ENTREPRENEURSHIP IN THE HEALTH SECTOR

Course Description

TO UNDERSTAND TO THE STUDENTS HOW THE INITIATIVES ARE MADE IN THE HEALTH SECTOR, TO PROVIDE STUDENTS TO INVESTIGATE AND EVALUATE THE STORIES OF SUCCESSFUL ENTREPRENEURS.

ENTREPRENEURSHIP IN THE HEALTH SECTOR

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 WILL DEFINITION ENTREPRENEURSHIP
2. 02 WILL EVALUATE NEW BUSINESS IDEAS
3. 03 DESIGNING THE BUSINESS PROCESSES
4. 04 NEW WORKS WILL DEVELOP
5. 05 SUCCESSES SUCCESSFUL ENTREPRENEURS IN THE HEALTH SECTOR

Course Syllabus

Reference Books & Course Materials

1. 01 GİRİŞİMCİLİK,LEVENT ŞAHİN
2. 02 DERS NOTLARI,CEM DİKMEN

Learning Outcomes

1. L01 WILL DEFINITION ENTREPRENEURSHIP SOLO 2
2. L02 EVALUATE NEW BUSINESS IDEAS SOLO 3
3. L03 DESIGNING THE BUSINESS PROCESSES SOLO 5
4. L04 NEW WORKS WILL DEVELOP SOLO 5
5. L05 SUCCESSFUL ENTREPRENEURS IN THE HEALTH SECTOR SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix