Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | FNCE211 | ||||||||
Course Name: | Managerial Economics | ||||||||
Course Semester: |
Spring |
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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: | Faculty Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. FATMA ÇİĞDEM ÇELİK | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | • Develop a clear understanding of the economic method in managerial decision making • Illustrate the central decision problems managers face and to provide the economic analysis they need to guide these decisions • Acquire a framework for understanding the nature of the firm as an integrated whole as opposed to a loosely connected set of functional departments |
Course Content: | Demand and supply; estimating and forecasting demand, production, costs; estimating and forecasting costs; market equilibrium; perfect competition; monopoly; monopolistic competition; monopsony; oligopoly; pricing strategies; uncertainty; asymmetric information and organizational design; externalities. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction and Goals of the Firm | YOK |
2) | Fundamental Economic Concepts | McGuigan, J. R., Moyer, R. C. and Harris, F. H. B.: Managerial Economics: Applications, Strategy, and Tactics, 14th ed., Cengage, 2017. ISBN-10: 1305506383 ISBN-13: 9781305506381 |
3) | Talep Analizi | READİNG |
4) | Demand Analysis | READİNG |
5) | Production Economics | READING |
6) | Production Economics | READING |
7) | Cost Analysis | READING |
8) | Cost Analysis | READING |
9) | Applications of Cost Theory | READING |
10) | Prices, Output, and Strategy: Pure and Monopolistic Competition | READING |
11) | Price and Output Determination: Monopoly and Dominant Firms | READING |
12) | Price and Output Determination: Oligopoly | READİNG |
13) | Pricing Techniques and Analysis | READING |
14) | Government Regulation | READING |
15) | FINAL EXAM (ALL CHAPTERS) | NONE |
Course Notes / Textbooks: | J. R., Moyer, R. C. and Harris, F. H. B.: Managerial Economics: Applications, Strategy, and Tactics, 14th ed., Cengage, 2017. ISBN-10: 1305506383 ISBN-13: 9781305506381 |
References: | J. R., Moyer, R. C. and Harris, F. H. B.: Managerial Economics: Applications, Strategy, and Tactics, 14th ed., Cengage, 2017. ISBN-10: 1305506383 ISBN-13: 9781305506381 |
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 | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Lab | |
Project preparation |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Individual Project |
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 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Study Hours Out of Class | 16 | 64 |
Project | 1 | 12 |
Homework Assignments | 6 | 12 |
Quizzes | 4 | 2 |
Midterms | 1 | 15 |
Final | 1 | 22 |
Total Workload | 175 |