HUMAN RESOURCES MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES

Course Description

This course aims to teach students that the people working in the sector and their characteristics are the institution's strength. It focuses on developing an in-depth personnel policy that emphasizes the interaction of working functions. The tourism sector, which is part of the modern services sector, resembles a cross-section of sectors. Since accommodation, food and beverage, transportation, communication, entertainment, and similar economic activities are produced in the tourism sector, its structure is very common and complex. Students will analyze recruiting, developing, training, establishing the wage spectrum, integrating them into existing staff, and ensuring workforce continuity to achieve organizational, societal, and individual goals.

HUMAN RESOURCES MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -
8. 08 -

Course Syllabus

Reference Books & Course Materials

1. 01 Perçin Ş. N., Güzel B., ve Tükeltürk A. Ş. (Eds.) (2016). Turizm İşletmelerinde İnsan Kaynakları Yönetimi ve Uygulamalar. İstanbul: Beta Yayıncılık.
2. 02 Budak G. (2016). Yetkinliğe Dayalı İnsan Kaynakları Yönetimi. Nobel Akademik Yayıncılık.
3. 03 H. Alpay Karasoy, H. Serdar Öge (2016). Meslek Yüksek Okulları İçin İnsan Kaynakları Yönetimi.Eğitim Kitabevi Yayınları

Learning Outcomes

1. L01 To assess other disciplines related to human resources management and to have basic knowledge about these disciplines. SOLO 5
2. L02 To be able to explain the functions required to improve individual and organizational performance and to comprehend and analyze performance evaluation. SOLO 4
3. L03 To be able to examine the concepts and ideas in the field of human resources management with scientific methods, to interpret and evaluate the data. SOLO 5
4. L04 To be able to explain human resources and personnel concepts and Human Resources Management. SOLO 4
5. L05 To be able to explain the phenomenon of planning for organizations, jobs, and people. SOLO 4
6. L06 To be able to analyze the concepts effective in Human Resources Management. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix