TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO240 |
| Name | Human Resources Management |
| Term | 2016-2017 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 1-1 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 1.5 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. CANANİ YALÇIN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
How the human resources department works, to explain the functioning of the organization as a manager and employee
Course Content
Definition, functions, development, and principles of Human resources management Staff and selection, staff mobility, Organizational socialization and career Job analysis, work study and job design, staff planning Public and private sector differences, the internal and external factors affecting the management of human resources Success evaluation, in-service training Complaints and discipline, communication, motivation and leadership trade unions, trade union rights
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1- Human resources management functions, definitions and principles of development. |
| LO02 | 2- Personnel and selection, staff mobility, explain the concepts of organizational |
| LO03 | 3- Socialization and career. |
| LO04 | 4- Work analysis, work study and illustrate the design of work. |
| LO05 | 5- Personnel planning and evaluation. |
| LO06 | 6- Understand the need for in-service training and the fee management. |
| LO07 | 7- Complaints and disciplinary functions |
| LO08 | 8- Information about communication, motivation and leadership |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of human resource management in the public and private sectors, the internal and external factors affecting the management of human resources | To be prepared to related subject from advised source. | |
| 2 | Functions and principles of development | To be prepared to related subject from advised source. | |
| 3 | Staff and selection | To be prepared to related subject from advised source. | |
| 4 | Staff mobility, Organizational socialization and career | To be prepared to related subject from advised source. | |
| 5 | Job analysis, work study, and Work Design | To be prepared to related subject from advised source. | |
| 6 | Personnel planning | To be prepared to related subject from advised source. | |
| 7 | Success rating | To be prepared to related subject from advised source. | |
| 8 | MIDTERM | ||
| 9 | In-service training | To be prepared to related subject from advised source. | |
| 10 | Salary management | To be prepared to related subject from advised source. | |
| 11 | Communication, motivation and leadership | To be prepared to related subject from advised source. | |
| 12 | Trade unions, trade union rights | To be prepared to related subject from advised source. | |
| 13 | Employee health and safety at work | To be prepared to related subject from advised source. | |
| 14 | Complaints and discipline, | To be prepared to related subject from advised source. | |
| 15 | FINAL EXAM | ||
| 16 | FINAL EXAM | ||
| 17 | FINAL EXAM |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |