Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
PROFESSOR DOCTOR HÜLYA KURGUN |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
This course aims to provide students with theoretical knowledge and with examination of cases about human resources management (HRM), to provide students with knowledge and skills for improvement of human resources practices at organizations. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Meryem Akoğlan Kozak, Otel Işletmelerinde Insan Kaynakları Yönetimi ve Örnek Olaylar, Detay Yayıncılık, Ankara, 2012. |
Planned Learning Activities and Teaching Methods |
1. Lecture |
Assessment Methods |
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Further Notes About Assessment Methods |
1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40). |
Assessment Criteria |
1. Midterm exam |
Language of Instruction |
Turkish |
Course Policies and Rules |
Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles. |
Contact Details for the Lecturer(s) |
hulya.kurgun@deu.edu.tr |
Office Hours |
Monday / 09:00-12:00 |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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