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

General course introduction information

Course Code:

SPOR032

Course Name:

Tennis

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	4

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 GÖKHAN ÇETİNKAYA

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	In this course, the techniques and applications of tennis branch are taught to our students.
Course Content:	All technical studies of the selected sports branch are performed.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Defines the function, objectives and philosophy of tennis.
2 - Skills
Cognitive - Practical
1) • Uses the scientific development of tennis sport and its relationship with other sciences.
3 - Competences
Communication and Social Competence
Learning Competence
1) • Uses the basic styles of tennis.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Explaining the main objectives of the course and listening to student views	Review of the next lesson
2)	The relationship between tennis and other sciences	Review of the next lesson
3)	Back hand learning	Review of the next lesson
4)	Back hand learning	Review of the next lesson
5)	Back hand learning	Review of the next lesson
6)	Forhand learning	Review of the next lesson
7)	Forhand learning	Review of the next lesson
8)	Forhand learning	Review of the next lesson
9)	MIDTERM
10)	Forhand learning	Review of the next lesson
11)	Tennis match	Review of the next lesson
12)	Tennis match	Review of the next lesson
13)	Tennis match	Review of the next lesson
14)	Review of Topics

Sources

Course Notes / Textbooks:	• United Tennis Association (2015). Coaching Tennis Successfully 2nd. Edition, Human Kinetics, USA.
References:	• Rowland T. (2014). Tennisology Volume II, 1st . Edition, Human Kinetics, USA.

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
Social Activities

Assessment & Grading Methods and Criteria

Oral Examination
Application
Yarışma

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
Application	12	36
Midterms	1	1
Final	1	1
Total Workload		38