HUMAN RESOURCE MANAGEMENT IN FOOD AND BEVERAGE INDUSTRY

Course Description

No evaluation items have been defined.

01 Discuss and analyze the alignment of human resources strategy to the business strategies.
02 Understand the recruitment and selection methodologies and its strategies setting.
03 Discuss and apply training system model and a concept of learning organization.
04 Understand and analyze the various motivational theories that affect the people productivity.
05 Recognize the importance of human resource ethics and its impact to the organizational success.
06 Examine the labor relations issue, its management and the methodology in setting a union‐free strategies and tactics.

Week	Topic
Week 1	Welcoming the students Introducing syllabus and giving general info about the course.
Week 2	Introduction to Human Resource Management
Week 3	Communication Skill in Human Resource Management
Week 4	Leadership Skill in Human Resource Management
Week 5	Motivation in Human Resource Management
Week 6	Conflict Resolution in Human Resource Management
Week 7	Conflict Resolution in Human Resource Management
Week 8	Review For Assignment for Midterm Week
Week 9	MIDTERM WEEK
Week 10	Stress and Coping in Human Resource Management
Week 11	Decision Making in Human Resource Management
Week 12	Training structure in Human Resource Management
Week 13	Organization Development
Week 14	Strategy Formulation and planning for implementation
Week 15	General Review - FInal Project

01 Nickson Dennis, 2007. Human Resources Management for the Hospitality and Tourism Industries, Elsevier Butterworth-Heinemann:USA.
02 Boella Michael & Goss-Turner Steven, 2005. Human Resources Management in the Hospitality Industry: An Introductory Guide. Elsevier Butterworth-Heinemann:USA.
03 Baum Tom, 2006. Human Resources Management for Tourism, Hospitality and Leisure: An International Perspective. UK: Thomson Publishing
04 Frank M. Go, Mary L. Monachello, Tom Baum. Human Resource Management in the Hospitality Industry

No learning outcomes have been defined.

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

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