As a result of examining the sociological structures of the tourists participating in tourism and the organizations offering the products of tourism, it is the investigation of the social effects of tourism.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Participation in the lesson, attending the lesson, active listening, thinking in accordance with the aim of the lesson, asking questions, taking notes, concentration and motivation, willingness to learn and volunteering to the lesson and adopting the lesson.
Instructor(s)
ÖĞR.GÖR. MELİSSA ELİF GÜZEY
Course Assistant(s)
Schedule
The course has not been opened this semester.
Office Hour(s)
Teaching Methods and Techniques
Lecture notes, visual and audio narration and question-answer method
Principle Sources
Socio-Cultural Theories of Tourism- Hasan Zafer Dogan- Detail Publishing-2004
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Definition of sociology, its subject, aims, relations with other sciences, methods and techniques used in sociology.
Visual and Audio Lecture. Question Answer Method
2. Week
Sociology overview, Tourism and Sociology, A brief history of Sociology
Visual and Audio Lecture. Question Answer Method
3. Week
Consensus Theory, Conflict Theory and Critical
Approaches, Social Action Theory
Visual and Audio Lecture. Question Answer Method
4. Week
The main factors that determine the effects of tourism on society: characteristics of the touristic area, the image of the touristic area
Visual and Audio Lecture. Question Answer Method
5. Week
Socioeconomic effects of tourism
Visual and Audio Lecture. Question Answer Method
6. Week
Socio-cultural effects of tourism
Visual and Audio Lecture. Question Answer Method
7. Week
A Sociological Perspective on Culture, the Relationship between Tourism and Culture
Visual and Audio Lecture. Question Answer Method
8. Week
Midterm
Describe the preparation of stocks and their applications.
Proper handling and storing of stocks.
Understand the function of sauces.
Understand the preparation of basic sauces
Understand thickening of liquids using the discussed agents
Tourist-local community relations and interaction (relationship environment, relationship types, factors affecting relations, developmental stages of relations, integration)
Visual and Audio Lecture. Question Answer Method
13. Week
Tourist-official relations (relationship environment, relationship features, relationship types, factors affecting relations, efficiency and effectiveness, training of officials)
Visual and Audio Lecture. Question Answer Method
14. Week
Sustainable tourism and tourism ethics
Visual and Audio Lecture. Question Answer Method
15. Week
Final week
16. Week
Final week
17. Week
Final week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Attendance
1
10
Final Exam
1
50
Program Outcomes
PO-1
Communicating with the Guest
PO-2
Making Accommodation Services in Professional Foreign Language and Providing Information to Guests.
PO-3
Managing Human Resources, Introducing Professional Ethics, Explaining the Principles of Hotel Management
PO-4
Explaining Basic Travel-Tourism Concepts, Introducing Tourism's Impact on Economy
PO-5
Guiding in the execution of the front office services, guest check in / check out the process, to carry out transactions, to carry out the transfer operations, to carry out the reporting operations
PO-6
Fulfilling the Obligations Regarding Tourism Legislation, Making Correspondence with the Ministry
PO-7
Preparing the floor for floor services, floor control, cleaning services in housekeeping
PO-8
Introducing the Coastal Region of Turkey, to promote Turkey's Central Regions
PO-9
Understanding Marketing in Tourism
PO-10
Applying Quality Management Systems, Developing Yourself Using IT Facilities
PO-11
First aid to the patient / injured in emergencies
Learning Outcomes
LO-1
To be able to provide a social point of view
LO-2
To understand the contribution of tourists
LO-3
Apply theoretical knowledge to prevent or solve food preparation problems
LO-4
Outline how modern culinary trends have developed and influence attitudes about food preparation and consumption
