T.R. MARDİN ARTUKLU UNIVERSITY DEPARTMENT OF TOURISM MANAGEMENT
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  • Course Contents In Brief

Course Contents In Brief

MARDİN ARTUKLU UNIVERSITY FACULTY OF TOURISM, TOURISM MANAGEMENT DEPARTMENT COURSE CONTENTS, COURSE BOOKS AND SUPPLEMENTARY BOOKS

 

I. SEMESTER

Turkish Language I (2 0 2)

This course aims to teach students the status and importance of language, language-culture relations, the place of Turkish among other languages, its historical development and spread.

Course Book

Yeşilöz, Z. (2003). Türk Dili ve Kompozisyon. Ankara: Pelikan Yayınları.

Supplementary Books

Aktaş, Ş. (2003). Yazılı ve Sözlü Anlatım. Ankara: Akçağ Yayınları.

Ağca, H. (1999). Yazılı Anlatım. Ankara: Gündüz Eğitim ve Yayınları.

 

Atatürk's Principles and History of Turkish Revolution I (2 0 2)

In this course, the reform movements that emerged as a reaction to the collapse and disintegration of the Ottoman Empire due to the political, social, cultural and socio-psychological problems resulting from the encounter of western and Turkish cultures, the political events in the transition from the Ottoman Empire to the nation state, and the liberation movement led by Mustafa Kemal establishment of the Republic of Turkey is examined.

Course Book

Keskin, M. (2001). Türk İnkılabı ve Türkiye Cumhuriyeti Tarihi. Kayseri: Ufuk Kitabevi.

 

Human, Society and Civilization I (2 0 2)

Socio-cultural, religious, political and economic changes, transformations, destructions, conflicts and interactions that shape the historical adventure of man will be examined. Definition of the concept of civilization, what are the founding elements of a civilization will be examined. Continuity in history; The concepts of progress and regression in history will be explained.

 

Course Book

Aras, R., Ergül, S. vd. Mardin Artuklu Üniversitesi İnsan, Toplum ve Medeniyet Ders Notları

Supplementary Books

Demir, Ahmet. 2004. İslam’ın Anadolu’ya Gelişi. Sayfa 1–28, 59–130. İstanbul: Kent Yayınları.

Özdemir, Mehmet. 1997. “Endülüs’ün Yıkılış Sürecinde Öne Çıkan Bazı Hususlar”, A.Ü. İlâhiyat Fakültesi Dergisi, Cilt 36, s. 233–254.

Eldem, Edhem. 1999. “Avrupa ve Türkiye İlişkileri Tarihine Bir Bakış”. Tarihi Süreç İçerisinde Avrupa ile İktisadi Bütünleşme Sorunu Semineri. Ankara, Türkiye Cumhuriyeti Merkez Bankası.

 

Introduction to Economics (2 0 2)

The subject, scope, definition, management of economics, the concept of scarcity and the problem of economic choice, the basic economic problems faced by society, the environment in which the economic problem is solved, some basic economic concepts, general principles of demand and supply, price formation in the perfect competition market, indifference analysis and consumer balance, firm balance, imperfect competition markets, monopoly markets, oligopoly markets and monopoly competition markets are taught. Basic Concepts Related to Tourism Economy. Economic Effects of Tourism

Course Book

Ertek, T. (2006). Temel Ekonomi. İstanbul: Beta Basım Yayım.

Supplementary Books

Parasız, İ. (2005). İktisadın ABC'si. Bursa: Ezgi Kitabevi.

Dinler, Z. (2003). İktisada Giriş. Bursa: Ekin Kitabevi.

 

General Tourism Knowledge (2 0 2)

Introduction to tourism science, definition and characteristics of tourism expressions, factors that direct people to touristic trips, historical development of tourism, development factors, tourism functions, tourism supply and related statistics, tourism demand, tourism revenues and related statistics, movements that ensure the development of tourism and tourism classification, tourism The legal classification of organizations and tourism organizations, transportation and communication in tourism, tourism personnel, evaluation of natural and cultural wealth in terms of tourism, tourism education and training, tourism policy, tourism promotion and marketing, tourism credit, foreign exchange transactions of tourists, travel checks, credit cards.

Course Book

Kuşluvan, Zeynep (2001). Genel Turizm (Ders Notu). Nevşehir Turizm İşletmeciliği ve Otelcilik Yüksekokulu, Nevşehir.

Supplementary Books

Holloway, J. Christopher. (1991). The Business of Tourism. (3 th Edition). London: Pitman

Davidson, Rob. (1991). Tourism. London: Pitman

Usta, Öcal. (2001). Genel Turizm. İzmir: Anadolu Matbaacılık

 

Introduction to Business Science (3 0 3)

The aim of this course is to introduce the basic concepts, business environment and objectives, business organization, classification of businesses and business types, business functions, management, production, marketing, finance, human resources and contemporary management concepts.

Basic concepts, types of business, functions, objectives, relations with the environment, business responsibilities, establishment problems, feasibility report, location of establishment, location, organized industrial zones, legal structures of the business, characteristics of individuals and capital companies, types of mergers and agreements between businesses size measures in enterprises, the concept of capacity, optimal size. Basic features of business management, qualifications sought in the manager, planning, organizing, coordination, order - command, control and training functions, organizational structure of the enterprise, organizational institutions, examination of models,

Course Book

Can, H., Tuncer, D., & Ayhan, D.Y.,(2002), Genel İşletmecilik Bilgileri, Ankara: Siyasal Kitabevi.

Supplementary Books

Aldemir, C., Ataol, B. ve Budak, G. (2001). İnsan Kaynakları Yönetimi. İzmir: Barış Yayınları.

Powers, T. and Barrows, C. W. (1999). Introduction to Management in the Hospitality Industry (6th edition). New York : John Wiley and Sons, Inc.

 

Foreign Language I (10 0 10)

The students will read the reading passages on various topics. The aim is to gain the skills of establishing relationships between texts, titles and pictures, main idea search, word, sentence, paragraph and text scanning.

Course Book

New Headway Elementary

Supplementary Books

Work Book, Teacher Book, Basic English Grammar, Longman English Dictionary, Oxford Bookworm Stage 1-2 and Grpewine Video Book 1

 

 

II. SEMESTER

Turkish Language II (2 0 2)

Language, noun, adjective, adverb, elements of sentence, syllable types, importance of plan in composition, report preparation.

Course Book

Yeşilöz, Z. (2003). Türk Dili ve Kompozisyon. Ankara: Pelikan Yayınları.

Supplementary Books

Aktaş, Ş. (2003). Yazılı ve Sözlü Anlatım. Ankara: Akçağ Yayınları.

Ağca, H. (1999). Yazılı Anlatım. Ankara: Gündüz Eğitim ve Yayınları

 

 

 

Atatürk's Principles and History of Turkish Revolution (2 0 2)

Sultanate problem and the Lausanne Peace Talks, Parliament 'in groups, the proclamation of the Republic, March 3, 1924 revolutions, the 1924 Constitution, multiparty transitional democratic life, efforts to destroy the revolution, revolutions, fundamental characteristics of the Republic of Turkey, Atatürk's period foreign policy of the Republic of Turkey (1923-1938).

Course Book

Keskin, M. (2001). Türk İnkılabı ve Türkiye Cumhuriyeti Tarihi. Kayseri: Ufuk Kitabevi.

Tourism Economics (2 0 2)

Basic Concepts Related to Tourism Economy; Tourism and Development Relationship; Economic Effects of Tourism; Tourism Demand; Tourism Supply; Market Types in Tourism; Supply-Demand Balance and Price Formation in Tourism; Foreign Capital and Multinational Businesses in Tourism; Turkey's place in the tourism economy.

Course Book

Ertek, T. (2006). Temel Ekonomi. İstanbul: Beta Basım Yayım.

Supplementary Books

Parasız, İ. (2005). İktisadın ABC'si. Bursa: Ezgi Kitabevi.

Dinler, Z. (2003). İktisada Giriş. Bursa: Ekin Kitabevi.

 

Human, Society and Civilization II (2 0 2)

How to read the history of thought and science, what are the main paradigms in the history of Islam and Western thought, what are the social and political movements that have influenced the formation of the modern world, how to define concepts such as modernity, nationalism, feminism, ethnic identity and nation-state. How these phenomena emerged in the historical process and what kind of activity they form in the social field will be examined.

Course Book

Aras, R., Ergül, S. vd. Mardin Artuklu Üniversitesi İnsan, Toplum ve Medeniyet Ders Notları

Supplementary Books

Demir, Ahmet. 2004. İslam’ın Anadolu’ya Gelişi. Sayfa 1–28, 59–130. İstanbul: Kent Yayınları.

Özdemir, Mehmet. 1997. “Endülüs’ün Yıkılış Sürecinde Öne Çıkan Bazı Hususlar”, A.Ü. İlâhiyat Fakültesi Dergisi, Cilt 36, s. 233–254.

Eldem, Edhem. 1999. “Avrupa ve Türkiye İlişkileri Tarihine Bir Bakış”. Tarihi Süreç İçerisinde Avrupa ile İktisadi Bütünleşme Sorunu Semineri. Ankara, Türkiye Cumhuriyeti Merkez Bankası.

Marketing Principles (3 0 3)

The definition, subject and scope of marketing. Development of marketing science and modern marketing management. The marketing environment, the role of strategic planning and planning. Marketing information system and marketing research process. Data collection methods in marketing. Consumer markets and consumer behavior. Types of buyer behavior in industrial markets and markets. Market segmentation, target market selection and demand forecasts. Product development in marketing, pricing, promotion activities, personal sales and sales and sales management. Advertising, distribution channels, promotion, marketing organization and international marketing.

Course Book

Torlak, Ö, Altunışık, R. ve Özdemir, Ş. (2003), Modern Pazarlama.İstanbul: Değişim Yayınları

Supplementary Books

Kotler, P. (2000). Marketing Management. London: Printice-Hall.

Mucuk, İ. (2000). Pazarlama İlkeleri. İstanbul: Türkmen Kitabevi.

Yükselen, C. (2000). Pazarlama: İlkeler- Yönetim. Ankara: Detay Yayıncılık.

 

Food and Beverage Production (2 2 4)

The importance and content of food and beverage management, menu planning, food and beverage cost control process, workforce control and planning in the food and beverage department, cocktail parties, cold buffet, banquet organization, service definition, service content and importance, service staff positions and duties, service and table equipment, preparation work in the restaurant, service methods, greeting customers, placing and accompanying customers, breakfast service, banquet service organization, buffet service, menu planning, cocktails.

Course Book

Baysal, A. Beslenme, Hatipoğlu yayınevi, 9. Bank, Ankara, 2002

Supplementary Books

Whitney, E. N. , Rolfes, SR. Understanding Nutrition. Wads Worth/Thomson Learning Campany/ınc, USA,2002

Gibson, R.S. Principles of nutrition Assesment, Oxford Universitiy Pres, New York, 1990

Merdol, Kutluay, T. , Başoğlu, S.,Örer, N., Beslenme ve Diyetetik Açıklamalı sözlük, Hatipoğlu Yayınları:95, Ankara, 1997

Köksal, O., Gıda ve Beslenme ,Erciyes Üniversitesi Yayınları No:130, Kayseri,2001

Işıksoluğu, M, Beslenme ; Milli Eğitim Basımevi, İstanbul, 2003

 

Foreign Language II (10 0 10)

Studies on developing vocabulary at the beginning level, reading, writing, listening and speaking skills, which are the four basic skills in the target language.

Course Book

New Headway Elementary

Supplementary Books

Work Book, Teacher Book, Basic English Grammar, Longman English Dictionary, Oxford Bookworm Stage 1-2 and Grpewine Video Book 1

 

III. SEMESTER

General Accounting (2 0 2)

To be able to explain the basic concepts related to inventory operations, to understand the importance of inventory for a business, to understand the difference between non-accounting and in-accounting inventory studies and to make records to eliminate the incompatibility between the in-accounting information, to understand the arrangement of financial statements that an enterprise should arrange for a period of activity and to interpret them.

Course Book

Sevilengül, Orhan. Genel Muhasebe. Gazi Kitabevi, 11. Baskı, Ankara, 2003.

Supplementary Books

Akdoğan Nalan., Sevilengül Orhan. Tekdüzen Muhasebe Sistemi. Gazi Kitabevi, 1. Baskı, Ankara, 2003.

Tourism Marketing (2 0 2)

Basic concepts of marketing and tourism marketing. Market segmentation, market and marketing strategies in tourism enterprises. Tourism marketing mix elements and marketing research. Modern marketing techniques for tourism businesses

Course Book

Uygur, Selma (2007). Turizm Pazarlaması, Nobel Yayınevi, Ankara.

Supplementary Books

Kozak, N. (2006). Turizm Pazarlaması. Ankara: Detay Yayıncılık.

İçöz, O. (2001). Turizm İşletmeleri Pazarlaması. Ankara: Anatolia Yayıncılık.

Morrison, A. (2003). Hospitality and Travel Marketing. New York: Delmar Publishing

 

Front Office Management I (1 2 3)

Classification of accommodation businesses and accommodation businesses according to various criteria, front office in hotel businesses, systems used in the front office, reservation, reservation process, reservation features, other work of the reservation office, information, documents and lists kept in the reception and reception office, front-safe, front-safe Documents kept in the office and its arrangement, central, reports and statistics in the front office, preparation and filing of data, guest types and relations, fidelio front office module.

Course Book

Şener, Burhan. (2001). Otel İşletmeciliğinde Önbüro Yönetimi. Ankara: Detay Yayıncılık.

Supplementary Books

Emeksiz, M. ve Yolal, M. (2005). Konaklama İşletmelerinde Önbüro Yönetimi. Ankara: Detay Yayıncılık.

Gökdeniz, A. (1999). Otel İşletmelerinde Önbüro Yönetimi. Ankara: Turhan Kitabevi.

Foster, L. D. (1992). Rooms at the Inn: Front Office Operations and Administration. Ohio: Macmillan/Mcgraw- Hill.

 

Food and Beverage Service (3 0 3)

The importance and content of food and beverage management, menu planning, food and beverage cost control process, workforce control and planning in the food and beverage department, cocktail parties, cold buffet, banquet organization, service definition, service content and importance, service staff positions and duties, service and table equipment, preparation work in the restaurant, service methods, greeting customers, placing and accompanying customers, breakfast service, banquet service organization, buffet service, menu planning, cocktails.

Course Book

Sökmen, A. (2001). Servis Tekniği ve Uygulamaları. Ankara : Detay Yayıncılık.

Supplementary Books

Yörükoğlu, İ. ve Yörükoğlu, M.A. (1998). Konaklama-Ağırlama İşletmelerinde Servis Yönetimi (3. baskı). Ankara: Detay Yayıncılık.

Yılmaz, E. (1994). Konaklama Tesislerinde Servis ve Bar Hizmetleri. Eskişehir: Anadolu Üniversitesi Yayınları.

Strianese, A. J. (1990). Dining Room and Banquet Management, USA: Delmar Publishers Inc.

 

Human Resources Management in Hospitality Business (2 0 2)

Definition, importance, scope of human resources management, transition from personnel management to human resources management, organization of human resources department, basic principles, principle of total quality and human resources management, human resources planning analysis methods, types of personnel needs, numerical techniques used in human resources planning, business analysis and job descriptions, employee recruitment and selection, training management and career development, performance evaluation, job evaluation and wage management, industrial relations, employee health and safety, bureaucratic procedures and information systems

Course Book

Özgen, H., Öztürk, A. ve Yalçın, A. (2005). İnsan Kaynakları Yönetimi. Ankara: Nobel Yayınları.

Supplementary Books

Bingöl, D.(2003). İnsan Kaynakları Yönetimi (5. Baskı), İstanbul: Beta Basım Yayım.

Sabuncuoğlu, Z. (2000). İnsan Kaynakları Yönetimi (9. baskı). İstanbul: Teknografik Matbaa.

 

Housekeeping Management (1 2 3)

Definition and applications of housekeeping management, which is the most costly and costly department in the hotel. Planning, organization, coordination, control and sanitation processes in housekeeping management.

Course Book

AKOĞLAN, Meryem, Otel İşletmelerinde Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2005.

Supplementary Books

SEZGİN, Orhan Mesurt, Konaklama İşletmelerinde Kat Hizmetleri Yönetimi,Ankara. 1994.

 

Foreign Language III (10 0 10)

Intermediate Level; Four Language Skills for Intermediate Level: Reading; Writing; Listening and Speaking; Grammar and Vocabulary Suitable for Intermediate Level; Comprehensive activities to develop and consolidate the language.

Course Book

Headway Intermediate

Supplementary Books

Intermediate reading passages, student workbook and tapes from different books.

 

 

 

IV. SEMESTER

 

Accounting Applications in Hospitality Business (2 0 2)

The features that distinguish accommodation businesses from other businesses, the organizational structure of accommodation businesses and the accounting department, the relationship between accounting and other departments, the purposes of accounting in accommodation businesses, the books and documents used in accommodation businesses, the relationship between general accounting and cost accounting, cost accounts in accommodation businesses (7 / a and 7 / b option), expense locations and types of expenses, expense flow chart, accounting of income in accommodation establishments, foreign currency transactions, tracking, control and accounting of material movements in accommodation establishments, accounting of fixed assets transactions in accommodation establishments (depreciation, depreciation calculation methods and accounting, sale of fixed assets), accounting of labor expenses in accommodation establishments (calculation and accounting of wages, calculation and accounting of severance pay).

Course Book

Sevilengül, Orhan. Genel Muhasebe. Gazi Kitabevi, 11. Baskı, Ankara, 2003.

Supplementary Books

Akdoğan Nalan., Sevilengül Orhan. Tekdüzen Muhasebe Sistemi. Gazi Kitabevi, 1. Baskı, Ankara, 2003.

 

Labor Law and Social Security (2 0 2)

Job descriptions, labor contracts and types of social security types and social security institutions in Turkey, work accidents, expiration causes of the employment contract, measures taken to ensure job security, pensions, employers and trade unions and functions.

Course Book

Erkul, İ.& Karaca, N. (2004). Türk İş Hukuku. Eskişehir. Güzel, A & Okur, A. R. (2003) Sosyal Güvenlik Hukuku. İstanbul: Beta Ya. Gerek, N. (2002). Sosyal Güvenlik Hukuku. Eskişehir.

Supplementary Books

Çelik, N. (2003). İş Hukuku Dersleri. İstanbul: Beta Ya. Şakar, M. (2003). İş Hukuku Uygulaması. İstanbul: Beta Ya. Sümer, H.H. (2003). İş Hukuku. Konya: Mimoza Ya. Demir, F. (2003). İş Hukuku. İzmir. Demircioğlu, A.M.& Centel, T.(2003), İş Hukuku. İstanbul: Beta Ya. Güven, E. & Aydın, U. (2002). İş Hukuku. Eskişehir: ESBAV Ya. Sümer, H. H. (2003). İş Hukuku. Konya: Mimoza Ya. Tuncay, A. C. (2002). Sosyal Güvenlik Hukuku Dersleri. İstanbul.

 

Housekeeping Management II (1 2 3)

Planning and Organization in Housekeeping Services; Relations with Other Departments; Communication in Housekeeping; Material Management in Housekeeping; Control in Housekeeping; Cleaning and Decoration in Housekeeping; Hygiene in Housekeeping; Security in Housekeeping; Laundry Management

Course Book

AKOĞLAN, Meryem, Otel İşletmelerinde Kat Hizmetleri Yönetimi, Detay Yayıncılık, 2005.

Supplementary Books

SEZGİN, Orhan Mesurt, Konaklama İşletmelerinde Kat Hizmetleri Yönetimi,Ankara. 1994.

 

Food and Beverage Management (3 0 3)

Importance and content of food and beverage management, menu planning, food and beverage cost control process, workforce control and planning in the food and beverage department, cocktail parties, cold buffet, banquet organization.

Course Book

Sökmen, A. (2001). Servis Tekniği ve Uygulamaları. Ankara : Detay Yayıncılık.

Supplementary Books

Yörükoğlu, İ. ve Yörükoğlu, M.A. (1998). Konaklama-Ağırlama İşletmelerinde Servis Yönetimi (3. baskı). Ankara: Detay Yayıncılık.

Yılmaz, E. (1994). Konaklama Tesislerinde Servis ve Bar Hizmetleri. Eskişehir: Anadolu Üniversitesi Yayınları.

Strianese, A. J. (1990). Dining Room and Banquet Management, USA: Delmar Publishers Inc.

 

Organizational Behavior (2 0 2)

Introduction to Organizational Behavior and Method, Historical Development of Organizational Behavior and New Approaches, Individual and Identity in the Organization, Emotions, Values, Attitudes and Job Satisfaction, Organizational Learning, Organizational Citizenship Behavior, Organizational Culture, Organizational Dynamics, Ethical Behavior in Organizations, Leadership in Organizations.

Course Book

Sabuncuoğlu, Z.-Tüz, M., Örgütsel Psikoloji, Ezgi Kitabevi, 2001

Supplementary Books

Eren E., Örgütsel Davranış, Beta Basım Yayım, 2001

 

Front Office Management II (1 2 3)
Functions of the front office, front office as the center of communication and the place where information is distributed, room blockage, reservation and registration, check-out procedures, room pricing, exchange rates, baggage distribution.

Course Book

Şener, Burhan. (2001). Otel İşletmeciliğinde Önbüro Yönetimi. Ankara: Detay Yayıncılık.

Supplementary Books

Emeksiz, M. ve Yolal, M. (2005). Konaklama İşletmelerinde Önbüro Yönetimi. Ankara: Detay Yayıncılık.

Gökdeniz, A. (1999). Otel İşletmelerinde Önbüro Yönetimi. Ankara: Turhan Kitabevi.

Foster, L. D. (1992). Rooms at the Inn: Front Office Operations and Administration. Ohio: Macmillan/Mcgraw- Hill.

 

Foreign Language IV (10 0 10)

Intermediate Level; Four Language Skills for Intermediate Level: Reading; Writing; Listening and Speaking; Grammar and Vocabulary Suitable for Intermediate Level; Comprehensive activities to develop and consolidate the language.

Course Book

New Headway Intermediate Coursebook.

Supplementary Books

Intermediate reading passages, student workbook and tapes from different books.

 

V. SEMESTER

 

Investment Projects in Tourism (3 0 3)

General approaches and phased planning technique, tourism development strategy and investment projects, necessary information to evaluate tourism investment projects, methods of analysis of tourism projects, feasibility and examples for tourism investments.

Course Book

Halil Sarıaslan, (1997) Yatırım Projelerinin Hazırlanması, ve Değerlendirilmesi, Turhan Kitabevi, Ankara.

Supplementary Books

Ö. Tuğrul Özen; Şafak Kuru, Turizm Yatırımları, Özkan Ofset İstanbul.

Nüzhet Kahraman, (1986) Turizm’de Yatırım Projeleri, Çağlayan Kitabevi, İstanbul.

www.turizm.gov.tr

 

Automation Systems in Hospitality Businesses I (1 2 3)

Package programs used in the tourism industry and applications based on the central reservation system. Hospitality Business Computer Systems and Front Office Reservation Program Applications;

Course Book

Fidelio Kullanım Kılavuzu, 2007

Supplementary Books

Özen, A (2004). İnternetten temin edilen güncel bilgisayar bilgileri.

 

Public Relations (2 0 2) In
this course, the importance and characteristics of international tourism, international organizations in the tourism industry, tour operators, hotels, airlines, financial and social impact on developing countries due to the development of international tourism are covered.

Course Book

Tengilimlioğlu, D. Ve Öztürk, Y. (2008). İşletmelerde Halkla İlişkiler, Seçkin Yayıncılık, Ankara.

Supplementary Books

Zeyyat Sabuncuoğlu, İşletmelerde Halkla İlişkiler, Ezgi Kitabevi, 2001

 

International Tourism (3 0 3)

In this course, the importance and characteristics of international tourism, international organizations in the tourism industry, tour operators, hotels, airlines, financial and social impact on developing countries due to the development of international tourism are covered.

Course Book

Kozak, Metin (2005) Küreselleşme Sürecinde Uluslararası Turizm ve Rekabet Edebilirlik. Detay Yayıncılık, Ankara.

Supplementary Books

Zeyyat Sabuncuoğlu, İşletmelerde Halkla İlişkiler, Ezgi Kitabevi, 2001

 

Tourism Legislation (2 0 2)

Tourism law and resources. regulations related to tourism in Turkey. Tourism legislation, laws, statutes and regulations.

Course Book

Kozak, N. (1999). Turizm Mevzuatı El Kitabı. Ankara: Turhan Kitabevi.

Supplementary Books

Can, H. ve Güner, S. (1992). Turizm Hukuku ve Mevzuatı. Ankara: Adım Yayıncılık.

Andaç, F. (2004). Turizm Hukuku. Ankara: Seçkin Yayınevi.

 

Professional Foreign Language I (2 2 4)

Terminology covering the definition of basic concepts related to tourism, positive and negative effects of tourism, tourism marketing, human resources management and travel management.

Course Book

High Season-English for the Hotel and Tourism Industry / Keith Harding & Paul Henderson

Supplementary Books

Harding, K. and Henderson, P. (1995). High Season. Spain: Oxford University Press

Harding, K. (1999). Going International. Hong Kong: Oxford University Press.

 

Elective Foreign Language I (4 0 4)

At the beginner level, the basic grammatical topics of the chosen language, the vocabulary and vocational terminology to help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

 

VI. SEMESTER

Research Techniques (2 1 3)

The scope and importance of research methods as a discipline. Thinking, science and research concepts. Types of research. The stages of scientific research. Types and Data Collection Methods; Survey Technique; Sampling Types, Quantitative and Quantitative Analysis Techniques According to Data and Data Types; Writing Research Report; Resource Representation Methods; Comparative method. Writing a research. Research report and research project writing models will be examined with examples.

Course Books

Karasar, Niyazi, (1995): “Bilimsel Araştırma Yöntemi: Kavramlar, İlkeler, Teknikler”, 3A Araştırma Eğitim Danışmanlık Ltd. 6. Baskı, Ankara.

Yardımcı Ders Kitapları

Arıkan, Rauf, (2005): “Araştırma Teknikleri ve Rapor Hazırlama”, 5. Baskı, Asil Yayın Dağıtım A.Ş., Ankara.

Dinler, Zeynel (2004): “Bilimsel Araştırma ve e-Kaynaklar”, Ekin Kitapevi Yayınları, Bursa.

Yıldırım Ali, Şimşek Hasan, (2005): “Sosyal Bilimlerde Nitel Araştırma Yöntemleri”, Seçkin Yayınevi, Ankara.

 

Automation Systems in Hospitality Business II (1 2 3)

Package programs used in the tourism industry and applications based on the central reservation system. Hospitality Business Computer Systems and Front Office Reservation Program Applications;

Course Book

Fidelio Kullanım Kılavuzu, 2007.

Supplementary Books

Özen, A (2004). İnternetten temin edilen güncel bilgisayar bilgileri.

 

Tourism Geography (2 0 2)

Geography and Tourism Relations; Basic Concepts Related to Tourism Geography; Geographical Distribution of Tourism Demand; Geographical Distribution of Tourism Supply; International Tourism and International Tourist Flows; Tourism and Domestic Tourist Flow in Turkey; Geographical Distribution of Tourism Resources in Turkey (Marmara, Aegean, Mediterranean, Central Anatolia, Eastern Anatolia, Southeastern Anatolia, the Black Sea).

Course Book

DEĞİRMENCİOĞLU A.Özdal-AHİPAŞAOĞLU H.Suavi; Anadolu’da Turizm Rehberliği -

Supplementary Books

SEVİN Veli; Anadolu’nun Tarihi Coğrafyası

BAYRAK M. Orhan; Türkiye Tarihi Yerler Kılavuzu, UMAR Bilge; İlkçağda Türkiye Halkı-Türkiye Tarihi Yerler kılavuzu- Türkiye’deki Tarihsel Adlar - Türkiye’de Tarihsel Anıtlar

GÜNGÖRDÜ Ersin;Türkiye’nin Turizm Coğrafyası – Türkiye’nin Beşeri ve Ekonomik Coğrafyası

KÖKSAL Aydoğan; Türkiye Turizm Coğrafyası;GÜRDAL Mehmet ; Türkiye Turizm Coğrafyası

 

Traditional Kitchen Practices (1 2 3)

Gastronomy and Related Concepts; Scientific and Artistic Dimensions of Gastronomy; Gastronomy as a Tourist Product and Attractiveness; Gastronomy as a Dimension of Hospitality Industry; Gastronomy Tourism and Development of Gastronomy Tourism; Development of Eating Habits and Traditions; Basic Nutrition Principles. Teaching the features and productions of our traditional dishes with regional characteristics in order to keep them alive and pass on to generations.

Course Book

Kittler, P. G. & Sucher, K. P. (2007). Food and Culture. (5th Ed.). USA: Wadsworth Publishing.

 

Contemporary Management Approaches (2 0 2)

The course examines the process of comparing management across cultures. How differences in cultural, geographic and individual, group and organizational behavior change management are discussed. The organizational relations of the changes in the socio-cultural, economic, technological and political-legal environment conditions of the countries are the main issues.

Course Book

Bakan, İsmail (2004). Çağdaş Yönetim Yaklaşımları, Beta Basım Yayın.

Supplementary Books

Elma, C.; Demir, K. (2000) Yönetimde Çağdaş Yaklaşımlar, Ankara: Anı Yayıncılık.

Baransel, A.; Çağdaş Yönetim Düşüncesinin Evrimi, Avcıol Basım, İstanbul, 1993

 

Professional Foreign Language II (2 2 4)

Terminology covering the front office, housekeeping, food and beverage management, tourism geography, business, accounting, financing.

Course Book

High Season-English for the Hotel and Tourism Industry / Keith Harding & Paul Henderson

Supplementary Books

Harding, K. and Henderson, P. (1995). High Season. Spain: Oxford University Press

Harding, K. (1999). Going International. Hong Kong: Oxford University Press.

 

Elective Foreign Language II (4 0 4)

At the beginner level, the basic grammatical topics of the chosen language, the vocabulary and vocational terminology to help students to communicate at the basic level, to develop the listening, speaking, writing and comprehension skills at the beginner level.

 

VII. SEMESTER

 

Travel Agency and Tour Operator (2 0 2)

Basic Concepts of Travel Agency and Tour Operators; Role and Importance of Travel Agencies and Tour Operators in Tourism Industry; Package Tour Preparation and Management; Use and Effects of Information Technologies in Travel Agencies and Tour Operators; Comparison of the European Union and Turkey Travel Agencies and Tour Operators industry in the country.

Course Books

İrfan Mısırlı, (2002). Seyahat Acentacılığı ve Tur Operatörlüğü. Ankara: Detay Yayıncılık.

Orhan İçöz, (2003). Seyahat Acentaları ve Tur Operatörlüğü Yönetimi. Ankara: Turhan Kitabevi.

Supplementary Books

Buhalis, D. ve Licata, M. C. (2002). The Future of e-Tourism Intermadiares, Tourism Management, 23(3). 207-220.

Osman Eralp Çolakoğlu ve Ülker Çolakoğlu, (2007). Seyahat Acentaları Yönetimi , Detay Yayıncılık, Ankara.

 

 

 

Graduation Project I (4 0 4)

To be able to identify the problems to be investigated or the subject to be solved and to determine the boundaries, to recognize data sources, to recognize data collection and analysis techniques, to interpret the results of the analysis and to be able to express all of these issues in writing.

Course Book

Karasar, N. Bilimsel Araştırma Yöntemi, Ankara: 3A Araştırma Eğitim Danışmanlık Ltd.

Kaptan, S. Bilimsel Araştırma ve İstatistik Teknikleri, Ankara: Tekışık Web Ofset Tesisleri.

Supplementary Books

Şencan, H. (1995). İşletmeciler ve İktisatçılar İçin Rapor Yazımı. İstanbul: İstanbul Üniversitesi İşletme Fakültesi Yayını

Şencan, H. (2002). Bilimsel Yazım. İstanbul: İstanbul Üniversitesi Yayını.

 

Congress and Fair Management (2 0 2)

Congress and fair development of Turkey and the world, statistics, Turkey's congress potential, national and international congress organizations, examining the congressional budget issues. Teaching congress organizations and management. Examining the contributions and importance of congress tourism to sustainable tourism. The socio-economic importance of congress and fair organizations in the Tourism Industry, the main characteristics of international and national congress tourism, as well as the activities and objectives of institutions and organizations engaged in congress organization activities, preparation techniques and processes at all stages in congress and fair organization, financial planning and tables in congress and fair organizations. principles and promotion and marketing strategies of congress and fair tourism will be examined.

Course Book

Aymankuy, Yusuf (2006). Kongre turizmi ve Fuar Organizasyonları. Detay Yayıncılık, Ankara.

Supplementary Books

Celil ÇAKICI, 2006. Toplantı Yönetimi, Detay Yayıncılık, Ankara.

 

External Promotion in Tourism (2 0 2)

Promotion concept, promotional activities, international promotion concept and activities, basic framework of touristic international promotion activities, promotional mix elements; Basic aims and characteristics of advertising, public relations, propaganda, information and lobbying activities, regional promotion. Cultural international promotion; the concept of culture, the contributions of cultural international promotion activities to the tourism sector, political international promotion; the effect of political international promotion on the image of the country, political international promotion activities, the contribution of economic international promotion activities to the tourism sector, economic international promotion; Economic resources that can be used in international promotion, the contributions of economic international promotion activities to the tourism sector. Relationship between cultural, political, economic and touristic international promotion, factors affecting tourist international promotion positively, factors affecting international tourism negatively, concept of image, factors that create image, factors affecting the image positively or negatively, relationship between tourism mobility and image strategic and tactical image relations with planning, Turkey's past and present international promotional activities, international promotional activities of major competing countries, advantages and disadvantages of Turkey's international promotion, evaluation of the terms of Turkey regional promotion, organization for the international promotion in Turkey (evaluation in terms of public and private sector), planning a promotional campaign suitable for the target market.

Course Book

Necdet Hacıoğlu, Turizm pazarlaması,II. Baskı, Uludağ Üniversitesi Basımevi, 1991

Supplementary Books

- Tourism an Introduction, Ray Youell, 1998, Addison Wesley Longman Limited, Printed in Singapore

- Tourism, Principles, Practices, Philosophies. Robert W. McIntosh- Charles R. Goeldner. Sixth Edition. Usa,1990

- Mill, Robert C. ve Alastair Morison, The Tourism System. New Jersey. Prentice

Hall Inc,1992

- Middleton, Victor. Marketing In Travel and Tourism. Oxford. Butterworth-Heinemann Ltd,1994

 

 

Professional Foreign Language III (2 2 4)

Professional English: History and Development of Tourism; Organization and Structure of Tourism; Travel Agencies; Tour Operators; Airline Operations; Sea and River Travel; Road and Railway Travel; Ticketing; Reservation and Insurance; Giving Information; Guidance; Tourism Marketing; Developments in Tourism.

Course Book

High Season-English for the Hotel and Tourism Industry / Keith Harding & Paul Henderson

Supplementary Books

Harding, K. and Henderson, P. (1995). High Season. Spain: Oxford University Press

Harding, K. (1999). Going International. Hong Kong: Oxford University Press.

 

Foreign Language III (4 0 4)

At intermediate level, defining the basic grammatical issues of the chosen language, dialogue and text studies for listening, speaking, comprehension and writing skills at intermediate level, processing vocabulary and vocational patterns to form professional terminology.

Course Book

Headway Intermediate

Supplementary Books

Intermediate reading passages, student workbook and tapes from different books.

 

 

VIII. SEMESTER

Tourism Sociology (2 0 2)

Definition and Subject of Sociology, General Objectives of Sociology, Sociology and Other Sciences, Methods and Techniques Used in Sociology, Social Structure and Social Relations, Social Change, Sociology's Approach to Tourism, Basic Factors Determining the Effects of Tourism on Society, Economic Effects of Tourism, Physical Effects of Tourism, Socio-Cultural Effects, Tourism and Cultural Change, Dimensions of Relations Between Tourists, Cultures in Tourism Communication and Interaction, Symbols, Role of Tourist Guides in Intercultural Interaction, Dimensions of Tourist-Local People Encounters, Sustainability Approach in Tourism, Tourism Ethics as a New Understanding in Tourism, Culture and communication, Social Categories and Stereotypes, Bosa Sociological Attributes of Time and Holiday Events in Turkish society, Some Social Characteristics of incoming Tourists to Turkey

Course Book:

Cevdet Avcıkurt, 2007. Turizm Sosyolojisi, , Detay Yayıncılık, Ankara.

Supplementary Books

Hasan Zafer Doğan, 2004. Turizmin Sosyo-Kültürel Temelleri, Detay Yayıncılık, Ankara.

 

Graduation Project II (4 0 4)

To be able to identify the problems to be investigated or the subject to be solved and to determine the boundaries, to recognize data sources, to recognize data collection and analysis techniques, to interpret the results of the analysis and to express all these issues in writing

Course Books

Karasar, N. Bilimsel Araştırma Yöntemi, Ankara: 3A Araştırma Eğitim Danışmanlık Ltd.

Kaptan, S. Bilimsel Araştırma ve İstatistik Teknikleri, Ankara: Tekışık Web Ofset Tesisleri.

Supplementary Books

Şencan, H. (1995). İşletmeciler ve İktisatçılar İçin Rapor Yazımı. İstanbul: İstanbul Üniversitesi İşletme Fakültesi Yayını

Şencan, H. (2002). Bilimsel Yazım. İstanbul: İstanbul Üniversitesi Yayını.

 

Tourism Policy and Planning (3 0 3)

Basic public policies and practices related to foreign and domestic tourism in a country. Especially the place and importance of foreign and tourism in the total tourism movements in the country, to develop foreign tourism and to provide geographic distribution in the country, to encourage the tourism industry, the opportunities to be provided to tourists, the applications on external promotion, the importance of product policies to be developed. Regarding tourism tourism policies applied in 5-year plan period in Turkey and assessing their results, it is within the scope of Turkish tourism in the world tourism integrated and that the world tourism from the policies that can be applied for the future direction to take more share and strategy formulation of the course.

Course Books

Hasan Olalı, 1990.Turizm Politikası ve Planlaması, İ.Ü. İşletme Fakültesi Yayınları.

 

Professional Foreign Language IV (2 2 4)

Providing the students who want to work in this field with a language basis by providing information about travel agencies and tour operators with reservation, front desk, hotel services, food and beverage service and consultancy services, Revealing the differences and similar aspects between the main language and the target language of the English grammar issues, The place and importance of translation in language teaching, translation approaches, translation of original English texts on current and academic topics into Turkish, Translation of original Turkish texts on current and academic subjects, Comprehension of what students read, interpretation, To gain the ability to express their feelings and thoughts, to improve the students' ability to understand authentic English reading texts, to enable them to establish word, structure and meaning relationships.

Course Book

High Season-English for the Hotel and Tourism Industry / Keith Harding & Paul Henderson

Supplementary Books

Harding, K. and Henderson, P. (1995). High Season. Spain: Oxford University Press

Harding, K. (1999). Going International. Hong Kong: Oxford University Press.

 

Elective Foreign Language IV (2 2 4)

At intermediate level, defining the basic grammatical issues of the chosen language, dialogue and text studies for listening, speaking, comprehension and writing skills at intermediate level, processing vocabulary and vocational patterns to form professional terminology.

 

 

ELECTIVE COURSES FOR THE DEPARTMENT

 

Cultural Events (2 0 2)

The geographical location of the country, short histories of the regions, political regimes and mainly cultural characteristics will be explained. The subject of the course will be examined in detail the demographic and religious structures of the regions in the country, cinema, literature, fine arts, names that have become symbols in the field of classical and popular music, natural beauties, important architectural works, traditions, drinking and culinary cultures.

 

Cultural Diversity and Communication (2 0 2)

The importance of cultural diversity and communication, the importance of the concept of cultural diversity are examined. The characteristics of cultural diversity and the basic necessity of cultural diversity are examined. The established use values ​​of cultural diversity are examined. Cultural diversity and the values ​​of communication will be discussed. Cultural diversity and concepts that direct communication are examined. The functions of cultural diversity are examined and the results of studies on cultural diversity are discussed.

 

Entrepreneurship (2 0 2)

Entrepreneurship Related Concepts; Importance and Development of Entrepreneurship; Features of Entrepreneurs; Internal and External Entrepreneurship; Motivation in Entrepreneurship; Creativity and Innovation in Entrepreneurship; Protection of Inventions, Brands and Designs; Business Ideas in Entrepreneurship; Preparing a Business Plan and Making a Document; Management, Marketing, Finance and Production Plans in Business Plan; Entrepreneurship Stories; Case Studies in Entrepreneurship.

Course Book

Ertekin, G. Y., Atış, C. ve Yurtsever, Ş. (2006). Girişimcilik. Ankara: Karahan yayınları

Supplementary Book

Çetinkanat, G. (2004). Adım Adım Girişimcilik.Ankara: Elips Kitap

 

Recreation and Animation (2 0 2)

Basic concepts, recreation, animation theory, accommodation animation, travel animation, applied animation activities.

Course Book

Hazar, A. Rekreasyon ve Animasyon.

Supplementary Books

Hazar, M. Oyunla Eğitim.

Karaküçük, S. Rekreasyon Boş Zamanları Değerlendirme.

 

Nutrition Principles and Menu Planning (2 0 2)

The chemistry, properties, sources, digestion, absorption and metabolism of carbohydrates, proteins, fats, vitamins and minerals in foods, requirements, excessive and unbalanced intake problems and the problems of energy value, energy expenditure, energy balance and imbalance of nutrients are issues in the dimension of nutrition and health interaction. It is examined within the scope. The characteristics of the nutrients required for healthy nutrition, the required daily nutrient amounts for a balanced diet and nutritional principles. Menu plan, factors affecting planning, creation of menus, standard recipes and portions suitable for the social and economic conditions of the guests.

Course Book

Türkan, C. (2007). Turizmde Beslenme İlkeleri ve Menü Planlama. Ankara: Detay Yayıncılık.

Supplementary Books

Whitney, E. & Rolfes, S. R. (2007). Understanding Nutrition. (11th ed.). USA: Wadsworth Publishing.

Bulduk, S. (2005). Beslenme İlkeleri ve Mönü Planlama. Ankara: Detay Yayıncılık.

Baysal, A. (2009). Beslenme.(12. Baskı). Ankara: Hatipoğlu Yayıncılık.

 

International Cuisine (2 0 2)

The content of the course includes the acquisition of culinary knowledge, the grouping of world cuisines and foods in different cuisines, their characteristics, types and cooking methods.

Course Book

Boyut Yayın Grubu. (2007). Dünya Yemekleri Serisi. İstanbul: Boyut Yayıncılık.

Supplementary Books

Gürbüz, B. (2007). Dünya Mutfağı. Ankara: Detay Yayıncılık.

Fumey, G. & Etcheverria, O. (2007). Dünya Mutfakları Atlası. NTV Yayınları.

 

Alternative Tourism (2 0 2)

The phenomenon of tourism, which started to gain momentum after the Second World War as an industrial form, witnessed radical changes in the 1970s in parallel with the differentiation in working and living spaces. Alternative tourism is a concept that was introduced as an expression of these radical changes and developed in a short time. Alternative tourism, in a sense, is an understanding of tourism that emerged as a reaction to the negativities caused by mass tourism.

Under this heading, the objective reasons that constitute the tourism demand before 1970 will be examined and the basic reasons that make the emergence of alternative tourism necessary will be examined in the context of the development adventure of Turkish Tourism that started to develop after 1970. Concepts such as rural tourism, ecotourism, responsible tourism that can be defined as components of alternative tourism and their meanings for Turkish Tourism will be discussed.

The tourism potential of our country will be evaluated within the scope of the concept of alternative tourism and it will be tried to form policies for today and the future.

 

Tourism and Environment (2 0 2)

The environment in the development of tourism importance and general concepts related effects, effects on the natural environment of tourism activities, ecological risk analysis, the importance of the environment in terms of sustainable tourism, tourism and environmental balance, tourism and environmental policies, national and international standards in Turkey will be discussed.

Course Book

Kahraman, Nüzhet, Türkay Oğuz (2009) Turizm ve Çevre, Detay Yayıncılık, Ankara.

Supplementary Books

Güler, Çağatay (2008) Turizm ve Çevre, Yazıt Yayıncılık.

 

Nutrition and Diet (2 0 2)

Nutrient content of foods, processing and cooking methods, application of traditional recipes in the laboratory within the framework of nutrition principles. Diets that comply with the nutritional principles required for a healthy diet will be examined.

Course Book

Baysal, A. (2009). Beslenme.(12. Baskı). Ankara: Hatipoğlu Yayıncılık.

Supplementary Books

Whitney, E. & Rolfes, S. R. (2007). Understanding Nutrition. (11th ed.). USA: Wadsworth Publishing.

Bulduk, S. (2005). Beslenme İlkeleri ve Mönü Planlama. Ankara: Detay Yayıncılık.

Türkan, C. (2007). Turizmde Beslenme İlkeleri ve Menü Planlama. Ankara: Detay Yayıncılık.

 

20th Century World History (2 0 2)

From the 19th century to the present day developments occurring in the world and in Turkey, in this period of political occurring in the world, social, cultural and economic development of the effects on Turkey and will examine the role of world events in the 20th century. In the globalizing world, the multidimensionality and complexity of political, social, cultural and economic events and different perspectives will be discussed.

Course Book

Winock, Michel. Aydınlar Yüzyılı. Boğaziçi Yayınları.

Supplementary Books

Mazower, Mark (2010). Karanlık Kıta: Avrupa’nın Yirminci Yüzyılı. Yapı Kredi Yayınları.

 

Banquet Organization and Protocol Service (2 0 2)

Importance and definition of inside and outside food and beverage services; Management style and management functions in banquet and catering services; Things to be done in order to get the expected benefit from banquets; Sales and marketing of banquet and catering services. Behaviors and service skills in accordance with protocol rules.

Course Book

Yaşar Yılmaz, Ziyafet organizasyonu ve yönetimi: Detay yayıncılık, Ankara.

Supplementary Books

Yaşar Yılmaz, Servis Tekniği ve Yönetimi, : İnce, Balıkesir, 1989

 

Communication and Customer Relations in Tourism Businesses (2 0 2)

Basic Concepts of Professional Communication and Techniques Supporting Tourism Communication Written Communication in Tourism Businesses Oral Communication in Tourism Businesses Spatial and Body Language in Communication Customer Relations Management Customer Satisfaction Customer Loyalty Relationship Marketing Customer Service Communication with Customers Customer Acquisition and Retention Customer Complaints Establishment of Customer Relations Management in the Business Tourism Measurement of Customer Relations in Business, Communication with Customers and Social Behaviors.

Course Book

Aktepe, Cemalettin, Mehmet Baş ve Metehan Tolon (2009). Müşteri İlişkileri Yönetimi: Detay yayıncılık, Ankara.

 

Career Development in Tourism Business (2 0 2)

Organizational Theories and Career, Career Related Concepts Career Approaches Life-Career Stages and Their Relationship Career Planning, Importance, Scope and Purpose Career Planning Methods Career and Career Planning Barriers Career Development Systems Personal and Organizational Career Development The Effects of Managerial and Organizational Change and Developments on the Career Study -Work-Career Relationship Career Counseling Current Practices in Career Planning Special Cases in Career Planning.

Course Book

Erdoğmuş, Nişhat (2003). Kariyer Geliştirme Kuram ve Uygulama. Nobel Yayın Dağıtım, Ankara.

 

Ethics in Tourism (2 0 2)

Concept of Ethics Tourism and Ethics Development Process of Ethics Ethical System and Types of Ethics Basic Ethical Principles Ethical Standards Ethical Codes International Ethical Codes in Tourism Ethical Decision Making Models Ethical Problems

Course Book

Kozak, Meryem Akoğlan, Hatice Güçlü (2009). Turizmde Etik, Kavramlar, İlkeler, Standartlar. Detay yayıncılık, Ankara.

Supplementary Books

Latif, Hasan, Gazi Uçkun ve Seher Uçkun (2004). Turizmde Etik. Sakarya Kitabevi.

 

Transport Systems in Tourism (2 0 2)

Relations of transportation with the development of tourism and tourism, Evaluations on economy in the transportation network, Characteristics of scheduled and unscheduled voyages, The concept of underdevelopment in transportation policy, the vicious cycle of underdevelopment, Comparison of various transportation systems, Relative independence of transportation from tourism and its problems, Transport shocks in tourism and can be taken against them measures, state interventions in the transport sector, its historical development and consequences

Course Book

Ahipaşaoğlu, Suavi ve İrfan Arıkan (2003). Seyahat İşletmeleri Yönetimi ve Ulaştırma Sistemleri. Detay yayıncılık, Ankara.

 

Art History (2 0 2)

Terms of Art History Relationship between Tourism and Art History Prehistoric Periods Mining Age Prehistoric Ages Anatolian Hittite Art Phrygian Art Lydian Art Urartu Art Eastern Art Mesopotamian-Egyptian Art Ancient Greek Art Art Ancient Roman Art Early Christian and Byzantine Art Iran, India, China, Japan, Far East, Ancient American Arts Islamic Art Seljuk Art Ottoman Art Contemporary Turkish Art.

Course Book

Oktay;Türk Sanatı.Selçuklu ve Osmanlı Halıları,Çini ve minyatür Sanatı, İst. 1969Yetkin;

Supplementary Books

S.K.; İslam Ülkelerinde Sanat, İstanbul, 1984.

Çoruhlu,Yaşar;Erken Devir Türk Sanatının ABC’si İst. 1978

 

Mesopotamia History (2 0 2)

The historical process from the Prehistoric Ages to the fall of Babylon is described. Mesopotamia, the cradle of pioneering developments and civilizations, Geographical structure, Sources of Mesopotamian History, Prehistory of Mesopotamia, Beginning of the Historical Process in Mesopotamia, Early Dynastic Period, The Arrival of Semitic Societies to Mesopotamia, Akkads, III. Ur dynasty (New Sumerian State), New Migrations and City States, Hurrians, Amurru, Isin-Larsa kingdoms, Esnunna, Old Assyrian Kingdom, Assyrian-Anatolian trade, Mari, Kassites, Hurri-Mitanni State, Middle Assyrian Kingdom, Asia Minor The Great Waves of Migration and the Beginning of the Iron Age, Arameans, Birth of an Empire: Neo-Assyrian Kingdom and Art, Neo-Babylonian (Kalde) Kingdom.

Course Book

Özcoşar, İbrahim (2010). Mardin Tarihi. Mardin Artuklu Üniversitesi Yayınları.

Supplementary Books

Köroğlu, Kemalettin (2006). Eski Mazopotamya Tarihi; Başlangıçtan Perslere Kadar. İletişim Yayınları.

 

First Aid and Hygiene Knowledge (2 0 2)

Basic health information, Hygiene and personal hygiene rules, emergency units, positions, methods of meeting the needs of the patient or the injured.

Course Book

Süzen B., İnan H. ( 2002 ), İlk Yardım, Birol Basın Yayın Dağıtım ve Ticaret, İstanbul.

Supplementary Books

Ünsaldı T. ( 1994 ), İlk Yardım Ders Kitabı, Cumhuriyet Üniversitesi Yayınları, Sivas.

Bilir N., Özvarış B.Ş., Yıldız A.Y.,(2000), Temel İlkyardım Bilgileri ve İlkyardım Eğitimi Becerileri Rehberi, Hacettepe Halk Sağlığı Vakfı, Ankara.

Güler Ç.,Bilir N. (2000), Turizm Çalışanları İçin İlkyardım, Turizm Eğitimi Genel Müdürlüğü, Ankara.

 

Greek, Byzantine and Anatolian Art (2 0 2)

Greek, Roman, Byzantine period architecture and architectural decoration are the subjects. The important structures built in the Byzantine Period in Anatolia and the Byzantine, Roman and Greek periods will be examined.

Course Books:

R. Krautheimer, Early Christian and Byzantine Architecture, Middleseks 1965.

C. Mango, Byzantine Architecture, New York 1976.

T. Mathews, The Early Churches of Constantinople: Architecture and Liturgy, University Park, P.A. 1971.

S. Eyice, Son Devir Bizans Mimarisi, İstanbul 1980.

Carpenter, H. (2006). Antik Yunanda Sanat ve Mitoloji. İstanbul: Homer Yayınları.

 

Cost Analysis in Tourism Businesses (2 0 2)

Cost relations between tourism accounting and tourism industry; Cost management in hospitality businesses; Cost techniques, methods, efficiency and application in hospitality businesses.

Course Book

Aras, Haşim: Konaklama işletmeciliğinde yiyecek-içecek maliyet kontrolü, T.C. Turizm Bakanlığı 1993.

Supplementary Books

AHLA: Food and Beverage Management. AHLA 2001.

Michael M. Coltman : Cost control fort he hospitality operation. 1989

Mythology (2 0 2)

Within the scope of mythology course, it is aimed to introduce the stories and symbols of Greek mythology and its religious identities and events. The subject of Greek mythology, characteristics of Greek gods, characteristics of Greek religion, Greek religion, temples, priests and priests, relations between Hellenes and the east, the first works of ancient Greek literature, the printing of the epics, the eastern epics and legends influencing Hellenic mythology, 3rd generation gods, Anatolian legends

Course Book

Erhat, A. (1997). Mitoloji Sözlüğü, İstanbul.

Supplementary Books

Eyüboğlu, İsmet Zeki. (2007). Anadolu Mitolojisi. İstanbul: Der Yayınları.

Erdoğan, Bayram (2007). Türk Mitolojisi. İstanbul: Pozitif Yayınları.

Begenç, Cahit. (1967). Anadolu Mitolojisi. İstanbul: Milli Eğitim Basımevi.

İndirkaş, Zühre (2007). Türk Mtosları ve Anadolu Efsanelerinin İzsürümü. Ankara: İmge Kitabevi Yayınları.

Celal Beydili. Türk Mitolojisi Ansiklopedik Sözlük. Yurt Kitap Yayın

 

Fast Food and Franchising (2 0 2)

The history and general definition of fast food establishments, the type of service, the energy and nutritional ingredients of fast-food products, the relationship between fast-food nutrition and healthy nutrition.

Course Book

Ulaş, Dilber. Franchising sistemi. Nobel Yayın Dağıtım. Ankara.

 

European Union and Tourism (2 0 2)

Historical evaluation of the European Union, EU law, organization, functions and characteristics of EU institutions in the field of tourism. The Union's legal approach to tourism and allocates budgets, according to the strengths and weaknesses of the separation of Turkey- EU relations tourism

Course Book

Dinçer, Füsun İstanbullu (2000) Avrupa Birliği'nde Turizm ve Uygulanan Politikalar. Der Yayınları.

 

 

Management and Organization (2 0 2)

Topics such as management related concepts, time management, scientific management period, management functions will be covered. In this course, students are informed about organizational theories. As it is known, there are various approaches and opinions in organizational structures that are influenced by various variables and change in order to adapt to time. This course, which examines the approaches of structures from the past to the present, gives students the ability to comment on the future and gives detailed information about today's organizational structures.

Course Book

Efil, İ., Yönetim organizasyon. U.Ü. yayını 2000

Supplementary Books

Eren, E., Yönetim ve Organizasyon, Beta Yayıncılık, 2000

Şimşek, M. Ş., Yönetim Organizasyon, 2005

Can, H., Organizasyon ve Yönetim, Siyasal Kitabevi, 2002

 

Pet Care (2 0 2)

It is aimed to teach pets, especially cats and dogs, to protect their appearance and to care for them. It includes grooming, brushing, hair cutting, nail cutting, bath and ear cleaning of pets.

Course Book

J.Bıelakıewıcz, Gerilyn. Her Yönüyle Kitap Eğitimi, Püf Noktaları ve İpuçları. Arkadaş Yayınevi.

 

E-Commerce (2 0 2)

E-commerce definitions and concepts, development, applications, models, security, order systems, payment systems, marketing types, e-store models, applications in Turkey, the world and the Turkic comparison of the situation in the future. Technical Components for Electronic Commerce, Technical Roles, Application.

 

 

 

Total Quality Management (2 0 2)

Total Quality Management concepts and historical development of total quality philosophy, development, productivity, market share and profit, strategies to improve quality, effects of competition and principles on products and services, basic principles in quality control, quality control probability distributions, standards, audit and sampling, quality circles.

Course Book

Şale, İsmail (2005) Toplam Kalite Yönetimi. Seçkin Yayınları. Ankara.

Supplementary Books

Şimşek, Muhittin (2001) Toplam Kalite Yönetimi. Alfa Basım Yayım Dağıtım.

 

Introduction to Philosophy (2 0 2)

Review of major areas and main problems of philosophy; Specifying the features of philosophical knowledge and object; Examination of Philosophy of Knowledge problems in the research of sociology; characteristics of social theories and their comparison with theories in natural and human sciences.

Course Book

Arslan, Ahmet (2007). Felsefeye Giriş. Adres Yayınları.

Supplementary Books

Mengüşoğlu, Takiyettin (2000) Felsefeye Giriş. Remzi Kitabevi.

 

Drink Technologies (2 0 2)

Alcoholic and non-alcoholic beverages: history, traditions and preparation of drinks. Drink serving methods and serving with a variety of drinks, meals and foods that are compatible. Sensory evaluation of beverages. Drinks used in the kitchen in food preparation. Bar Management.

Course Book

Alptekin Sökmen, Konaklama ve Yiyecek İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Detay Yayıncılık, Ankara, 2001

Supplementary Books

-Johannes Pries, Yiyecek ve içecek servisi, Akdeniz Üniversitesi, Antalya, 1997

 

Tourist Guide (2 0 2)

Introduction to Tourist Guiding; History of Tourist Guidance and Tour Management; Tour and Group Types; Preparation Before the Tour; Informing Tourist Groups; Relations with Service Providers and Tourists; Ethical, Social, Legal and Economic Aspects of Tourist Guidance; Professional Organizations and Other Professional Resources.

Course Book

Ahipaşaoğlu, S. H. (2001). Turizmde Rehberlik. Ankara: Detay Yayıncılık.

Supplementary Books

Batman, O., Yıldırgan, R. ve Demirtaş, N. (2000). Turizm Rehberliği, Adapazarı: Değişim Yayınları.

Çimrin, H. (1995). Turizm ve Turist Rehberliğinin ABC'si. Antalya: Akdeniz Kitabevi.

 

Mathematics (2 0 2)

Basic concepts of mathematics (rooted multiplicities, logarithms, sets, relation-function, sequences-series, limit in functions, continuity in functions, discontinuity, derivative, applications of derivative, series expansion of functions and indefinite shapes (Hospital rule) are taught. The topics of integral, linear algebra, multivariable functions and probability are taught.

 

Statistics (2 0 2)

The concept of statistics, statistical tables, graphs, averages, scatter measures, distributions, sampling distribution, hypothesis tests, correlation coefficient, regression analysis, trend analysis, index numbers, chi-square distribution and test.

Course Book

Çil, B. (2004). İstatistik. Ankara: Detay Yayınları.

Supplementary Books

Yüzer, A. F., Ağaoğlu, E., vd. (2003). İstatistik. Eskişehir: Anadolu Üniversitesi Yayınları.

Başar, A. (1999). Uygulamalı İstatistik. İstanbul: Akif Yayınları.

T.C. Mardin Artuklu University Rectorate