Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BBA104 | ||||||||
Course Name: | Management and Organization | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
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 : | Öğr.Gör. FADİL ÖZBAĞI | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi BEYNAZ UYSAL |
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Course Assistants: |
Course Objectives: | This course is aimed at basic concepts of management and organization, models and theories; evolution of administrative thought; management planning, organizing, managing and controlling functions; organizational structure and design; internal systems in organization; organization and environment; organization harmony; organizational culture; organizational performance; social responsibility and ethics; administrative decision making; to shed light on students about leadership theories and practices |
Course Content: | Basic concepts; models; and theories of management and organization; evolution of management thought; four functions of management: planning, organizing, leading, and controlling; organizational structure; design; organization’s internal systems; organization and its environment; organizational fit; organizational culture; organizational performance; social responsibility and ethics; managerial decision making; early and contemporary leadership theories and applications. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | • Explains the course. • Defines management concept. • Explains the concept of organization. | |
2) | • Explains the concept of the unit of analysis. • Discuss the concepts of variables and parameters. • Define the concept of hypothesis. • Explain the concept of scale development. | Reading the topic of the next week. Koçel, 2010 p.3-32 |
3) | • Explains the concept of management. • Defines managerial element. • Explain the organization element. • Explain the concept of behavior. | Reading the next week's topic |
4) | • Explain the element of education. • Describe the concept of breeding. • Defines development concept. | Reading the topic of the next week. Koçel, 2010 p.76-89 |
5) | • Explain the rationality of decision models and decision making. • Explains the framing effect. • Explain decision-making and cultural relations | Reading the topic of the next week. Koçel, 2010 p.99-130 |
6) | • Explains the beginning of the planning process. • Discuss the determination of goals and objectives. • Explain the alternative ways of reaching the goals. | Reading the topic of the next week. Koçel, 2010 p.131-146 |
7) | Midterm exam | Preparation for midterm exam. Reading of midterm exam's issues. Koçel, 2010 p.154-167 |
8) | • Explains the elements that determine organization structures. • Explains business division and expertise. • Describe the concept of departmentalization. • Explain the command-chain of command. | Reading the topic of the next week. Koçel, 2010 p.175-186 |
9) | • Explain occupational titles. • Define organizational titles. • Explain the squad titles. | Reading the topic of the next week. Koçel, 2010 p.186-198 |
10) | • Describe scientific management approach. • Explain the bureaucracy approach. • Define Hawthorne research. • Explains the system approach. • Explain the Woodward study. | Reading the topic of the next week. Koçel, 2010 p.205-334 |
11) | • Explains adaptation approaches. • Defines total quality management approach. • Discuss the restructuring of organizations. | Reading the topic of the next week. Koçel, 2010 p.345-458 |
12) | • Explains the theory of chaos. • Defines the main elements of the management labyrinth. • Explains the elements of the communication process. | Reading the topic of the next week. Koçel, 2010 p.473-544 |
13) | • Explains power supplies. • Explain leadership theories. • Discuss groups' conflicts and conflicts. | Reading the topic of the next week. Koçel, 2010 p.551-659 |
14) | • Explain types of conflict. • Describe ways of conflict resolution. • Explain the process of organizational conflict management. | Preparation for final exam. Koçel, 2010 p.645-667 |
15) | Final Exam | Preparation for final exam. Koçel, 2010 p.3-667 |
Course Notes / Textbooks: | Robbins, S. P., Coulter, M., & Decenzo, D. A. (2016). Fundamentals of Management, 10th Edition, Global Edition, Pearson Publishing. |
References: | yok |
Learning Outcomes | 1 |
3 |
2 |
4 |
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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 |
2) | Having a theoretical and practical knowledge at the basic level related to the field | 1 |
3) | To be able to make analytical evaluations for tourism and travel sector | 1 |
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 | 1 |
5) | To be able to work efficiently in the tourism sector | 2 |
6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | 3 |
7) | Organizing, coordinating and developing departments in accommodation organizations | 4 |
8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | 2 |
9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments | 2 |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Reading | |
Homework | |
Problem Solving | |
Project preparation | |
Report Writing | |
Q&A / Discussion | |
Case Study |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Application | |
Individual Project | |
Group project | |
Presentation | |
Reporting | |
Bilgisayar Destekli Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Project | 1 | % 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 | 15 | 75 |
Project | 15 | 30 |
Midterms | 1 | 14 |
Final | 2 | 10 |
Total Workload | 174 |