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

General course introduction information

Course Code:

UTIC413

Course Name:

Business Design in International Trade

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Faculty Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Course Coordinator :

Öğr.Gör. TURGUT DOYRAN

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	Bütçe, pazarlama, satış stratejisi, yönetişim stratejisinin geliştirilmesini açıklar
Course Content:	none

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) The aim of this course is to guide students who want to start their own business in the future and export.
2) Lists the legal and practical basis of establishing a business in Turkey. Lists the ways and practices of establishing a business for foreign trade at the national level.
2 - Skills
Cognitive - Practical
1) Two ways can be followed here; The first is to do foreign trade by producing, and the other is to do foreign trade by supplying.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) In this course, the risks and stakeholders of these two ways will be examined in detail.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Ders izlencesinin açıklanması • İçeriğin açıklanması • Dersdeki kazanımları tanımlamak • Derslerde izlenecek yolun aktarılması
2)	• İş tasarımda vizyon • Trendler – mega trendler • Ticaret geçmişinin irdelenmesi
3)	• iş tasarımında ortaklık (yerli-yabancı-joinventure-konsorsiyum); • iş yeri seçimi (Türkiye’de, yurt dışı); • riskler / fırsatlar;
4)	Üstel büyüme potansiyeline sahip mevcut iş organizasyonlarının yeni iş ve/veya girişimcilik modelinin oluşturulmasını anlamak
5)	• Seçilen modelin değer yaratma şeklini anlamak • Değer yaratım sürecini tasarlamak • Değerin ticarileşmesini anlamak
6)	Girişimi başlatmak, şirket kuruluşu ve girişime yönelik devlet desteklerini anlamak Girişimin modellenmesini anlamak.
7)	• İş planı doğrultusunda işin sermayesini hesaplamak, • İhracata yönelik girişimin finansmanını anlamak, • Riskleri saptamak, • Hedefe yönelik organizasyon modelini anlamak
8)	• Dizayn edilen organizasyonun yapısını anlamak, • Dizayn edilen organizasyonun bölümlerini anlamak, • Dizayn edilen organizasyonun şemasını anlamak, • Dizayn edilen organizasyonun görev tanımlarını anlamak,
9)	• Türkiye’de Yatırım Mevzuatını anlamak • Yatırım Bölgelerini anlamak • Yatırım teşvik mevzuatını anlamak
10)	• İşi dizayn ederken üretim-tedarik süreçlerinde dikkat edilecek konuları anlamak • Riskler ve modelde yer alacak konuları anlamak
11)	• Bütçe, pazarlama, stratejisinin geliştirilmesi
12)	• İş dizayn ederken satış stratejisi ve yönetişim stratejisinin geliştirilmesini anlamak
13)	• İş dizayn ederken sürdürülebilirlik ve iklim değişikliği konusunu da anlamak
14)	• Dizayn edilecek iş ile ilgili pazarlama ve satış vizyonu oluşturulurken ele alınacak teşvik programlarını anlamak; • Kolay Destek , İhracat Kokpiti ve TTM ‘ler /Kümeler
15)	İhracatçı iş insanlarından oluşan Jüri karşısında sunum yapmak • Çözüm Önerileri ve Ön görüler

Sources

Course Notes / Textbooks:	• Ticaret Bakanlığı Mevzuat Yayınları • KOSGEB Yayınları • AB Mevzuatı • SERBEST Ticaret Anlaşmaları • Yatırım ve yatırım teşvik mevzuatı • Türk Ticaret kanunu
References:	• Ticaret Bakanlığı Mevzuat Yayınları • KOSGEB Yayınları • AB Mevzuatı • SERBEST Ticaret Anlaşmaları • Yatırım ve yatırım teşvik mevzuatı • Türk Ticaret kanunu

Course-Program Learning Outcome Relationship

Learning Outcomes	1	4	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

Assessment & Grading Methods and Criteria

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

Assessment & Grading

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

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	15	75
Final	15	116
Total Workload		191