Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BBA427 | ||||||||
Course Name: | Innovation Management | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi CEYDA OVACI | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi CEYDA OVACI |
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Course Assistants: |
Course Objectives: | Definition of innovation; characteristic of innovation; sources of innovation; creativity; creativity processes, factors and conditions that prevent creativity; the differences between creativity and innovation; types of innovation; process of innovation; innovation models; diffusion of innovation; Intellectual property rights; innovation based strategies as a source of competitive advantage; implementation of innovation strategies; management of innovation; innovation clusters and national innovation systems; crowdsourcing of innovation; developing innovative user communities; the challenges and opportunities of co-creation. |
Course Content: | Definition of innovation; characteristic of innovation; sources of innovation; creativity; creativity processes, factors and conditions that prevent creativity; the differences between creativity and innovation; types of innovation; process of innovation; innovation models; diffusion of innovation; Intellectual property rights; innovation based strategies as a source of competitive advantage; implementation of innovation strategies; management of innovation; innovation clusters and national innovation systems; crowdsourcing of innovation; developing innovative user communities; the challenges and opportunities of co-creation. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Explanation on Course Syllabus | |
2) | What is Innovation? What Not? | Discussion video will be sent to students via O'learn |
3) | Innovation / Innovation: Definition, innovation funnel, features, resources | Discussion video will be sent to students via O'learn |
4) | Creativity: definition, processes, obstacles and conditions | Discussion video will be sent to students via O'learn |
5) | Types of Innovation | Discussion video will be sent to students via O'learn |
6) | Innovation Process | Discussion video will be sent to students via O'learn |
7) | Innovation Models | Discussion video will be sent to students via O'learn |
8) | Midterm Exam | |
9) | Innovation Management / Corporate Innovation System Design | Discussion video will be sent to students via O'learn |
10) | Diffusion of Innovation | Discussion video will be sent to students via O'learn |
11) | Innovation Strategies | Discussion video will be sent to students via O'learn |
12) | Open Innovation Intellectual Property Rights | Discussion video will be sent to students via O'learn |
13) | New tools in Innovation / Design thinking | Discussion video will be sent to students via O'learn |
14) | General Evaluation |
Course Notes / Textbooks: | İnovasyon Yönetimi Tankut Arslantaş Nobel Yayınevi 2021 Innovation Management and New Product Development Pearson Paul Trott 2021 |
References: | None |
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 |
Field Study | |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Lab | |
Reading | |
Homework | |
Problem Solving | |
Project preparation | |
Report Writing | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Individual Project | |
Group project | |
Presentation | |
Reporting | |
Bilgisayar Destekli Sunum | |
Case study presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 15 |
Presentation | 1 | % 25 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 45 |
Study Hours Out of Class | 13 | 91 |
Presentations / Seminar | 15 | 15 |
Midterms | 1 | 7 |
Final | 1 | 14 |
Total Workload | 172 |