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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. Graduate School
  2. Department of Business Administration
  3. Master of Business Administration (MBA)
  4. Master of Science (MSc) in Management and Organization
  5. Course Structure Diagram with Credits
  6. Corporate Reputation Management
  7. 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
İŞL550 - Corporate Reputation Management II. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) PROF. DR. MESUT KURULGAN
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisites and co-requisites
Courses Recomended Recommended optional programme component is BUS-----
Recommended Resources Kurumsal İtibar ve Paradigmalar (Editör:Nurhan ŞAKAR)BETA Yay.
Work Placement There is no Work Placement.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Corporate Reputation and the basic concepts associated with the concept of corporate reputation,the importance and benefits of corporate reputation
Week - 2 Approaches to Corporate Reputation
Week - 3 Corporate Reputation and stakeholders
Week - 4 Measurement of Corporate Reputation
Week - 5 Corporate reputation management
Week - 6 The role of corporate reputation in providing competitive advantage
Week - 7 Competitive Approach and Corporate Reputation
Week - 8 The role of public relations in the provision of corporate reputation
Week - 9 As in crisis management
Week - 10 Corporate reputation and social responsibility
Week - 11 Corporate reputation and employees
Week - 12 Corporate reputation and financial performance

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

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