|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) "1. Knows the basic concepts of food industry management.
2. Comprehends the characteristics and functions of businesses.
3. Knows the functions of the management, the definition and duties of the manager.
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) "1. Lists the revolutions affecting the development of the food industry.
2. Explain the importance of human needs in terms of food businesses.
3. Distinguish between functions in businesses. 4. Explains the title, position, management level and roles of the managers.
5. Analyze the factors of production."
|
| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
|
1) 1. Decides the stages related to the investment decision in a business and the importance of the establishment location selection.
|
| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
1. Hygiene basic concepts
2.Basic concepts of sanitation
3. Quality and quality assurance systems in the food industry
5. Food hygiene, definition and importance
4.Personnel hygiene
6. Business hygiene and its importance
7. Causes of food spoilage
8. The relationship between nutrients and microorganisms
9. Definition and importance of HACCP
10.Packaging diagnostic and packaging materials
11. Hazards affecting food safety and foodborne diseases
12. Hygiene in the kitchen area
13. Hygiene in the food flow process
14. Hygiene in the beverage flow process |
| 1) |
Chapter 1 Introduction and Adaptation Week
2. Food industry, its current situation in the world and in Turkey
3. Revolutions and human needs affecting the development of the food industry
5. Production factors and food industry evaluation
4. Basic concepts and features of business
6. Investment decision in the establishment of businesses
7. Establishment location selection in businesses
8. Classification of businesses
9. Functions in businesses
10. Basic concepts of management and management in businesses
11.Functions of management
12. Definition and duties of the manager
13. Positions, titles and management levels in businesses
14. The characteristics and roles that the manager should have |
| References: |
"1. Genel İşletme, Anadolu Üniversitesi Yayınları, 2001
2. Gıda Sektörü: Esnaf ve Sanatkârlar Özelinde Gıda Sektörü Analizi, T.C. Gümrük ve Ticaret
Bakanlığı Yayınları, 2017
3. Yönetim ve Organizasyon, Anadolu Üniversitesi Yayınları, 2013 "
|
|
| Q & A |
|
| Case Problem Solving/ Drama- Role/ Case Management |
|
| Laboratory |
|
| Quantitative Problem Solving |
|
| Fieldwork |
|
| Group Study / Assignment |
|
| Individual Assignment |
|
| WEB-based Learning |
|
| Internship |
|
| Practice in Field |
|
| Project Preparation |
|
| Report Writing |
|
| Seminar |
|
| Supervision |
|
| Social Activity |
|
| Occupational Activity |
|
| Occupational Trip |
|
| Application (Modelling, Design, Model, Simulation, Experiment et.) |
|
| Reading |
|
| Thesis Preparation |
|
| Field Study |
|
| Student Club and Council Activities |
|
| Other |
|
| Logbook |
|
| Interview and Oral Conversation |
|
| Research |
|
| Watching a movie |
|
| Bibliography preparation |
|
| Oral, inscribed and visual knowledge production |
|
| Taking photographs |
|
| Sketching |
|
| Mapping and marking |
|
| Reading maps |
|
| Copying textures |
|
| Creating a library of materials |
|
| Presentation |
|
| Semester Requirements |
Number of Activities |
Level of Contribution |
| Attendance |
|
% 0 |
| Laboratory |
|
% 0 |
| Application |
|
% 0 |
| Practice Exam |
|
% 0 |
| Quizzes |
|
% 0 |
| Homework Assignments |
|
% 0 |
| Presentation |
|
% 0 |
| Project |
|
% 0 |
| Special Course Internship (Work Placement) |
|
% 0 |
| Field Study |
|
% 0 |
| Article Critical |
|
% 0 |
| Article Writing |
|
% 0 |
| Module Group Study |
|
% 0 |
| Brainstorming |
|
% 0 |
| Role Playing + Dramatizing |
|
% 0 |
| Out of Class Study |
|
% 0 |
| Preliminary Work, Reinforcement |
|
% 0 |
| Application Repetition etc. |
|
% 0 |
| Homework (reading, writing, watching movies, etc.) |
|
% 0 |
| Project Preparation + Presentation |
|
% 0 |
| Report Preparation + Presentation |
|
% 0 |
| Presentation / Seminar Preparation + Presenting |
|
% 0 |
| Oral examination |
|
% 0 |
| Midterms |
1 |
% 40 |
| Final |
1 |
% 60 |
| Report Submission |
|
% 0 |
| Bütünleme |
|
% 0 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
|
|
% 0 |
| Discussion |
|
% 0 |
| Participation |
|
% 0 |
| total |
% 100 |
| PERCENTAGE OF SEMESTER WORK |
|
% 40 |
| PERCENTAGE OF FINAL WORK |
|
% 60 |
| total |
% 100 |
| Activities |
Number of Activities |
Workload |
| Course Hours |
14 |
42 |
| Laboratory |
|
|
| Application |
|
|
| Practice Exam |
|
|
| Special Course Internship (Work Placement) |
|
|
| Field Work |
|
|
| Study Hours Out of Class |
|
|
| Article Critical |
|
|
| Article Writing |
|
|
| Module Group Study |
|
|
| Brainstorming |
|
|
| Role Playing + Dramatizing |
|
|
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
|
|
| Homework (reading, writing, watching movies, etc.) |
14 |
14 |
| Project Preparation + Presentation |
|
|
| Report Preparation + Presentation |
|
|
| Presentation / Seminar Preparation + Presenting |
|
|
| Oral examination |
|
|
| Preparing for Midterm Exams |
14 |
14 |
| MIDTERM EXAM (Visa) |
14 |
14 |
| Preparing for the General Exam |
14 |
14 |
| GENERAL EXAM (Final) |
14 |
14 |
| Participation |
|
|
| Discussion |
|
|
| Portfolio |
|
|
| Take-Home Exam |
|
|
| Logbook
|
|
|
| Total Workload |
112 |
| ECTS (30 saat = 1 AKTS ) |
3 |
