Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SPOR014 | ||||||||
Course Name: | Person and Behavior | ||||||||
Course Semester: |
Fall |
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Course Credits: |
|
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. AHMET ZEKİ ORTA | ||||||||
Course Lecturer(s): |
Öğr.Gör. AHMET ZEKİ ORTA |
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Course Assistants: |
Course Objectives: | To explain the multi-disciplinary aspects of behavior. To enable the student to learn behavior by developing analytical thinking skills. |
Course Content: | • Uses the basic concepts of behavior. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Explaining the main objectives of the course and listening to student views | Review of the next lesson |
1) | Individual recognition techniques | Review of the next lesson |
1) | Individual recognition techniques | Review of the next lesson |
2) | The relationship of behavior with other sciences | Review of the next lesson |
3) | Effects of behavior on human psychology | Review of the next lesson |
4) | Types of bilateral relations | Review of the next lesson |
7) | Individual recognition techniques | Review of the next lesson |
8) | Individual recognition techniques | Review of the next lesson |
9) | MIDTERM | |
10) | The relationship between the knowledge of behavior and other sciences | Review of the next lesson |
11) | Individual types | Review of the next lesson |
12) | Individual types | Review of the next lesson |
13) | Individual types | Review of the next lesson |
14) | Review of Topics |
Course Notes / Textbooks: | • Akoğuz A, Akoğuz M. (2011). Yaratıcı Drama Etkinlikleri Final kültür sanat yayınları, İstanbul |
References: | • Adıgüzel Ö. (2015). Eğitimde Yaratıcı Drama, Pegem akademik yayıncılık, İstanbul |
Learning Outcomes | 1 |
2 |
3 |
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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 | |
Lesson | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Presentation |
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 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 41 |