| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Tourism Management | GMS104 | 2. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | Face to Face |
| Course Coordinator |
Assist. Prof. Dr. Emrah ÖZTÜRK |
| Instructor(s) |
Emrah ÖZTÜRK |
| Assistants | |
| Goals | It is to guide students in transferring basic information about the management dimension of tourism and providing students with a general perspective on tourism management. |
| Course Content | The general structure of the tourism sector and the basic concepts of business administration; definition, characteristics and classification of tourism enterprises; factors affecting the choice of establishment location of tourism enterprises; classification of tourism enterprises; classification of accommodation, food and beverage travel, transportation and entertainment businesses and production, management, marketing, accounting, finance and human resources practices in these businesses, case studies in tourism businesses. |
| Learning Outcomes |
- To be able to understand the basic concepts of tourism management - Ability to classify tourism businesses - To be able to have information about the place of establishment and business functions - Having general information about production, management, marketing, finance, accounting and HRM activities in tourism enterprises. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | The general structure of the tourism sector and the basic concepts of business administration | |
| 2. Week | Definition, characteristics and classification of tourism enterprises | |
| 3. Week | Factors affecting the choice of establishment location of tourism enterprises | |
| 4. Week | Classification of accommodation establishments, production, management, marketing, accounting, finance and human resources practices in accommodation establishments | |
| 5. Week | Classification of food and beverage businesses, production, management, marketing, accounting, finance and human resources practices in food and beverage businesses | |
| 6. Week | Classification of travel businesses, production, management, marketing, accounting, finance and human resources practices in travel businesses | |
| 7. Week | Classification of transportation enterprises, production, management, marketing, accounting, finance and human resources applications in transportation enterprises | |
| 8. Week | MIDTERM | |
| 9. Week | Classification of transportation enterprises, production, management, marketing, accounting, finance and human resources applications in transportation enterprises | |
| 10. Week | Classification of entertainment businesses, production, management, marketing, accounting, finance and human resources practices in entertainment businesses | |
| 11. Week | Classification of entertainment businesses, production, management, marketing, accounting, finance and human resources practices in entertainment businesses | |
| 12. Week | Souvenirs and other tourism businesses | |
| 13. Week | Case study / homework presentation in tourism enterprises | |
| 14. Week | Case study / homework presentation in tourism enterprises | |
| 15. Week | FINAL EXAM |
| • Alp Timur ve Övünç Bardakoğlu, (2015), Turizm İşletmeciliği, Detay Yayıncılık. |
| • Stephen J.PAGE, Turizm İşletmeciliği, (Çeviri Editörü: Zafer Öter) Nobel Yayıncılık. |
| • Roy A. Cook, Cathy H. C. Hsu, Joseph J. Marqua, Pearson , (2016) TURİZM; Konaklama ve Seyahat İşletmeciliği, (Çeviri Editörü: Muharrem TUNA) |
| • Atilla Akbaba, Zafer Oter, M. Emre Güler, Volkan Altınrtaş (2017) Turizm İşletmeciliği, Endüstriyel ve Yönetsel Boyutlar, Detay Yayıncılık |
| Document | DERS BİLGİ FORMU |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | Measurement Method |
|---|---|---|---|---|---|---|
| PY1 | 3 | 4 | 5 | 4 | 4 | 60 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY3 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY4 | 4 | 4 | 3 | 3 | 3 | 60 |
| PY5 | 4 | 3 | 3 | 3 | 3 | 60 |
| PY6 | 3 | 3 | 3 | 2 | 3 | 60 |
| PY7 | 3 | 4 | 3 | 3 | 3 | 60 |
| PY8 | 3 | 3 | 3 | 3 | 3 | 60 |
| PY9 | 4 | 3 | 3 | 3 | 4 | 60 |
| PY10 | 4 | 3 | 3 | 2 | 3 | 60 |
| PY11 | 4 | 2 | 3 | 4 | 5 | 60 |
| PY12 | 4 | 2 | 3 | 2 | 2 | 60 |
| PY13 | 4 | 3 | 2 | 3 | 2 | 60 |
| PY14 | 3 | 2 | 2 | 2 | 2 | 60 |
| PY15 | 3 | 2 | 2 | 2 | 2 | 60 |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Midterm 1 | 1 | 25 | 25 |
| Homework 1 | 1 | 15 | 15 |
| Final | 1 | 60 | 60 |
| Classroom Activities | 1 | 15 | 15 |
| Total Workload | 115 | ||
| ECTS Credit of the Course | 5.0 | ||
