HEALTH MANAGEMENT

Course Description

This lecture is to explain the basic concepts involved in business and be told to students, general business principles, the historical development of management science, management theory, business organizations work, firm size, types, be described as comprehensive of the business management function, to teach students the basic information about the business, organization of business and having students about the legal structure, business ethics and social responsibility to be with students about the importance of managerial functions for students to be knowledgeable, to be with students about the importance of marketing management, product promotion and product distribution students to be informed about strategies, production management about the student is familiar with the student to be knowledgeable about human resources management.

HEALTH MANAGEMENT

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Choose the importance of management.
2. 02 Explain the characteristics of management and its importance in health sector.
3. 03 Know and apply the culture of management
4. 04 Will be able to synthesize the Management Functions of Health Business
5. 05 Will be able to synthesize the knowledge, skills and competencies of ethical principles in line with individual and social goals throughout life

Course Syllabus

Reference Books & Course Materials

1. 01 HASTANE VE SAĞLIK KURUMLARI YÖNETİMİ,ŞAHİN KAVUNCUBAŞI,SELAMİ YILDIRIM,SİYASAL KİTABEVİ 2013
2. 02 SAĞLIK İŞLETMELERİ YÖNETİMİ,DİLAVER TENGİLİMOĞLU,NOBEL TIP KİTABEVİ,2012
3. 03 SAĞLIK HİZMETLERİ YÖNETİMİ,METİN ATEŞ,BETA BASIM,2011
4. 04 SAĞLIK YÖNETİMİ,AYŞEGÜL KAPTANOĞLU,BEŞİR KİTABEVİ,2010

Learning Outcomes

No learning outcomes have been defined.

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix

The PO-LO matrix has not been populated yet.