Course Descriptions

Introduction to basic concepts and principles of accounting based on International Financial Reporting Standards. Recording business transactions and year-end adjustments, preparation of trial balance, balance sheet and income statement; opening and closing the accounts; analysis of major accounts. The use and interpretation of financial reports. The concepts and standards for the measurements used in preparing the financial statements of businesses.

An introductory course in management theory and practice; Management is presented as a discipline and as a process. Major topic areas include the evolution and scope of management, decision making, planning, organizing, leading and controlling.

Presentation and interpretation of data; basic probability theory; theoretical distributions; problems of estimation and tests of hypotheses.

The time value of money; discounted cash flow analysis; valuing financial assets. Capital budgeting; risk and return; cost of capital; corporate financing decisions; and introduction to capital structure.

An interdisciplinary approach to the analysis of ethical problems and issues arising from management and administrative practices in the private and public sector. Among the topics/issues covered will be relationship of ethics and philosophy, sociology, economics, law and management; code of ethics for students of management, economics and political sciences; honesty and social responsibility in management, health and safety in the workplace, discrimination and employment, ethical leadership, impact of marketing operations, misleading and deceiving advertising, product information and promotion, consumer protection, disadvantaged consumers ecological conscientiousness.

Nature of income and national income determination, employment, money and banking, fiscal and monetary policy, international trade theory and balance of payments, economic development, economic system, the general structure of Turkish economy.

Systems of linear equations and inequalities, matrices, determinants, inverses, Gaussian elimination; geometric approach to linear programming, basic combinatorics, binomial theorem, finite probability theory, conditional probability, Bayes' theorem, random variables, expected value, variance, decision theory.

The role of research in managerial planning and decision making. Research problem definition and formulation. Quantitative and qualitative research techniques. Sampling, data sources, data gathering techniques, coding, tabulation and data analysis.

Tourism history and introductory principles as: Tourism in perspective; tourism trends in the world; tourism demand and supply; tourism and development; cultural tourism; tourism psychology and motivations as to the different features of the total tourism product. Total tourism product such as accommodation units, leisure and recreation facilities; transportation, travel, cultural activities, supporting services as insurance, banking etc. Planning and economics of tourism.

The importance of the Anatolian cultural heritage. Races and cultures that have inhabited Anatolia. The Paleolithic and Neolithic eras in Anatolia. Chalcolithic culture and the Bronze Age. The Assyrian trading colony period. History of the Hittites and Phrygians. The culture of the Urartians. Ancient regions of Anatolia during Greek and Roman times. Istanbul through the ages. Museum and site visits.

Physical features of continents, natural resources, mountains, rivers and lakes. Main capital cities. Principal tourists' attractions: places, regions and localities at certain destinations. Air, land and sea transportation modes. Planning and preparation of itineraries, time differences, the international date line, total travel time. Important local currencies, maps for practical training.

Introduction to computer concepts in the framework of business applications. Electronic data processing. Survey of different operating systems. Mainstream package programs (word processing, databases, spreadsheets), with application practice during lab sessions

Introduction to the accommodation industry and its structure; review of various areas of management and hotel operations. Sales; reservations; front office; housekeeping; accounting; food and beverage; guest services; introduction to yield management systems; key performance indices and performance evaluation in hotels.

Basic knowledge of legal rights and responsibilities in hotel and restaurant management. Case studies related to legal problems and the logical organization of corresponding solutions. Prerequisite: LAW 101

Introduction of cultural tourism products based on historical resources. Creation of theme projects as tourism products within a historical setting, visual presentation of various theme parks. The study of history and archeology of Istanbul by slide presentations and sightseeing.

Economic aspects of the tourism industry. Analysis of core macro and micro economic concepts, including scarcity, opportunity cost, supply and demand, market structures, elasticity, GDP, GNP, employment, income distribution, exchange rates, balance of payments and investment decisions, all with particular focus on tourism. The effects of branding and sustainability on tourism development.

Functions of human resources management, including human resource planning, job analysis, job descriptions, job design, recruitment, training and development, performance appraisal, wage and salary management, job evaluation, and discipline. Prerequisites: AD 220, PSY 101

Acquiring core managerial competencies such as problem solving, decision making, innovation, creativity, developing team spirit, project management, risk management by live e?periences through adventure learning technique.

A general view of quality, dimensions of service quality, diagnosing service quality failures, measurement of customer satisfaction with services, cost of quality, planning for and managing service quality.

Theoretical framework of entrepreneurship and the role of entrepreneurs. The process of new venture development in the tourism industry. Feasibility study as a tool for new venture assessment. Basic components of a business plan, including the business concept development, assessment of industry trends and competitive structures, the preparation of marketing, management and organization plans, financial statement projections, and investment appraisal. The application of business planning and investment appraisal techniques to new venture development in tourism.

The scientific study of food with respect to its chemical nature, physical properties and nutritional composition. Nutrition as the study of food and its utilization by the body. Nutrients, basic physiology, enzymes and digestion, food and energy. Food poisoning, food preservation, food additives and product labeling.

The use of information technology and CRS (computerized reservation systems) in tourism. Travel information manual; geographic travel regions; timetables and schedules; ticket reservation changes; fare quotations, passenger files. Hotel and rent a car availabilities, bookings and sales.

Basic food and beverage preparation and production techniques used in professional operations. Characteristics of various well known international cuisines. The terminology of food production, professional kitchen equipment; new technologies for food production. Laboratory sessions and field trips.

Analysis of passenger transportation systems. Historic and current developments; components, functions, demand characteristics, social and economic aspects, impact of public and international regulation; interrelationship with other tourism sectors, air transportation organization, ticketing. Models of transportation, tour operation and transportation. Importance of airline transportation in tourism; types of carriers, tickets and promotional fares; reservation procedures through computers; recent applications; passenger handling in airports and seaports.

Integrates the academic curriculum with practical experience in the field of tourism management. A minimum of 60 working days of supervised and structured practical experience in approved organizations.

Principles and practices of learning organizations; Mental models, personal mastery, shared vision, team learning and systems thinking; Flow of knowledge, communication and building trust; Role of leadership for learning organizations; Managers as facilitators of learning; Investigation of frontiers of learning organizations; Teams work on learning organizations.

Factors affecting purchase-related consumer decisions. Personal and external factors that have impact upon the consumer decision making process, attitude formation and attitude change, communication, adoptation of innovations and brand loyalty. Various views on the individual in the marketplace, and models of consumer decision making with a heavy emphasis on services. Application of consumer behavior in strategic planning of profit and nonprofit organazations and issues related to consumer trends, global markets, consumer protection and ethics in consumer behavior.

Introduction to modeling concepts and operations research techniques as quantitative decision making tools. Topics include linear programming, duality, sensitivity analysis, transportation and assignment problems, network models and case studies from the service industries. Queuing, simulation. Prerequisite: Senior standing or consent of the instructor.

Identification and evaluation of tourism resources, planning and management of tourism destination areas. Analyses of destination life cycle, approaches to destination development, interpretation of tourism trends and case examples. Prerequisite: Senior standing or consent of the instructor.

Place and importance of diversity management in management systems. Managerial competencies needed for diversity management. Impact of diversity management on corporate performance.

Aviation history. Micro-level commercial airline functions, civil aviation organizations, operation of airlines. Cooperation and competition in airline business; production of a seamless product. Players and their interaction in the service chain. Political, economic and social environments affecting the airline industry, legislations controlling civil aviation, air service agreements, settlement systems, distribution mechanisms, hubs and spokes, alliances. Customer loyalty programs, yield management and fleet planning.

The relationship between risk and return, calculating beta coefficients, cost of debt, cost of common stock, the weighted average cost of capital, factors that affect the weighted average cost of capital, the corporate valuation model, debt policy, payout policy, long-term financial planning, short-term financial planning, derivative instruments, international financial management, applications in the tourism and hospitality industry.

The role of the property manager; present expenses and long term trends; leasing and contract maintenance; equipment replacement policies; planning a systems approach; staffing requirements; other related topics as waste and trash removal and disposal; security (fire, guest employer and energy saving devices); future lodging engineering systems.

Inrternet as a commercial medium and its use in the tourism industry. Main areas to be covered (major topics) will include the development of the internet, social and the marketing changes brought by its utilization of the world wide web for communications, promotion, advertising and distribution.