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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. Open Education Faculty
  2. Business Administration (English)
  3. Course Structure Diagram with Credits
  4. Introduction to Business
  5. 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
İŞL113U - Introduction to Business I. SEMESTER 0 +0 6.0
Language of Instruction İngilizce
Course Type Required Courses
Course Instructor(s)
Mode of Delivery The mode of delivery of this course is Face to face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no recommended optional programme component for this course.
Recommended Resources all journals and newspapers about business and management such as Capital, The Economist, Para, Fortune, Pazarlama Dünyası, Platin, Turkishtime, etc.
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Foundations of Business
Week - 2 Business in the Global Context
Week - 3 Management
Week - 4 Managing Human Resources
Week - 5 Marketing Management
Week - 6 Production Management and Managing Information Systems
Week - 7 Accounting and Financial Analysis
Week - 8 Managing Financial Resources
Week - 9 The function of management in enterprises and its basics
Week - 10 The function of marketing in enterprises and its basics
Week - 11 The function of production in enterprises and its basics
Week - 12 The function of financial management in enterprises and its basics
Week - 13 Human Resources and Public Relations at Businesses.
Week - 14 The function of research and development in enterprises

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 30
Final Exam 1 70
Toplam (%) 100

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