EVENT TOURISM AND CONFERENCE MANAGEMENT

Course Description

Events and conferences play an essential role in the business, cultural and sporting life of all countries. In recent years an exciting new profession has emerged with conference/events planners and managers organising a diverse range of events, and marketing the great variety of destinations and venues in which they take place. The course instructs students theoretical concepts involved in planning and managing events in scientific and specialized methods. It explains event planning and implementing process that includes selecting the right event, determining event themes, site selection, task and responsibility checklists, organizing committee structures, budgeting and finance, advertising and promotion, and event administration.

EVENT TOURISM AND CONFERENCE MANAGEMENT

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Synthesize the skills to successfully plan, market and implement a large event as part of a team
2. 02 Apply a variety of sound decision-making, conflict resolution, and problem-solving techniques
3. 03 Professionally and ethically manage an event
4. 04 Apply accounting and financial knowledge to ensure the efficient operation of an event
5. 05 Apply business administration skills

Course Syllabus

Reference Books & Course Materials

1. 01 Shone, A., & Parry, B. (2004). Successful event management: A practical handbook. Cengage Learning EMEA.

Learning Outcomes

1. L01 Synthesize the skills to successfully plan, market and implement a large event as part of a team
2. L02 Apply a variety of sound decision-making, conflict resolution, and problem-solving techniques
3. L03 Professionally and ethically manage an event
4. L04 Apply accounting and financial knowledge to ensure the efficient operation of an event
5. L05 Apply business administration skills

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