ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Tourism and Hotel Management (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | THMA411 | ||||||||
| Course Name: | Special Interest Tourism | ||||||||
| 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: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. FADİL ÖZBAĞI | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The importance of special interest tourism is increasing day by day to meet the changing tourist wishes and needs and sustainable tourism. Due to the high tourism potential of the country, assessing the kind of special interest tourism outside the mass tourism of Turkey tourism both in terms of competitiveness and in the world tourism sector. In this direction, the main objective is to learn special interest tourism. |
| Course Content: | Alternative approaches in tourism, new trends, tourism policies and planning |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | SUSTAINABILITY AND TOURISM | |
| 2) | SUSTAINABLE TOURISM POLICY AND PLANNING | |
| 3) | ALTERNATIVE TOURISM DESCRIPTION AND CONCEPTS | Homework |
| 4) | DESCRIPTION AND SCOPE OF SPECIAL INTEREST TOURISM | Homework |
| 5) | THE EFFECTS, SPECIFICATIONS AND PROBLEMS OF SPECIAL INTEREST TOURISM | Homework |
| 6) | MARKETING OF SPECIAL INTEREST TOURISM | Homework |
| 7) | Mid-term exam | |
| 8) | SPECIAL INTEREST TOURISM TYPES | |
| 9) | NEW TRENDS, EXPECTATIONS AND TRENDS IN TOURISM | |
| 10) | PLATEAU TORISM | Homework |
| 11) | MOUNTAIN-WINTER TOURISM | |
| 12) | GASTRONOMIC TOURISM | |
| 13) | SPORTS AND HEALTH TOURISM | Homework |
| 14) | Final Exam |
Sources
| Course Notes / Textbooks: | Dersin sunumları |
| References: | Hocanın kullandığı diğer kaynaklar |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 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 | ||||||||
Course - Learning Outcome Relationship
| 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 | 5 |
| 2) | Having a theoretical and practical knowledge at the basic level related to the field | 4 |
| 3) | To be able to make analytical evaluations for tourism and travel sector | 3 |
| 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 |
| 5) | To be able to work efficiently in the tourism sector | 4 |
| 6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | 4 |
| 7) | Organizing, coordinating and developing departments in accommodation organizations | 3 |
| 8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | 3 |
| 9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments | 4 |
Learning Activity and Teaching Methods
| Field Study | |
| Expression | |
| Individual study and homework | |
| Lesson |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 48 |
| Study Hours Out of Class | 16 | 128 |
| Midterms | 1 | 12 |
| Final | 1 | 15 |
| Total Workload | 203 | |