|
Week
|
Topics
|
Study Metarials
|
|
1
|
Course Objectives, Scope, Plan and Basic Concepts of Entrepreneurship
|
R1, s. 11-17, HR1, s. 3-14
|
|
2
|
Factors Determining Being an Entrepreneur
|
R1, Section 2
|
|
3
|
Business Idea Development and Business Plan in Entrepreneurship
|
R1,Section 3
|
|
4
|
Entrepreneurship, Creativity and Innovation
|
R1, Section 4
|
|
5
|
Types of Entrepreneurship: Internal Entrepreneurship
|
R1, Section 5, HR1, s. 22-23
|
|
6
|
Types of Entrepreneurship: Social Entrepreneurship
|
R1, Section 6,
|
|
7
|
Types of Entrepreneurship: Public Entrepreneurship
|
R1, Section 7
|
|
8
|
Types of Entrepreneurship: Eco Entrepreneurship
|
R1, Section 8
|
|
9
|
Types of Entrepreneurship: Women`s Entrepreneurship and Its History
|
R1,Section 9, HR, s. 29-37
|
|
10
|
Entrepreneurship Types: Digital Entrepreneurship
|
R1, Section 10
|
|
11
|
Types of Entrepreneurship: Strategic Entrepreneurship and New Management Approaches in Entrepreneurship
|
R1,Section 11
|
|
12
|
Organizations Supporting Entrepreneurship and Funding Sources
|
R1, Section 13 and Section 14
|
|
13
|
Entrepreneurship, Knowledge Management and Organizational Learning
|
R1, Section 15
|
|
14
|
Cooperation Development and Social Networks in Entrepreneurship
|
R1, Section 17
|
|
Prerequisites
|
-
|
|
Language of Instruction
|
Turkish
|
|
Responsible
|
Assistant Prof. Dr. Buket CANDAN
|
|
Instructors
|
-
|
|
Assistants
|
-
|
|
Resources
|
R-1. Onay, M. vd. (2015). Girişimcilik: Temel kavramlar, girişimcilik türleri, girişimcilikte güncel konular (Ed. Erdoğan Kaygın ve Bülent Güven). İstanbul, Siyah İnci Akademi
|
|
Supplementary Book
|
HR-1. Bayraktaroğlu, S. (2003). Girişimcilik ders notları. Sakarya, Sakarya Üniversitesi İktisadi ve İdari Bilimler Fakültesi.
|
|
Goals
|
The aim of this course is to introduce the concept of entrepreneurship in various aspects, to explain the economic, social and global aspects of entrepreneurship, to evaluate entrepreneurship processes, entrepreneurship design, entrepreneurship climate in terms of information services and centers, and to provide the necessary knowledge infrastructure to transform it into practice.
|
|
Content
|
This course will include teachings about entrepreneurship practices in the context of knowledge management.
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Recognizing and comprehending the terms and concepts (Turkish and foreign) regarding information and records management
|
4
|
|
2
|
Provision of sensitivity training for social, economic and cultural changes with ability of making analysis in terms of professional perspective.
|
5
|
|
3
|
To be aware of problems regarding discipline through assessment, and critical thinking and finally, create solutions.
|
-
|
|
4
|
Improving the ability and capacity of systematic thinking.
|
3
|
|
5
|
Developing an interdisciplinary perspective and evaluation.
|
-
|
|
6
|
Establishing programs leads to information awareness in the society meeting following requirements: enable individuals describe their needs of information and improve ability to find out and evaluate information for themselves.
|
5
|
|
7
|
Building foundations that is required for information retrieval selectively and comprehend related techniques and methods
|
-
|
|
8
|
Evaluating information retrieval process in national and international information systems
|
2
|
|
9
|
Recognizing a variety of information sources (general and special) regarding all subject areas according to types and contents
|
-
|
|
10
|
Gaining the ability to read and evaluate records and sources in Ottoman language
|
-
|
|
11
|
Communicating with reel and potential users
|
-
|
|
12
|
Foundations of conceptual knowledge of services with respect to types of information centers and their users
|
4
|
|
13
|
Gaining the ability to use techniques required for organization of information
|
-
|
|
14
|
Recognizing products, systems and models related with information and communication technologies and enhancing use of them.
|
3
|
|
15
|
Gaining the ability to measure the quality of digital knowledge by various disciplines and evaluate information services.
|
-
|