Course General Introduction Information

Course Code:	SBF356
Course Name:	Görgü ve Nezaket Kuralları
Course Semester:	Fall
Course Credits:	ECTS 2
Language of instruction:	TR
Course Requirement:
Does the Course Require Work Experience?:	No
Type of course:	Departmental Elective
Course Level:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery:	Face to face
Course Coordinator :	Ar.Gör. SEVDA ÜSTÜNDAĞ
Course Lecturer(s):	-
Course Assistants:

Course Purpose and Content

Course Objectives:

The Courtesy and Etiquette course aims to teach the rules of courtesy and etiquette that must be followed in society, to learn them and to apply them effectively, and to teach some rules that must be followed in both social and business life.

Course Content:

1. Meeting the students, informing the students about the content of the course. 2. Manners and Courtesy 3. On Speaking and Listening 4. Meeting and Introduction Rules 5. Address and Greeting Rules 6. Etiquette in Telephone, Letter, Email, Social Networking Sites 7. Visiting and Invitation Rules 8. Food, Table Manners 9. Etiquette at Restaurants and Dinner Parties 10. Gift Giving Rules 11. Etiquette and Clothing in Business Life 12. Etiquette in Marriage 13. Courtesy and Etiquette in Public Places 14. Social Relations / General Etiquette

Learning Outcomes

The students who have succeeded in this course; 1) Recognizes the importance of good manners and courtesy 2) Explains the rules to be followed in table manners. 3) Takes care to use polite expressions in daily life. 4) They take care to choose appropriate words for his/her interlocutor in communication. 5) It respects national and spiritual values.

Course Flow Plan

Week	Subject	Related Preparation
1)	Meeting with students, informing students about the content of the course.	Absent
2)	Manners and Courtesy	Absent
3)	On Speaking and Listening	Absent
4)	Meeting and Introduction Rules	Absent
5)	Address and Greeting Rules	Absent
6)	Etiquette on Telephone, Letter, E-mail, Social Networking Sites	Absent
7)	Visiting and Invitation Rules	Absent
8)	Food, Table Manners	Absent
9)	Etiquette at Restaurants and Dinner Parties	Absent
10)	Gift Giving Rules	Absent
11)	Etiquette and Clothing in Business Life	Absent
12)	Etiquette in Marriage	Absent
13)	Courtesy and Etiquette in Public Places	Absent
14)	Social Relations / General Etiquette	Absent

Sources

Course Notes / Textbooks:

-İnsan yönetimi 2 (2021) / yazar : Teresa M. Amabile, Marcus Buckingham, Robin J. Ely, Heidi K. Gardner, Francesca Gino, Rob Goffee, Ashley Goodall, Linda A. Hill, Gareth Jones, Steven J. Kramer, Kent Lineback, Patty McCord, Mark Mortensen, Tsedal Neeley, Christine Pearson, Christine Porath, Catherine H. Tinsley, Michael D. Watkins ; çeviren : Levent Göktem ; yayına hazırlayan : Çiğdem Zeynep Aydın -Sosyal eylem olarak dil : sosyal psikoloji ve dil kullanımı / Thomas Holtgraves, çeviri editörü : Göklem Tekdemir, 2019

References:

-İnsan yönetimi 2 (2021)/ yazar : Teresa M. Amabile, Marcus Buckingham, Robin J. Ely, Heidi K. Gardner, Francesca Gino, Rob Goffee, Ashley Goodall, Linda A. Hill, Gareth Jones, Steven J. Kramer, Kent Lineback, Patty McCord, Mark Mortensen, Tsedal Neeley, Christine Pearson, Christine Porath, Catherine H. Tinsley, Michael D. Watkins ; çeviren : Levent Göktem ; yayına hazırlayan : Çiğdem Zeynep Aydın -Sosyal eylem olarak dil : sosyal psikoloji ve dil kullanımı / Thomas Holtgraves, çeviri editörü : Göklem Tekdemir, 2019

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.
14)	Defines and applies professional ethical rules.
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.

Learning Activity and Teaching Methods

Alan Çalışması
Beyin fırtınası /Altı şapka
Bireysel çalışma ve ödevi
Course
Grup çalışması ve ödevi
Homework
Problem Çözme
Soru cevap/ Tartışma

Measurement and Evaluation Methods and Criteria

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Grup Projesi
Raporlama

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 0
Committee	14	% 0
Homework Assignments	3	% 0
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Presentations / Seminar	3	3	9
Homework Assignments	3	3	9
Midterms	1	1	1
Paper Submission	3	1	3
Final	1	1	1
Total Workload			51