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COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 548	HUMAN RESORCE MANAGEMENT FOR FOOD AND BEVERAGE ORGANIZATIONS	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	To teach the personnel management in the food and beverage business
Course Content	Definition of human resources management, importance and scope, access to the management of human resources management staff, the organization of the human resources department, the basic principles of total quality and human resources management policy, human resources, planning, analysis, staff needs some sort of numerical techniques used in human resource planning, business analysis and job descriptions, finding and selection, training management and career development, performance appraisal, job evaluation and compensation management, industrial relations, employee health and safety, bureaucratic procedures and information systems
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	knows how to employ staff in the company. Düzenleme önerin İşletmeler için Google ÇeviriÇevirmen Araç SetiWeb Sitesi ÇevirmeniGlobal Pazar Fırsatları Aracı He knows how to employ staff in the company.
2	Hiring staff knows the proper choice
3	The staff knows the government.

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	1	14	14
Hours for off-the-classroom study (Pre-study, practice)	5	14	70
Mid-terms	1	14	14
Final examination	1	14	14
Presentation / Seminar Preparation	1	13	13
Quiz	5	14	70
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 548	HUMAN RESORCE MANAGEMENT FOR FOOD AND BEVERAGE ORGANIZATIONS	3 + 0	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ÜMMÜHAN BAYRAM	ubayram@pau.edu.tr		TUR A0303	%

Goals		To teach the personnel management in the food and beverage business
Content		Definition of human resources management, importance and scope, access to the management of human resources management staff, the organization of the human resources department, the basic principles of total quality and human resources management policy, human resources, planning, analysis, staff needs some sort of numerical techniques used in human resource planning, business analysis and job descriptions, finding and selection, training management and career development, performance appraisal, job evaluation and compensation management, industrial relations, employee health and safety, bureaucratic procedures and information systems

Topics

Weeks	Topics
1	INTRODUCTION TO HUMAN RESOURCES MANAGEMENT
2	BUSINESS ANALYSIS AND DESIGN
3	HUMAN RESOURCES PLANNING
4	HUMAN RESOURCES SELECTION AND PLACEMENT
5	JOB ASSESSMENT
6	PERFORMANCE EVALUATION
7	COMPENSATION MANAGEMENT
8
9
10
11
12
13
14

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student