Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI093 | ||||
Course Name: | Management and Organization | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. HİLAL ÇAKAR ÖZCAN | ||||
Course Lecturer(s): | HİLAL ÇAKAR | ||||
Course Assistants: |
Course Objectives: | The importance of management, know the duties and positions of the manager. Has knowledge about management's functions. The birth of management science, know development and theories. It is aimed to gain knowledge about recent developments in management and organization in recent times. |
Course Content: | Basic concepts related to management and organization, management and management, leadership concepts, management approaches, Classical management approaches, scientific management approach, management process approach, bureaucracy approach, neo-classical management approach, modern management approaches, system approach, contingency approach, post-modern management thought, management functions, organizations, contemporary organizations, organizational structures, organizational behavior management |
The students who have succeeded in this course;
1) 1. The importance of management, know the duties and positions of the managers. 2) 2. Planning with the functions of management, organizing, orientation, to coordinate, know the inspection functions 3) 3. The birth of management science, know development and thories 4) 4. Know the recentdevelopments in management and organization |
Week | Subject | Related Preparation |
1) | Basic Management Concepts | - |
2) | History of Management Thinking, Development of Management Thought. | - |
3) | Management Functions | - |
4) | Management Functions | - |
5) | Management Theories Classical Management Approach and Basic Assumptions | - |
6) | Neo-Classical Management Approach and Basic Assumptions | - |
7) | Modern Management Approaches and Basic Assumptions | - |
8) | MIDTERM EXAM | - |
9) | Partitioning Systems and Work-Place Definitions in Organizations | - |
10) | Motivation and Leadership | - |
11) | Recent Developments in Management, Management by Objectives, Importance of Conflict and Creativity | - |
12) | Stress Management and Crisis Management | - |
13) | Change Management and Organizational Development | - |
14) | General Review | - |
Course Notes / Textbooks: | Bulunmamaktadır. |
References: | Şimşek, M.Ş.,Çelik,A., (2012). Yönetim ve Organizasyon, Meslek Yüksek Okulları İçin. Eğitim Yayınevi. Ertürk, M., (2018). İşletmelerde Yönetim ve Organizasyon. Beta Yayıncılık Koçel, T, (2011). İşletme Yöneticiliği. Beta Yayıncılık. Eren,E., (2016). Yönetim ve Organizasyon Çağdaş ve Küresel Yaklaşımlar. Beta Yayıncılık. Seymen, O.A., Erdem, Barış., Bolat, O.İ., Bolat, Tamer.,(2009). Yönetim ve Organizasyon. Detay Yayıncılık. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
5) | Dominates the terminology of food and beverage. | |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
11) | Follow current developments in the field and profession. | |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 1 | 42 | 42 | ||||
Homework Assignments | 1 | 18 | 18 | ||||
Midterms | 1 | 25 | 25 | ||||
Final | 1 | 40 | 40 | ||||
Total Workload | 125 |