Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PSI321 | ||||||||
Course Name: | Interpersonal Relationship | ||||||||
Course Semester: | Fall | ||||||||
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): |
Dr. BİLİNMİYOR BEKLER |
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Course Assistants: |
Course Objectives: | The aim of this course is to provide an in-depth study of the theories of interpersonal relations and explore the variables in interpersonal interactions as they occur in daily interactions. |
Course Content: | The aim of this course is to provide an in-depth study of the theories of interpersonal relations and explore the variables in interpersonal interactions as they occur in daily interactions. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction: Why is interpersonal communication important? | Lecturer's notes and related articles |
2) | Basic features of interpersonal communication | Lecturer's notes and related articles |
3) | Perceptual processes in interpersonal communication | Lecturer's notes and related articles |
4) | stereotypes | Lecturer's notes and related articles |
5) | Body Language | Lecturer's notes and related articles |
6) | All topics covered in the course for 5 weeks | Lecturer's notes and related articles |
7) | Interpersonal communication as a need | Lecturer's notes and related articles |
8) | Use of language in interpersonal communication | Lecturer's notes and related articles |
9) | Basic speaking techniques: Written and Oral communication | Lecturer's notes and related articles |
10) | The importance of listening in verbal communication | Lecturer's notes and related articles |
11) | Defensive attitude that creates obstacles in interpersonal communication and approaches that increase this attitude | Lecturer's notes and related articles |
12) | All topics covered in the course for 11 weeks | Lecturer's notes and related articles |
13) | Interpersonal communication in close relationships | Lecturer's notes and related articles |
14) | trust in human relations | Lecturer's notes and related articles |
15) | All topics covered in the course for 14 weeks | Lecturer's notes and related articles |
Course Notes / Textbooks: | Dersin öğretim görevlisinin notları ve ilgili makaleler |
References: | Dersin öğretim görevlisinin notları ve ilgili makaleler |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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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 | |
Lesson | |
Homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Reporting |
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 |