Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall 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 | ŞULE AYDİN (suleaydin@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To understand the behavior of employees in the business, to understand the causes and consequences of these behaviors. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | They provide a conceptual and theoretical knowledge about the important functions of employee relation menagement. |
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Term Paper |
| LO-2 | They develop critical ways of thinking about employee relations management. |
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. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Term Paper |
| LO-3 | They apply a variety concepts and tecniques in management situations. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Organizational trust, political behavior, talent management, difference management, emotion management, psychological empowerment, fear culture and management, psychological contract, audience effect, favoritism | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Scope and Importance of Employee Relations Management in Tourism Businesses | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 2 | Student's presentation on the subject of cynicism in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 3 | Student's presentation on the subject of the Psychological Contract in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 4 | Student's presentation on Presenteism in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 5 | Student's presentation on Virtual and Social Loafing in Tourism Businesses | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 6 | Student's presentation on the subject of nepotism in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 7 | Student's presentation on Diversity Management in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 8 | mid-term exam | |
| 9 | Student's presentation on Impression Management Topic in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 10 | Student's presentation on Talent Management in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 11 | Student presentation on the topic of Political Behavior in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 12 | Student's presentation on the subject of revenge in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 13 | Student's presentation on Fear Culture and Management in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 14 | Student's presentation on alienation in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 15 | Student's presentation on Audience Impact in Tourism Business | Project Presentation, Lecturing Method, Question-Answer, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Aydın,Tükeltürk, Ş.,Şahin Perçin, N., Güzel, B. (2014), Turizm İşletmelerinde Çalışan İlişkileri Yönetimi, Detay Yayıncılık, Ankara. | |
| Required Course instruments and materials | ||
| projection, computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | |||
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | 8 | 1 | 40 |
| 7.Performance Project | |||
| 8.Term Paper | 16 | 2 | 60 |
| 9.Project | |||
| final exam | |||
| 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 | 3 | 11 | 33 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 4 | 10 | 40 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 5 | 10 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 4 | 12 |
| final exam | 0 | ||
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||