Tourism and Hotel Management | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | ANT301 | ||||||||
Course Name: | Anthropology I | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | |||||||||
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 : | Prof. Dr. ESRA KÖTEN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Through graded assignments, classroom discussion, quizzes, and exams, this course will help you build: • knowledge of human cultures; • critical thinking skills; • effective written and oral communication skills; • intercultural knowledge and competence; • individual and social responsibility |
Course Content: | A. Students will have knowledge about the concepts and terms of cultural anthropology and the diversity of human societies. B. The student has knowledge about the scope of cultural anthropology and its interaction with other sciences. C. Students comprehend and question contemporary cultures and cultural processes from an anthropological point of view. D. Students will have knowledge about the processes of culture formation and change. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | GİRİŞ | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi |
2) | CULTURE | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi |
3) | RACE | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi |
4) | ETHNIC IDENTITY | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi. 4. BÖLÜM |
5) | EVOLUTION | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi. 6. BÖLÜM |
6) | MODERN HUMAN | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi. 9. BÖLÜM |
7) | ARA SINAV | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi. 3. BÖLÜM |
8) | NUTRITION | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi. 10. BÖLÜM |
9) | CULTURAL CHANGE AND ADAPTATION | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi. 11. BÖLÜM |
10) | CLANS AND STATE ORGANIZATIONS | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi |
11) | MODERN WORLD SYSTEMS | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi |
12) | ECONOMY | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi |
13) | MARRIAGE | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi |
14) | GENDER | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi 18. BÖLÜM |
15) | RELIGION | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi 19 BÖLÜM |
16) | IDENTITY AND CULTURE | Antropoloji: İnsan çeşitliliğine Bir Bakış.Philppes Kottak. Ütopya Yayınevi 20. BÖLÜM |
Course Notes / Textbooks: | Kottak, Conrad. Antropoloji: İnsan Çeşitliliğine Bir Bakış. Ankara: Ütopya Yayınları. 2009 |
References: | Diğer Kaynaklar : Antropoloji. Doç. Dr. Suavi Aydın, Doç. Dr. Yılmaz Selim Erdal. AnadoluÜniversitesi Yayını, 2007. “Beginings”, A History of Antropology içinde, Thomas Hylland Eriksen&Finn Sivert Nielsen. Pluto Pres:2001. “Sosyo-Kültürel Antropoloji, Kültür Araştırmaları ve Türkiye KültürlerindeGöç” Emine Onaran İncirlioğlu, Kültür ve Modernite içinde (der) G.Pultar, E.İncirlioğlu, B. Akşit. Tetragon Yayınları: 2003. “Kültür”, Anahtar Sözcükler içinde, Raymond Williams. İletişim Yayınları:2005 “Antropolojinin Kavram ve Yöntemleri”, İnsan ve Kültür içinde, B. Malinowski. V Yayınları: 1990. “Alan”, Antropoloji içinde, M. Auge ve J. P. Colleyn, Dost Yayınları:2005 “Giriş”, Tohum ve Toprak. Carol Delaney. İletişim Yayınları:2001 “Mitlerin Morfolojisi ve İşlevi”, Dinler Tarihine Giriş içinde, M. Eliade. Kabalcı Yayınları: 2003 “Ormanın Kralı”, Altın Dal- Büyü ve Din Üzerine Bir Çalışma içinde, J.Frazer. YKY Yayınları: 2004. |
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 |
Field Study | |
Expression | |
Brainstorming/ Six tihnking hats | |
Lesson | |
Group study and homework | |
Reading | |
Report Writing | |
Q&A / Discussion | |
Social Activities |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Presentation | |
Reporting |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 3 | % 30 |
Final | 3 | % 40 |
Paper Submission | 3 | % 30 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 39 |
Study Hours Out of Class | 15 | 75 |
Presentations / Seminar | 5 | 10 |
Quizzes | 3 | 6 |
Preliminary Jury | 1 | 3 |
Paper Submission | 2 | 6 |
Final | 1 | 3 |
Total Workload | 142 |