| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Tourism Management | GMS104 | Turkish | Compulsory | 2. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to Face |
| Course Coordinator | Dr. Öğr. Üyesi Emrah ÖZTÜRK |
| Instructor(s) | |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | To be able to understand the basic concepts of tourism management |
| 2 | Ability to classify tourism businesses |
| 3 | To be able to have information about the place of establishment and business functions |
| 4 | Having general information about production, management, marketing, finance, accounting and HRM activities in tourism enterprises. |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 |
|---|---|---|---|---|
| PY1 | 4 | 5 | 4 | 4 |
| PY2 | 4 | 4 | 4 | 4 |
| PY3 | 4 | 4 | 4 | 4 |
| PY4 | 4 | 3 | 3 | 3 |
| PY5 | 3 | 3 | 3 | 3 |
| PY6 | 3 | 3 | 2 | 3 |
| PY7 | 4 | 3 | 3 | 3 |
| PY8 | 3 | 3 | 3 | 3 |
| PY9 | 3 | 3 | 3 | 4 |
| PY10 | 3 | 3 | 2 | 3 |
| PY11 | 2 | 3 | 4 | 5 |
| PY12 | 2 | 3 | 2 | 2 |
| PY13 | 3 | 2 | 3 | 2 |
| PY14 | 2 | 2 | 2 | 2 |
| PY15 | 2 | 2 | 2 | 2 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Sınavlar |
Midterm 1 | 1 | 25 | 25 |
| Homework 1 | 1 | 15 | 15 | |
| Final | 1 | 60 | 60 | |
| Classroom Activities | 1 | 15 | 15 | |
| Total Workload | 115 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
