Lesson plan / GASTRONOMY AND TOURISM

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Programme Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? S
Course Coordinator Assist. Prof. Dr. ZEHRA YARDI
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To help student to have general knowledge on tourism and the relationship between gastronomy and tourism, and to make them understand the importance of tourism.
Course Content Basic concepts on tourism, description of groups and sub-groups of tourism industry and interaction among them, world tourism trends, cultural tourism, establishments in tourism, accommodation services (one of the sub-groups of tourism), the relationship between gastronomy and tourism, hosting foreign guests at hotels and restaurants

Weekly Course Subjects

1The concepts: Tourism & Tourists
2Description of sub-groups of tourism and their interaction
3Functions of Tourism
4Types of Tourism, and Tourism Industry
5Tourists’ destination preferences and gastronomy
6Cultural Tourism and Gastronomy
7Contribution of Gastronomy to Tourism
8Mid-term Exam
9Cultures and Gastronomy
10Touristic hotels and gastronomy.
11Touristic hotels and gastronomy.
12Travel organization and gastronomy
13Catering (Tourism) and Gastronomy
14International activities and gastronomy

Resources

Genel Turizm. Azize Tunç Hussein.Siyasal Kitabevi
Turizm İşletmeleri. Kolektif Değişim Yayınları
Uluslararası Turizm. Ercümend Melih Özbay. Tekin Yayınevi
İlahi Dinlerde Yiyecek ve İçecekler. Sami Kılıç. Sarkaç Yayınları