ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Tourism and Hotel Management | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | PSI422 | ||||||||
| Course Name: | Selected topics in Social 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 Prof. Dr. SERAP ERDOĞAN TAYCAN |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to provide information about recent research findings on aggression, gender, environmental psychology in the framework of the social psychological approach. |
| Course Content: | The aim of this course is to provide information about recent research findings on aggression, gender, environmental psychology in the framework of the social psychological approach. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to Social Psychology | Lecturer's notes and related articles |
| 2) | Gender and aggression | Lecturer's notes and related articles |
| 3) | Gender and aggression | Lecturer's notes and related articles |
| 4) | Situational factors and aggression | Lecturer's notes and related articles |
| 5) | Culture and aggression | Lecturer's notes and related articles |
| 6) | Evolution and violence | Lecturer's notes and related articles |
| 7) | Evolution and violence | Lecturer's notes and related articles |
| 8) | Gender roles | Lecturer's notes and related articles |
| 9) | Gender roles | Lecturer's notes and related articles |
| 10) | Gender roles | Lecturer's notes and related articles |
| 11) | Environmental psychology | Lecturer's notes and related articles |
| 12) | Environmental psychology | Lecturer's notes and related articles |
| 13) | Environmental psychology | Lecturer's notes and related articles |
| 14) | General evaluation | Lecturer's notes and related articles |
| 15) | All topics covered in the course for 14 weeks | Lecturer's notes and related articles |
Sources
| Course Notes / Textbooks: | Öğretim görevlisinin notları ve ilgili makaleler |
| References: | Öğretim görevlisinin notları ve ilgili makaleler |
Course-Program Learning Outcome Relationship
| 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 | ||||||||
Course - Learning Outcome Relationship
| 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 |
Learning Activity and Teaching Methods
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Individual study and homework | |
| Lesson |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Individual Project | |
| Presentation | |
| Reporting |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 48 |
| Total Workload | 48 | |