INTRODUCTION TO TOURISM AND HOSPITALITY INDUSTRY

Course Description

Tourism is among the fastest-growing industries globally and serves as a vital source of employment and foreign exchange for many countries. It has emerged as a significant social, cultural, and economic phenomenon. This course aims to provide a comprehensive understanding of the scope and complexity of the tourism industry. Students will explore the various components of tourism, including accommodation, transportation, food and beverage, recreation, and travel services. Current news and case studies will be integrated into the course discussions to provide real-world context. Designed to elucidate and analyze the essential issues within the tourism and hospitality sectors, this course will equip students with the knowledge needed to navigate this dynamic field.

INTRODUCTION TO TOURISM AND HOSPITALITY INDUSTRY

Evaluation Tools (Active Term)

Course outcomes

1. 01 Describe the basic concepts and conceptual classifications of hospitality and tourism industries.
2. 02 Classify the various forms of accommodation facilities and their structures and competence in distinguishing features of those forms.
3. 03 Categorize to use and interpret accommodation operations and their functions.
4. 04 Clarify the meaning and importance of management information systems for hospitality and tourism industries.
5. 05 Discuss in studying food and beverage operations to be able to find strategic solutions to their problems.
6. 06 Analyse to practices taking place in varoius areas of hospitality industry.

Course Syllabus

Reference Books & Course Materials

1. 01 Tourism: A Modern Synthesis by Stephen J. Page and Joanne Connel
2. 02 Tourism: Principles, Practices, Philosophies by Charles R. Goeldner, J. R. Brent Ritchie

Learning Outcomes

1. L01 The students will be able to explain basic and general tourism concepts and their opinion on the nature of the tourism. SOLO 3
2. L02 The students will be able to discuss tourism development and its various impacts at regional, national and international scale. SOLO 5
3. L03 The Students will be able to evaluate the practices and operations taking place in tourism industry. SOLO 5
4. L04 The students will be able to develop a perspective on managing touristic operations. SOLO 5
5. L05 The students will be able to create a link between the tourist, tourism types and tourism development. SOLO 5
6. L06 The students will be able to review the meaning and importance of information communication technologies for tourism industry. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix