Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PSY329 | ||||||||
Course Name: | Cross Cultural Psychology I | ||||||||
Course Semester: |
Fall |
||||||||
Course Credits: |
|
||||||||
Language of instruction: | |||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. SERAP ERDOĞAN TAYCAN | ||||||||
Course Lecturer(s): |
Prof. Dr. SERAP ERDOĞAN TAYCAN Dr.Öğr.Üyesi İLKER ÇAYLA |
||||||||
Course Assistants: |
Course Objectives: | The aim of this course is to examine the differences of psychological phenomena according to various parts of the world and the interaction of human behavior with the culture in which it occurs. |
Course Content: | This course aims to provide students with knowledge about intercultural theories and research and encourages them to critically evaluate current psychological theories from an intercultural perspective. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Meeting, Sharing course content, Overview of Cross-Cultural Psychology | Lecturer's notes and related articles |
2) | Introduction to Cultural Psychology | Lecturer's notes and related articles |
3) | The Concept of Culture and Definitions of Different Cultures | Lecturer's notes and related articles |
4) | Research, Methods and Theory in Cultural Psychology | Lecturer's notes and related articles |
5) | Cross-Cultural Similarities and Differences: Individual Development | Lecturer's notes and related articles |
6) | Social Behavior | Lecturer's notes and related articles |
7) | Midterm | Lecturer's notes and related articles |
8) | Personality | Lecturer's notes and related articles |
9) | Midterm | Lecturer's notes and related articles |
10) | Acculturation | Lecturer's notes and related articles |
11) | Intercultural Relationships | Lecturer's notes and related articles |
12) | Intercultural Relationships | Lecturer's notes and related articles |
13) | Assessing students through presentations | Lecturer's notes and related articles |
14) | Assessing students through presentations | Lecturer's notes and related articles |
15) | Assessing students through presentations | Lecturer's notes and related articles |
16) | Final | Lecturer's notes and related articles |
Course Notes / Textbooks: | Berry, J.W., Poortiga,Y.H, Breugelmans, S.M., Chasiotis,A., Sam, D.L. (2015). Kültürlerarası Psikoloji, 3. ed., Çev. Ed.: Doç. Dr. Leman Pınar Tosun, Nobel Yayınları, Ankara |
References: | Berry, J.W., Poortiga,Y.H, Breugelmans, S.M., Chasiotis,A., Sam, D.L. (2015). Kültürlerarası Psikoloji, 3. ed., Çev. Ed.: Doç. Dr. Leman Pınar Tosun, Nobel Yayınları, Ankara |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|||
---|---|---|---|---|---|---|---|---|
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 | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 2 | % 20 |
Presentation | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 3 | 9 | 27 |
Presentations / Seminar | 1 | 10 | 10 |
Homework Assignments | 2 | 20 | 40 |
Midterms | 1 | 24 | 24 |
Paper Submission | 1 | 20 | 20 |
Final | 1 | 45 | 45 |
Total Workload | 166 |