COURSE UNIT TITLE

Offered By

Tourism Management (English)

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR IŞIL ÖZGEN

Offered to

Tourism Management (English)

Course Objective

Food, one of the most basic human needs, has a very rich culture that has developed throughout history. There are many factors affecting and shaping the food cultures, preferences and behaviors of people and societies such as geography, climate, environment, beliefs, traditions, social characteristics, political and economic developments, technology and coincidences. The aim of this course is to understand the factors affecting food culture and to examine and discuss its relationship with the tourism industry.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

1. Counihan, C. (2013) Food and Culture, A Reader. New York: Routledge
2. Katz, H.S. (2003) Encyclopedia of Food and Culture. New York: Thomson & Gale

Planned Learning Activities and Teaching Methods

1. Lecture: There will be three lecture sessions every week.
2. Presentations: Last three weeks of the course students will present selected subjects.
3. Discussion: Both during the lectures and presentations, related topics will be discussed in the class.

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

1. Midterm and final exams will cover the questions from the topics in the outline.
2. At the beginning of the term students will form groups and work together for term project.

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any type will result in disciplinary action.
3. Participation to the course and discussions during the classes is required.
4. Late arrivals to the class should be avoided.
5. All electronic devices should be kept close during the lectures.

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