Course Language:
İngilizce
Course Objectives:
Adapting the students to practise the gained theory in a real life tourism environment
Course Content:
| Internship in tourism related fields |
Course Methodology:
1: Lecture, 2: Question-Answer, 3: Discussion, 4: Simulation, 5: Case Study
Course Evaluation Methods:
A: Testing, B: Presentation, C: Homework, D: Project, E: Laboratory
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
|
4,12,13 | 5 | D |
|
4,12,13 | 5 | D |
|
4,12,13 | 5 | D |
|
4,12,13 | 5 | D |
|
4,12,13 | 5 | D |
|
4,5,12,13 | 5 | D |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials |
| 1 | Orientation Training | |
| 2 | Orientation Training | |
| 3 | Work placement | |
| 4 | Work placement | |
| 5 | Internship (10 weeks) | |
| 6 | Internship (10 weeks) | |
| 7 | Internship (10 weeks) | |
| 8 | Internship (10 weeks) | |
| 9 | Internship (10 weeks) | |
| 10 | Internship (10 weeks) | |
| 11 | Internship (10 weeks) | |
| 12 | Internship (10 weeks) | |
| 13 | Internship (10 weeks) | |
| 14 | Internship (10 weeks) | |
| 15 | Submission of the final internship report | |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Mid-terms | ||
| Assignment | 1 | 100 |
| Total | 100 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | ||
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 100 | |
| Total | 100 | |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | |||||||
| No | Program Learning Outcomes | Contribution | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To have a good understanding of the basic concepts in tourism and hotel management | x | |||||
| 2 | To grasp and be aware of the the regional, national and international dimensions of tourism and hotel management | x | |||||
| 3 | To achieve a reasonable level of knowledge in the tourism and hospitality management on ethics, basic values, legislation and principles | x | |||||
| 4 | To be aware of the specific dynamics of the service industry and learn the professional standards of perfection | x | |||||
| 5 | To have a conducive character for teamwork, be a problem solver as well as show leadership capabilities and an ability to establish contact with specialists in other areas of interest | x | |||||
| 6 | To be fluent in verbal communication and writing capacities in at least two foreign languages. | x | |||||
| 7 | Be able to adapt to varying cultures and languages received from experienced professors equipped with international experience in professional and academic backgrounds | x | |||||
| 8 | To have personal, humanitarian, technical, and behavioural capabilities. | x | |||||
| 9 | To have coordinating capacities in interdisciplinary applications (i.e administration commerce, representation, aviation, logistics, etc.) | x | |||||
| 10 | To be able to carry out qualitative and quantitative research methods in tourism and hospitality management for the completion of projects. | x | |||||
| 11 | To understand the tourism and hospitality industry from professional, academic, technical, intellectual and cultural points of view. | x | |||||
| 12 | To be able to evaluate concepts, ideas and data in the tourism sector with scientific methods, identify complicated problems and topics to analyze, and come up with solutions based on research and evidence. | x | |||||
| 13 | To become an expert in one of the specialization areas of the tourism industry (i.e: congress and lodgings management, aviation management, gastronomy, social and humanitarian sciences) | x | |||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 15x Total course hours) | |||
| Hours for off-the-classroom study (Pre-study, practice) | 10 | 20 | 200 |
| Mid-terms | |||
| Homework | |||
| Final examination (Internship report) | 1 | 25 | 25 |
| Total Work Load | 225 | ||
| Total Work Load / 45 (h) | 5 | ||
| ECTS Credit of the Course | 5 | ||
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