Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI211

Course Name:

Human Resources Management

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. 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 / 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.

Course - Learning Outcome Relationship

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.

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