Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PSI456 | ||||||||
Course Name: | Selected Topics in Health Psychology | ||||||||
Course Semester: |
Fall |
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Course Credits: |
|
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Language of instruction: | TR-EN | ||||||||
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 : | Dr.Öğr.Üyesi ZEYNEP HALE AKSUNA | ||||||||
Course Lecturer(s): |
Prof. Dr. ARİF HALDUN SOYGÜR Dr.Öğr.Üyesi ECE TUNCAY SENLET |
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Course Assistants: |
Course Objectives: | The purpose of this course is to introduce the field of health psychology and addresses health, illness and healthcare issues with biopsychosocial approach. |
Course Content: | The purpose of this course is to introduce the field of health psychology and addresses health, illness and healthcare issues with biopsychosocial approach. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction | Lecturer's notes and related articles |
2) | Health Psychology | Lecturer's notes and related articles |
3) | Health Psychology | Lecturer's notes and related articles |
4) | Behavior Change | Lecturer's notes and related articles |
5) | Coping and Social Support | Lecturer's notes and related articles |
6) | Pain | Lecturer's notes and related articles |
7) | Cancer and Chronic Diseases | Lecturer's notes and related articles |
8) | All topics studied through 7 weeks | Lecturer's notes and related articles |
9) | Sexual Health | Lecturer's notes and related articles |
10) | Food and Eating | Lecturer's notes and related articles |
11) | Alcohol Drinking | Lecturer's notes and related articles |
12) | Smoking | Lecturer's notes and related articles |
12) | Smoking | Lecturer's notes and related articles |
13) | Physical Activity and Exercise | Lecturer's notes and related articles |
14) | Environment | Lecturer's notes and related articles |
15) | All topics studied through 14 weeks | Lecturer's notes and related articles |
Course Notes / Textbooks: | Öğretim görevlisinin notları ve ilgili makaleler |
References: | Öğretim görevlisinin notları ve ilgili makaleler |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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 | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 2 | % 50 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Total Workload | 48 |