Nevşehir Hacı Bektaş Veli University Course Catalogue
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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 |
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| 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 | ||