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

General course introduction information

Course Code:

ISLT222

Course Name:

Entrepreneurship Applications

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

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 :

Assoc. Prof. MEHMET KABASAKAL

Course Lecturer(s):

Assoc. Prof. MEHMET KABASAKAL

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to prepare students to be successful entrepreneurs of the future by providing them with information about Turkish business life, business environment, especially entrepreneurship. In line with this purpose, important information about global development and entrepreneurship in the world and in Turkey will be given and success stories will be shared in the lessons. In the courses, useful information about entrepreneurship-related business plan preparation and management will be given by distinguished academicians, and strategic management, entrepreneurship, creativity, human resources management and communication, market research and marketing plan, production and management plans, financial management for entrepreneurs will be emphasized. The unique aspect of the course is that Turkey's distinguished business people share their entrepreneurial experiences with the students as exemplary experiences.

Course Content:

participation of an experienced person from the sector as a speaker

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Having a good command of the business model and business plan elements,
2 - Skills
Cognitive - Practical
1) Modeling in accordance with the entrepreneurship canvas and sub-titles
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) It is expected that they will be able to make additional business plan and feasibility analyzes to the business model.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	guest	syllbus
2)	guest	syllbus
3)	guest	syllbus
4)	guest	syllbus
5)	guest
6)	guest	syllbus
7)	syllbus	syllbus
8)	midterm	midterm
9)	guest	syllbus
10)	guest	syllbus
11)	guest	syllbus
12)	guest	syllbus
13)	guest	syllbus
14)	guest	syllbus
15)	fimal exam	final exam

Sources

Course Notes / Textbooks:	Luecke, Richard. Girişimcinin El Kitabı, T.İş Bankası Kültür Yayınları, I. Baskı Ocak 2008, İstanbul;
References:	Okan, Bekir. Barak’tan Avrasya’ya, Yaşadıklarım, Gördüklerim, Öğrendiklerim, Doğan Kitap, İstanbul;

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

Expression
Lesson
Case Study

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Case study presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 20
Midterms	2	% 45
Final	1	% 35
total		% 100
PERCENTAGE OF SEMESTER WORK		% 65
PERCENTAGE OF FINAL WORK		% 35
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	15	30
Quizzes	15	15
Midterms	15	15
Final	15	15
Total Workload		75