Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | METİN KAPLAN (mkaplan@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to equip the students with fundamental management functions, and to help them be prepared for business life through concrete examples from applications. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can explain basic management concepts. |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. |
Examination |
| LO-2 | Can explain decision making and management theories. |
PO-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-5 To have knowledge about legal regulations, professional standards and practices in the field. To interpret legal regulations related to the field and to approach existing assumptions from an interrogative viewpoint. To perform the task of the field within the framework of Laws and professional standards. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. |
Examination |
| LO-3 | Can discuss contemporary concepts and approaches. |
PO-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. PO-5 To have knowledge about legal regulations, professional standards and practices in the field. To interpret legal regulations related to the field and to approach existing assumptions from an interrogative viewpoint. To perform the task of the field within the framework of Laws and professional standards. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination |
| LO-4 | Can explain functions of management |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Basic Terms and Concepts; Theories of Management; Management Functions in the Hospitality, Network Organizations; Communication, Leadership, Motivation, Groups, Conflict Management; Topics for Special Emphasis: Total Quality Management, Benchmarking, Outsourcing, Business Process Reengineering, Change Management; | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Basic Terms and Concepts of Hospitality and Tourism Business | Lecturing and discussion |
| 2 | Decision Making and Management by Objectives | Lecturing and discussion |
| 3 | Planning in Hospitality Management | Lecturing and discussion |
| 4 | Organizing in Hospitality Management | Lecturing and discussion |
| 5 | Coordination in Hospitality Management | Lecturing and discussion |
| 6 | Control in Hospitality Management | Lecturing and discussion |
| 7 | Network Organizations and Core-competence | Lecturing and discussion |
| 8 | mid-term exam | |
| 9 | Management Labyrinth; Communication; Authority and Influence | Lecturing and discussion |
| 10 | Motivation | Lecturing and discussion |
| 11 | Teamwork | Lecturing and discussion |
| 12 | Conflict Management | Lecturing and discussion |
| 13 | Change Management | Lecturing and discussion |
| 14 | Total Quality Management | Lecturing and discussion |
| 15 | Benchmarking and Utilization of Outsource | Lecturing and discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Koçel, Tamer (2010). İşletme Yöneticiliği, Beta Basım, İstanbul | |
| 2 | Okumuş, F. ve Umut Avcı (2008). Turizm İşletmelerinde Çağdaş Yönetim Teknikleri, Ankara: Detay Yayıncılık. | |
| Required Course instruments and materials | ||
| Textbook, Delineascope | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 4 | 8 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 4 | 12 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 120 | ||