Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS107

Course Name:

Tourism Industry

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. HÜSEYİN TANJU İPEK

Course Lecturer(s):

Dr. Öğr. Üy. HÜSEYİN TANJU İPEK

Course Assistants:

Course Objective and Content

Course Objectives:

It aims to provide the students with the basic concepts and features of the tourism industry. By teaching the concepts of supply, demand and product in tourism industry and their interrelations, ıt provides the students with basic knowledge for the courses of following semesters and vision for their professions.

Course Content:

Concept and scope of tourism industry, historical development, importance of tourism industry in economy, tourism market, characteristics of tourism supply, factors affecting tourism. Tourism demand, characteristics, demand creating factors, supply and demand elasticity in tourism. The concept of tourism as a product, elements of the tourism ındustry, protection of touristic assets and sustainability.
Gastronomy as a tourism product. Development of the concept of gastronomy tourism, gastronomy as a destination marketing tool. Effects of globalization on gastronomy tourism and world cuisines. Tourism marketing, marketing mix, distribution channels and intermediary organizations. Touristic concentration, types of concentration, causes and consequences of concentration. International competition in tourism, competitive potential.
Tourism policy and planning, definition of tourism policy, characteristics and objectives. The role of the Government in tourism policy. Tourism policies in our country. The scope and characteristics of tourism planning, types of tourism planning and problems caused by being unplanned. Tourism planning, by the scale of country, region and destination.

Learning Outcomes

The students who have succeeded in this course;
1) Knows the tourism industry concept, historical development, basic terms and varieties of tourism and also relationship with other sciences.
2) Knows the place and the importance of the tourism industry in general economy and Turkey's economy. It understands the contribution of tourism industry to country’s economy.
3) Knows what is tourism market, tourism supply, tourism demand and touristic product and their relationship with each other and ıt can conclude all these information.
4) Knowing that gastronomy tourism is an important value from the past to the future as a cultural asset of the country, Knows that it is an important motivation element in tourism movements.
5) Knows the importance of tourism marketing ,marketing mix and distribution channels in terms of evaluation of the country's tourism resources.
6) Knows the meaning of touristic concentration, its factors, positive and negative results.
7) Knows the concept and importance of competition in tourism. Has knowledge about competitiveness and international competition.
8) Have knowledge about the importance of tourism policy and planning. They have an idea about the characteristics and the types of planning. Knows what the problems may arise due to unplannedness and has an idea about solutions.

Course Flow Plan

Week	Subject	Related Preparation
1)	Definition and importance of tourism industry and basic concepts
2)	Definition of tourism activity, its importance, historical development, relations with other sciences, factors affecting tourism.
3)	The place of tourism industry in economy. The importance of tourism industry by economic, social and cultural aspects.
4)	Studying with numeric values of tourism in the world and inTurkey.The effects of tourism industry on economy and consequences.
5)	Tourism market, tourism supply and its characteristics, factors affecting supply, supply elasticity.
6)	Tourism demand, the factors that creates the demand, characteristics of tourism demand, demand elasticity
7)	Tourism as a product, components of tourism product, product development. Natural assets as touristic products, cultural and artistic assets and their protection and development.
8)	Midterm
9)	Gastronomy tourism, historical development of the concept, gastronomy tourism as a destination marketing tool, the contribution of gastronomy tourism on regional development
10)	The effects of globalization on gastronomy tourism and the effects of global cuisine,the evaluation in gastronomy and consumer behaviors on gastronomy tourism.
11)	Tourism marketing, definition, characteristics and targets. Marketing mix, distribution channels and intermediary organizations. Consumer behavior, affecting factors, marketing researches and strategies.
12)	Tourist concentration, factors. The reasons and results of touristic concentration, the elimination of negative results. Competition in tourism, its importance and structure, competitiveness in tourism and competition power.
13)	Tourism policy and planning, definitions, characteristics and objectives, the role of the the governement in tourism policy.
14)	Planning, definition, types of planning, problems caused by unplannedness, tourism planning by destination and regional scale.

Sources

Course Notes / Textbooks:	Ders notları
References:	Gastronomi ve Turizm Ed.Kurgun,H.,Özşeker,B.D.,Detay yayıncılık 2016. The Business of Tourism, Holloway,C., Davidson,R.., Humphreys, C., Pearson, 2009. Turizm Genel ve yapısal yaklaşım, Usta,Ö.,Detay Yayıncılık 2016, 5.Baskı. Turizm Ekonomisi, Bahar,O.,Kozak,M., Detay Yayıncılık 2015, 7.Baskı Turizm Okumaları I, Editör Karacan, S., Umuttepe Yayınları 2017.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	2
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	2
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	1
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	2
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	1
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	3
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	2
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 0
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	42	1			42
Study Hours Out of Class	14	2			28
Midterms	14	1			14
Final	14	1			14
Total Workload					98