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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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Definition and Basic Concepts of Economics
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R1 - Chapter 1
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2
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Economic Systems
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R1 - Chapter 2
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3
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Economic Analysis Methods
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R1 - Chapter 3
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4
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Demand and Demand Flexibility
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R1 - Chapter 4
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5
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Supply and Supply Flexibility
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R1 - Chapter 5
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6
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Benefit and Producer Balance
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R1 - Chapter 6
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7
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Cost Analysis
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R1 - Chapter 7
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8
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Market Balance
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R1 - Chapter 8
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9
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Market Equilibrium Effects of Demand and Supply Changes
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R1 - Chapter 9
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10
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Market Types: Perfect Competition Market
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R1 - Chapter 10
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11
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Market Types: Monopoly Market
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R1 - Chapter 10
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12
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Market Types: Other Markets 1
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R1 - Chapter 10
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13
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Macro Economics Basic Concepts
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R1 - Chapter 11
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14
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General Evaluation and Closing
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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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Dr. Lecturer Hüseyin ÖZDEMİR
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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. Düzgün, R. (2015). Genel ekonomi (mikroekonomi, makroekonomi). (1. Baskı). Seçkin Yayıncılık, Ankara.
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Supplementary Book
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AR1. YK1. Doğan, E.M.. (ed.).(2012). İktisada giriş. Atatürk Üniversitesi Açıköğretim Fakültesi Yayınları, Erzurum.
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Goals
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It is aimed to gain knowledge of basic economics to the students so that they can interpret economic terms and analyzes that they have encountered in daily life with the help of basic concepts related to economics.
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Content
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Students with will be processed in the form of training to online the contents of this course Definition and Basic Concepts of Economics, Economic Systems, Economic Analysis Methods, Demand and Demand Flexibility, Supply and Supply Flexibility, Benefit and Producer Balance, Cost Analysis, Market Balance, Market Equilibrium Effects of Demand and Supply Changes, Market Varieties: Perfect Competition Market, Market Types: Monopoly Market and Market Types: Other Markets
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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4
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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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5
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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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-
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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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4
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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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-
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6
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Possess comprehensive and systematic knowledge about alternative types of tourism.
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-
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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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Possess information about basic knowledge of law with basic knowledge of law related to tourism businesses. He/she knows and implements legal regulations and professional standards for the tourist area.
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-
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9
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Possess basic knowledge of documentary and accounting systems related with tourism businesses. Apprehend the ability to apply basic mathematical knowledge in business.
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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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Possess detailed information about World and Turkey`s tourism geography. He/she has detailed information and he/she analyzes culture, history, religion and art of civilizations who lived in Turkey.
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-
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12
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Possess at least one foreign language at least at at the level of European Language Portfolio B1 knows.
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-
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13
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Possess self-learning and lifelong learning awareness and he/she has the appropriate behavior about individual and team work.
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3
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14
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Possess basic knowledge about the tourism sector specific research methods. He/she defines in the professional sense information and data and identify, synthesize, analyze, comments and evaluate.
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2
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15
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Possess the qualifications written and oral communication. He/she apprehends to share information and ideas with others in writing and verbally about the area.
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4
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