COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Crisis Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
MTOI 227
Fall/Spring
2
0
2
4
Prerequisites
None
Course Language
Turkish
Course Type
Elective
Course Level
Short Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is informing the students about understanding, managing and overcoming of the crises in enterprises providing basic theoretical information and practical experiences
Learning Outcomes The students who succeeded in this course;
  • Will be able to have the basic knowledge about “cirisi” and “crisis management” terms.
  • Will be able to explain the types of crisis with samples.
  • Will be able to comment theoretical and practical knowledge about crisis management process.
  • Will be able to obtain practical knowledge about the importance of communication and maintaining the accurate communication methods in all phrases of a crisis.
  • Will be able have ideas about all phases of a crisis from first evidence up to solution and ending levels.
  • Will be able to have ideas about “leadership during crisis”.
Course Description This course consists of basic knowledge and practical info about the importance of crisis, crisis management and communication during crisis for business enterprises.
Related Sustainable Development Goals

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction Course materials
2 Definition and aspects of crisis Course materials
3 Types of crisis Course materials
4 Factors affecting the crisis Course materials
5 Crisis process Course materials
6 Sample crises from business sectors Course materials
7 Midterm
8 Crisis management, goals and aspects Course materials
9 Crisis management, goals and aspects Course materials
10 Crisis management and communication Course materials
11 Crisis management and communication Course materials
12 Sample crises from business sectors Course materials
13 Presentation Course materials
14 Leadership during crisis Course materials
15 Overview of semester Course materials
16 FİNAL
Course Notes/Textbooks Kriz Yönetimi, Prof. Dr. Melek Vergiliel Tüz, Nobel Akademik Yayıncılık
Suggested Readings/Materials Each student must ensure that the IEU success criteria.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
16
25
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
25
Project
Seminar / Workshop
Oral Exam
Midterm
1
25
Final Exam
1
25
Total

Weighting of Semester Activities on the Final Grade
75
Weighting of End-of-Semester Activities on the Final Grade
25
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
2
32
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
16
2
32
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
20
Project
Seminar / Workshop
Oral Exam
Midterms
1
15
Final Exams
1
15
    Total
114

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management

 X
2

To be able to use the knowledge gained in the field of tourism in the field of application.

 X
3

To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field.

 X
4

To be able to develop sales marketing strategies of enterprises in tourism sector.

 X
5

To be able to interpret the relationship between the economy of the country and tourism economy.

 X
6

To be able to develop himself/herself socially and academically by following the developments in and out of the field.

 X
7

To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language.

 X
8

To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures.

 X
9

To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management.

 X
10

To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach.

 X
11

To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business.

 X
12

To be able to plan and organize meetings, congresses, conferences and fairs.

 X
13

To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design.

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest