Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GMS108GENERAL TOURISM INFORMATION3+0+03313.05.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course The aim of this course; To enable students to acquire basic tourism knowledge and to understand the relationship between gastronomy and tourism activities.
Course Content Giving basic tourism concepts; presentation of tourism enterprises and their varieties; examining the relationship between globalization and tourism; explaining tourism marketing, tourism management and related sciences
Course Methods and Techniques Textbooks, research papers, written exams
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Bünyamin ÖZLÜ ÖZLÜ bunyamin.ozlu@hku.edu.tr
Name of Lecturers Asist Prof.Dr. Bünyamin ÖZLÜ ÖZLÜ bunyamin.ozlu@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources International Reports, Tourism statistics
https://www.untourism.int/un-tourism-world-tourism-barometer-data
Course Notes The course will be theoretical, taught in person over 14 weeks using content and professional definitions prepared by the instructor.
Documents 2
Assignments 0
Exams 2

Course Category
Social Sciences %80
Field %20

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 15 3 45
Hours for off-the-c.r.stud 15 3 45
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 3 92

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Knows Basic Concepts in Tourism
2 Classes Food and Beverage Businesses
3 Knows Sustainable Tourism Philosophy at Basic Level
4 Gains Crisis Management Capability in Tourism

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Basic Concepts in Tourism Textbook Textbook
2 Basic Concepts in Tourism Textbook Textbook
3 Tourism and Related Sciences Textbook Textbook
4 International Dimension of Tourism Textbook Textbook
5 International Tourism Market Textbook Textbook
6 Globalization and Tourism Textbook Textbook
7 International Tourism Organizations Textbook Textbook
8 Midterm An overview An overview
9 Tourism Businesses Textbook Textbook
10 Tourism Marketing Textbook Textbook
11 Crisis Management in Tourism Textbook Textbook
13 Current Issues and Trends in Tourism final exam Textbook Textbook
14 Sustainable Tourism Textbook
15 Tourism supply and demand Textbook
16 General Review Textbook
17 Final Exam Textbook

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1 5
C2 5
C3 5
C4 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant