Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan / BUSINESS REVIEW

Lesson Information

Course Credit	2.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Faculty Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	F
Course Coordinator	Prof. Dr. MUSTAFA NAZMİ ERCAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	By analyzing student work in the service and manufacturing businesses, business groups and business groups to create value Reaping the right staff and the organization of pricing to ensure fair wages by creating groups
Course Content	Job evaluation types, analytical job evaluation, wage creating groups.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Objectives, scope, work evaluation procedures
2	Wholesale business reviews
3	Procedure as the procedure groups Rang Costs:
4	Analytical job evaluation and procedures
5	Mainly as a heterogeneous rang procedure
6	Mainly as a unified procedure rang
7	United predominantly stage procedure
8	Mid-Term Exam
9	Discrete weighted tap procedure
10	An example of a heterogeneous predominantly stage procedure
11	An example of a heterogeneous predominantly stage procedure
12	Business value of the conversion charges
13	Produce a graphical representation of the business value
14	Request removal job profile

Resources

1-1- Prof Dr. Mustafa Nazmi Ercan ,'İş ve Zaman Etüdü,Dokuz Eylül Üniv. Yayını

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu