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Cyprus International University
TR

HEALTH TOURISM

Course
TRHM415 - HEALTH TOURISM
Department
School of Tourism and Hotel Management
Course Type
Course
Status
Required
Language
English
Credit
3
ECTS
5
T+P+L
2 + 0 + 1
Course Coordinator(s)
-
Prerequisite
-
Keywords

Course Description

HEALTH TOURISM

HEALTH TOURISM

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

  1. 01 -
  2. 02 -
  3. 03 -
  4. 04 -
  5. 05 -
  6. 06 -
  7. 07 -

Course Syllabus

Week Topic
Week 1 Introduction to the Course
Week 2 An overview of the concept of tourism
Week 3 Health Tourism Concept and Features
Week 4 Thermal Tourism
Week 5 Concept of Medical Tourism and Medical Tourism in Turkey
Week 6 Medical Tourism in the World
Week 7 Wellness Tourism
Week 8 Midterm Exam Week
Week 9 SPA Services and Applications
Week 10 Barrier-Free Tourism
Week 11 third year tourism
Week 12 Student Project Presentations
Week 13 Student Project Presentations
Week 14 End of Term Exams
Week 15 -

Reference Books & Course Materials

  1. 01 Temzikan, P. S.,(Ed.) (2015). Sağlık Turizmi, Detay Yayıncılık: Ankara

Learning Outcomes

  1. L01 Explain the concepts, characteristics, and types of health tourism. SOLO 4
  2. L02 Will be able to evaluate the importance of health tourism for the country, SOLO 5
  3. L03 Will be able to explain and examine advanced age tourism SOLO 4
  4. L04 Express the development of health tourism and reasons for development. SOLO 2
  5. L05 Discuss the health tourism sector and its regulations. SOLO 5
  6. L06 Examines the health tourism market, industry and treatment processes. 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

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 - - - - - - - - - - - - - - - -
L02 - - - - - - - - - - - - - - - -
L03 - - - - - - - - - - - - - - - -
L04 - - - - - - - - - - - - - - - -
L05 - - - - - - - - - - - - - - - -
L06 - - - - - - - - - - - - - - - -