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

General course introduction information

Course Code:

MUHD411

Course Name:

Business Budgeting

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
4	0	4	7

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 :

Dr.Öğr.Üyesi İLKER CALAYOĞLU

Course Lecturer(s):

Dr.Öğr.Üyesi İLKER CALAYOĞLU
Assoc. Prof. HÜSEYİN MERT

Course Assistants:

Course Objectives:	Budget concept and basic features, basic principles of budget and budget deviations, budgeting system, budgeting process and budget preparation, budget deviation analysis, budget applications in manufacturing sector, budget applications in service sector, budget applications in trade sector, ERP, profit planning, activity as planning techniques based costing.
Course Content:	Budget concept and basic features, basic principles of budget and budget deviations, budgeting system, budgeting process and budget preparation, budget deviation analysis, budget applications in manufacturing sector, budget applications in service sector, budget applications in trade sector, ERP, profit planning, activity as planning techniques based costing.

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) • Define budget and related concepts. • Explains the budgeting process. • Analyze budget methods and calculations. • Reports of operating budgets. • Control and analyze budgets.
Competence to Work Independently and Take Responsibility

Week	Subject	Related Preparation
1)	• Course review • Discussion of the course outcomes, • Course evaluation method	Repeating the subjects described in the course.
2)	• Defines budget and budget types • explain why businesses should prepare budget • Defines the relationships between budgeting and management functions • Explains the organizational structure of the budget committee	Repeating the subjects described in the course.
3)	• Budgeting process	Repeating the subjects described in the course.
4)	Static budgeting	Repeating the subjects described in the course.
5)	• Flexible Budgeting	Repeating the subjects described in the course.
6)	• Flexible and static budgeting (continued)	Repeating the subjects described in the course.
7)	• Static and flexible budgeting studies in the manufacturing sector	Repeating the subjects described in the course.
8)	• Gelir tablosu örneği çözer	Repeating the subjects described in the course.
9)	• Budget differences	Repeating the subjects described in the course.
10)	• Profit planning	Repeating the subjects described in the course.
11)	• Quality costs and target costing	Repeating the subjects described in the course.
12)	Activity-based costing and budgeting	Repeating the subjects described in the course.
13)	• Enterprise resource planning	Repeating the subjects described in the course.
14)	• Budget Examples	Repeating the subjects described in the course.
15)	Final Exam
16)	Final Exam

Course Notes / Textbooks:	Dersin Hocasının Kaynakları ve Sunumları
References:	Diğer Kaynaklar

Learning Outcomes	1
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
Peer Review
Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Lab
Reading
Homework
Problem Solving
Project preparation

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework
Application
Observation
Individual Project
Group project
Presentation
Reporting
Peer Review