Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | ISLT304 | ||||||||
Course Name: | Leadership and Change Management | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi BEYNAZ UYSAL | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi BEYNAZ UYSAL |
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Course Assistants: |
Course Objectives: | This course aim is the definition of purposeful leadership; behavioral theories of leadership; situational leadership theory; implicit leadership theory; transformative leadership; intercultural leadership; strategic leadership; the stages of institutional change; planned change strategies; factors that cause and prevent institutional change; resistance to change at company level; evolutionary and revolutionary changes in institutions; managing corporate change; to shed light on the students about the role of the leaders in change and to improve their ability to analyze them. |
Course Content: | Definition of leadership; trait and behavioral theories of leadership; situational contingency leadership; implicit leadership; inspirational leadership perspectives; moral leadership; shared leadership; leadership across cultures; strategic leadership; phases of organizational change; planned change strategies; forces for and resistance to organizational change; organization-level resistance to change; evolutionary and revolutionary change in organizations; managing and leading organizational change; leaders as change agents. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introducing the Course and Syllabus | none |
2) | Basic Concepts in Leadership | Examines the course content |
3) | Conceptual Framework of Leadership | none |
4) | The Role and Importance of Culture in Leadership | none |
5) | Emotions and Emotional Intelligence in Leadership | none |
6) | Characteristics and Behavioral Theories in Leadership | none |
7) | Contingency Theories in Leadership | NONE |
8) | MIDTERM EXAM | NONE |
9) | Charismatic leadership, Transformational and Transactional Leadership | NONE |
10) | Values Based Leadership Approach | NONE |
11) | Other Current Leadership Styles | none |
12) | Change Management (Need for Change and Resistance to Change) | none |
13) | Change Management (Change Models, Techniques Used in Change, Crisis Management) | none |
14) | The Future of Leadership and General Repetition | none |
14) | • Innovation leadership • Innovation • E-leadership • Virtual teams | |
15) | Final Exam | Study for Final Exam |
Course Notes / Textbooks: | Ders için aşağıdaki ana kaynaklara ilave olarak başka kaynaklar da kullanılacaktır. Liderlik ve Motivasyon: Geleneksel ve Güncel Yaklaşımlar Celalettin Serinkan, Nobel Yayıncılık, 3. Baskı Ekim 201, ISBN- 978-605-133-391-5 Örgütlerde Liderlik Gary Yukl, Nobel Yayıncılık, 2018, ISBN- 978-605-320-846-4 Örgütlerde Değişim ve Değişim Yönetimi Prof. Dr. Bülent Tokat, Seçkin Yayıncılık, 1. Baskı, Mayıs 2012 ISBN- 978-975-02-1929-0 |
References: | Ders için aşağıdaki ana kaynaklara ilave olarak başka kaynaklar da kullanılacaktır. Liderlik ve Motivasyon: Geleneksel ve Güncel Yaklaşımlar Celalettin Serinkan, Nobel Yayıncılık, 3. Baskı Ekim 201, ISBN- 978-605-133-391-5 Örgütlerde Liderlik Gary Yukl, Nobel Yayıncılık, 2018, ISBN- 978-605-320-846-4 Örgütlerde Değişim ve Değişim Yönetimi Prof. Dr. Bülent Tokat, Seçkin Yayıncılık, 1. Baskı, Mayıs 2012 ISBN- 978-975-02-1929-0 |
Learning Outcomes | 1 |
3 |
4 |
2 |
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Program Outcomes | ||||||||
1) Learning the facts, concepts and principles related to tourism and hotel management | ||||||||
2) Having a theoretical and practical knowledge at the basic level related to the field | ||||||||
3) To be able to make analytical evaluations for tourism and travel sector | ||||||||
4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | ||||||||
5) To be able to work efficiently in the tourism sector | ||||||||
6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | ||||||||
7) Organizing, coordinating and developing departments in accommodation organizations | ||||||||
8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | ||||||||
9) Demonstrating the ability to apply professional working techniques in food and beverage establishments |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Learning the facts, concepts and principles related to tourism and hotel management | |
2) | Having a theoretical and practical knowledge at the basic level related to the field | |
3) | To be able to make analytical evaluations for tourism and travel sector | |
4) | Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | |
5) | To be able to work efficiently in the tourism sector | |
6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | |
7) | Organizing, coordinating and developing departments in accommodation organizations | |
8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | |
9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments |
Expression | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Reading | |
Homework | |
Report Writing | |
Role Playing | |
Seminar |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Homework Assignments | 2 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 45 |
Study Hours Out of Class | 13 | 84 |
Homework Assignments | 15 | 15 |
Quizzes | 15 | 15 |
Midterms | 1 | 8 |
Final | 1 | 14 |
Total Workload | 181 |