Compulsory Departmental Courses

ATU100 - Orientation (1 + 0) 1

President's Speech; Life at Atılım (Presentations by Administrative Units); Library Seminars; Book Borrowing-Returning Session; Department Promotion Meetings; Promotion of Sports Activities; Visits to Kiosks of Student Clubs and Communities; Informative Presentation on Education Technologies; participation in events organized within the scope of ATU 100.

CMPE105 - Introduction to Computers and Information Systems (1 + 2) 3

Fundamentals of information systems, system and application software; input, processing, storage, output and communication; exploring the windows environment; learning management systems; internet applications; use of applications software: word processing, spreadsheets and creating presentations, integrating and sharing information between applica

ECON101 - Introduction to Economics I (3 + 0) 5

Introduction to demand, supply and market price formation; household behaviour; elasticity; production process; profit maximizing firm behavior; different market types such as monopoly, perfect competition, oligopoly.

ENG101 - English For Academic Purposes I (4 + 0) 3.5

English language skills, especially academic skills, such as reading comprehension, vocabulary building and critical analysis of texts; listening and note-taking, class discussions, presentations, writing, research assignments and use of technology.

ENG102 - English for Academic Purposes II (4 + 0) 3.5

Academic skills such as reading comprehension, class discussions, use of academic vocabulary and critical analysis of texts; research assignments and review of the English language structure; skills such as listening and note-taking, analysis of written products, writing, presentation and use of technology.

ENG201 - English for Academic Purposes III (3 + 0) 3

Advanced reading and writing skills, applying critical reading skills and strategies, identifying the organization of a reading text, main ideas of the texts, and the author?s main purpose, summarizing a given text, outlining and writing an argumentative essay.

ENG202 - English for Academic Purposes IV (3 + 0) 3

Preparing and writing research reports and delivering effective oral/written informative and persuasive presentations; gathering information, organizing data, outlining, using appropriate techniques in presentation and delivering for a maximum impact, using visual aids and citation effectively.

HIST101 - Principles of Atatürk and History of Turkish Revolution I (2 + 0) 2

French Revolution; structure and geopolitic positioning of Ottoman Empire, reasons of its decline; Westernization movements, First and Second Constitutional Monarchy declarations; Libya and Balkan wars; First World War; period before the War of Independence, congresses, National Pact, establishment of Turkish Grand National Assembly.

HIST102 - Principles of Atatürk and History of Turkish Revolution II (2 + 0) 2

War of Independence; Lausanne Treaty; declaration of the Republic; removal of sultanic rule and caliphate; Atatürk`s revolutions; establishment of national economy; Second World War, before and after; Turkish Republic after 1960.

HIST221 - History of Civilization (3 + 0) 3

A chronological order of the rise of civilizations from Sumer until the Scientific Revolution.

KRY111 - Career Planning (1 + 0) 1

Being a student at Atilim University, Student-centered programs at Atilim University, Faculty, Department presentations, Career Planning and Coop Program, Erasmus, CV writing types, Interview techniques, Effective Communication and presentation techniques, Intelligence and Personality

MAN111 - Introduction to Business (3 + 0) 6.5

Fundamentals of business, global business, small business, forms of business, functions of business namely, management and organization, and information technology.

MAN203 - Principles of Accounting I (3 + 0) 6

Accounting concept, generally accepted accounting principles, accounting equation, accounting transaction, the accounts and recording process, balance sheet and income statement, all of the asset, equity, revenue and expense accounts transactions.

MAN206 - Organizational Behavior (3 + 0) 6

Organizational behavior in historical and global context, individuals in organizations, personality, motivation, groups, communication, leadership, conflict, organizational system, organizational structure, technology and job design, socio-technic system, organizational culture, organizational change and development.

MAN321 - Project Management I (3 + 0) 3

Students will theoretically learn the fundamental components of project management.

MAN322 - Project Management II (3 + 0) 3

Students will learn the fundamental components of project management through practical application.

MATH101 - Introduction to Calculus (3 + 0) 5

Basic algebra, graphs, functions and their graphs, equations and inequalities, polynomials and rational functions, exponential and logarithmic functions, system of equations, matrices, determinants.

TOUR-AE4SP2 - Departmental Elective (0 + 0) 5

TOUR-AE4SP3 - Departmental Elective (0 + 0) 5

TOUR-GE4SP1 - Non-Departmental Elective (0 + 0) 4

TOUR101 - Introduction to Tourism (3 + 0) 4

Fundamentals of tourism industry including principles and practices.

TOUR103 - Sanitation and Hygiene (3 + 0) 4

Concepts of hygiene and sanitation, hygiene and sanitation in production, hygiene and sanitation in public areas, food safety, personal hygiene, quality assurance systems and hygiene.

TOUR108 - Service Operations Management (3 + 0) 5.5

Concepts and tools necessary to effectively manage a global hospitality/tourism service operation in a realistic and practical manner.

TOUR110 - World Tourism Geography (3 + 0) 6

Tourism geography, time zones, climate and weather, continents, regions, countries, major tourist destinations of the world, tourism organizations in different countries, the negative and positive effects of tourism development.

TOUR114 - Tourism Law and Ethics (3 + 0) 7

Specialties of tourism law, notions, and three main laws that are numbered as 2634, 1618 and 4848 in Tourism Law.

TOUR208 - Travel Industry (3 + 0) 6

Organization of travel industry and its position in tourism industry, intersectional relation in tourism, touristical product and travel motivators; tour market segments and types of tours.

TOUR209 - Recreation and Leisure Management (3 + 0) 5

Leisure in historical perspective, cultural heritage and leisure, leisure and recreation, people?s needs and leisure, government, public sector and leisure, trends in the leisure industry, planning for leisure and recreation, principles of leisure and recreation management, time management, event management, leisure management in the commercial

TOUR211 - Tourism Planning and Sustainability (3 + 0) 6

Tourism growth and sustainability; main concepts and principles of tourism planning.

TOUR213 - Tourism Economics (3 + 0) 6

Interaction of tourism with sectors of the economy; equilibrium in tourism market; price determination for package tourism; impacts of tourism on regional development.

TOUR214 - Destination Management (3 + 0) 6

Sustainable development for tourism destinations, competitive destinations, tourists? destination choices and experiences, issues in analyzing and managing tourist destinations, destination policy,planning and development, destination management, marketing tourist destinations.

TOUR308 - Marketing in Hospitality Enterprises (3 + 0) 6

Structure, organization and management of hospitality organizations.

TOUR310 - Food and Beverage Management (3 + 0) 6

Structure and organization of food and beverage companies.

TOUR311 - Hotel Management (3 + 0) 7

The hotel business, hotels and room division operation, food and beverage department, the culinary arts, managed services, recreation and leisure, marketing and human resources, leadership, planning and organizing, hospitality information systems.

TOUR315 - Rooms Division (3 + 0) 6

In-depth analysis of the major components (front office, guest services, housekeeping, reservations, engineering/maintenance and security) of the rooms division within a hotel; the interaction with this division and the other areas of the hotel; revenue management and cost containment; yield management and revenue management systems approach.

TOUR316 - Opera-PMS (3 + 0) 6

Learning the content of FIDELIO OPERA MODULE.

TOUR399 - Summer Training (0 + 0) 10

Students will work in one of the business types specified in the Tourism Management Department's "internship directive". The relevant faculty members will carry out written and routine checks and consultancy services regarding the on-the-job training of the students they advise, and will manage relations with the businesses.

TOUR407 - Research Methods in Tourism (3 + 0) 5

Information about components of social research methods and area works; participation to different seminars by sector representatives.

TOUR413 - Event Planning and Management (3 + 0) 7

Event planning, management, organization, communication issues in event planning process, funding, marketing, event evaluation, practical issues in event management.

TOUR421 - Purchasing and Cost Analysis (3 + 0) 6

Cost structure in accommodation and F&B administrations, stages of control, methods of control, analysis, pricing, package tour costs in traveling administrations, analytic approaches helping cost control.

TOUR426 - Digitalization in Tourism (3 + 0) 4

To reveal the effects of digitalization in the tourism sector on businesses and customers and to examine examples of digitalization.

TOUR428 - Graduation Project (3 + 0) 5

Research Methods, Hypothesis, Data Collection and Analysis, Research Problem Finding and Discussion.

TURK401 - Turkish Language I (2 + 0) 2

Languages and their classification; history of Turkish language, its spread over the world and its place among other languages; Turkish language in the republic era; orthography; expressions; foreign words, suffixes and prefixes; punctuation; language and verbalism.

TURK402 - Turkish Language II (2 + 0) 2

Written expression and its genres; bibliography; sentence structure and types; misexpression; verbal expressions.

Elective Courses

ART201 - Introduction to Photography (3 + 0) 4

Definition of photography and the photographer, the uses of photography in life, camera and its parts (aperture, iso, shutter, lens), light and its use in photography, composition rules in photography, the works of photographers from the world and Turkey.

ART221 - Annotated History of Music (3 + 0) 4

The evolution of music in history of humanity; music in the process of becoming an art, the authencities of music; the historical analysis of music, information exchange as well as the main distinctions between art and other cultural domains.

ART222 - History of Jazz (3 + 0) 4

The history of music before 1900`s; Blues and Ragtime music genres; the impacts of musical, social and cultural structures of jazz music in New Orleans before its emergence in the region; main jazz movements starting from the very first Dixieland music to Fusion jazz movement today.

ART223 - Performing Jazz (3 + 0) 4

Human voice in terms of its anatomy, physiology and its techniques.

ART224 - History of Argentine Tango (3 + 0) 4

Where does the tango come from; tango-culture relationship; the origin and the evolution of Argentine tango; spreading of the dance to Europe and the world; the effects of tango on economic crisis and political changes in the world.

ART251 - Watercolour Painting (3 + 0) 4

Basic knowledge of watercolour painting art and its history; watercolour techniques, tools and materials; demonstration of some real watercolour painting samples; basic principles and practice of painting techniques.

ART252 - Free Ceramic Forming (3 + 0) 4

The ceramic clay; using clay for freehand forming; creating unique ceramic forms without restricting the individual creativity; creating two- or three-dimensional free-form designs using the ceramic clay.

ART291 - Body Language and the Art of Persuasion (3 + 0) 4

Posture, mimic, gesture, a correct and accurate way of using the intonation of speech; leadership skills and abilities to convince or persuade someone to accept a desired way of thinking in the business and social environment; convincing others to adopt new ideas using body language.

ART292 - Sign Language (3 + 0) 4

Developing the ability to communicate daily with hearing disabilities.

GER201 - German I (3 + 0) 4

Vocabulary, structure and communicative skills at beginners level; various topics such as countries, nationalities, jobs, family, feelings, food and drink, colors and clothes and daily routines.

GER202 - German II (3 + 0) 4

Vocabulary, structure and communicative skills at beginners level; various themes such as transport, travel, dates, holidays, money, and shopping.

GER301 - German III (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as occupations, hobbies, countries, and functions such as asking for and giving information, offering and responding.

GER302 - German IV (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as travel, places, appearance, plans, health, weather, phone conversations, and cultural elements.

GER401 - German V (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as travel, places, appearance, plans, health, weather, phone conversations, and cultural elements.

GER402 - German VI (3 + 0) 4

More vocabulary, structure and communicative skills at pre-intermediate level; various themes such as celebrations, hospital procedures, visiting museums, banks, libraries, and cultural elements.

RUS201 - Russian I (3 + 0) 4

Vocabulary, structure and communicative skills at beginners level; various topics such as countries, nationalities, jobs, family, feelings, food and drink, colors and clothes and daily routines.

RUS202 - Russian II (3 + 0) 4

Vocabulary, structure and communicative skills at beginners level; various themes such as transport, travel, dates, holidays, money, and shopping.

RUS301 - Russian III (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as occupations, hobbies, countries, and functions such as asking for and giving information, offering and responding.

RUS302 - Russian IV (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as travel, places, appearance, plans, health, weather, phone conversations, and cultural elements

TOUR-AE2SP1 - Departmental Elective (0 + 0) 5

TOUR-AE3FA1 - Departmental Elective (0 + 0) 5

TOUR-AE3FA2 - Departmental Elective (0 + 0) 5

TOUR-AE3SP1 - Departmental Elective (0 + 0) 5

TOUR-AE4FA1 - Departmental Elective (0 + 0) 5

TOUR-AE4FA2 - Departmental Elective (0 + 0) 5

TOUR-AE4SP1 - Departmental Elective (0 + 0) 5

TOUR-GE2FA1 - Non-Departmental Elective (0 + 0) 4

TOUR-GE2SP1 - Non-Departmental Elective (0 + 0) 4

TOUR-GE3FA1 - Non-Departmental Elective (0 + 0) 4

TOUR-GE3SP1 - Non-Departmental Elective (0 + 0) 4

TOUR112 - International Tourism (3 + 0) 5

Nature and components of tourism industry, travel and tourism statistics, travel and tourism statistics, the role of the state in tourism, the role of the state in tourism.

TOUR216 - Entrepreneurship in Tourism and Hospitality Industry (3 + 0) 5

Nature and importance of entrepreneurship within the tourism and hospitality industry, women and youth entrepreneurship,history of entrepreneurship, international entrepreneurship opportunities, creativity, developing a business idea,preparing a business plan,marketing plan, financing, franchising, entrepreneurial strategy, launching a new venture

TOUR307 - Food Production (3 + 0) 6

The connections among diet, the current food and food animal production systems, the environment and public health, factors such as economics, population and equity.

TOUR312 - Menu Planning and Presentation (3 + 0) 5

Specialities of food, balanced and enough food, menu plan, menu preparing, standard recipe making.

TOUR318 - Hospitality Supervision (3 + 0) 5

Basic concepts of hospitality supervision and the process of hospitality supervision.

TOUR323 - Nutrition Science (3 + 0) 5

Details about food contaminants and food safety, and the healthy nutrition system.

TOUR331 - Travel Agency Operations (3 + 0) 5

Basic notions, functions description and processes of tour operators, preparing tours, marketing and ticketing.

TOUR406 - Trends of Food and Beverage and Gastronomy Tourism (3 + 0) 5

The concept of gastronomy, trends of agriculture and new methods of agriculture and new gastronomy, nutrition and restaurant trends

TOUR415 - Hospitality Accounting (3 + 0) 5

Notions of accomondation companies, settings in Turkey, accounting organizations in accomodation companies.

TOUR416 - Seminars on Hotel Industry (3 + 0) 5

Presentations related to accomodation, travel, entertaintment, food and beverage sectors.

TOUR418 - Current Issues in Tourism (3 + 0) 5

Theoretical and practical aspects of eco-tourism, rural tourism, city tourism, heritage and culture tourism, congress tourism as well as promotion policies and latest developments in hotel management.

TOUR423 - Financial Management in Tourism (3 + 0) 6

Financial management in tourism and examples from practice.

TOUR424 - Catering and Banquet Management (3 + 0) 8

The management systems of hotels?banquet and conference centers; different marketing systems, the coordination between these departments and other departments of the hotel; different designs of saloons and different sitting plans.

TOUR425 - Chinese in Tourism (3 + 0) 5

Introducing yourself and a person (alphabet, numbers, frequently used instructions in the classroom), nationalities, countries, profession, age, venue descriptions, place notification expressions, article nouns, sign adjectives and sign pronouns, asking for price, making a noun phrase using the present and future tense, family members, days and hours, food and beverages.

TOUR491 - CO_OP Practice I (3 + 0) 5

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TOUR493 - CO_OP Practice II (3 + 0) 5

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