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Week
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Topics
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Study Metarials
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1
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Tourism and related concepts
Tourism and other sciences
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K1-CHAPTER-1
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2
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Types and forms of tourism
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K1-CHAPTER-2
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3
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Tourism and economy
Basic economic concepts and tourism
Market types and tourism.
Economic effects of tourism
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K1-CHAPTER-3
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4
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Tourism supply and demand
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K1-CHAPTER-4
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5
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Environment and sustainability in tourism
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K1-CHAPTER-5
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6
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Tourism and society
Social trends in tourism
Social nature of tourism
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K1-CHAPTER-6
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7
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Tourism attractions
Natural attractions.
Cultural attractions
Special events
Activities (sporting events)
Entertainment attractions
Other attractions
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K1-CHAPTER-7
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8
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Transport in tourism
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K1-CHAPTER-8
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9
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Accommodation sector
Hospitality industry and hospitality industry
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K1-CHAPTER-9
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10
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Food and beverage in tourism
Historical development of the food and beverage industry
Gastronomy and tourism relationship
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K1-CHAPTER-10
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11
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Career in the tourism industry
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K1-CHAPTER-11
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12
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Destination management in tourism
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K1-CHAPTER-12
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13
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Tourism organizations
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K1-CHAPTER-13
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14
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The future of tourism and new trends
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K1-CHAPTER-14
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Prerequisites
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There is no prerequisite for this course
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Language of Instruction
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Turkish
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Responsible
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Asst. Prof. Yakup ÖZTÜRK
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Instructors
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-
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Assistants
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Lecturers of the department
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Resources
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R1.. Çakıcı, A., C. (2019). Kavramlar ve Örneklerle GENEL TURİZM, 1. Baskı. Ankara: Detay Yayıncılık.
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Supplementary Book
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AR1. Kozak, N., Akoğlan Kozak, M. ve Kozak, M. (2017). Genel Turizm İlkeler ve Kavramlar, 19. Baskı. Ankara: Detay Yayıncılık.
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Goals
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To explain the basic knowledge and concepts related to students` s tourism sector is intended.
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Content
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Students with will be processed in the form of training to face the contents of this course Tourism and Tourist Concepts, Tourism Development and Factors Affecting Tourism Developments, Turkey`s Tourism and Development, Definition of Tourism Industry and Key Features of tourism demand and tourism supply of tourism on Economic, Social and Physical Environment Relationship between the type of tourism, Tourism Policy and Planning and the world Tourism and the New Trend of topics will be covered.
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Program Learning Outcomes |
Level of Contribution |
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1
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Possess comprehensive and systematic knowledge about concepts, theories, principles and facts related to tourism.
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5
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2
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Possess information about basic concepts, theories, principles and facts in business, economics and law.
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-
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3
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Possess information about structure, functioning and the importance of country development of the tourism sector.
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5
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4
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Understands the management and marketing strategies in the field of tourism management. strategies for the management and marketing of tourism management.
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-
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5
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Possess practical and theoretical information that are required to effectively manage the tourism businesses (Accommodation, food and beverage, travel, recreation).
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2
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6
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Possess comprehensive and systematic knowledge about alternative types of tourism.
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4
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7
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Uses effectively basic computer usage information with communication technology and automation systems used in tourism business.
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-
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8
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Knows and applies the legal regulations and professional standards related to the field of tourism together with basic legal knowledge.
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-
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9
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Has the ability to use accounting systems and document systems in tourism enterprises in business life.
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-
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10
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Possess information about financial analysis skills related to tourism businesses (Accommodation, food and beverage, travel, recreation).
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-
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11
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Compares the knowledge of world and Turkey tourism geography with the culture, history, religion and arts of the civilizations that lived in Turkey.
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-
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12
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Knows at least one foreign language valid in the field of tourism management at a level to communicate well and at least at the B1 level of the European Language Portfolio.
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-
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13
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Has self-learning and lifelong learning awareness and behaviors suitable for individual and team work.
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3
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14
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Analyzes, interprets and evaluates information and data by defining research methods specific to the tourism sector.
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-
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15
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Has the ability to share his/her knowledge and thoughts about his/her field with others verbally and in writing.
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4
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