Rapor Tarihi: 13.04.2026 05:51
| 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) | Dr. Öğr. Üyesi Emrah ÖZTÜRK (Bahar) |
| 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 | Knows the basic concepts related to tourism management and business |
| 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 basic concepts of tourism and business | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 2. Week | Definition, characteristics, classification, and location selection of tourism enterprises | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 3. Week | Hospitality Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 4. Week | Food and Beverage Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 5. Week | Food and Beverage Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 6. Week | Travel Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 7. Week | Transportation Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture |
| 8. Week | Transportation Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 9. Week | Entertainment Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 10. Week | Entertainment Management | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 11. Week | Souvenir and Other Tourism Businesses | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 12. Week | Case study / homework presentation in tourism enterprises | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 13. Week | Homework presentation in tourism enterprises | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 14. Week | Homework presentation in tourism enterprises | Preparation, After Class Study, Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| 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 | 3 | 3 | 3 | 3 |
| PY2 | 4 | 4 | 4 | 4 |
| PY3 | 5 | 5 | 5 | 5 |
| PY4 | 4 | 4 | 4 | 4 |
| PY5 | 4 | 4 | 4 | 4 |
| PY6 | 3 | 3 | 3 | 3 |
| PY7 | 3 | 3 | 3 | 3 |
| PY8 | 3 | 3 | 3 | 3 |
| PY9 | 4 | 4 | 4 | 4 |
| PY10 | 4 | 4 | 4 | 4 |
| PY11 | 4 | 4 | 4 | 4 |
| PY12 | 4 | 4 | 4 | 4 |
| PY13 | 4 | 4 | 4 | 4 |
| PY14 | 3 | 3 | 3 | 3 |
| PY15 | 3 | 3 | 3 | 3 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| Bahar Dönemi | |||
| Responsible Personnel | Grup | Evaluation Method | Percentage |
|---|---|---|---|
| Dr. Öğr. Üyesi Emrah ÖZTÜRK | Vize | 25.00 | |
| Dr. Öğr. Üyesi Emrah ÖZTÜRK | Ödev | 15.00 | |
| Dr. Öğr. Üyesi Emrah ÖZTÜRK | Final | 60.00 | |
| Toplam | 100.00 | ||
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Homework | 14 | 2 | 28 |
| Preparation, After Class Study | 14 | 1 | 14 | |
| Research | 14 | 1 | 14 | |
| Presentation (Preparation) | 1 | 3 | 3 | |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Homework | 14 | 2 | 28 | |
| Final | 1 | 1 | 1 | |
| Total Workload | 131 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
