Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | ÖZLEM BAŞAR (ozlem.ulutas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | SERKAN ZARO, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To provide students with the ability to conduct research by following current issues, to prepare and present a study that will contribute to the teaching process in accordance with research methods. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can design researches that will solve the problems encountered in touristic businesses by using the knowledge about research methods. |
PO-6 Practices easily own theoretical and practical knowledges, got in the university. PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-10 The degree of communication is very high and adapts teamwork. PO-19 Prepares reports about own job and presents to superiors. PO-22 Follows the innovations of own job and improves own career. |
Examination Presentation |
| LO-2 | Can discuss the current developments in the field. |
PO-1 Defines basic concepts of food and beverage sector. PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-10 The degree of communication is very high and adapts teamwork. PO-19 Prepares reports about own job and presents to superiors. |
Examination Presentation |
| LO-3 | Identify research problems and questions. |
PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-6 Practices easily own theoretical and practical knowledges, got in the university. PO-9 With the help of experiences in theoretical and internship period, analyzes and solves the problems faced in this sector. PO-10 The degree of communication is very high and adapts teamwork. PO-19 Prepares reports about own job and presents to superiors. |
Examination Term Paper |
| LO-4 | Explain the basic concepts of research methods. |
PO-19 Prepares reports about own job and presents to superiors. |
Examination Presentation |
| LO-5 | Can report findings on the researched subject in an impartial and critical manner. |
PO-19 Prepares reports about own job and presents to superiors. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Topics related to research, compiling research results, preparing presentations and making effective presentations. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Explaining the content and functioning of the tourism seminar course, determining the seminar topics. | Lecture and question-answer method. |
| 2 | Research methods | Lecture and question-answer method. |
| 3 | Research methods | Lecture and question-answer method. |
| 4 | Presentation techniques | Lecture and question-answer method. |
| 5 | Presentation techniques | Lecture and question-answer method. |
| 6 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 7 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 8 | mid-term exam | |
| 9 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 10 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 11 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 12 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 13 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 14 | Student seminar topic presentations | Source scanning, report preparation, presentation preparation, presentation and question-answer method. |
| 15 | Evaluation of the seminar course and its topics | Lecture and question-answer method. |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | TURİZMDE GÜNCEL KONU VE EĞİLİMLER, Doç. Dr. Şule Aydın Tükeltürk, Doç. Dr. Mustafa Boz, Detay Yayıncılık | |
| Required Course instruments and materials | ||
| Books and notes, presentation materials and internet resources. | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | 1 | ||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | 1 | ||
| 9.Project | |||
| final exam | 16 | 1 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 1 | 7 | 7 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 1 | 7 | 7 |
| e) Term paper/Project | 1 | 7 | 7 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 4 | 12 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 5 | 15 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 78 | ||