Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | FTR218 | ||||||||
Course Name: | Radyoloji | ||||||||
Course Semester: |
Fall |
||||||||
Course Credits: |
|
||||||||
Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | University Elective | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi GAMZE AYDIN | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi LÜTFİ İHSAN KURU |
||||||||
Course Assistants: |
Course Objectives: | The aim of the course is to teach the students basic concepts in radiology, radiography, computed tomography, magnetic resonance imaging, extremities, spine, and thorax radiology. |
Course Content: | Basic concepts in radiology, radiography, computed tomography, magnetic resonance imaging, extremities, spine, and thorax radiology |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Physics for radiology | none |
2) | Radiological anatomy: extremities, pelvis | none |
3) | Radiological anatomy: spine, thorax | none |
4) | Radiological pathology: fractures, subluxation, dislocation, neoplasm, atrophy, sclerosis, infection, implants, peripheral nerve lesions | none |
5) | Radiology in thorax pathologies and related special conditions | none |
6) | Regional pathologies and evaluation: cervical and lumbar spine | none |
7) | Regional pathologies and evaluation: pelvis and hip | none |
8) | midterm exam | none |
9) | Regional pathologies and evaluation: knee, ankle, foot | none |
10) | Regional pathologies and evaluation: shoulder, elbow, wrist, hand | none |
11) | Different tissue pathologies: bone, cartilage | none |
12) | Different tissue pathologies: nerve | none |
13) | Different tissue pathologies: muscle | none |
14) | Different tissue pathologies: tendon, ligament | none |
15) | final exam | none |
Course Notes / Textbooks: | ders notları |
References: | course notes |
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 |
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 | |
Reading | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) |
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 | 1 | 28 | 28 |
Study Hours Out of Class | 1 | 30 | 30 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 60 |