Tourism Management - Course Descriptions

TOUR 109 TOURSIM GEOGRAPHY

Geography of tourism destinations is the analysis of human leisure behavior and its socioeconomic impact, and includes the exploration of major tourism attractions and destinations on Earth. This survey course is presented through two major themes: thematic tourism geography and regional tourism geography. Topics include demand and resources for tourism, climate, transportation, spring-break, cruises, all-inclusive resorts, "sin" and "lifestyle" tourism..

TOUR 111 INTRODUCTIN TO TOURISM

An introductory course to the tourism industry. The course focuses on the position of tourism as the World’s largest industry and the acknowledgement that it plays a major role in shaping the world. The course considers global tourism trends, the socio-cultural importance of tourism, its economic influence, the motivations for travel, the important role of transportation, and the qualities of the attractions that draw the visitor.

TOUR 114 INTRODUCTION TO HOSPITALITY INDUSTRY

This introductory course acquaints the student with the scope and complexity of the hospitality industry by exploring the national and global relationships of lodging, food, and beverage operations. The course examines career opportunities, organizational structures, history and human resource management. Students will examine trends, integrated technology and its effects on customer and guest service in requirements in the lodging and food service industry.

TOUR 201 TRAVEL & TOURISM MARKETING

This course is designed to provide additional background in the field of Marketing with emphasis for those students interested in material or a career in the travel, tourism or recreational industry.  Emphasis is placed on the following principles as they apply to the industry: branding and licensing, business foundations, economic foundations, promotion, safety and security, human relations, the seven functions of marketing, the four P’s of marketing (product, price, promotion and place), and a history of the industry. 

TOUR 203 ROOMS DIVISION MANAGEMENT

Types of lodging operations and classifications of lodging operations, front office department in lodging operations, front office computer systems,types of reservation and reservation processes, front office forms and documents, front office cashier, process of front office cashier, pbx, front office reports and statistical data, front office accounting, Fidelio front office module.

TOUR 204 HOUSEKEEPING MANAGEMENT

Duties and responsibilities of housekeeping employees, job descriptions and   specifications in housekeeping ,  various materials and equipments which are used in housekeeping,types of rooms, bed preparation,turndown service, room cleaning ,  bathroom cleaning and inspection procedures.

GAST 205 FOOD AND BEVERAGE SERVICE

This course introduces the various styles of table service and their histories, applications, advantages, and disadvantages. Topics covered include the psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service ware handling, the service sequence, order taking, and guest relations. Sanitation and safety in the dining room are discussed, as is the identification and correct use of all related equipment. Students will also practice fundamental table service and participate in catering seminars.

TOUR 206 TOURISM ECONOMICS

Relationship of economy and tourism, concept of tourism economy, principle of comparative superiority/advantage in tourism industry, supply and demand characteristics in tourism sector, balance in the tourism market, the real and the monetary effects of tourism with its impact on the national economy constitute the general framework of the course.

TOUR 208 CUSTOMER RELATION MANAGEMENT

CRM is an integrated information system that is used to plan, schedule, monitor and control the pre-sales and post-sales activities in an enterprise or organization. This course is a vehicle to make the most of CRM techniques for enhancing customer service, sales force effectiveness and marketing strategy. Customer Relationship Management (CRM) Fundamentals introduces the attendees to the benefits of creating customer loyalty, developing a market intelligence and pro-active enterprise, and incorporating customer relationship management into your organization. It includes CRM methodologies, strategies, software, and web-based capabilities that help an enterprise organize marketing, sales, services and manage customer relationships.

GAST 210 FOOD & BEVERAGE MANAGEMENT

Concept and content of management its functions,content and importance of food and beverage management,budgeting in food and beverage business,menu planning and development,pricing of food and beverage,kitchen planning of food and beverage department,food and beverage control system,food production control and stages,income control, Control process of beverage cost, beverage production control, feast organization in hospitality sectors.

TOUR 302 PURCHASING AND COST CONTROL

Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

TOUR 304 RESEARCH METHODS IN TOURISM

Social science and research,research planning in social sciences,issues and objectives,research questions, reseach trials,research models in social sciences: Historical models, experimental models, correlation, data analysis techniques.

TOUR 307 TOUR PROGRAMMING AND TOURIST GUIDES

Definition and concepts,importance of tour guide, various services of tour guide,legislation,management of guest –guide relationship, conflict management.

TOUR 403 TRAVEL AGENCY & TOUR OPERATORS

Classification of travel trade operations.  Functions of tour operators and operations on a yearly basis.  Different types of local tour operators:  purchasing, marketing and operations.  Travel packages; types of tours organized; different documents used in a travel firm.

TOUR 405 DESTINATION MANAGEMENT

Existing structure of the destination,the trend of destination development,recreation areas,recreation facilities,special interest tourism opportunities, destination carrying capacity planning.

TOUR 406 CONSUMER BEHAVIOUR IN TOURISM

Analysis of theoretical and empirical material on tourist consumer behavior and its direct application to the tourism industry. Emphasis on differences in culture and religion, classification of tourists on the bases of age, gender, marital status, aim, for the purpose of efficient service arrangement.

TOUR 408 E-TOURISM BUSINESS

This course covers the broad principles of electronic business in tourism and hospitality including technological applications and processes as part of an organization's overall business strategy. The impact of e-business strategies on jobs, workflow, organizational structures, business-operating efficiencies improved quality and communication approaches are examined. This course also addresses e-business from a business-to-business and business-to-consumer perspective.

TOUR 409 TOURISM PLANNING & POLICY

Besides introducing students to the roles and from forms of the National Tourism Organizations, and  also examines the planning methodologies for tourism. Such methodologies include study preparation, determination of objectives, survey of relevant elements, analysis and synthesis, policy and plan formulation, and implementation and monitoring.

TOUR 410 ENTREPRENEURSHIP IN TOURISM

This course introduces students to the fundamentals of entrepreneurship and launching new ventures in the tourism industry. The entrepreneur engages in several processes in conceptualising, developing and operating a new business venture. An understanding of these processes is essential to any budding entrepreneur who will be required to source finances for the venture, select a site location and plan for the successful operation of the new business.

TOUR 411  ETHICS IN TOURISM

Definition of Codes of Ethics and Related Concepts, Social Responsibilities of Business, Introduction to Ethical Theories and Approaches,  Ethical Subjects Related to Business and Management,  Multicultural Workforce, Ethical Decision Making Process, Ethics and Organizational Culture, Creating Ethical Corporate Culture, Ethical Behavior Management in Hospitality Industry, Ethical Codes Related to Tourism, Selected Topics and Case Studies on  Ethics in Tourism Management

ELECTIVE COURSES

TOUR 205 CRUISE & YACHT TOURISM

History of cruising, types and services they offer,cruise packages,cost and revenue  factors, geographical distribution of cruiseline, the scope of the yachting in the world and Turkey. Marina management.

TOUR 207 EVENT MANAGEMENT

This course explores and develops ideas and concepts utilizing a linear or cyclical planning model and focuses on the details required when planning a special event. Emphasis is placed on the planning of events with research into selecting the right event; event themes; site selection; task and responsibility checklists; organizational committee structures; budgeting and finance; advertising and promotion; and event administration.

TOUR 210 CRS AND TICKETING

Ticketing in road,sea,rail and air transportation sector,check-in process,baggage handling,load sheet,cancellations and fligt time changes,central  reservation systems

TOUR 212 CATERING & BANQUET MANAGEMENT

In this course, the student will gain essential information needed to develop a successful catering business and manage various catering operations. Institutional food and beverage operational controls are taught in an effort to help the student learn about standards of quality, service, and presentation. Planning, organizing, managing and marketing Catering & Banquet functions.

TOUR 305 CAREER PLANNING

This course contains the definition and the types of career,human behaviour and attitudes, skills analysis,performance analysis, development planning, rotation,motivation, orientation.

TOUR 306 SUSTAINABLE TOURISM

Definition of sustainable tourism,principles, developments in sustainable tourism,relationship between sustainable tourism and carrying capacity, factors how effects the carrying capacity,strategies of sustainable tourism.

TOUR 308 AVIATION MANAGEMENT

An introduction to the techniques of developing a public airport and the study of the major functions of airport management including creation of master planning documents, economic, and social impact, and environmental concerns or restrictions as well as airline business.

TOUR 309 CASINO, RESORTS AND SPA OPERATIONS MANAGEMENT

This course is an introduction to the casino, resorts, and spa sectors of the tourism industry. Often these sectors are interdependent of each other, but can operate within each other. Modern day resorts will feature both a casino and a spa as part of the product mix. In the casino module, the student will study the exploding phenomena of gambling as a form of recreation. This module will start with the history of modern gaming, and will study the basic operations and management of the casinos of the day. Resorts will look at the unique differences in resort properties, as compared to the typical hotel. Factors included will be the physical location, support infrastructures and the management of providing guest activities to this market segment. The spa module will explore the evolution of the spa industry from the ancient civilisations to the convergence integrating spas, medicine, health care, tourism and hospitality. Emphasis will be placed on current business models and practices. All three modules will be linked together by the following threads: tourism significance and marketing, revenue impact, and job and career development.

TOUR 311 SPECIAL INTEREST TOURISM

Definition and types of special interest tourism, various types of special interest tourism activities in different destinations, the efforts of the development of special interest tourism activities.

TOUR 401 HOSPITALITY FACILITY MANAGEMENT

Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department.

TOUR 412 CRISIS MANAGEMENT IN TOURISM

The aim of dealing with this issue in tourism is to develop a general framework for crisis management, to look at the important area of prevention but also on how to cope with emerging crises; it discusses strategic dimensions but also operational techniques. It has one overall aim: To ensure a sustainable development for those working in the tourism industry and for those enjoying the services of this sector.

TOUR 415 STRATEGIC MANAGEMENT IN TOURISM

The issues of formulating the organization's strategic planning are emphasized. The components of the strategic plan for tourism business, for example, the vision, mission, objectives, tactical and operational goals, are examined.

TOUR 416 PROJECT MANAGEMENT & FEASIBILITY STUDY IN TOURISM

This course cover the investment concepts,project preparation techniques, steps of feasibility study  and the requirement of the important data for evaluating the tourism investment projects.