COURSE UNIT TITLE

Offered By

Tourism Management

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR MANOLYA AKSATAN KAPLANSEREN

Offered to

Tourism Management

Course Objective

The objective of this course is to understand the importance of F&B services and classification of F&B businesses; and to examine location choice analysis, investment cost, financial and profitability analysis and management functions of F&B services in tourism businesses.

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

Textbook(s):
Koçak, N. (2016). Yiyecek-Içecek Hizmetleri Yönetimi, Ankara: Detay Yayıncılık.

Supplementary Book(s):
1.Karamustafa, K. (2018). Yiyecek ve Içecek Yönetimi, Ankara: Detay Yayıncılık
2.Türksoy, A. (2010).Yiyecek ve Içecek Hizmetleri Yönetimi, Ankara: Turhan Kitabevi

References:
Materials:
Articles from academic and industry journals.

Planned Learning Activities and Teaching Methods

1. Lecture
2. In-class discussions
3. Case analysis
4. Projects

Assessment Methods

Further Notes About Assessment Methods

The details about the preparation of assignments and presentations will be provided upon number of students in the beginning of the term.

Assessment Criteria

Grading of the term project
1. Create 10 interview questions to ask a restaurant manager (20 points)
This element is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This element is somewhat absent and does not entirely fit the context. 2 (40%)
This element is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This element is developed in a good way and fits into the context. 4 (80%)
The way this element is developed is noteworthy and fits perfectly into the context. 5 (100%)
2. Discuss answers to the interview questions (30 points)
This element is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This element is somewhat absent and does not entirely fit the context. 2 (40%)
This element is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This element is developed in a good way and fits into the context. 4 (80%)
The way this element is developed is noteworthy and fits perfectly into the context. 5 (100%)
3. Make recommendations for improvement (20 points)
This element is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This element is somewhat absent and does not entirely fit the context. 2 (40%)
This element is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This element is developed in a good way and fits into the context. 4 (80%)
The way this element is developed is noteworthy and fits perfectly into the context. 5 (100%)
4. Effective delivery of the project (30 points)
This dimension is absent or falls short of expectations, and /or it is completely out of place within the given context. 1 (0%)
This dimension is somewhat absent and does not entirely fit the context. 2 (40%)
This dimension is developed satisfactorily and fits the context at an acceptable standard. 3 (60%)
This dimension is developed in a good way and fits into the context. 4 (80%)
The way this dimension is developed is noteworthy and fits perfectly into the context. 5 (100%)


Note:
1. Project report should be prepared by the student and could be about 25 to 35 pages.
2. Students are responsible for all steps of their projects and should answer related questions.
3. Students are expected to be able to comment on case studies regarding to the lesson and industry. Besides, students should have ideas over tourism industry and opinions on problems and how to fix them.

Language of Instruction

Turkish

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. Students should participate actively to in-class discussions and team-work.

Contact Details for the Lecturer(s)

Assoc. Prof. Dr. Manolya AKSATAN KAPLANSEREN
manolya.aksatan@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes