VOCATIONAL SCHOOL
Department of Call Center Services (Turkish)
SOCIAL MEDIA
MPAZ 101 | Course Introduction and Application Information
| Course Name |
Principles of Marketing
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MPAZ 101
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
Short Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Basics, methods and strategies of marketing will be taught in order to give industy-specific insights. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course consists of the definition of marketing, basic concepts on marketing, new trends in marketing, marketing environment, market segmentation and marketing mix strategies, sales management and personal sales. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to the course | |
| 2 | History of marketing in theory and practice | Ellis, N., Fitchett, J., Higgins, M., Jack, G., Lim, M., Saren, M., et al. (2010). Marketing: A Critical Textbook. London: SAGE. Shaw, E. H. (2009). Reflections on the history of marketing thought. Journal of Historical Research in Marketing, 1(2), 330–345. |
| 3 | Consumption as everyday act | Featherstone, M. (2007). Consumer Culture and Postmodernism. London: SAGE. Paterson, M. (2009). Consumption and Everyday Life. London: SAGE. |
| 4 | Consumer behavior | Kotler, P., and Armstrong, G. (2018). Consumer markets and buyer behavior. In Principles of Marketing (156–185). New Jersey: Pearson Education. |
| 5 | Foundations of marketing and marketing environment | Kotler, P., and Armstrong, G. (2018). Marketing: Creating customer value and engagement. In Principles of Marketing (26–54). New Jersey: Pearson Education. Kotler, P., and Armstrong, G. (2018). Company and marketing strategy: Partnering to build customer engagement, value and relationship. In Principles of Marketing (74–83). New Jersey: Pearson Education. Kotler, P., and Armstrong, G. (2018). Analyzing the marketing environment. In Principles of Marketing (90–116). New Jersey: Pearson Education. |
| 6 | Segmentation, targeting and positioning strategies | Lamb, C. W., Hair, J. F., and McDaniel, C. (2017). Segmentation and targeting markets. In MKTG11: Principles of Marketing (136–151). 4LTR Press Online. |
| 7 | Midterm exam | |
| 8 | Marketing mix: Product | Kotler, P., and Armstrong, G. (2018). Products, services, and brands: Building customer value. In Principles of Marketing (242–277). New Jersey: Pearson Education. Kotler, P., and Armstrong, G. (2018). Developing new products and managing the product life cycle. In Principles of Marketing (278–305). New Jersey: Pearson Education. |
| 9 | Marketing mix: Price | Kotler, P., and Armstrong, G. (2018). Pricing: Understanding and capturing customer value. In Principles of Marketing (306–329). New Jersey: Pearson Education. Kotler, P., and Armstrong, G. (2018). Pricing strategies: Additional considerations. In Principles of Marketing (330–355). New Jersey: Pearson Education. |
| 10 | Marketing mix: Place | Kotler, P., and Armstrong, G. (2018). Marketing channels: Delivering customer value. In Principles of Marketing (356–389). New Jersey: Pearson Education. |
| 11 | Marketing mix: Promotion | Kotler, P., and Armstrong, G. (2018). Engaging consumers and communicating customer value: Integrated marketing communication strategy. In Principles of Marketing (422–449). New Jersey: Pearson Education. |
| 12 | Marketing and market research | Kotler, P., and Armstrong, G. (2018). Managing marketing information to gain customer insights. In Principles of Marketing (122–155). New Jersey: Pearson Education. |
| 13 | Neuromarketing | Erdemir, K. O. ve Yavuz, Ö. (2016). "Nöro Pazarlama"ya Giriş. İstanbul: Bilnet. |
| 14 | Brand management | Eser, Z., Korkmaz, S., & Öztürk, S. A. (2009). Pazarlama: Kavramlar, İlkeler, Kararlar. Ankara: Siyasal Kitabevi. |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Eser, Z., Korkmaz, S., & Öztürk, S. A. (2009). Pazarlama: Kavramlar, İlkeler, Kararlar. Ankara: Siyasal Kitabevi. |
| Suggested Readings/Materials | Ellis, N., Fitchett, J., Higgins, M., Jack, G., Lim, M., Saren, M., et al. (2010). Marketing: A Critical Textbook. London: SAGE. Erdemir, K. O. ve Yavuz, Ö. (2016). "Nöro Pazarlama"ya Giriş. İstanbul: Bilnet.
Featherstone, M. (2007). Consumer Culture and Postmodernism. London: SAGE.
Kotler, P. (2015). A’dan Z’ye Pazarlama. İstanbul: MediaCat Yayınları. Kotler, P., & Armstrong, G. (2005). Principles of Marketing. New Jersey: Prentice Hall. Lamb, C. W., Hair, J. F., and McDaniel, C. (2017). MKTG11: Principles of Marketing. 4LTR Press Online. Paterson, M. (2009). Consumption and Everyday Life. London: SAGE. Shaw, E. H. (2009). Reflections on the history of marketing thought. Journal of Historical Research in Marketing, 1(2), 330–345.
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
15
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
30
|
| Project |
1
|
15
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
16
|
2
|
32
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
15
|
15
|
| Project |
1
|
12
|
12
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
18
|
18
|
| Total |
125
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To able to learn the concepts, methods and tools of Call Center Services |
|||||
| 2 | To be able to interpret and evaluate data in the call center area using basic knowledge of sales techniques and customer relationship management. |
|||||
| 3 | To be able to analyze and create strategy, cost, income and quality measures. |
|||||
| 4 | To be able to critically evaluate the basic knowledge and skills acquired in the field of call center services. |
|||||
| 5 | To be able to produce practical solutions to complex problems that are encountered and unpredicted in practice and ability to have make the right decision. |
|||||
| 6 | To be able to follow the information in the field and communicate with colleagues as determined by the European Language Portfolio A2 level. |
|||||
| 7 | To be able to internalize the need to obey the values of business ethics and will be able to have and apply the social, scientific and ethical values in the stages of the collection of data, interpretation, dissemination and implementation. |
|||||
| 8 | To be able to use informatics and communication technologies with computer programs in a level that required by the Call Center Services field. |
|||||
| 9 | To be able to adopt a lifelong learning approach, and will be able to do studies for renewing and improving their knowledge continuously. |
|||||
| 10 | To be able to work efficiently and effectively, learn how to be a team member, take responsibilities, be open minded, constructive, open to criticism and have self confidence |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
SOCIAL MEDIA