Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NİLÜFER ŞAHİN PERÇİN (nilufer.percin@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course is to equip the students with basic Human Resources Management, and the applications of human resources management, and to enable them to acquire essential skills to work in this field. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Defines basic HRM definitions. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-18 Have an understanding of concepts, principles, theories and facts within the contexts of business and economics. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. PO-20 Work effectively both independently and with others. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination |
| LO-2 | Knows HRM practices. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-18 Have an understanding of concepts, principles, theories and facts within the contexts of business and economics. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. PO-20 Work effectively both independently and with others. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination |
| LO-3 | Knows what needs to be done when managing human resources. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-18 Have an understanding of concepts, principles, theories and facts within the contexts of business and economics. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. PO-20 Work effectively both independently and with others. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination |
| LO-4 | Can manage the human resources. |
PO-18 Have an understanding of concepts, principles, theories and facts within the contexts of business and economics. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. PO-20 Work effectively both independently and with others. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Human resources planning; Attracting and selecting human resources; Induction and training in HRM; Performance appraisal and career management in HRM; Job evaluation and wage management; Discipline; Employee Relations | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to HRM and basic definitions | Lecturing Method Question-Answer Discussion Method |
| 2 | Historical evolution of human resources and the organization of human resource management department | Lecturing Method Question-Answer Discussion Method |
| 3 | The importance and purpose of human resources management; Basic principles of HRM; Organizational structure of the HRM department | Lecturing Method Question-Answer Discussion Method |
| 4 | Human resources planning | Lecturing Method Question-Answer Discussion Method |
| 5 | Job analysis; job descriptions and job specifications | Lecturing Method Question-Answer Discussion Method |
| 6 | Attracting and selecting human resources | Lecturing Method Question-Answer Discussion Method |
| 7 | Attracting and selecting human resources | Lecturing Method Question-Answer Discussion Method |
| 8 | mid-term exam | |
| 9 | Induction and training in HRM | Lecturing Method Question-Answer Discussion Method |
| 10 | Performance appraisal in HRM | Lecturing Method Question-Answer Discussion Method |
| 11 | Career management | Lecturing Method Question-Answer Discussion Method |
| 12 | Job evaluation and wage management | Lecturing Method Question-Answer Discussion Method |
| 13 | Job evaluation and wage management | Lecturing Method Question-Answer Discussion Method |
| 14 | Discipline | Lecturing Method Question-Answer Discussion Method |
| 15 | Employee Relations | Lecturing Method Question-Answer Discussion Method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Kozak, M. (2009) Otel İşletmelerinde İnsan Kaynakları Yönetimi ve Örnek Olaylar, Detay Yayıncılık, Ankara | |
| 2 | Şahin Perçin, N., Güzel, B. ve Aydın, Ş. (2016). Turizm İşletmelerinde İnsan Kaynakları Yönetimi ve Uygulamaları. Beta, İstanbul | |
| Required Course instruments and materials | ||
| Internet, Projector and Computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 1 | 60 |
| 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 | 1 | 14 | 14 |
| b) Search in internet/Library | 1 | 14 | 14 |
| 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 | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 5 | 20 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 92 | ||