Tourism and Hotel Management
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

PSY321

Course Name:

Interpersonal Relationships

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi NUMAN TURAN

Course Lecturer(s):

Dr.Öğr.Üyesi NUMAN TURAN
Öğr.Gör. B.Öğretim Elemanı

Course Assistants:

Course Objective and Content

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:	Interpersonal theories, application areas, reflections

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) At the end of this course, students grasp the basics of interpersonal relationships and communication.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) At the end of this course, students can make statements to various audiences about interpersonal relationships.
2) At the end of this course, students will have the ability to express critical thinking in a constructive way.
Learning Competence
1) At the end of this course, students demonstrate an approach to understanding people with their psychological and social aspects.
Field Specific Competence
Competence to Work Independently and Take Responsibility
1) At the end of this course, students will be able to express their thoughts, verbally and in writing, about problems and solutions.
2) At the end of this course, students can follow current developments in this field.

Lesson Plan

Week	Subject	Related Preparation
1)	• Introduction: Why is interpersonal communication important?	-
2)	• Basic features of interpersonal communication	Reading required materials
3)	• Perceptual processes in interpersonal communication	Reading the required materials
4)	• Stereotypes	Reading the required materials
5)	• Body Language	Reading the required materials
6)	Midterm I	Preparation for the exam
7)	• Interpersonal communication as a need	Reading the required materials
8)	• Use of language in interpersonal communication	Reading the required materials
8)	• Use of language in interpersonal communication	Reading the required materials
8)	• Use of language in interpersonal communication	Reading the required materials
8)	• Use of language in interpersonal communication	Reading the required materials
9)	• Basic speaking techniques: Written and Oral communication	Reading the required materials
10)	The importance of listening in verbal communication	Reading the required materials
11)	Defensive attitude that creates obstacles in interpersonal communication and approaches that increase this attitude	Reading the required materials
12)	Midterm II	Preparing for the exam
13)	• Interpersonal communication in close relationships	Reading the required materials
14)	• Trust in human relations	Reading the required materials
15)	Final Exam	-

Sources

Course Notes / Textbooks:	• Hortaçsu, Nuran, İnsan İlişkileri, İmge Kitabevi Yayınları, 2004, s. 11-54 • Zıllıoğlu, Merih, İletişim Nedir, Cem Yayınevi, İstanbul, 2003 • Oskay, Ünsal, İletişimin ABC’si, 2001, İstanbul: Der Yayınları.
References:	• Hortaçsu, Nuran, İnsan İlişkileri, İmge Kitabevi Yayınları, 2004, s. 11-54 • Zıllıoğlu, Merih, İletişim Nedir, Cem Yayınevi, İstanbul, 2003 • Oskay, Ünsal, İletişimin ABC’si, 2001, İstanbul: Der Yayınları.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	5	3	6	4
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

Field Study
Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Reading
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework

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	15	45
Study Hours Out of Class	15	45
Presentations / Seminar	15	30
Homework Assignments	15	45
Midterms	2	6
Final	1	3
Total Workload		174