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:

ECO101

Course Name:

Microeconomics

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	7

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. FATMA ÇİĞDEM ÇELİK

Course Lecturer(s):

Prof. Dr. FATMA ÇİĞDEM ÇELİK
Dr. BİLİNMİYOR BEKLER

Course Assistants:

Course Objective and Content

Course Objectives:

This course is the first part of the sequence of introductory economics courses. The main objective of the course is to equip students the basics of microeconomics. Broadly defined, microeconomics is the study of how humans behave in the economic world and how the interactions between different actors in the economy are formed. This course will present a basic introduction about how economists look at the way such micro interactions are formed.

Course Content:

Role of consumers, firms, and workers as economic actors; nature of economic interaction and dealings; economic choice and constraints; consumer theory and demand; theory of the firm: production, costs and supply; general equilibrium; market structures; market failures; imperfect information; welfare; examples from the World and Turkey.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Formal analysis of economic behavior
2) An understanding of how markets work under different conditions
3) Ability to compare real examples of economic phenomena with benchmark theoretical economic models
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Principles and Practice of Economics (Week 1)	NONE
2)	Optimization: Doing the Best You Ca	READİNG
3)	Demand, Supply and Equilibrium	READİNG
4)	Demand, Supply and Equilibriu	READING
5)	Consumers and Incentives	READING
6)	Consumers and Incentives	READİNG
7)	Sellers and Incentive	READİNG
8)	Midterm	NONE
9)	Sellers and Incentive	READİNG
10)	Perfect Competition and the Invisible Hand	READING
11)	Selected Topics	READING
12)	Selected Topics	READING
13)	Markets for Factors of Production	READING
14)	Monopoly	READING
15)	Game Theory and Strategic Play	reading

Sources

Course Notes / Textbooks:	Textbook: Acemoglu, D., Laibson, D., & List, J.,(2018). Economics, 2nd Edition, Boston: Pearson Education.
References:	Recommended References books: Bade, Bade, Parkin & Parkin, Foundations of Economics, Global Edition, 8th Edition \| Pearson Mankiw, G., (2018). Principles of Economics, 8th Edition, Boston: CengageLearning. Additional Sources:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3
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

Expression
Individual study and homework
Lesson
Homework

Assessment & Grading Methods and Criteria

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 30
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	Workload
Course Hours	15	45
Special Course Internship (Work Placement)	15	45
Study Hours Out of Class	15	75
Midterms	1	12
Final	1	15
Total Workload		192