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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 |