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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 1011 MARKETING PRINCIPLES IN GASTRONOMY COMPULSORY 3 0 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZGE ADAN GÖK

Offered to

Gastronomy And Culinary Arts

Course Objective

The aim of this course ,s to acquire basic marketing concepts, marketing mix and modern marketing knowledge in food and beverage and service sector.

Learning Outcomes of the Course Unit

1   1. To define basic concepts of marketing 2   2. To interpret consumer preferences and behaviors 3   3. To be able to interpret the marketing mix. 4   4. To explain tha marketing strategies of businesses 5   5. To develop a strategy in marketing

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Definition and features of marketing 2 Historical development of marketing 3 Marketing mix 4 Strategic marketing management and SWOT analysis 5 Product mix, concept of new product strategies in marketing 6 Branding, labelling and packaging 7 Midterm 8 Midterm 9 Pricing processes, pricing policies and pricing methods 10 Placement decisions, wholesailing and retailing 11 Main placement channels and their management 12 Decisions and strategies of promotion 13 Advertising, public relations 14 Personel sales, sales promotion 15 Final exam 16 Final exam

Recomended or Required Reading

Cemal Yükselen, Pazarlama Ilkeleri, Yönetim, Örnek Olaylar, Detay yayıncılık, Ankara, 2001

Planned Learning Activities and Teaching Methods

Lecture by instructor, class discussion conducted by instructor, question and answer teaching method

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

ozge.adan@deu.edu.tr

Office Hours

Tuesday 10:00- 12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 3 36 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 94

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 3 3 LO.3 5 4 LO.4 5 4 LO.5 4