| Tourism and Hotel Management (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BBA222 | ||||||||
| Course Name: | Entrepreneurship Applications | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | EN | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||||||
| Course Coordinator : | Assoc. Prof. MEHMET KABASAKAL | ||||||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi CEYDA OVACI Dr.Öğr.Üyesi FATMA SEBLA UZUNTEPE EZGİ YILDIRIM SAATÇİ Dr.Öğr.Üyesi SİBEL ÖZDEMİR Assoc. Prof. MEHMET KABASAKAL Dr.Öğr.Üyesi CANAN KOÇER DURMAZ Dr.Öğr.Üyesi FİTNAT NAZLI YAĞIZ |
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| Course Assistants: |
| Course Objectives: | The aim of the course is to inform students about successful role models by enlightening students in the field of entrepreneurship. |
| Course Content: | Examples from entrepreneurial successes; role models; development of an entrepreneurial culture and awareness; entrepreneurial eco-system; entrepreneurial finance. |
The students who have succeeded in this course;
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| Week | Subject | Related Preparation |
| 1) | Introduction | None |
| 2) | What is the entrepreneurship? What are major characteristics of entrepreneurs? | None |
| 3) | Successful entrepreneurs: Bekir Okan | None |
| 4) | Successful entrepreneurs: | None |
| 5) | Successful Entrepreneurs: | Yok |
| 6) | Successful Entrepreneurs: | None |
| 7) | Successful Entrepreneurs: | None |
| 8) | Successful Entrepreneurs: | None |
| 9) | Successful Entrepreneurs: | None |
| 10) | Successful Entrepreneurs: | None |
| 11) | Successful Entrepreneurs: | none |
| 12) | Successful Entrepreneurs: | None |
| 13) | Human resource management for Entrepreneurs: | None |
| 14) | Business plan | none |
| 15) | Final exam | Review of lecture notes. |
| Course Notes / Textbooks: | yok |
| References: | yok |
| Learning Outcomes | 1 |
1 |
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|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||
| 1) Learning the facts, concepts and principles related to tourism and hotel management | ||||||||
| 2) Having a theoretical and practical knowledge at the basic level related to the field | ||||||||
| 3) To be able to make analytical evaluations for tourism and travel sector | ||||||||
| 4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | ||||||||
| 5) To be able to work efficiently in the tourism sector | ||||||||
| 6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | ||||||||
| 7) Organizing, coordinating and developing departments in accommodation organizations | ||||||||
| 8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | ||||||||
| 9) Demonstrating the ability to apply professional working techniques in food and beverage establishments | ||||||||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Learning the facts, concepts and principles related to tourism and hotel management | 1 |
| 2) | Having a theoretical and practical knowledge at the basic level related to the field | 1 |
| 3) | To be able to make analytical evaluations for tourism and travel sector | 1 |
| 4) | Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | 2 |
| 5) | To be able to work efficiently in the tourism sector | 1 |
| 6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | 3 |
| 7) | Organizing, coordinating and developing departments in accommodation organizations | 2 |
| 8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | 2 |
| 9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments | 2 |
| Field Study | |
| Peer Review | |
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Individual study and homework |
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Homework | |
| Application |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 32 |
| Application | 16 | 32 |
| Midterms | 16 | 80 |
| Final | 2 | 30 |
| Total Workload | 174 | |