GRADUATE SCHOOL
Master of Business Administration - Distance Learning (e-MBA) (English)
EBA 537 | Course Introduction and Application Information
| Course Name |
Consumer Behavior
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
EBA 537
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
Second Cycle
|
|||||
| Mode of Delivery | Online | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to provide students with a more comprehensive view regarding final consumers. It teaches how to look deeper into consumers’ world by focusing on the psychological, sociological and cultural aspects of consumption. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Individual micro topics such as perception, learning, motivation, personality, lifestyle, attitudes and decision making process along with some macro topics such as social and cultural interactions of consumers are the main topics of this course. Different dimensions of consumption before, during and after purchasing are investigated. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| 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: Course Content and Syllabus Review | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 2 | Consumer Behaviour as a Process and Meaning of Consumption | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 3 | Perception Process | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 4 | Learning Process of Consumers | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 5 | Motivation | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 6 | Self and Social Comparison | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 7 | Homework and Discussion | Related Readings |
| 8 | Attitude and Attitude Change | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 9 | Decision Making Process of Consumers | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 10 | Buying Behaviour and Disposing | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 11 | Reference Group Influences on Consumption | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 12 | Social Class and Subcultures | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 13 | Effects of Culture on Consumers | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 14 | Contemporary topics in Consumer Behaviour | Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | - Solomon, M.R. (2016), Consumer Behavior: Buying, Having, and Being, New Jersey: Pearson Education; |
| Suggested Readings/Materials | - Hawkins, D. I. and Mothersbaugh, D. L. (2013), Consumer Behavior: Building Marketing Strategy, McGraw-Hill. - Other readings and cases. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
20
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
1
|
80
|
| Total |
| Weighting of Semester Activities on the Final Grade |
1
|
20
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
80
|
| 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 |
1
|
20
|
20
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
44
|
44
|
| Total |
144
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To be able to demonstrate general business knowledge and skills. |
X | ||||
| 2 | To be able to demonstrate business communication skills effectively. |
X | ||||
| 3 | To be able to deliver creative and innovative solutions to the business-related problems. |
X | ||||
| 4 | To be able to evaluate the performance of business organizations through a holistic approach. |
X | ||||
| 5 | To be able to take a critical perspective in evaluating business knowledge. |
X | ||||
| 6 | To be able to exhibit an ethical and socially responsible behavior in conducting research and making business decisions. |
X | ||||
| 7 | To be able to solve business related problems using analytical and technological tools and techniques. |
X | ||||
| 8 | To develop a solution to business problems through systematic research. |
X | ||||
| 9 | To be able to use a foreign language to follow information about the field of business and participate in discussions in academic environments. |
X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest