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

General course introduction information

Course Code:

GST361

Course Name:

Human Resource Management in Gastronomy

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

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 :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ
Dr.Öğr.Üyesi UĞUR TARIK ÖZKUT

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to examine the evolving human resources function within today’s organizations. Students will examine the changing roles and responsibilities of human resources managers, the acceptance and integration of the human resources function as a full business partner, and the higher expectations placed on human resources leadership to make a significant contribution to the successful management of the organization. Students will explore the role managers and supervisors play in the successful management of the organization’s human resources.

Course Content:

• Syllabus
• Introduction to Human Management
• HRM Plans
• Recruitment
• Selection
• Retention and motivation
• Training and Development
• Midterm Exam
• Staff Communication
• Staff Management Information
• Managerial Functions of Human Resource
• Operative Functions of Human Resource
• Safety and Health at Work

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Introduction to Human Management • Identify the role of human resources. • Describe what is human resources. • Explain skills needed for HRM, today’s HRM challenges.
2) • Recruitment • Describe recruitment. • Explain HR guide to the internet: “Job Analysis Overview”
3) • Selection • Describe selection of personnel process. • Describe appropriate staff for appropriate business. • Deciding terms of appointment.
4) • Retention and motivation • Describe compensation and benefits. • List and explain retention and motivation.
5) • Staff Communication • Describe successful employee communication. • Describe staff relations: securing staff commitment, dispute resolution, addressing grievances and welfare.
6) • Operative Functions of Human Resource • Identify operative functions. • Identify operative functions of human resource: procurement of personnel, development of personnel, compensation to personnel, maintaining good industrial relation, record keeping and personnel planning and evaluation
7) • Managerial Functions of Human Resource • Explain managerial functions. • Describe the managerial functions of human resource: planning, organizing, directing and controlling.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Disclosure of the curriculum • Defining the course content • Meet • Sharing expectations	No data
2)	• Describe the role of human resources. • Explain what is human resources. • Describe the skills needed for HRM, today's HRM challenges. • Introduction to Human Management	reading
3)	Describe the development and implementation of HRM plans.	reading
4)	• Define recruitment. • Explain the HR guide to the Internet: “Business Analysis Overview”	reading
5)	• Defines the selection of the personnel process. • Identify appropriate personnel for the appropriate job. • To decide on appointment conditions.	reading
6)	• Explain compensation and benefits. • List and explain eclipse and motivation	reading
7)	• Define training and development. • Explains the concepts of leadership, expertise, effectiveness, efficiency and suitability.	reading
8)	Midterm Exam	No data
9)	• Identify successful employee communication. • Identify staff relationships: describe staff commitment, conflict resolution, complaints	reading
10)	• Discuss key components in the personnel management information system • Explain the public service branch • Describe the role of departments and human resource management performance metrics • Describe goals and indicators.	reading
11)	• Explains administrative functions. • Define the managerial functions of the human resource: planning, organization, direction and control.	none
12)	• Define functional functions. • Defining the functional functions of human resources: recruitment, development of staff, compensation for staff, maintaining good industrial relations, record keeping and staff planning and evaluation	none
13)	Explain safety and health at work	none
14)	An overview	No data
15)	An overview	No data
16)	Final Exam	No data

Sources

Course Notes / Textbooks:	Human Resource Management Mathis & Jackson (13th Ed.) ISBN: 978-1111577322
References:	Human Resource Management Text And Cases, K. Aswathappa, Tata McGraw-Hill, 2008. Insan Kaynakları Yönetimi, Zeyyat Sabuncuoğlu, Beta Yayınevi.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	3
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	5
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	5

Learning Activity and Teaching Methods

Brainstorming/ Six tihnking hats
Lesson
Reading
Homework
Q&A / Discussion
Case Study

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	48
Homework Assignments	1	0
Midterms	1	1
Final	1	1
Total Workload		50