Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BST499 | ||||||||
Course Name: | İnovasyon | ||||||||
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 ELVİN TİGREL | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Definition of innovation; features of innovation; sources of innovation; creativity; factors and situations that hinder creativity; differences between creativity and innovation; types of innovation; innovation process; innovation models; the spread of innovations; intellectual property rights; innovation-oriented strategies that create competitive advantage; implement and manage innovations. |
Course Content: | • Defining the concept of innovation • To analyze the impact of globalization and technological changes on innovation management • To define creativity and creativity process • Analyze the factors that affect creativity and analyze the problems. • Explaining known mistakes about innovation and creativity analyzes your relationship with ethics. • Defining types of innovation • Explain the knowledge of how the innovation process took place, from the generation of ideas to the commercialization process. • Describe innovation resources • Explain how to determine the appropriate business model for the successful commercialization of innovation. • Explain why companies should use innovation strategies to gain competitive advantage in foreign trade. • To define and discuss the benefits of having an innovation culture in the internationalization process • Describe innovation models • To explain the structure of innovation clusters and their strategic importance in international markets • Explaining how to capture opportunities to commercialize different types of innovation • Describe the role of intellectual property rights in innovation management |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | To define the concept of innovation |
Course Notes / Textbooks: | yok |
References: | yok |
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 |
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 | |
Lesson | |
Reading | |
Homework |
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 | Duration (Hours) | Workload |
Course Hours | 14 | 42 | 588 |
Application | 14 | 0 | 0 |
Midterms | 1 | 1 | 1 |
Final | 1 | 0 | 0 |
Total Workload | 589 |