TOURISM BUSINESS LAW
- Course
- TRHM405 - TOURISM BUSINESS LAW
- Department
- Tourism and Hotel Management - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 3
- ECTS
- 5
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- Prof. Dr. Şevki KIRALP
- Prerequisite
- -
- Keywords
Course Description
The tourism sector is a unique world, full of knowledge, expertise and extensive regulation involved in the international and domestic-nationwide issues. Basic knowledge of the legal system in the industry is essential for anyone who is studying hotel management and tourism. Tourist map, dynamics and trends in this workspace, require updating to make the necessary adjustments and deal with changing market conditions. The purpose of the course is to provide students with practical tools and industry knowledge in a variety of many different subjects related laws in the tourism and hotel industry. Additional topics of contemporary legal issues that are related to employment practices, market regulations, and franchising will also be discussed.
TOURISM BUSINESS LAW
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Scope, rationale and importance of food law |
| Week 2 | Rules and requirements in food law |
| Week 3 | Basic concepts of food law |
| Week 4 | Food law and food legislation |
| Week 5 | Food control |
| Week 6 | Organization of the food control system |
| Week 7 | Preparation of modern food law |
| Week 8 | Mid-term exam |
| Week 9 | Preparation of modern food regulations and standards |
| Week 10 | Introduction of food law, regulations, circulars and standards in Turkey |
| Week 11 | Responsibilities of those who produce and sell food |
| Week 12 | Business Opening and Operating Licenses |
| Week 13 | International food legislation |
| Week 14 | ISO, CAC, EU studies and directives, CE marking, US food legislation |
| Week 15 | Final Exam |
Reference Books & Course Materials
No reference books have been listed.
Learning Outcomes
- L01 Students, will be able to comprehend the place of tourism law. SOLO 4
- L02 Students, Will learn which national laws and regulations are related to Tourism Law. SOLO 3
- L03 Students, Will learn about the international regulations regarding Tourism Law. SOLO 3
- L04 Students, Will learn the types of contracts made by businesses operating in the tourism sector. SOLO 3
- L05 Students will be able to grasp the intersection areas of Tourism Law and Consumer Law in a general sense and thus learn the legal ways that institutions operating in the tourism sector can apply. SOLO 3
Program Outcomes
- P01 1. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
- P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
- P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
- P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
- P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
- P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
- P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
- P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
- P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
- P10 10. Students will be able to acquire effective teamwork skills.
Po-Lo Matrix
| LO | P01 | P02 | P03 | P04 | P05 | P06 | P07 | P08 | P09 | P10 | Average |
|---|---|---|---|---|---|---|---|---|---|---|---|
| L01 | - | - | - | - | - | - | - | - | - | - | - |
| L02 | - | - | - | - | - | - | - | - | - | - | - |
| L03 | - | - | - | - | - | - | - | - | - | - | - |
| L04 | - | - | - | - | - | - | - | - | - | - | - |
| L05 | - | - | - | - | - | - | - | - | - | - | - |