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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4091 HUMAN RESOURCES MANAGEMENT ELECTIVE 3 0 0 6

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

To explain and define the most effective and efficient way of organizing activities that will mobilize human resources activities in businesses both from theoretical and practical perspective.

Learning Outcomes of the Course Unit

1   To define the basic concepts related to Human Resources Management 2   To discuss historical process of personnel management from the competency based human resources management 3   To analyze the basic functions of the Human Resources Management function 4   To identify job descriptions, competency maps, tests, diagnostic tools such as evaluation forms in human resources management 5   To identify human resources management practices in the industry

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction & HRM HRM Strategic Role 2 Equality of Opportunity in Employment 3 HR Planning - Business Analysis 4 Workforce Planning and Employment 5 Testing and Selection of Candidates 6 Select the Candidate Interview 7 Midterm exam / Select the Candidate Interview 8 Employees' Training and Development 9 Employees' Training and Development 10 Organizational Renewal / Development Management 11 Performance Evaluation 12 Career Management and Fair Treatment 13 Determination of Compensation Plan 14 Merit Payments and Financial Incentives 15 Final exam 16 Final exam

Recomended or Required Reading

Kozak, M.A., Otel Işletmelerinde Insan Kaynakları Yönetimi (6. Baskı),Ankara, Detay Yayıncılık. Ünsalan, E. Ve Şimşekler B., Insan Kaynakları Yönetimi, Ankara, Detay Yayıncılık.

Planned Learning Activities and Teaching Methods

Explanation method, question-answer method, discussion methods, case studies and problem solving methods

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

ozge.adan@deu.edu.tr

Office Hours

Tuesday 10:00- 12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 3 42 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Preparations before/after weekly lectures 14 3 42 Final 1 2 2 Midterm 1 2 2 TOTAL WORKLOAD (hours) 150

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 5 1 1 1 1 1 LO.2 4 1 1 1 1 1 LO.3 5 1 1 1 1 1 LO.4 5 4 1 1 1 1 LO.5 4 1 1 1 1 1