Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (MASTER) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | İBRAHİM İLHAN (ibrahim@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| - to provide a foundation in ethical thought by presenting ethical theories and approaches. - providing perspectives on ethical issues in a variety of formats and including an analysis of interests of all of the individuals who hold a stake in the outcome of any dilemma or decision (stakeholder analysis), course tries to encourage students to open their minds to the variaty of opinions on any given issue and to critically evaluate each perspectives . - to use ethics as a basis for decision making by giving examples of application of traditional theories to modern business decision making - to demonstrate that not only ethics is to be used to analyze business issues as one form of decision making, similar to profit maximization or legal compliance but also ethics can serve as the foundation for each of the other methods. - to explain the role of ethics in the business disciplines such as human resource management, marketing, finance, accounting, etc. - to demonstrate ethical dimensions of organizational culture anh how to create ethical corporate cultures - to present selected emerging issues in ethics in the tourism industry; the rights of guests and responsibilities of management, sexual harassment in the hospitality industry, ethical concerns in food and beverage management, professional ethics in tourist guiding, etc. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can define and explain business ethics and related concepts. |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. PO-10 Demonstrate effective communication and presentation skills in written and oral form. |
Examination |
| LO-2 | Explains the importance of ethics in business |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. PO-10 Demonstrate effective communication and presentation skills in written and oral form. |
Examination |
| LO-3 | Define and explain the ethical theories. |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. PO-10 Demonstrate effective communication and presentation skills in written and oral form. |
Examination |
| LO-4 | Can explain the role of ethics in the business disciplines |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. PO-10 Demonstrate effective communication and presentation skills in written and oral form. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Definitions of Business Ethics and Related Concepts; Social Responsibilities of Business; Introducing Ethical Theories and Approaches; Ethical Issues in Business and Management; Application of Traditional Theories to Modern Business Decision Making; Prescriptive and Psychological Approaches in Decision Making; Ethical Decision Making Process; Ethical Dilemmas of Managers; Managing for Ethical Conduct; Ethics as Organizational Culture; Creating an Ethical Organizational Culture; Managing for Ethical Conduct in Hospitality Industry; Case Studies and Selected Issues of Ethics in Tourism Management. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definitions of Business Ethics and Related Concepts | Mapping concepts, questions and answers, lecturing |
| 2 | Social Responsibilities of Business | Lecturing, Discussions, Case Studies |
| 3 | Introducing Ethical Theories and Approaches Consequentialist Theories | Lecturing, Questions and answers, Discussions |
| 4 | Introducing Ethical Theories and Approaches Non- Consequentialist Theories | Lecturing, Questions and answers, Discussions |
| 5 | Ethical Issues in Business and Management | Lecturing, Questions and answers, Discussions |
| 6 | Normative (Prescriptive) and Psychological (Descriptive) Approaches in Ethical Decision Making | Lecturing, Questions and answers, Discussions,Rol Playing |
| 7 | Ethical Decision Making Process | Lecturing, Questions and answers, Discussions |
| 8 | mid-term exam | |
| 9 | Managerial Ethics | Lecturing, Questions and answers, Discussions |
| 10 | Ethics as Organizational Culture; Creating an Ethical Organizational Culture | Lecturing, Questions and answers, Discussions, Rol Playing, Dramma |
| 11 | Modern Corporate Social Responsibility | Lecturing, Questions and answers, Discussions |
| 12 | Managing for Ethical Conduct Ethical Dilemmas of Managers | Lecturing, Questions and answers, Discussions |
| 13 | Ethical Comsiderations about Molecular Gastronomy, Slow Food and Culinary Tourism | Lecturing, Questions and answers, Discussions |
| 14 | Cooking, Food Consumption, and Globalization: Ethical Considerations | Lecturing, Questions and answers, Discussions |
| 15 | European Cuisine: Ethical Considerations | Lecturing, Questions and answers, Discussions |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Linda K. TREVINO and Katherine A. NELSON, Managing Business Ethics: Straight Talk About How to Do It Right, John Wiley & Sons, Inc., New York,1995 | |
| 2 | İbrahim İLHAN, Turizmde İş Ahlakı, Ders Notları, Nevşehir Turizm Fakültesi, Nevşehir, 2000. | |
| 3 | J. Peter Clark and Christopher Ritson, Practical Ethics for Food Professionals - Ethics in Research, Education and the Workplace, A John Wiley & Sons, Ltd., Publication, 2013. | |
| Required Course instruments and materials | ||
| Linda K. TRevino and Katherine A. Nelson, Managing Business Ethics: Straight Talk About How to Do It Right, John Wiley & Sons, Inc., New York,1995. Elizabeth P Tierney, Is Ahlaki, Rota Yayinlari, Istanbul, 1997. Francis P. McHugh, Is Ahlaki, TÜSIAD, Yayin No, TÜSIAD - T / 92, 8 - 154, Istanbul, 1992. Inayet Pehlivan, Yönetsel, Mesleki ve Örgütsel Etik, Pegem, Ankara, 1998. Tom L. Beuchamp and Norman E. Bowie, Ethical Theory and Business, Fifth Edition, Prentice Hall, New Jersey, 1997. | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 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 | 2 | 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 | 3 | 14 | 42 |
| 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 | 4 | 7 | 28 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 3 | 12 | 36 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||