Tourism and Hotel Management
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BBA427

Course Name:

Innovation Management

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

University Elective

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 :

Dr.Öğr.Üyesi CEYDA OVACI

Course Lecturer(s):

Dr.Öğr.Üyesi CEYDA OVACI

Course Assistants:

Course Objective and Content

Course Objectives:

Definition of innovation; characteristic of innovation; sources of innovation; creativity; creativity processes, factors and conditions that prevent creativity; the differences between creativity and innovation; types of innovation; process of innovation; innovation models; diffusion of innovation; Intellectual property rights; innovation based strategies as a source of competitive advantage; implementation of innovation strategies; management of innovation; innovation clusters and national innovation systems; crowdsourcing of innovation; developing innovative user communities; the challenges and opportunities of co-creation.

Course Content:

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Explain how innovation process start and forms of idea generation
2 - Skills
Cognitive - Practical
1) • Explain why companies use innovation strategies to gain competitive advantage in foreign trade
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) • List and explain innovation models
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Explanation on Course Syllabus
2)	What is Innovation? What Not?	Discussion video will be sent to students via O'learn
3)	Innovation / Innovation: Definition, innovation funnel, features, resources	Discussion video will be sent to students via O'learn
4)	Creativity: definition, processes, obstacles and conditions	Discussion video will be sent to students via O'learn
5)	Types of Innovation	Discussion video will be sent to students via O'learn
6)	Innovation Process	Discussion video will be sent to students via O'learn
7)	Innovation Models	Discussion video will be sent to students via O'learn
8)	Midterm Exam
9)	Innovation Management / Corporate Innovation System Design	Discussion video will be sent to students via O'learn
10)	Diffusion of Innovation	Discussion video will be sent to students via O'learn
11)	Innovation Strategies	Discussion video will be sent to students via O'learn
12)	Open Innovation Intellectual Property Rights	Discussion video will be sent to students via O'learn
13)	New tools in Innovation / Design thinking	Discussion video will be sent to students via O'learn
14)	General Evaluation

Sources

Course Notes / Textbooks:	İnovasyon Yönetimi Tankut Arslantaş Nobel Yayınevi 2021 Innovation Management and New Product Development Pearson Paul Trott 2021
References:	None

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

Field Study
Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Lab
Reading
Homework
Problem Solving
Project preparation
Report Writing
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework
Individual Project
Group project
Presentation
Reporting
Bilgisayar Destekli Sunum
Case study presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 15
Presentation	1	% 25
Midterms	1	% 20
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	15	45
Study Hours Out of Class	13	91
Presentations / Seminar	15	15
Midterms	1	7
Final	1	14
Total Workload		172