Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PSY354 | ||||||||
Course Name: | Testing And Assesment | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | 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 ECE TUNCAY SENLET | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The aim of this course is to introduce the basic principles of psychological assesment. |
Course Content: | -This course provides knowledge of measuring, measurement types, measuring psychological characteristics, methods of developing measurement materials, basic principles of psychological measurement, psychometrical features, standardization, validity, reliability, norm value studies, basic statistics such as correlation, regression, factor analysis related to psychological measuring and assessment. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Course introduction, History of Psychological Measurement | Lecturer's notes and related articles |
2) | Basic concepts and scale levels in Psychological Measurement | Lecturer's notes and related articles |
3) | Measurement: Principles and Practices, Criterion reference and Norm reference evaluation | Lecturer's notes and related articles |
4) | Score conversions and Norms; Standard Scores, Percentile norms, age norms. | Lecturer's notes and related articles |
5) | Norm and profile applications | Lecturer's notes and related articles |
6) | Quiz: Norms, standard scores, percentages, profiles. Introduction to reliability. | Lecturer's notes and related articles |
7) | Midterm | None |
8) | Introduction to reliability | Lecturer's notes and related articles |
9) | Reliability Estimation Methods: Test-retest, alternative forms, split-half and internal consistency reliability coefficients | Lecturer's notes and related articles |
10) | Interpretation and use of reliability | Lecturer's notes and related articles |
11) | Introduction to Validity. Validity of measurement: Content and Construct Validity | Lecturer's notes and related articles |
12) | Validity of Decisions: Concurrent and Predictive Validity | Lecturer's notes and related articles |
13) | Item Analysis: Creating homogeneous scales | Lecturer's notes and related articles |
14) | Item analysis applications and project presentations | Lecturer's notes and related articles |
15) | Review | Lecturer's notes and related articles |
16) | Final | NONE |
Course Notes / Textbooks: | -Dersi veren öğretim görevlisinin notları ve ilgili makaleler |
References: | -Lecturer's notes and related articles |
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 | |
Lesson | |
Homework | |
Report Writing | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Presentation | |
Reporting |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Presentation | 1 | % 10 |
Midterms | 1 | % 20 |
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 | 3 | 9 | 27 |
Presentations / Seminar | 1 | 20 | 20 |
Homework Assignments | 2 | 20 | 40 |
Midterms | 1 | 24 | 24 |
Paper Submission | 1 | 20 | 20 |
Final | 1 | 45 | 45 |
Total Workload | 176 |