Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS615 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS615 Course Title: EMPLOYEE RELATIONS MANAGEMENT Theoretical+Practice: 3+0 ECTS: 6
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