Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SPOR007 | ||||||||
Course Name: | Salon Dansları | ||||||||
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 : | Öğr.Gör.Dr. DENİZ HARMANCI | ||||||||
Course Lecturer(s): |
Öğr.Gör. B.Öğretim Elemanı |
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Course Assistants: |
Course Objectives: | In this course, the students learn the content, techniques and practices of Salon Dances. |
Course Content: | The basic rules of dance dances are taught. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Explaining the main objectives of the course and listening to student views | Review of the next lesson |
2) | Basic Concepts of Dance | Review of the next lesson |
3) | Hall Dances | Review of the next lesson |
4) | Hall Dances | Review of the next lesson |
5) | Hall Dances | Review of the next lesson |
6) | Hall Dances | Review of the next lesson |
7) | Hall Dances | Review of the next lesson |
8) | MIDTERM | |
9) | Hall Dances | Review of the next lesson |
10) | Hall Dances | Review of the next lesson |
11) | Hall Dances | Review of the next lesson |
12) | Hall Dances | Review of the next lesson |
13) | Hall Dances | Review of the next lesson |
14) | Review of Topics |
Course Notes / Textbooks: | • Kravitz L, Bubico A. (2015). Essentials of Eccentric Training. 1th. Edition, Human Kinetics, USA. |
References: | • Schupp K. (2015). Studying Dance With Web Resource 1st Edition, Human Kinetics, USA. |
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 |
Expression | |
Lesson | |
Social Activities |
Application | |
Observation | |
Yarışma |
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 | 13 | 39 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 41 |