| Course Name | Introduction to Tourism |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| MTOI 101 | Fall | 3 | 0 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | Turkish | |||||
| Course Type | Required | |||||
| Course Level | Short Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to teach fundemantals of tourism and alternative tourism types. Examining the importance of tourism for economy and evaluating the relationship between tourism and other industries. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course is an introduction for tourism students. It containes general information about tourism. Students who pass this course successfully has general information about tourism. |
| Related Sustainable Development Goals | |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Meeting, Presentation, Distribution, Leisure, Tourism and Tourist Concepts | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 1 |
| 2 | Classification of Tourism Activities | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 2 |
| 3 | History of Tourism and Factors Affecting the Development of Tourism | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 3 |
| 4 | Tourism Supply and Features | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 4 |
| 5 | Tourism Demand and Features | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 4 |
| 6 | Tourism and Economic Environment | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 5 |
| 7 | Midterm exam | |
| 8 | The Relationship between Tourism and Social and Physical Environment | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 6 |
| 9 | Touristic Agglomeration | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 7 |
| 10 | Tourism Marketing | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 8 |
| 11 | Tourism Policy and Planning | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 9 |
| 12 | Expectations for the Future in Tourism | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 10 |
| 13 | Current Issues in Tourism | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 11 |
| 14 | Tourism in Turkey | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 12 |
| 15 | General Evaluation | Prof. Dr. Nazmi Kozak, Prof. Dr. Meryem Kozak, Prof. Dr. Metin Kozak Genel Turizm, Detay Yayıncılık. Part 1-12 |
| 16 | Final exam |
| Course Notes/Textbooks | Nazmi Kozak, Meryem A. Kozak, Metin Kozak, Genel Turizm Prof. Dr. Öcal Usta, Turizm Genel ve Yapısal Yaklaşım, Detay Yayıncılık. |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 16 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | 1 | 10 |
| Project | ||
| Seminar / Workshop | 1 | 16 |
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 34 |
| Total |
| Weighting of Semester Activities on the Final Grade | 60 | |
| Weighting of End-of-Semester Activities on the Final Grade | 40 | |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 16 | 3 | 48 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 10 | |
| Presentation / Jury | 1 | 10 | |
| Project | |||
| Seminar / Workshop | 1 | 10 | |
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 15 | |
| Total | 156 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management | X | ||||
| 2 | To be able to use the knowledge gained in the field of tourism in the field of application. | X | ||||
| 3 | To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field. | X | ||||
| 4 | To be able to develop sales marketing strategies of enterprises in tourism sector. | X | ||||
| 5 | To be able to interpret the relationship between the economy of the country and tourism economy. | X | ||||
| 6 | To be able to develop himself/herself socially and academically by following the developments in and out of the field. | X | ||||
| 7 | To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language. | X | ||||
| 8 | To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures. | X | ||||
| 9 | To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management. | X | ||||
| 10 | To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach. | X | ||||
| 11 | To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business. | X | ||||
| 12 | To be able to plan and organize meetings, congresses, conferences and fairs. | X | ||||
| 13 | To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design. | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
