MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR

Course Description

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MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Will be able to discuss the basic purpose and scientific basis of organizational behavior.
2. 02 Examine the five basic factors of organizational behavior.
3. 03 Discusses personality, job satisfaction, motivation and learning issues related to the individual in the organization.
4. 04 Will be able to analyze group management and group formation within the organization.
5. 05 Discuss group and group dynamics.
6. 06 Examines group working techniques and team types in organizations.
7. 07 Will be able to analyze key issues to improve the performance of the organization and its employees.
8. 08 Evaluates the developments aimed at solving the types of frameworks within the organization.
9. 09 Discusses issues such as stress, ethical management, power and politics.
10. 10 Develop strategies on organizational change and development.

Course Syllabus

Reference Books & Course Materials

1. 01 Eren, E. (2020). Yönetim ve Organizasyon (Çağdaş ve Küresel Yaklaşımlar). Beta Yayıncılık.
2. 02 Koçel, T. (2020). İşletme Yöneticiliği. Beta Yayıncılık.
3. 03 Gastronomiye Özel vaka çalışmaları

Learning Outcomes

1. L01 Analyzes and applies management processes (planning, organizing, directing, controlling) in gastronomic enterprises. SOLO 5
2. L02 Demonstrates skills in team building and taking responsibility in accordance with organizational hierarchy in kitchen and restaurant operations. SOLO 5
3. L03 Adapts classical, neoclassical, and modern management theories to human resource management in the food and beverage industry. SOLO 5
4. L04 Uses cost control methods and audit mechanisms in operational processes to maintain quality standards. SOLO 4
5. L05 Identifies managerial problems arising from the nature of the service industry (variability, inseparability, etc.) and develops solutions. SOLO 5
6. L06 Internalizes ethical values, social responsibility principles, and occupational health/safety protocols in management decisions. SOLO 4
7. L07 Develops strategic organizational plans for the global promotion and preservation of Turkish cuisine. SOLO 4
8. L08 Designs entrepreneurial business models for the gastronomy field within national and international competitive environments. 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