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Course Code: 
BBA 204
Course Period: 
Spring
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Objectives: 
Provide students with general knowledge in the fields of entrepreneurship and small company management and to provide students with the necessary skills and affective characteristics.
Course Content: 

Fundamentals of entrepreneurship; definitions of entrepreneur and entrepreneurship, history of entrepreneurship; characteristics of the entrepreneur; types of entrepreneurship; the importance of creativity and innovation for entrepreneurship; business idea generation process; the process of transforming the idea into a successful business; procurement of resources for this process and developing business model and business plan.

Course Methodology: 
1:Lecture, 2:Question-Answer, 3:Discussion
Course Evaluation Methods: 
A: Exam, B: Presentation, C: Homework

Vertical Tabs

Course Learning Outcomes

Learning Outcomes Program Learning Outcomes Teaching Methods Assessment Methods
1. Explaining the concept of entrepreneur and entrepreneurship. 3,5 1, 2, 3 A,B
2. Recognizing business issues related to new enterprises. 3,4,5 1, 2, 3 A,B
3. Recognizing the knowledge and skills of the entrepreneur. 3,4 1, 2, 3 A
4. Observing entrepreneurship environment and role models work and real business environment and experiences. 3,4 1, 2, 3 B,C
5. Knows the resources used to make business plan. 3,4 1, 2, 3 C
6. Developing in business plan, and using it in business creation, evaluation and expression. 3,4 1, 2, 3 A,C

 

Course Flow

 
COURSE CONTENT
Week Topics Study Materials
1 History of Entrepreneurship  
2 Concepts of Entrepreneur and Entrepreneurship  
3 Nature and Importance of Entrepreneurship  
4 The  Functions of the Entrepreneurship  
5 Advantages and Disadvantages of Entrepreneurship  
6 Types of Entrepreneurship  
7 Conditions for Success in Starting a New Business  
8 Basic Steps of the Business Building Process  
9 Midterm  
10 Creativity and Innovation  
11 Feasibility Studies  
12 Developing Business Plan  
13 The Concept of Franchising and Its Elements  
14 Presentation  
15 Review  
16 Final Exam  

 

 

Recommended Sources

RECOMMENDED SOURCES
Textbook Essentials of Entrepreneurship and Small Business Management, 6th Edition,
Scarborough, Norman M., Pearson Education, 2011.

 

 

Assessment

 
ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 25
Presentation 1 25
Final 1 50
Total   100

 

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1 Have the basic knowledge on legal, political, economic and social issues that cover the field of business administration science and specialties at international level.       X  
2 Have the knowledge of English at international institutional level to communicate effectively in written and oral.     X    
3 Improves entrepreneurship ability.         X
4 Reinforce theoretical knowledge with practice.       X  
5 Associate the knowledge acquired in the sub-specialties of business science and reflect it in decision-making processes.       X  
6 Work effectively within the team and take the initiative for the success of the team.       X  
7 Act in accordance with the principles of business ethics and social responsibility and fulfill their active citizenship duties.       X  
8 Have the necessary knowledge to conduct independent study / project / research, evaluate their results, and produce creative solutions to problems.       X  

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 5 80
Mid-terms 1 6 6
Homework 1 10 10
Final examination 1 10 10
Total Work Load     154
Total Work Load / 25 (h)     6,16
ECTS Credit of the Course     6