Ders Planı

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CLASS 4

Lesson plan / INTRODUCTION TO ORGANIZATIONAL BEHAVIOUR

Lesson Information

Course Credit	2.0
Course ECTS Credit	4.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Assist. Prof. Dr. ZEHRA YARDI
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	It is aimed to be understood basic concepts relation with organizational behavior and gained theoric and practice perspectives about organizational behavior. Yet, it is aimed to be able to analyse behavior of students in the organization and help them to improve their own points of views. It is aimed to gain skill of being able to understand and interpret subjects giving titles below..
Course Content	The main concepts of organizational behavior, the development and importance of organizational behavior and relation concepts below are among the aim of the lesson; Group dynamic, Professional intimidation, power and leadership, communication among people, making a decision, institution culture and theories concerning the future of organizational behavior are the main titles to be studied.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Some basic concepts of organizational behavior
2	Studies which form organizational behavior, development process and basis
3	Studies-approaches which form organizational behavior, development process and basis
4	Organizational culture
5	Organizational culture
6	Organizational communication
7	Organizational communication
8	Organizational power and politics
9	Midterm
10	Organizational decision-making process
11	Organizational commitment
12	Organizational conflict and solutions
13	Organizational motivation
14	Conflict and solutions

Resources

Salih Güney, Örgütsel Davranış, Nobel Yayınevi, Ankara, 2011

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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