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Year/Semester of Study | 1 / Fall Semester | ||||
Level of Course | 3rd Cycle Degree Programme | ||||
Type of Course | Optional | ||||
Department | GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE) | ||||
Pre-requisities and Co-requisites | None | ||||
Mode of Delivery | Face to Face | ||||
Teaching Period | 14 Weeks | ||||
Name of Lecturer | ŞULE AYDİN (suleaydin@nevsehir.edu.tr) | ||||
Name of Lecturer(s) | |||||
Language of Instruction | Turkish | ||||
Work Placement(s) | None | ||||
Objectives of the Course | |||||
To understand the behavior of employees in the business, to understand the causes and consequences of these behaviors. |
Learning Outcomes | PO | MME | |
The students who succeeded in this course: | |||
LO-1 | They provide a conceptual and theoretical knowledge about the important functions of employee relation menagement. |
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Term Paper |
LO-2 | They develop critical ways of thinking about employee relations management. |
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Term Paper |
LO-3 | They apply a variety concepts and tecniques in management situations. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Term Paper |
PO: Programme Outcomes MME:Method of measurement & Evaluation |
Course Contents | ||
Organizational trust, political behavior, talent management, difference management, emotion management, psychological empowerment, fear culture and management, psychological contract, audience effect, favoritism | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | Scope and Importance of Employee Relations Management in Tourism Businesses | Project Presentation, Lecturing Method, Question-Answer, Discussion |
2 | Student's presentation on the subject of cynicism in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
3 | Student's presentation on the subject of the Psychological Contract in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
4 | Student's presentation on Presenteism in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
5 | Student's presentation on Virtual and Social Loafing in Tourism Businesses | Project Presentation, Lecturing Method, Question-Answer, Discussion |
6 | Student's presentation on the subject of nepotism in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
7 | Student's presentation on Diversity Management in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
8 | mid-term exam | |
9 | Student's presentation on Impression Management Topic in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
10 | Student's presentation on Talent Management in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
11 | Student presentation on the topic of Political Behavior in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
12 | Student's presentation on the subject of revenge in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
13 | Student's presentation on Fear Culture and Management in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
14 | Student's presentation on alienation in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
15 | Student's presentation on Audience Impact in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
16 | final exam | |
Recommend Course Book / Supplementary Book/Reading | ||
1 | Aydın,Tükeltürk, Ş.,Şahin Perçin, N., Güzel, B. (2014), Turizm İşletmelerinde Çalışan İlişkileri Yönetimi, Detay Yayıncılık, Ankara. | |
Required Course instruments and materials | ||
projection, computer |
Assessment Methods | |||
Type of Assessment | Week | Hours | Weight(%) |
mid-term exam | |||
Other assessment methods | |||
1.Oral Examination | |||
2.Quiz | |||
3.Laboratory exam | |||
4.Presentation | |||
5.Report | |||
6.Workshop | 8 | 1 | 40 |
7.Performance Project | |||
8.Term Paper | 16 | 2 | 60 |
9.Project | |||
final exam |
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 | 3 | 14 | 42 |
b) Search in internet/Library | 3 | 11 | 33 |
c) Performance Project | 0 | ||
d) Prepare a workshop/Presentation/Report | 4 | 10 | 40 |
e) Term paper/Project | 0 | ||
Oral Examination | 0 | ||
Quiz | 0 | ||
Laboratory exam | 0 | ||
Own study for mid-term exam | 2 | 5 | 10 |
mid-term exam | 1 | 1 | 1 |
Own study for final exam | 3 | 4 | 12 |
final exam | 0 | ||
0 | |||
0 | |||
Total work load; | 180 |