VOCATIONAL SCHOOL
Department of Footwear Design and Manufacturing (Turkish)
MTOI 207 | Course Introduction and Application Information
Course Name |
Total Quality Management
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
MTOI 207
|
Fall/Spring
|
3
|
0
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language |
Turkish
|
|||||
Course Type |
Elective
|
|||||
Course Level |
Short Cycle
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Information about the course description, content, evaluation system | Özkan Tütüncü, Ağırlama Hizmetlerinde Kalite Sistemleri, Detay Yayıncılık, Ankara, 2009 Chapter 1 |
2 | The concept of quality, its definition, historical development, characteristics, influencing factors | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Part 1 |
3 | Service and service quality concept, features, dimensions, benefits | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 1 |
4 | Service quality in tourism establishments, Accommodation, Travel, Food and beverage service quality, Homework 1 Submission | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 3 |
5 | Models used to measure service quality, SERVQUAL, SERVPERF | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 5 |
6 | Total Quality management, definition, history, purpose, benefits | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 5 |
7 | Total quality approaches, Deming, Juran, Crosby, Ishikawa, Taguchi, | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Part 5 |
8 | Midterm Exam | |
9 | Techniques used in total quality management, PUKO, Brainstorming, Pareto, 2. Homework Submission | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 4 |
10 | Barriers to Total Quality Management | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Part 8 |
11 | Total Quality awards, EFQM, Malcolm Baldrige, Swedish Quality award | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 6 |
12 | ISO Quality Management Systems, ISO 9000, ISO 14000, ISO 22000 | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 7 |
13 | Group presentations of students | |
14 | Successful Total Quality Management examples from Turkey | |
15 | General evaluation | |
16 | Final Exam |
Course Notes/Textbooks | Özkan Tütüncü, Ağırlama Hizmetlerinde Kalite Sistemleri, Detay Yayıncılık, Ankara, 2009. Doç. Dr. Halis, M.(2013).Toplam Kalite Yönetimi,11. Baskı |
Suggested Readings/Materials | Savaş Artuğer, Turizm İşletmelerinde Hizmet Kalitesi Ve Toplam Kalite Yönetimi, Detay Yayıncılık, Ankara, 2021. ISBN: 9786052544624. |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
20
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
20
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
20
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
3
|
60
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
16
|
2
|
32
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
10
|
10
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
15
|
15
|
Final Exam |
1
|
15
|
15
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | To have knowledge about theories, concepts, methods and tools of Shoe Design and Production field |
|||||
2 | To be able to recognize materials and chemicals used in the field and to use technical and technological equipment |
|||||
3 | To be informed about legislations and principles of shoe design and production |
|||||
4 | To be able to transfer, use and interpret the theoretical knowledge of Shoe Design and Production into practice through written and oral communication |
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5 | To be able to use computer programs and technology at the level required by business practices |
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6 | To be able to adopt lifelong learning and continuously develop himself/herself with creative thinking |
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7 | To be able to fulfil the requirements of occupational safety, environmental protection, quality concepts |
|||||
8 | To work efficiently and effectively, learn how to be a team member, take responsibilities |
|||||
9 | To be aware of and be able to apply the realities of business ethics and act according to social, scientific and ethical values under any circumstances such as data collection, evaluation and announcing |
|||||
10 | To be able to follow the current information in his field and communicate with colleagues in English at least at level of European Language Portfolio A2 General Level |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest