Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BBA422 | ||||||||
Course Name: | Family Business Management | ||||||||
Course Semester: |
Fall |
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Course Credits: |
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Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi CANAN KOÇER DURMAZ | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The purpose of this course is to give information and suggestions about how to establish a family business. As being a part of business performers; the idea of family business models within the history of commerce is really a big potential. Learning the risks and advantages of family business management; will support the opportunities of business students. |
Course Content: | Definition of family business; investing in family business; the succession conspiracy; management succession in the family business; strategies for family firms; the special role of strategic planning for family businesses; equity compensation for key employees; shareholder relationships in family businesses; planning around the problems of transactions involving family members; professionalizing the family firm; the transition to professional management; culture and continuity in family firms; boards of directors in the family firm; management practices that support entrepreneurship and continued growth; adaptation; survival; and growth of the family business. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | • The nature, importance and uniqueness of Family Business • Differences of family business from others | |
2) | • Great families in Business • Building Trust and Commitment | |
3) | • Features of Family Enterprise | Small Family Examples around World |
4) | • Leadership in Family Business • Leadership Imperatives | |
5) | • Succession and Continuity in Family Business • Succession in Family Business means Continuing Entrepreneurship in family • Connections between the generations | |
6) | • Transfer of Power • Successful Transfers in Family Business according Power | Thinking examples of successful generation businesses in your country |
7) | • Small Family Businesses • Examples of small Family Businesses | |
8) | • Management of Family Business • Best Practices for the Management | |
9) | • Strategy and Governance in Family Business • Creating a strategy • Governance in family business | |
10) | • Financial Consideration in Family Business • Planning the Finance • Valuation of the family business | Reading conceptual framework |
11) | • Family Communication in Business • Family meetings, family councils and family offices | |
12) | • The Future of Family Business • Change, adaptation and Innovation | Idea thinking and finding examples |
13) | • The Spirit of Enterprise • Continuing the Spirit • Lessons from centennial family companies | |
14) | • Examples of how future family businesses must be • Creating new examples, risks and solutions for future family businesses | Idea thinking and finding examples |
15) | Final exam |
Course Notes / Textbooks: | Aile Şirketlerinin Yönetimi, Yazar: Prof. Dr. Arman Kırım; Yayınevi : Sistem Yayıncılık 2010 Aile Şirketleri ve Profesyonel Yöneticiler; Yazar: İnci Özkul, Yayınevi : Bulut Yayınları 2016. |
References: | Küçük ve Orta Ölçekli Aile İşletmelerinde Kurumsal Yönetim, Yazar: Gürkan Haşit, Yayınevi : Ekin Basım Yayın 2010 Aile Şirketleri Yazar: İlhami Fındıkçı, Yayınevi : Alfa Yayıncılık 2014. |
Learning Outcomes | 1 |
2 |
3 |
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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 | |
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 |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Reading | |
Homework | |
Problem Solving | |
Project preparation | |
Report Writing | |
Q&A / Discussion | |
Technical Tour | |
Case Study | |
Internship/Onsite Practice |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Observation | |
Individual Project | |
Group project | |
Presentation | |
Reporting | |
Bilgisayar Destekli Sunum | |
Case study presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 30 |
Homework Assignments | 1 | % 30 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 13 | 70 |
Homework Assignments | 14 | 28 |
Final | 2 | 28 |
Total Workload | 168 |