Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BST153 | ||||||||
Course Name: | Çözümsel İstatistik | ||||||||
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 FERİDUN CEMAL ÖZÇAKIR | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The aim of this course is to teach students how to estimate population parameters from sample values and how to test hypotheses about these parameters. |
Course Content: | In this course, Sampling Methods, Central Limit Theorem in Random Sampling, Estimation of Population Mean, Estimation of Population Ratio Estimation, Estimation of Population Variance, Parametric Hypothesis Tests, Tests and Stages of Hypothesis, Tests of Mean, Tests of Proportion, Tests of Variance, Between Two and More than Two Population Mean Tests of Difference – Analysis of Variance – F Test are explained. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Sampling Methods | |
2) | Central Limit Theorem in Random Sampling | |
3) | Estimation of Population Mean | |
4) | Estimation of Population Ratio Estimation | |
5) | Estimation of Population Variance | |
6) | Parametric Hypothesis Tests | |
7) | Tests and Stages of Hypothesis | |
8) | Midterm | |
9) | Tests of Mean, Tests of Proportion | |
10) | Tests of Proportion | |
11) | Tests of Variance | |
12) | Between Two and More than Two Population Mean Tests of Difference | |
13) | Analysis of Variance | |
14) | F Test |
Course Notes / Textbooks: | Çözümsel İstatistik - Prof. Dr. Nuray Girginer |
References: | Çözümsel İstatistik - Prof. Dr. Nuray Girginer |
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 | |
Individual study and homework | |
Lesson |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
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 |
Homework Assignments | 3 | 9 | 27 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 617 |