Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | HEM316 | ||||||||
Course Name: | Innovation in Health | ||||||||
Course Semester: |
Fall |
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Course Credits: |
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Language of instruction: | TR | ||||||||
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 ÖZLEM YAZICI | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi ÖZLEM YAZICI |
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Course Assistants: |
Course Objectives: | To learn the importance of innovation in health field and its application areas. |
Course Content: | 1. Introduction to Innovation in Health 2. Innovation-related Concepts 3. Innovation and Propagation Process 4. Innovation Management 5. Health Innovation in Turkey 6. Motivation, Creativity and Innovation in Entrepreneurship 7. Creativity and Human Factors: Individual, Team and Leadership 8. Inventions, Protection of Trademarks and Designs 9. Business Ideas in Entrepreneurship 10. Entrepreneurship in Developed and Emerging Countries |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Innovation in Health | 1. Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
2) | Innovation-related Concepts | 1. Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
3) | Innovation-related Concepts | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
4) | Innovation Management | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
5) | Health Innovation in Turkey | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
6) | Motivation, Creativity and Innovation in Entrepreneurship | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
7) | Midterm | |
8) | Creativity and Human Factors: Individual, Team and Leadership | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
9) | Inventions, Protection of Trademarks and Designs | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
10) | Entrepreneurship in Developed and Developing Countries | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
11) | New product development and service innovation | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
12) | New product development and innovation process for healthcare | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
13) | Open innovation and Technology transfer | Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
14) | Final Exam |
Course Notes / Textbooks: | 1. Trott, P. (2008) Innovation Management and New Product development , 4th ed. Harlow: Pearson Milson. |
References: | 1. The Strategy of Managing Innovation and Technology, Prentice Hall Tidd J, and Bessant J. (2009) Managing Innovaiton 4 th Edition. |
Learning Outcomes | 1 |
2 |
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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 | |
Lesson |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 1 | 100 | 100 |
Midterms | 1 | 4 | 4 |
Final | 1 | 4 | 4 |
Total Workload | 108 |