TÜRKÇE
ENGLISH
Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| TOURISM AND HOTEL OPERATING PR. | |
| Code | TUR121 |
| Name | General Business |
| Term | 2021-2022 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. RESUL TELLİ |
| Course Instructor |
Doç. Dr. RESUL TELLİ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Knowing the business according to its functions and clutch
Course Content
Introduction to business administration, Business organization and types, Manager and leadership, Production and marketing, Entrepreneurship, Management of chaos in enterprises,
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The basic concepts of the business, its objectives and other disciplines Explain relationship. |
| LO02 | To be able to explain the relationship between the operator and the internal and external environment. |
| LO03 | To be able to list the types of operation. |
| LO04 | The establishment's enterprise activities, the choice of the place of establishment and Understand the determination of the capacity of the operator. |
| LO05 | The operation functions (management, marketing, production, financing, Accounting, etc.) and understand the relationship between them. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field. | |
| PLO02 | - | Giving information about the professional standards, regulations and practices in the field of tourism and hotel management. | |
| PLO03 | - | Giving information about internal and external environmental factors of the tourism and hotel organizations. | |
| PLO04 | - | Giving information about the service delivery process and procedures in the field of tourism and hotel management. | |
| PLO05 | - | Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management. | |
| PLO06 | - | Using the field related information in the business environment. | |
| PLO07 | - | Using and recognizing the field related tools, technologies and physical environment. | |
| PLO08 | - | Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs. | |
| PLO09 | - | Having the basic computer knowledge as well as the ability to use the software about the information systems used in the hotel and restaurant business | |
| PLO10 | - | Working as a team member and taking responsibility | |
| PLO11 | - | Establishing effective interpersonal and intercultural communication | |
| PLO12 | - | Making the health, safety and risk assessment regularly at the related field. | |
| PLO13 | - | Adhering the ethical values and protecting the natural environment. | |
| PLO14 | - | Being attentive about the hygiene, clothing and personal look | |
| PLO15 | - | Constantly improving the knowledge, skills and competencies of the related field. | |
| PLO16 | - | Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them | |
| PLO17 | - | Having written and oral communication proficiencyBeing able to speak correct and effective,to convey information and ideas in speaking so others will understand,Having the ability to interpret and criticize,Having the high power of persuasion skill | |
| PLO18 | - | Acting in accordance with social, scientific and professional ethical values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Business Concept, Critical Elements of Business and Weighted Concepts in Business | Textbook | |
| 2 | Chronology of Business Management Trendy and Other Disciplines Affiliation - Affecting Business Environmental Conditions | Textbook | |
| 3 | Aims and Persons of the Operator Orienting Business Establishment for Motive | Textbook | |
| 4 | In All Operations of Your Operation Valid Rationalization Principles (Efficiency, Effectiveness, Efficiency, Productivity, Profitability, Globalization) | Textbook | |
| 5 | Starting Activities in Business And Forms of Organization | Textbook | |
| 6 | Classification of Businesses and Forms of Inter-Company Cooperation aspects | Textbook | |
| 7 | As a General Function in Businesses Governance | Textbook | |
| 8 | Mid-Term Exam | Textbook | |
| 9 | Basic Function in Manufacturing management | Textbook | |
| 10 | Supporting and Facilitating Functions Accounting and Finance Management | Textbook | |
| 11 | Supporting and Facilitator Function Human Resources function | Textbook | |
| 12 | Change and Development in Business Function AR-GE Management | Textbook | |
| 13 | Change and Development in Business Functional Organization Development | Textbook | |
| 14 | Case Study | Textbook | |
| 15 | Chronology of Business Management Trendy and Other Disciplines Affiliation - Affecting Business Environmental Conditions | Textbook | |
| 16 | Term Exams | Textbook | |
| 17 | Term Exams | Textbook |
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 |