Week |
Subject |
Related Preparation |
1) |
• Defines the course book and related materials |
course notes |
2) |
• Organization Philosophy
• Management Functions
|
course notes |
3) |
• Definition of the System Concept
• Identification of System Inputs
• Identifying the Outputs of the System
• Defining Processes in the System
• Information on the Concept of Feedback and Interpretation of the Types of Feedback |
course notes |
4) |
• Assessing the Concept of Conflict Management
• Evaluating the Concept of Time Management |
course notes |
5) |
• Sorting the Researches in the Neo-Classical Administration Period
• Hawthorne Studies
• Harwood Studies |
course notes |
6) |
• Emphasizing the Pre-Classical Period
• Explaining Classical Management Thought |
course notes |
7) |
• Modern Management Period Approaches
• Explaining Contingency Theory
• Explaining the System Approach
• Explaining the Concept of Conditional Dependence
• Investigating the Contribution of Change Management to Today's Organizations |
course notes |
8) |
mid term |
|
9) |
• Addressing Organizational Structure
• Focus on Technology Variables
• Focus on the Environment Variable
• Focus on Strategy Variable
• Focus on Macro and Micro Variables in Business Environment |
course notes |
10) |
• Evaluation of Types of Organizational Structure
• Arrangement of Organizational Structure |
course notes |
11) |
• Defining Intellectual Capital
• Understanding Social Capital
• Understanding Structural Capital
• Understanding Human Capital |
course notes |
12) |
• Investigation of the Primary Group (Classic) Motivation Concepts in Motivation |
course notes |
13) |
• Investigation of Secondary Group (Modern) Motivation Concepts in Motivation |
course notes |
14) |
review |
|
|
Program Outcomes |
Level of Contribution |
1) |
Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. |
|
2) |
Calculates the calorie and nutritional value of the foods |
|
3) |
Arranges, apply and controls the menu |
|
4) |
Knows the kind of the drinks and presents wine |
|
5) |
Knows and make pastry |
|
6) |
Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. |
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