Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI211

Course Name:

Human Resources Management

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Prof. Dr. FAHRİ ERENEL

Course Lecturer(s):

Assoc.Prof.Dr. Fahri Erenel

Course Assistants:

Course Objective and Content

Course Objectives:	To reveal the basic information and applications related to the basic functions of human resources management within the framework of strategic perspective.
Course Content:	Definition and functions of human resources management, HRM. HRM affecting functions, employee procurement, job application, interview techniques, employee training, career management and career planning, performance appraisal and performance appraisal techniques, remuneration, employee motivation, employee loyalty and productivity. applications.

Learning Outcomes

The students who have succeeded in this course;
1) To have theoretical knowledge about human resources
2) To gain the ability to look critically at practitioners in the light of this information.
3) To be able to see the human resources management as a whole
4) To comprehend the strategic importance of human resources management

Course Flow Plan

Week	Subject	Related Preparation
1)	Information About The Lecture Human Resources Management And Organization-1	-
2)	Human Resources Management And Organization-2	-
3)	Human Resources Management And Organization-3	-
4)	Human Resources Planning And Job Analysis, Presentations-1	-
5)	Recruitment, Presentations-2	-
6)	Recruitment And Human Resource Training, Presentations-3	-
7)	Midexam Performance Evaluation Presentations-4	-
8)	Career Management, Presentations-5	-
9)	Job Valuation and Wage Management, Presentations-6	-
10)	Discipline, Presentations-7	-
11)	Labor Relations-1	-
12)	Labor Relations-2	-
13)	International Human Resources Management Delivery Of Presentations İn Writing	-
14)	Example Human Resources Practices And General Review	-
15)	Final Exam	-
16)	Final Exam	-

Sources

Course Notes / Textbooks:	Cavide Uyargil ve diğerleri; İnsan Kaynakları Yönetimi, 5.baskı, Beta Yayınevi, İstanbul, 2010. İnsan KaynaklarıYönetimi,Anadolu Üniversitesi Anadolu Üniversitesi Yayını No:2900,Açık öğretim Fakültesi Yayını No:1857,2
References:	İnsan Kaynakları Yönetiminin Temelleri Yazar: David A. Decenzo , Stephen P. Robbins Robbins , Susan L. Verhulst Yayınevi : Nobel Akademik Yayıncılık Çevirmen: Canan Çetin , Mehmet Lütfi Arslan Ders notları ve slaytları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	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.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 10
Quizzes	3	% 0
Homework Assignments	1	% 15
Presentation	1	% 0
Midterms	1	% 20
Final	1	% 55
total		% 100
PERCENTAGE OF SEMESTER WORK		% 45
PERCENTAGE OF FINAL WORK		% 55
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory	1	0
Study Hours Out of Class	14	42
Presentations / Seminar	4	4
Homework Assignments	6	6
Quizzes	9	12
Midterms	2	4
Final	2	6
Total Workload		116