Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PSI331 | ||||||||
Course Name: | Selected topics in Developmental Psychology | ||||||||
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 Dr.Öğr.Üyesi ZEYNEP HALE AKSUNA |
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Course Assistants: |
Course Objectives: | This course studies the biological bases of human behavior. It provides introduction information on nervous system anatomy and physiology and presents the biological concepts underlying emotion, motivation, learning, and memory. |
Course Content: | This course studies the biological bases of human behavior. It provides introduction information on nervous system anatomy and physiology and presents the biological concepts underlying emotion, motivation, learning, and memory. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction: History of physiological psychology. | Lecturer's notes and related articles |
2) | Research techniques used in physiological psychology | Lecturer's notes and related articles |
3) | Nerve cell | Lecturer's notes and related articles |
4) | Central nervous system Peripheral nervous system I | Lecturer's notes and related articles |
5) | Peripheral nervous system II | Lecturer's notes and related articles |
6) | All topics covered in the course for 5 weeks | Lecturer's notes and related articles |
7) | central nervous system II | Lecturer's notes and related articles |
8) | limbic system | Lecturer's notes and related articles |
9) | central nervous system III endocrine system | Lecturer's notes and related articles |
10) | Lateralization and tongue function | Lecturer's notes and related articles |
11) | Lateralization and visuospatial skills | Lecturer's notes and related articles |
12) | All topics covered in the course for 11 weeks | Lecturer's notes and related articles |
13) | Memory processes and related nervous system structures | Lecturer's notes and related articles |
14) | Attention processes and related nervous system structures | 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 |
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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 |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
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 | Duration (Hours) | Workload |
Course Hours | 16 | 3 | 48 |
Project | 1 | 24 | 24 |
Homework Assignments | 1 | 24 | 24 |
Midterms | 1 | 24 | 24 |
Final | 1 | 48 | 48 |
Total Workload | 168 |