| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI112 | ||||
| Course Name: | Employee Behaviors and Current Issues in Health Organizations | ||||
| 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. YASEMİN TORUN | ||||
| Course Lecturer(s): | Dr. Öğr. Ü. Yasemin TORUN | ||||
| Course Assistants: |
| Course Objectives: | The course aims to provide students to understand, analyze and develop solutions to organizational problems by informing them about the behaviors and attitudes they may encounter in business life |
| Course Content: | Examining positive and negative organizational attitudes and behaviors that arise in the Health Organization and, discussing current literature topics such as stress, conflict, power and politics, organizational culture and communication etc. |
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The students who have succeeded in this course;
1) learn the concepts related to behavior and attitudes in organizations 2) explain employee behavior in organizations 3) apply the theoretical knowledge about organational behaviour in order to solve behavioral and managerial problems 4) analyze behavioral and managerial problems at individuals, groups andorganizational level 5) devolope solutions to undesired behaviors and problems in the organizational life 6) have an inner vision that will increase the efficiency of the organization, employee welfare and the quality of working life |
| Week | Subject | Related Preparation |
| 1) | Time Management | |
| 1) | Meet & Introduction | |
| 2) | Groups & Teams | |
| 3) | Communication in Healthcare Organizations | |
| 4) | Power & Politics | |
| 5) | Organizational Conflict | |
| 6) | Negotiation in the Organizations | |
| 7) | Organziational Culture | |
| 8) | Generations in Organziations | |
| 9) | Midterm | |
| 10) | Stress Management | |
| 12) | Positive Attitudes in Organizations | |
| 13) | Negative Attitudes in Organizations | |
| 14) | Positive and Negative Attitudes in Healthcare Organizations | |
| 15) | Final Project | |
| 15) | Finals Week | |
| 16) | Final Haftası |
| Course Notes / Textbooks: | Sağlık Kurumlarında Örgütsel Davranış - Araştırma ve Olgularla, Siyasal Bilgiler yayınevi |
| References: | Öğretim üyesi notları Lecturer's notes |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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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 | % 50 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 15 | 60 |
| Homework Assignments | 5 | 25 |
| Final | 15 | 30 |
| Total Workload | 115 | |