Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS616 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS616 Course Title: RENOVATIVE FOOD TRENDS Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Spring 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 GÜNAY EROL (gunayerol@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To understand the importance of human resources function in organizational strategy and its relation with other organizational strategies

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 gain the ability to look at strategic human resources. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas.
Examination
Presentation
LO-2 Adapt the strategic human resource management to the field of tourism. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
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.
Examination
Presentation
LO-3 To know the management process related to strategic human resources. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
Examination
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Understanding how human resources function in organizations function as a strategic function of the organization
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 The aim of the course, to give information to students about the importance and content Project Presentation, Lecturing Method, Question-Answer, Discussion
2 Reasons for Strategic Approach to Human Resources Management Project Presentation, Lecturing Method, Question-Answer, Discussion
3 Concept and Content of Strategic Human Resource Management Project Presentation, Lecturing Method, Question-Answer, Discussion
4 Theoretical Framework on the Quality of Strategic Human Resources Project Presentation, Lecturing Method, Question-Answer, Discussion
5 Development Process of Strategic Human Resources Management Project Presentation, Lecturing Method, Question-Answer, Discussion
6 Functions of Strategic Human Resources Management in terms of Tourism Enterprises Project Presentation, Lecturing Method, Question-Answer, Discussion
7 The Future of Strategic Human Resources Project Presentation, Lecturing Method, Question-Answer, Discussion
8 mid-term exam
9 Presentation and Discussion Project Presentation, Lecturing Method, Question-Answer, Discussion
10 Presentation and Discussion Project Presentation, Lecturing Method, Question-Answer, Discussion
11 Presentation and Discussion Project Presentation, Lecturing Method, Question-Answer, Discussion
12 Presentation and Discussion Project Presentation, Lecturing Method, Question-Answer, Discussion
13 Presentation and Discussion Project Presentation, Lecturing Method, Question-Answer, Discussion
14 Presentation and Discussion Project Presentation, Lecturing Method, Question-Answer, Discussion
15 Presentation and Discussion Project Presentation, Lecturing Method, Question-Answer, Discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Nilüfer Şahin Perçin, Berrin Güzel, Şule Aydın Tükeltürk, (2016). Turizm İşletmelerinde İnsan Kaynakları Yönetimi ve Uygulamaları, Beta Yayınları.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 14 3 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 14 3 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 0
       b) Search in internet/Library 3 10 30
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 3 13 39
Oral Examination 0
Quiz 0
Laboratory exam 3 13 39
Own study for mid-term exam 2 8 16
mid-term exam 1 1 1
Own study for final exam 3 4 12
final exam 1 1 1
0
0
Total work load; 180