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Course Description Course Name : Food Management Course Code : GM 477 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. ÖMER FARUK EMEKSİZ Learning Outcomes of the Course : is able to define basic management concepts. is able to define market structures of food industry products. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To provide information about management on food products and food industry markets. Course Contents : Basic economic concepts, basic management concepts, establishing enterprise, classification of enterprises, functions of enterprises, total quality management Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Basic concepts of economics and management Lecture notes and recommended resources for the relevant sections Lecture 2 Definition and Development of Management Lecture notes and recommended resources for the relevant sections Lecture 3 Aims and classification of enterprises Lecture notes and recommended resources for the relevant sections Lecture 4 Environmental structure of enterprises Lecture notes and recommended resources for the relevant sections Lecture 5 Foundation of enterprises Lecture notes and recommended resources for the relevant sections Lecture 6 Foundation of enterprises (cont´d) Lecture notes and recommended resources for the relevant sections Lecture 7 Functions of Enterprises; Definition of management, functions Lecture notes and recommended resources for the relevant sections Lecture 8 Functions of Enterprises; Definition of management, functions (cont´d) Lecture notes and recommended resources for the relevant sections Lecture 9 Functions of Enterprises; Production, marketing, finance, human resources Lecture notes and recommended resources for the relevant sections Lecture 10 Total Quality Management Lecture notes and recommended resources for the relevant sections Lecture 11 Midterm Exam Lecture notes and recommended resources for the relevant sections Exam 12 General Structure of food industry in Turkey Lecture notes and recommended resources for the relevant sections Lecture 13 Product based market structure ( Production, demand and foreign trade structure, geographical distribution, capacity) Lecture notes and recommended resources for the relevant sections Lecture 14 Product based market structure ( Production, demand and foreign trade structure, geographical distribution, capacity) (cont´d) Lecture notes and recommended resources for the relevant sections Lecture 15 Product based market structure ( Production, demand and foreign trade structure, geographical distribution, capacity) (cont´d) Lecture notes and recommended resources for the relevant sections Lecture 16/17 Final Exam All lecture notes and resources Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Modern İşletmecilik, Edip Örücü., Ünyay Yayıncılık, Muğla,1997  Genel İşletmecilik Bilgileri (Prof.Dr. Halil Can, Prof.Dr. Doğan Tuncer, Prof.Dr. Doğan Yaşar Ayhan) Required Course Material(s)  Internet sources, publications about management, publications of government and private foundations (DPT, TZOB, TOBB, TEAE etc.)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 0 50     Homeworks/Projects/Others 0 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 0 3 Has knowledge in the fields of basic science, engineering and food science and technology 1 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 1 5 Researches and analyzes complex systems using scientific methods 3 6 Uses objective and subjective methods to evaluate food quality and interprets the results 1 7 Selects and uses modern technical systems in food engineering and technology applications 0 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 5 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 3 16 Has ability to plan, implement and develop a food process 2 17 Knows the legislation and management systems related to foods 5 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 6 84     Out of Class Study (Preliminary Work, Practice) 0 0 0 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 0 0 0     Final Exam 0 0 0 Total Workload: 84 Total Workload / 25 (h): 3.36 ECTS Credit: 3