Rapor Tarihi: 13.04.2026 02:36
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Management and Organization | TOY205 | Turkish | Compulsory | 3. Semester | 3 + 0 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to face |
| Course Coordinator | Dr. Öğr. Üyesi Ali ÇETİNKAYA |
| Instructor(s) | |
| Goals | The aim of this course is to give the students basic information about management and organization and to teach management theories and functions.. |
| Course Content | Management Definition; Basic Features of Management Process; For Business Importance; Comparison with Similar Concepts; Development of Management Science; Modern Management Trends; Management Thought and Organization Theory; Comparison and Evaluation; Management system; Decision Making in Management; Concepts of Authority and Power; Properties; Delegation of Authority; Organization Concept: Characteristics, Principles, Organization process and comparison with planning process, Segmentation, Staffing; Characteristics, Staffing process; Manipulation: Properties, Manipulation process; Organizational Structures; Change in Organizational Structures from the Classical Approach to the Present; To compare; Coordination; Audit: Characteristics, Audit process. |
| # | Öğrenme Kazanımı |
| 1 | • To discuss techniques, methods, models and approaches related to management and organization. |
| 2 | • To be able to understand and apply the planning, organization, execution, coordination and control functions of business management |
| 3 | • Use management skills to solve management problems |
| 4 | • To be able to critically evaluate the theories of management comparatively |
| 5 | • To be able to question the current management approach in the light of the phases passed |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Management and Executive Concepts, Basic Features of Management | |
| 2. Week | Historical Development of Management - Classical (Traditional) and Neo-Classical (Behavioral) Management Approach | |
| 3. Week | Modern Theories Post-Modern Theories | |
| 4. Week | Basic Functions of Management - Planning, Organization, Orientation | |
| 5. Week | Basic Functions of Management - Coordination, Control | |
| 6. Week | Management and Leadership | |
| 7. Week | Modern Leadership Approaches | |
| 8. Week | midterm | |
| 9. Week | Leading Countries in Health Tourism, New Approaches in Management Science - System and Contingency Approach and Homework Presentation | |
| 10. Week | New Approaches in Management Science - Z Theory | |
| 11. Week | New Approaches in Management Science - Time Management, Strategic Management and Homework Presentation | |
| 12. Week | New Approaches in Management Science - Benchmarking and Learning Organizations and Homework Presentation | |
| 13. Week | New Approaches in Management Science - Change Engineering, Outsourcing and Networking and Homework Presentation | |
| 14. Week | New Approaches in Management Science - Personnel Empowerment and Tier Reduction and Homework Presentation |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Comprehensive and systematic knowledge of concepts, theories, principles, and phenomena related to tourism management. | ✔ | |||||
| 2 | The general structure of the tourism sector, it's functioning, and its importance in the development of the country. | ✔ | |||||
| 3 | To have information about the tourist values in the world and in Turkey and to evaluate these values in terms of tourism supply and demand. | ✔ | |||||
| 4 | Knows and applies management theories and practices that can effectively manage tourism businesses (hotel enterprises, travel enterprises, food, and beverage enterprises, etc.). | ✔ | |||||
| 5 | Makes predictions of the sector by following the developments in Turkey and the world economy and tourism. | ✔ | |||||
| 6 | Knows the service delivery processes in tourism enterprises and performs them in a way that ensures guest satisfaction. | ✔ | |||||
| 7 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 8 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language(s) other than English. | ✔ | |||||
| 9 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills. | ✔ | |||||
| 10 | Has basic knowledge about the process of conducting research and producing project proposals. | ✔ | |||||
| 11 | With his theoretical and practical experience in his field; has the ability to access information, analyze, synthesize and interpret, and produce solutions to problems. | ✔ | |||||
| 12 | Uses information and communication technologies, software, tools and equipment related to the field and maintains them when necessary. | ✔ | |||||
| 13 | Knows the national and international legal regulations and professional standards related to her field, has professional responsibility and ethical awareness. | ✔ | |||||
| 14 | Continuing personal and professional development with the awareness of lifelong learning; works as a team and independently by taking responsibility. | ✔ | |||||
| 15 | It pays attention to the personal care, hygiene, clothing and appearance required by the tourism sector. | ✔ | |||||
| 16 | One of the United Nations Sustainable Development Goals (UN SDG) [1) poverty, 2) hunger, 3) healthy and quality life, 4) quality education, 5) gender equality, 6) clean water and sanitation, 7) accessible clean energy, 8) decent work and economic growth, 9) industry, innovation and infrastructure, 10) inequality reduction, 11) sustainable cities and communities, 12) responsible consumption and production, 13) climate action, 14) life in water, 15) life on land, 16) peace, justice and strong institutions, 17) joint effort for ends] has an awareness of at least one. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 |
|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 3 | 3 | 3 | 3 | 3 |
| PY3 | 4 | 4 | 4 | 4 | 4 |
| PY4 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 3 | 3 | 3 | 3 | 3 |
| PY6 | 3 | 3 | 3 | 3 | 3 |
| PY7 | 3 | 3 | 3 | 3 | 3 |
| PY8 | 2 | 2 | 2 | 2 | 2 |
| PY9 | 4 | 4 | 4 | 4 | 4 |
| PY10 | 3 | 3 | 3 | 3 | 3 |
| PY11 | 3 | 3 | 3 | 3 | 3 |
| PY12 | 2 | 2 | 2 | 2 | 2 |
| PY13 | 3 | 3 | 3 | 3 | 3 |
| PY14 | 3 | 3 | 3 | 3 | 3 |
| PY15 | 4 | 4 | 4 | 4 | 4 |
| PY16 | 2 | 2 | 2 | 2 | 2 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 1 | 42 | 42 |
|
Ders Dışı |
Other Activities | 7 | 8 | 56 |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Homework | 1 | 1 | 1 | |
| Homework Preparation | 1 | 1 | 1 | |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 1 | 1 | 1 | |
| Total Workload | 103 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
