COURSE UNIT TITLE

: BUSINESS MATHEMATICS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 1007 BUSINESS MATHEMATICS COMPULSORY 3 0 0 4

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ERDEM AKTAŞ

Offered to

Gastronomy and Culinary Arts

Course Objective

It is purposed students to gain analytical thinking with lecturing fundamental concepts of mathematics, to learn how to use mathematics for the business problems with examples, and to increase developing solution abilities for future business problems.

Learning Outcomes of the Course Unit

1   Define fundamental concepts of mathematics
2   Construct and calculate business problems by the way of mathematics
3   Explain the constructed problem
4   Develop a solution for possible future cases with mathematical thinking.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Numbers Natural numbers, Integers, Rational numbers, Irrational numbers
2 Forces and roots Exponents, Radical numbers
3 Linear Equations I Solving linear equations
4 Linear Equations II Solving sample questions on linear equations
5 Graphs of Linear Equations Graphing linear equations and solving sample problems
6 Non-Linear Equations I Solving non-linear equations
7 Non-Linear Equations II Solving sample questions on non-linear equations
8 Graphs of Non-Linear Equations Graphing non-linear equations and solving sample problems
9 Linear Inequalities Solving linear inequalities and sample problems
10 Non-Linear Inequalities Solving non-linear inequalities and sample problems
11 Graphs of Linear and Non-Linear Inequations Graphing linear and non-linear inequalities and solving sample problems
12 Functions Dependent and independent variables, function definition range, open and closed functions
13 Break-Even Analysis I Examining the relationships between fixed cost, variable cost, total cost, income and production volume
14 Break-Even Analysis II Sample question solutions

Recomended or Required Reading

Textbook(s):
Kobu, B. (2008). Işletme Matematiği (7. Baskı). Istanbul: Beta Basım Yayım Dağıtım AŞ.

Supplementary Book(s):
Söndürmez, G. ve Moralı, N. (1996). Temel Matematik: Iktisat ve Işletme Uygulamalarıyla (5. Baskı). Izmir: Karınca Matbaacılık.
Aytaç, M., Sevüktekin, M. ve Işığıçok, E. (2010). Sosyal Bilimlerde Matematik (5. Baskı). Bursa: Ezgi Kitabevi.
Hacısalihoğlu, H. (ed.) (1990). Iş, Ekonomi ve Sosyal Bilimler Için Matematik. Ankara: Nobel Yayın Dağıtım.
Uysal, D. (2009). Işletmeciler ve Iktisatçılar Için Matematik (5. Baskı). Konya: Çizgi Kitabevi.

Materials: Lecture notes.

Planned Learning Activities and Teaching Methods

Lectures
Problem solving
Question and answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

Midterm Exam: Topics until midterm exam.
Final Exam: All topics.

Assessment Criteria

Mid-term exam and final exam grades, and class attendance are effective.

Language of Instruction

Turkish

Course Policies and Rules

70% of the courses are compulsory.

Contact Details for the Lecturer(s)

erdem.aktas@deu.edu.tr

Office Hours

Monday 10:00-11:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 8 8
Preparation for final exam 1 8 8
In-class practices 14 1 14
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 104

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.255
LO.355
LO.45555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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