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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Marketing and Advertisement
  3. Program in Marketing
  4. Course Structure Diagram with Credits
  5. Contemporary Marketing Approaches
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
PZL120 - Contemporary Marketing Approaches II. SEMESTER 2 +0 2.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. DR. BÜLENT ATMACAN
Mode of Delivery This course is conducted only in the form of face-to-face training.
Place of Delivery
Used Educational Platforms
Prerequisites There are no prerequisites or prerequisites for this course.
Courses Recomended There are no other recommended courses related to this course.
Recommended Resources Editor Prof. Dr. İ., VARİNLİ, Doç. Dr. K.ÇATI, Güncel Pazarlama Yaklaşımlarından Seçmeler, Detay Yayıncılık, 2010
Work Placement It is not suitable for this lesson.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Developments in Marketing Approaches in The Historical Process (Classical-Modern and Post-Modern Approaches)
Week - 2 New Marketing Trends Today
Week - 3 Creativity and Innovation in Customer Experience Management
Week - 4 Hygiene and Sanitation in Food Marketing
Week - 5 Niche Marketing, Sustainable/Green Marketing
Week - 6 Value Based Marketing, Event Marketing
Week - 7 Permission Marketing, Internal Marketing
Week - 8 Relationship Marketing
Week - 9 Database Marketing
Week - 10 Experiential Marketing, Neuro Marketing
Week - 11 Radical Marketing
Week - 12 Viral Marketing
Week - 13 Destination Marketing
Week - 14 Word of Mouth Marketing

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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