Tourism and Hotel Management
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General course introduction information

Course Code: UTIC411
Course Name: Uluslararası Ticaret Hukuku
Course Semester: Spring
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction:
Course Requisites:
Does the Course Require Work Experience?: No
Type of course: Faculty Elective
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery:
Course Coordinator : Assoc. Prof. AYNUR PALA
Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives: To teach the subjects related to International Trade Law within the scope of doctrine, legislation and international agreements; to inform the students about the emergence of problems with court decisions and the solution of these problems within the framework of legislation or international agreements.
Course Content: Week 1 International Trade Concept, Importance and Historical Development, Basic Concepts of International Trade Law, Institutions and International Commercial Organizations
Week 2 Preparation of International Commercial Contracts, Determination of the Law Applicable to International Commercial Contracts
Week 3 Resolution of Disputes Arising from International Commercial Contracts by National Courts
Week 4 Resolution of Disputes Arising from International Commercial Contracts by Arbitration
Week 5 Payment Methods Used in International Trade
Week 6 Delivery Methods Used in Trade
Week 7 Delivery Methods Used in Trade
Week 8 Exchange Regulations
Week 9 International Bank Letters of Guarantee
Week 10 Financing Techniques in International Trade
Week 11 Turkey-EU Relations in Terms of Foreign Trade
Week 12 Customs Regimes
Week 13 Export and Import Transactions
Week 14 Documents Used in International Trade
Week 15 Final Week

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Having the ability to access and evaluate information sources;
2) To be informed about the resolution of disputes arising from international commercial contracts and to gain experience in international commercial cases.
2 - Skills
Cognitive - Practical
1) To provide knowledge and experience on payment methods and delivery methods used in international trade.
3 - Competences
Communication and Social Competence
1) Informing about the legal basis of the customs union between Türkiye and the EU and the effects of the customs union on foreign trade.
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility
1) Providing information about International Trade Organizations and their contributions to the formation and development of international trade law.

Lesson Plan

Week Subject Related Preparation
1) The Concept of International Trade, Its Importance and Historical Development, Basic Concepts of International Trade Law, Institutions and International Commercial Organizations reading
2) Uluslararası Ticari Sözleşmelerin Hazırlanması, Uluslararası Ticari Sözleşmelere Uygulanacak Hukukun Tayini x
3) Resolution of Disputes Arising from International Commercial Contracts by National Courts x
3) Resolution of Disputes Arising from International Commercial Contracts by National Courts x
4) Uluslararası Ticari Sözleşmelerden Doğan Uyuşmazlıkların Tahkim Yoluyla Çözümü x
5) luslararası Ticarette Kullanılan Ödeme Yöntemleri x
6) Ticarette Kullanılan Teslim Şekilleri x
7) Kambiyo Mevzuatı x
8) Uluslararası Banka Teminat Mektupları x
9) luslararası Ticarette Finansman Teknikleri x
10) Dış Ticaret Açısından Türkiye – AB İlişkileri x
11) Gümrük Rejimleri x
12) Gümrük Rejimleri x
13) İhracat ve İthalat İşlemleri x
14) Uluslararası Ticarette Kullanılan Belgeler x
14) Uluslararası Ticarette Kullanılan Belgeler x
14) Uluslararası Ticarette Kullanılan Belgeler x

Sources

Course Notes / Textbooks: 1) Nuray EKŞİ, Milletlerarası Ticaret Hukuku, Beta Yayınevi, İstanbul 2020.

2) Ercüment ERDEM, Milletlerarası Ticaret Hukuku, 2020.
References: 1) Nuray EKŞİ, Milletlerarası Ticaret Hukuku, Beta Yayınevi, İstanbul 2020.

2) Ercüment ERDEM, Milletlerarası Ticaret Hukuku, 2020.

Course-Program Learning Outcome Relationship

Learning Outcomes

1

2

3

4

5
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
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

Learning Activity and Teaching Methods

Field Study
Expression
Individual study and homework
Reading
Homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 50
Final 1 % 50
total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
total % 100

Workload and ECTS Credit Grading

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Study Hours Out of Class 14 10 140
Midterms 1 2 2
Final 1 2 2
Total Workload 186