Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| MARKETING and SALES in FOOD ENDUSTRY | - | Fall Semester | 3+0 | 3 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Yazgı AKSOY |
| Name of Lecturer(s) | Lect. Banu SAMANCI |
| Assistant(s) | |
| Aim | To be able to master the basic concepts and applications in the fields of marketing, branding and sales. to understand the importance of marketing in the establishment and maintenance of successful enterprises. |
| Course Content | This course contains; Introduction to marketing - Historical development of marketing - Marketing environment,4P and 4C Marketing Mix - Product / Customer - Price / Cost - Distribution / Convenience - Promotion / Communication,Market Analysis - The market research - Competitor analysis,- Branding - Positioning - Mission and Vision,Concept (Theme),Service marketing - Marketing practices in food and beverage industry,Service marketing - Marketing practices in food and beverage industry,Midterm Exam,Consumer behavior - Consumer behavior in the food and beverage industry,Consumer behavior - Consumer behavior in the food and beverage industry,Preparing Marketing Plan,Customer relations management - CRM concept - CRM applications in food and beverage companies,Digital Marketing Social media marketing,Digital marketing Social media marketing,Food and beverage businesses - The importance of sales in marketing - Stages of sales process - Sales methods. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Brand creation methodology | 9 | A |
| Basic marketing knowledge | 9 | A |
| Target customer identification | 9 | A |
| Market research methods | 9 | A |
| Sales techniques | 9 | A |
| Preparation of marketing plan | 9 | A |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to marketing - Historical development of marketing - Marketing environment | |
| 2 | 4P and 4C Marketing Mix - Product / Customer - Price / Cost - Distribution / Convenience - Promotion / Communication | |
| 3 | Market Analysis - The market research - Competitor analysis | |
| 4 | - Branding - Positioning - Mission and Vision | |
| 5 | Concept (Theme) | |
| 6 | Service marketing - Marketing practices in food and beverage industry | |
| 7 | Service marketing - Marketing practices in food and beverage industry | |
| 8 | Midterm Exam | |
| 9 | Consumer behavior - Consumer behavior in the food and beverage industry | |
| 10 | Consumer behavior - Consumer behavior in the food and beverage industry | |
| 11 | Preparing Marketing Plan | |
| 12 | Customer relations management - CRM concept - CRM applications in food and beverage companies | |
| 13 | Digital Marketing Social media marketing | |
| 14 | Digital marketing Social media marketing | |
| 15 | Food and beverage businesses - The importance of sales in marketing - Stages of sales process - Sales methods |
| Resources |
| To be distributed by the lecturer |
| Banu SAMANCI “Markanızı nasıl pişirirsiniz?”, CEO Plus, Doğan Kitap, 2016 Mucuk, İsmet “Pazarlama İlkeleri”, Türkmen Kitapevi, Karafikoğlu, Mehmet “Pazarlama İlkeleri”, Literatür Yayıncılık notları, Philip Kotler, “A’dan Z’ye Pazarlama” Josh Kaufman “The Personal MBA” Ed. Julius Wiedemann, Taschen. “Reklamcılık artık Online”, Alan Charlesworth “Internet Marketing” Tracy L. Tuten & Michael R. Solomon,“Social Media Marketing”, Liana Li Evans, “Social Media Marketing” |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 8 | 24 | |||
| Term Project | 3 | 6 | 18 | |||
| Presentation of Project / Seminar | 2 | 7 | 14 | |||
| Quiz | 1 | 5 | 5 | |||
| Midterm Exam | 1 | 6 | 6 | |||
| General Exam | 1 | 8 | 8 | |||
| Performance Task, Maintenance Plan | 3 | 6 | 18 | |||
| Total Workload(Hour) | 135 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(135/30) | 5 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| MARKETING and SALES in FOOD ENDUSTRY | - | Fall Semester | 3+0 | 3 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Yazgı AKSOY |
| Name of Lecturer(s) | Lect. Banu SAMANCI |
| Assistant(s) | |
| Aim | To be able to master the basic concepts and applications in the fields of marketing, branding and sales. to understand the importance of marketing in the establishment and maintenance of successful enterprises. |
| Course Content | This course contains; Introduction to marketing - Historical development of marketing - Marketing environment,4P and 4C Marketing Mix - Product / Customer - Price / Cost - Distribution / Convenience - Promotion / Communication,Market Analysis - The market research - Competitor analysis,- Branding - Positioning - Mission and Vision,Concept (Theme),Service marketing - Marketing practices in food and beverage industry,Service marketing - Marketing practices in food and beverage industry,Midterm Exam,Consumer behavior - Consumer behavior in the food and beverage industry,Consumer behavior - Consumer behavior in the food and beverage industry,Preparing Marketing Plan,Customer relations management - CRM concept - CRM applications in food and beverage companies,Digital Marketing Social media marketing,Digital marketing Social media marketing,Food and beverage businesses - The importance of sales in marketing - Stages of sales process - Sales methods. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Brand creation methodology | 9 | A |
| Basic marketing knowledge | 9 | A |
| Target customer identification | 9 | A |
| Market research methods | 9 | A |
| Sales techniques | 9 | A |
| Preparation of marketing plan | 9 | A |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to marketing - Historical development of marketing - Marketing environment | |
| 2 | 4P and 4C Marketing Mix - Product / Customer - Price / Cost - Distribution / Convenience - Promotion / Communication | |
| 3 | Market Analysis - The market research - Competitor analysis | |
| 4 | - Branding - Positioning - Mission and Vision | |
| 5 | Concept (Theme) | |
| 6 | Service marketing - Marketing practices in food and beverage industry | |
| 7 | Service marketing - Marketing practices in food and beverage industry | |
| 8 | Midterm Exam | |
| 9 | Consumer behavior - Consumer behavior in the food and beverage industry | |
| 10 | Consumer behavior - Consumer behavior in the food and beverage industry | |
| 11 | Preparing Marketing Plan | |
| 12 | Customer relations management - CRM concept - CRM applications in food and beverage companies | |
| 13 | Digital Marketing Social media marketing | |
| 14 | Digital marketing Social media marketing | |
| 15 | Food and beverage businesses - The importance of sales in marketing - Stages of sales process - Sales methods |
| Resources |
| To be distributed by the lecturer |
| Banu SAMANCI “Markanızı nasıl pişirirsiniz?”, CEO Plus, Doğan Kitap, 2016 Mucuk, İsmet “Pazarlama İlkeleri”, Türkmen Kitapevi, Karafikoğlu, Mehmet “Pazarlama İlkeleri”, Literatür Yayıncılık notları, Philip Kotler, “A’dan Z’ye Pazarlama” Josh Kaufman “The Personal MBA” Ed. Julius Wiedemann, Taschen. “Reklamcılık artık Online”, Alan Charlesworth “Internet Marketing” Tracy L. Tuten & Michael R. Solomon,“Social Media Marketing”, Liana Li Evans, “Social Media Marketing” |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |