Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PSY436 | ||||||||
Course Name: | Interview Techniques II | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | |||||||||
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 EVİN AYDIN YÖNTEM | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The aim of this course is to introduce the student to interview techniques and to discuss the basic concepts of interviewing. |
Course Content: | This course includes the external factors and atmosphere of the interview, the internal factors and atmosphere of the interview, the opening of the first interview, initiation, development and closing, attitudes and behaviors in the interview, recording the interview, asking questions and types of questions and defining communication. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction and Overview of the Course | Lecturer's notes and related articles |
2) | Interview Techniques | Lecturer's notes and related articles |
3) | Building Rapport | Lecturer's notes and related articles |
4) | Interview Methods | Lecturer's notes and related articles |
5) | Clinical Interview Techniques | Lecturer's notes and related articles |
6) | Cognitive Interview Techniques | Lecturer's notes and related articles |
7) | Special Topics | Lecturer's notes and related articles |
8) | Midterm | None |
9) | Midterm / Evaluation | Lecturer's notes and related articles |
10) | Signs and Symptoms of Clinical Interest | Lecturer's notes and related articles |
11) | Termination & Coping with Resistance | Lecturer's notes and related articles |
12) | Special or Difficult Patient Behaviors and Problems | Lecturer's notes and related articles |
13) | Sharing Findings with Clients & Coping with Problems on Interview | Lecturer's notes and related articles |
14) | Role-play Week | Lecturer's notes and related articles |
15) | Review | Lecturer's notes and related articles |
16) | Final | None |
Course Notes / Textbooks: | İlk Görüşme. James Morrison (2019). Dördüncü Basımdan Çeviri (Çev. Ed. Sait Uluç, İ.Volkan Gülüm, Ece Ataman). Nobel Yayınları |
References: | İlk Görüşme. James Morrison (2019). Dördüncü Basımdan Çeviri (Çev. Ed. Sait Uluç, İ.Volkan Gülüm, Ece Ataman). Nobel Yayınları |
Learning Outcomes | 1 |
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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 | |
Reading | |
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 | 2 | % 10 |
Presentation | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Paper Submission | 1 | % 10 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Application | 16 | 32 |
Study Hours Out of Class | 16 | 48 |
Presentations / Seminar | 7 | 21 |
Project | 5 | 20 |
Homework Assignments | 8 | 16 |
Midterms | 1 | 3 |
Paper Submission | 8 | 16 |
Final | 1 | 3 |
Total Workload | 207 |