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

General course introduction information

Course Code:

ISLT421

Course Name:

Advanced Entrepreneurship

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:

Department 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 :

EZGİ YILDIRIM SAATÇİ

Course Lecturer(s):

Dr.Öğr.Üyesi CEYDA OVACI
EZGİ YILDIRIM SAATÇİ

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to expand the entrepreneurial capacity in a larger range for the “scale-up phase” where all strategic decisions are thought in a sustainable growth model and the fund-related organization and alternatives such as KOSGEB and TUBITAK are presented /awarded. Business plan creation and Osterwalder’s business model canvas will be presented and centered on the previously earned entrepreneurial skills in an advanced critical thinking.

Course Content:

Expansion of the entrepreneurial capacity; entrepreneurial canvas; scale-up phase; strategic decisions; sustainable growth model; fund-related organization and alternatives such as KOSGEB and TUBITAK; business plan creation and Osterwalder’s business model canvas; advanced critical thinking; presentation of business plan.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Comprehension about business model and business plan related concepts,
2 - Skills
Cognitive - Practical
1) • Command entrepreneurship canvas; accession phase; strategic decisions; sustainable growth models;
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility
1) • In addition to business canvas, create business plans and feasibility analysis

Lesson Plan

Week	Subject	Related Preparation
1)	• Who’s an Entrepreneur • What is Entrepreneurship • The points of Entrepreneurship
2)	• Business Development and Creativity – Successful Examples • Other steps in Entrepreneurship: Creating and Developing your Idea	Think of Entrepreneurship examples within your country
3)	• Business Plan Concept and Items • Business Plan Models and Examples	Think of Entrepreneurship examples within your country
4)	• Management and Organization Plan • Successful Examples of management and organization planning	Going through on business plan examples
5)	• Marketing Research and Marketing Plan • Successful Examples of Marketing Research and Marketing Plan
6)	• Production Plan with Examples • Successful Examples of Production Planning
7)	• Human Resources Management • Organization and Concept of HR
8)	• Financial Plan • Successful Examples of Finance Planning
9)	• Risk Management • What is Risk • Risk Factors and Solutions
10)	• External Trade and e-commerce • Concept of external trade modal and e-commerce examples
11)	• Strategic Management and Writing a Business Plan • Examples of Strategic Management • How to write a business plan
12)	• Writing a Business Plan • How to write a business plan
13)	• Writing a Business Plan • How to write a business plan
14)	• Completing the Business Plan • Finish writing your own Business Plan

Sources

Course Notes / Textbooks:

Girişimci İşletme; Yazar: Michael E. Gerber, Çevirmen: Oytun Buyrukçu; Yayınevi : Kuraldışı Yayınları, 2015.
İnovasyon;Yazar: Harvard Business Review, Çevirmen: Melis İnan; Yayınevi : Optimist, 2014.
Girişimcilik ve Sürdürülebilirliği, Yazar: Tuğba Karabulut, Yayınevi : Papatya Yayıncılık 2010.
İş Modeli Üretimi; Yazar: Alexander Osterwalder, Yves Pigneur, Çevirmen: Levent Gökte, Yayınevi: Optimist 2012

References:

Yok

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
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Homework
Problem Solving
Project preparation
Report Writing

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Final	1	% 100
total		% 100
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		% 100
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	13	95
Final	2	28
Total Workload		165