COURSE UNIT TITLE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

AHMET DEMIRCI

Offered to

Tourism Management

Course Objective

The objective of this course is to provide with an understanding of the dimensions and nature of international hospitality operations. Specific topic covered will include planning, developing, marketing, and managing hotels in the international arena. It is designed to create a solid foundation for understanding and managing cultural diversity in the workplace.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

TMT 2012 - INTRODUCTION TO HOSPITALITY INDUSTRY

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

1. Brotherton, B. (2005). International Hospitality Industry. Butterworth-Heinemann Elsevier.
2. Clarke, A. and Chen, W. (2007). International Hospitality Management: Issues and Applications. Butterworth-Heinemann Elsevier.
3. Çavusgil, S.T., Knight, G., and Riesenberger, J. (2011). International Business: The New Realities. Second edition. Prentice Hall.
4. Gee, C.Y. (2008). International Hotels: Development and Management. Second edition. American Hotel and Lodging Educational Institute
5. Horner, S. and Swarbrooke, J. (2004). International Cases in Tourism Management. Butterworth-Heinemann Elsevier

Planned Learning Activities and Teaching Methods

1. Lecture
2. Assignments
3. Discussion
4. Group Project
5. Presentations

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

Examination will be based on understanding, synthesis and evaluation of the course topics.
Verbal participation will be graded.

Assignments include international hotel management issues. They may change for every semester. Grading:

The topic falls short of expectations and/or does not relate to the overall content of the assignment. (Poor, 0%)
The topic is dealt with briefly and with not enough information (Fair, 40%)
The topic includes adequate information and/or fits the overall content of the aasignment at an acceptable standard (Good, 60%)
The topic covers all aspects and evolves in a logical flow (Very good, 80%)
The topic is presented with all available information and is discussed thoroughly and sucessfully (Excellent, 100%)

The project criteria include international hotel introduction (15%), operations (15%), management (30%) and marketing (40%) topics. Grading for every criterion:

The topic falls short of expectations and/or does not relate to the overall content of the project (Poor, 0%)
The topic is dealt with briefly and with not enough information (Fair, 40%)
The topic includes adequate information and/or fits the overall content of the project at an acceptable standard (Good, 60%)
The topic covers all aspects and evolves in a logical flow (Very good, 80%)
The topic is presented with all available information and is discussed thoroughly and sucessfully (Excellent, 100%)

Language of Instruction

English

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes.
2. Violations of Plagiarism of any kind will result in disciplinary steps being taken.
3. Prepare ahead of time for classes.
4. Arrive on time.
5. Participation is required for all students.
6. Follow appropriate business etiquette regarding cell phones.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes