Course Descriptions

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.

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.

Effective speech and writing traits; the importance of written communication in the changing paradigms of today's business world. Focus on types of communication with respect to mass communication and electronic media and their use in the business world. Letter and report; communicating in meetings; communication over the telephone. Lectures on communication ethics, interviews, oral presentation, listening and empathy.

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.

The effects of social change and gender politics on tourism industry; inequality and tourism politics. The effects of global media on tourism industry.

Study of different civilizations from antiquity to the present. The culture produced within the framework of western civilization, with respect to art and literature. The importance of past and present civilizations in the shaping of modern thought.

The concepts of interpersonal communication, including listening, verbal communication and nonverbal communication. Creating communication climates. Understanding “self” in interpersonal communication. Communication in groups and leadership in group communication. The effects of interpersonal communication technologies. Basic guest relations. Experimental group exercises where students get feedback from each other.

Financial statements of different types of establishments in tourism industry; uniform system of accounts for hospitality industry and unique characteristics of hotel financial statements. Preparation of accounting information for managerial decision making purposes. Introduction to models and techniques for managerial decision making using accounting information; ratio analysis; funds flow statement cost-volume-profit approach; budgeting; investment analysis.

Basic concepts of probability. The role of statistics in scientific inquiry. Organization and description of data. The logic behind the basic principles and techniques of statistical analysis. Discrete and continuous distributions. Inferences based on large samples. Sampling distributions.

Core concepts of marketing, marketing management, marketing organizations and the marketing environment with special emphasis to services. Analysis of characteristics of the consumer and organizational markets, challenges created by the rapidly changing environmental factors, and marketing problems along with the basics of strategy formulation. Case studies in order to better involve students in the identification and the solution of the marketing problems.

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: TRM 134, TRM 141.

A survey of concepts and theories seeking to understand and explain individual and group behavior in organizations. Perception, motivation, leadership and group dynamics applied to the organizational settings, learning and organizational behavior modification, job attitude and satisfaction, conflict management, managing organizational change and stress. Prerequisite: TRM 235 or consent of the instructor.

The global interdependence of economic, political, social, cultural, technological and ecological factors. Transnationalism, globalization and the neoliberal economy. The typology of global institutions and the role of transnational organizations in contemporary social, economic and political life. Frameworks, regulations and socio-cultural trends that animate and govern global tourism. Prerequisite: TRM 101 or consent of the instructor.

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.

The relationship between culture and tourism. Civilizations as major cultural tourism attractions. Current issues in the management of tangible and intangible assets, such as interpretation, cross-cultural values, sustainable tourism and the impact of development.

TRM 415 - Introduction to Professional Life (3+0+0) 3 ECTS 5 (Profesyonel Hayata Giriş) Career planning; networking, and job searching strategies; assessment of changing world of work; value and process of strategic management; applications of key strategy concepts; organizational and environmental analysis. Prerequisite: Consent of the instructor.

Kurumsal Bazda Danışmanlık

Global and macro-level commercial airline industry functions, main concepts in airline industry. Electronic commerce, customer relations management, reservation techniques; overbooking, deniedboarding and compensation mechanisms. Regional airlines, cargo and charter services. Labor relations in aviation, lowcost airlines, airline privatization issues, aviation insurance, security and airport relationships. Dimensions of transport in relation to tourism industry service chain, travel trade and hotel management.

A wide range of topics on different types and modes of travel and related travel organization systems such as adventure travel, special airport services, domestic tourism, interest travel, student and youth travel as well as corporate travel market; congress organizations; cruise market operation; group travel as well as procedures by submission and analyses of cases by specialists of the respected fields.

Concepts and methods for the generation, selection, implementation and evaluation of strategies. Strategic management as a process in service organizations. Overview of existing strategies through real-life examples. Application of analytical tools for strategic decision-making. Competitiveness and benchmarking. The impact of globalization, technology, and environmental concerns on strategic decisions. Prerequisite: Senior standing or consent of the instructor.

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.