatbile to e-commerce
5) Learning the dynamics of e-commerce site, marketplaces, social and mobile commerce and uploading the vision of which business models can be implemented
6) Understanding the technical, legal and managerial aspects of e-commerce
7) Understanding the factors that affect the success of an e-commerce business, such as product management, marketing and promotion, digital advertising, financial management

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to e-commerce, Basic Concepts, Development and History of e-commerce
2)	Business Models in e-commerce
3)	e-commerce Site and Marketplaces
4)	Payment Solutions in e-commerce - New Payment Methods
5)	Security and e-commerce
6)	Supply Chain Management and Logistics
7)	Product Concept in e-commerce - Product Management and Profitability Oriented Pricing Strategies
8)	Midterm Exam
9)	User Experience in e-commerce: Site Interface, Design and Other Visual Elements
10)	e-commerce Programs - Web Tools and Ready Systems
11)	Marketing Communication in e-commerce - Brand
12)	Digital Marketing and Advertising
13)	New Trends in e-commerce: S-Trade - M-Trade
14)	Measurement, Performance and e-commerce Strategies in e-commerce
15)	Final Exam

Sources

Course Notes / Textbooks:	(e-ticaret Teknik ve temel konular) Digital Business and E-Commerce Management, by Dave Chaffey, Pearson
References:	(e-ticaret tanıtım, reklam, tutundurma ve dijital uygulama konuları) Temel Dijital Pazarlama Kavramları ve Remarketing Reklam Modeli, by Naim Çetintürk, Seçkin Yayıncılık

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
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.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
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.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	1	% 5
Homework Assignments	5	% 25
Midterms	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
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	12	1			12
Project	1	30			30
Homework Assignments	5	5			25
Midterms	1	20			20
Final	1	40			40
Total Workload					127