Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | MEHMET ÇONTU (mehmetcontu@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | KAYHAN KARAKAYA, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | Staj Yok | ||||
| Objectives of the Course | |||||
| In addition to working for others, characteristics, knowledge and competencies of the target students reveal the entrepreneurial qualities that exist in them and acquire the necessary equipment to develop them intended. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | From the characteristics of entrepreneurship, query properties. Explained about types of entrepreneurship compare activities. |
PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-10 The degree of communication is very high and adapts teamwork. PO-11 Communicates effectively and good, with subordinates and superiors. PO-12 Has the ability of working with the intensity of work, stress and under pressure. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| LO-2 | Entrepreneurship traits of successful entrepreneurship to develop their own entrepreneurial qualities. |
PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-10 The degree of communication is very high and adapts teamwork. PO-11 Communicates effectively and good, with subordinates and superiors. PO-12 Has the ability of working with the intensity of work, stress and under pressure. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| LO-3 | By learning the obstacles and incentives in entrepreneurship, compare relevant opportunities. |
PO-2 Knows legal arrangements in food and beverage management and job’s standards. PO-6 Practices easily own theoretical and practical knowledges, got in the university. PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-10 The degree of communication is very high and adapts teamwork. PO-21 Obeys the worths of national and ethic, cares these worths when worked. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The conceptual framework of this derste entrepreneurship, its approaches, functions, process, culture of entrepreneurship, issues related to the international context and the ethics of entrepreneurship It will be discussed. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Basic Concepts in Entrepreneurship | Lecture, discussion and case study |
| 2 | The Driving Force Behind KOBIs: Entrepreneurs | Lecture, discussion and case study |
| 3 | Success Factors and Reasons for Failure in Entrepreneurship | Lecture, discussion and case study |
| 4 | Operating Establishment | Lecture, discussion and case study |
| 5 | Capacity Utilization and Break-even Point Analysis | Lecture, discussion and case study |
| 6 | Business Types | Lecture, discussion and case study |
| 7 | Small and Medium Enterprises (KOBIs) | Lecture, discussion and case study |
| 8 | mid-term exam | |
| 9 | Small and Medium Enterprises (KOBIs) | Lecture, discussion and case study |
| 10 | Contribution of KOBIs to the Economic and Social System | Lecture, discussion and case study |
| 11 | Small Business Management Function | Lecture, discussion and case study |
| 12 | Production Function in Small Business | Lecture, discussion and case study |
| 13 | Marketing Function in Small Business | Lecture, discussion and case study |
| 14 | Financing Function in Small Business | Lecture, discussion and case study |
| 15 | Organizations Supporting Small Businesses | Lecture, discussion and case study |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | GİRİŞİMCİLİK ( Temel Girişimcilik Ve İş Kurma Süreci )-Prof. Dr. Hasan Tutar, Öğr. Gör. Fırat Altınkaynak, Arş. Gör. Duygu Terzi-2017-Detay Yayıncılık-ANKARA | |
| 2 | GİRİŞİMCİLİK-Fikret Cankar, Özhan Görçün, H. Rıdvan Yurtseven-2019-Detay Yayıncılık-ANKARA | |
| Required Course instruments and materials | ||
| Course book, lecture notes, slide presentation and internet | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 5 | 10 |
| b) Search in internet/Library | 2 | 5 | 10 |
| c) Performance Project | 2 | 6 | 12 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 7 | 14 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||