Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| INTRODUCTION to TOURISM | GMS3115923 | Fall Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Closed |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The aim of this course, in which introduction to tourism topics will be explained, is to give students general information about tourism terminology, tourism industry and activities. This course focuses on informing students about the tourism industry, tourism businesses, the relationship of tourism with the economic, social and physical environment, the latest trends in the field of tourism and future trends in tourism movements. Thus, it is aimed for students to have a basic level of knowledge about tourism. |
| Course Content | This course contains; Tourism-Tourist Concepts and the Relationship of Tourism with Other Branches of Science ,Types of Tourism,Factors Affecting the Development of Tourism ,Tourism Industry- Tourism Supply,Tourism Industry- Tourism Demand,Tourism Enterprises,The Relationship between Tourism and the Economic Environment ,The Relationship between Tourism and the Social Environment,Tourism and Physical Environment,Tourism in Turkey,EU and Turkey Tourism,International Tourism,International Tourism Organizations,Future Trends in Tourism Movements. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Explains tourism, tourist concepts and types of tourism. | 9 | C |
| Knows the factors affecting the development of tourism and the tourism system. | 9 | C |
| Understands the stakeholders in the tourism sector and the relationship between them, sectoral dynamics and developments. | 9 | C |
| Comment on current developments and new trends in tourism. | 9 | C |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Tourism-Tourist Concepts and the Relationship of Tourism with Other Branches of Science | |
| 2 | Types of Tourism | Prepare for the relevant section from the suggested resources. |
| 3 | Factors Affecting the Development of Tourism | Prepare for the relevant section from the suggested resources. |
| 4 | Tourism Industry- Tourism Supply | Prepare for the relevant section from the suggested resources. |
| 5 | Tourism Industry- Tourism Demand | Prepare for the relevant section from the suggested resources. |
| 6 | Tourism Enterprises | Prepare for the relevant section from the suggested resources. |
| 7 | The Relationship between Tourism and the Economic Environment | Prepare for the relevant section from the suggested resources. |
| 8 | The Relationship between Tourism and the Social Environment | Prepare for the relevant section from the suggested resources. |
| 9 | Tourism and Physical Environment | Prepare for the relevant section from the suggested resources. |
| 10 | Tourism in Turkey | Prepare for the relevant section from the suggested resources. |
| 11 | EU and Turkey Tourism | Prepare for the relevant section from the suggested resources. |
| 12 | International Tourism | Prepare for the relevant section from the suggested resources. |
| 13 | International Tourism Organizations | Prepare for the relevant section from the suggested resources. |
| 14 | Future Trends in Tourism Movements | Prepare for the relevant section from the suggested resources. |
| Resources |
| Instructor's Lecture Notes • Nazmi Kozak, Meryam A. Kozak, Metin Kozak, General Tourism, Detay Publishing |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | ||||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | X | |||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 10 | 10 | |||
| General Exam | 1 | 10 | 10 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 76 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30) | 3 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| INTRODUCTION to TOURISM | GMS3115923 | Fall Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Closed |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The aim of this course, in which introduction to tourism topics will be explained, is to give students general information about tourism terminology, tourism industry and activities. This course focuses on informing students about the tourism industry, tourism businesses, the relationship of tourism with the economic, social and physical environment, the latest trends in the field of tourism and future trends in tourism movements. Thus, it is aimed for students to have a basic level of knowledge about tourism. |
| Course Content | This course contains; Tourism-Tourist Concepts and the Relationship of Tourism with Other Branches of Science ,Types of Tourism,Factors Affecting the Development of Tourism ,Tourism Industry- Tourism Supply,Tourism Industry- Tourism Demand,Tourism Enterprises,The Relationship between Tourism and the Economic Environment ,The Relationship between Tourism and the Social Environment,Tourism and Physical Environment,Tourism in Turkey,EU and Turkey Tourism,International Tourism,International Tourism Organizations,Future Trends in Tourism Movements. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Explains tourism, tourist concepts and types of tourism. | 9 | C |
| Knows the factors affecting the development of tourism and the tourism system. | 9 | C |
| Understands the stakeholders in the tourism sector and the relationship between them, sectoral dynamics and developments. | 9 | C |
| Comment on current developments and new trends in tourism. | 9 | C |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Tourism-Tourist Concepts and the Relationship of Tourism with Other Branches of Science | |
| 2 | Types of Tourism | Prepare for the relevant section from the suggested resources. |
| 3 | Factors Affecting the Development of Tourism | Prepare for the relevant section from the suggested resources. |
| 4 | Tourism Industry- Tourism Supply | Prepare for the relevant section from the suggested resources. |
| 5 | Tourism Industry- Tourism Demand | Prepare for the relevant section from the suggested resources. |
| 6 | Tourism Enterprises | Prepare for the relevant section from the suggested resources. |
| 7 | The Relationship between Tourism and the Economic Environment | Prepare for the relevant section from the suggested resources. |
| 8 | The Relationship between Tourism and the Social Environment | Prepare for the relevant section from the suggested resources. |
| 9 | Tourism and Physical Environment | Prepare for the relevant section from the suggested resources. |
| 10 | Tourism in Turkey | Prepare for the relevant section from the suggested resources. |
| 11 | EU and Turkey Tourism | Prepare for the relevant section from the suggested resources. |
| 12 | International Tourism | Prepare for the relevant section from the suggested resources. |
| 13 | International Tourism Organizations | Prepare for the relevant section from the suggested resources. |
| 14 | Future Trends in Tourism Movements | Prepare for the relevant section from the suggested resources. |
| Resources |
| Instructor's Lecture Notes • Nazmi Kozak, Meryam A. Kozak, Metin Kozak, General Tourism, Detay Publishing |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | ||||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | X | |||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |