TÜRKÇE
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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS101 |
| Name | Introduction to Tourism |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Vedat YİĞİTOĞLU |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to provide students with a fundamental understanding of tourism concepts and to enable them to comprehend the structure, functioning, and importance of the tourism industry.
Course Content
This course examines the fundamental concepts of tourism, its historical development, the tourism system, tourism supply and demand, tourist behavior, types of tourism, and tourism enterprises. It also covers the economic, social, cultural, and environmental impacts of tourism, the concept of sustainable tourism, current tourism trends, and the relationship between gastronomy and tourism.
Course Precondition
None.
Resources
Genel Turizm: İlkeler ve Kavramlar (27. Baskı). Detay Yayıncılık-Nazmi Kozak, Meryem A. Kozak, Metin Kozak. Kavramlar ve Örneklerle Genel Turizm (2.Baskı). Detay Yayıncılık- Editör A. Celil Çakıcı.
Notes
T.C. Kültür ve Turizm Bakanlığı. (https://www.ktb.gov.tr/) UN Tourism (United Nations Tourism). (https://www.unwto.org/)
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the fundamental concepts of tourism. |
| LO02 | Explain the types of tourism, tourism supply and demand, and the main components of the tourism product. |
| LO03 | Explain the main factors affecting the development of tourism. |
| LO04 | Evaluate the economic, social, cultural, and environmental impacts of tourism. |
| LO05 | Provide information about the general structure and development of tourism in Türkiye and around the world. |
| LO06 | Interpret current developments and trends in the tourism industry. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | 2 |
| PLO02 | - | Communicates effectively with individuals from different cultures. | 4 |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | 3 |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | 2 |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | 3 |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | 2 |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | 5 |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic Concepts: The Concepts of Tourism and Tourist | Reading the relevant chapter from the course materials and conducting preliminary research on the topic using reliable online resources. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 2 | Historical Development of Tourism | Researching the major developments in the historical evolution of tourism. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 3 | Types and Classification of Tourism | Researching examples of different types of tourism and preparing a brief classification of them. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 4 | Factors Affecting the Development of Tourism | Researching examples of the economic, social, cultural, technological, environmental, and political factors affecting the development of tourism. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | The Tourism Industry | Researching the main sectors and stakeholders that constitute the tourism industry. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 6 | Tourism Supply and Tourism Demand | Researching examples of the factors affecting tourism supply and tourism demand and reviewing current tourism data. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 7 | Tourism Product and Its Components | Examining a tourism product and identifying its main components. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 8 | Mid-Term Exam | Reviewing the topics covered during the first seven weeks and preparing for the midterm exam. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The Relationship of Tourism with the Economic, Social, and Physical Environment I | Researching examples of the positive and negative impacts of tourism on the economic, social, and physical environment. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 10 | The Relationship of Tourism with the Economic, Social, and Physical Environment II | Researching examples of the positive and negative impacts of tourism on the economic, social, and physical environment. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 11 | Tourism Legislation | Reading the relevant section of the course notes and researching current issues and events related to tourism legislation using online resources. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 12 | Tourist Behavior | Researching the factors affecting tourist behavior and reviewing examples of different tourist profiles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 13 | Tourism in Türkiye | Reviewing Türkiye's tourism potential, major destinations, and current tourism statistics. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 14 | Tourism in the World | Researching current developments in world tourism and major tourism destinations. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 15 | Current Trends in Tourism | Researching current trends and innovative practices in the tourism industry. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 16 | Term Exams | Reviewing all course topics and preparing for the final examination. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparing for the final exam. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 20 | 20 |
| Final Exam | 1 | 32 | 32 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||