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.

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.

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.

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.

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.

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

Financial management in tourism and examples from practice.

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

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.

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.

TOUR491 - CO_OP Practice I (3 + 0) 5


TOUR493 - CO_OP Practice II (3 + 0) 5


TOUR331 - Travel Agency Operations (3 + 0) 5

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

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.

TOUR313 - Summer Training (0 + 0) 24

The students will have a mission as its described in trainee regulations of school. Related academicians will help the students as a coach and control them in written and oral ways.

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.

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.

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

Structure and organization of food and beverage companies.

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

Structure, organization and management of hospitality organizations.

TOUR316 - Opera-PMS (3 + 0) 6

Learning the content of FIDELIO OPERA MODULE.

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

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

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.

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.

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.

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.

TOUR412 - Sociology of Tourism (3 + 0) 5

Basic concepts and subjects of sociology and the field of study of the sociology of tourism.

TOUR422 - Graduation Project (3 + 0) 8

This course include all stages of a research and subjects related to reporting a research

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.

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.

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