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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 325ENTREPRENEURSHIP3 + 05th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective Open and run businesses to inform
Course Content Opening and maintaining successful businesses in the food and beverage industry
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Having knowledge about entrepreneurship
2Food and Beverage Operations and steps to establish

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00134534533445534534
LO 00233445534534533445
Sub Total6797910679791067979
Contribution34545534545534545

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms166
Final examination11010
Internet Searching/ Library Study236
Total Work Load

ECTS Credit of the Course






78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall1BURCU KOÇ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 325 ENTREPRENEURSHIP 3 + 0 1 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. BURCU KOÇ burcuk@pau.edu.tr TUR A0207 %70
Goals Open and run businesses to inform
Content Opening and maintaining successful businesses in the food and beverage industry
Topics
WeeksTopics
1 THE CONCEPT OF ENTREPRENEURSHIP AND ITS DIMENSIONS
2 BASIC FUNCTIONS OF ENTREPRENEURSHIP, TYPES OF ENTREPRENEURSHIP, KEY FEATURES OF ENTREPRENEURS
3 MARKET ENTRY STRATEGIES FOR ENTREPRENEURS, FACTORS AFFECTING ENTREPRENEURSHIP, ESTABLISHMENT PROCESS OF ENTERPRISES
4 LEGAL STRUCTURE AND TYPES OF THE BUSINESS
5 ENTREPRENEURSHIP IN TOURISM
6 ETHICS AND SOCIAL RESPONSIBILITY IN ENTREPRENEURSHIP
7 GENERAL REVIEW BEFORE MIDTERM EXAM
8 SMEs AND THEIR COMMON CHARACTERISTICS
9 NEW MANAGEMENT APPROACHES
10 ECONOMIC APPROACHES DEFINING ENTREPRENEURSHIP
11 VENTURE CAPITAL
12 ENTREPRENEURSHIP AND VIRTUAL ADAPTATION
13 ENTREPRENEUR STORIES
14 GENERAL REVIEW
Materials
Materials are not specified.
Resources
ResourcesResources Language
Girişimcilik ve küçük işletme yönetimi Yrd. Doç Dr. Orhan küçük Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes