GASTRONOMY TOURISM

GMS542

Course Code: GMS542
Semester: -
Theory+Practice: 3 + 0
ECTS: 10

Course Type

Elective Course

Course Level

Master's Degree With Thesis

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Interprets the characteristics of tourism region and which power balances take place in competition market.
Illustrate approaches to tourism regions and regional planning.
Analyze the common marketing framework.
Summarizes the stages of marketing and management of cities and resort areas.
Describes the regional management organization for tourism region.
Discusses the conditions of joint work development among regional actors and examples of joint work.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

gastronomy tourism, which can be defined as a food and beverage culture, is an indispensable element for both domestic and foreign tourism. Cuisine and culinary culture are the most appealing charms in the preference of tourists. The unique taste of a region in a country or even a part of it is important for tourism gastronomy. The studies that need to be done to improve gastronomic tourism will focus on a regional review of the tourism sector.

Course Contents

WEEK	TOPICS
1^st Week	Destination definition, characteristics, types
2^nd Week	Destination resources and properties
3^rd Week	Elements of Destination Management: Local authorities
4^th Week	Elements of Destination Management: Civil Society and Local People
5^th Week	Elements of destination marketing
6^th Week	City as a tourist product
7^th Week	Urban marketing
8^th Week	Midterm
9^th Week	Resort marketing
10^th Week	Non-regional marketing of destination
11^th Week	Planning-cooperation and communication
12^th Week	Intra-regional marketing of destination
13^th Week	Destination Marketing Control Factors: Commitment to destination and satisfaction
14^th Week	Destination Marketing Control Factors: Destination quality
15^th Week	Final exam

Recommended or Required Reading

Papatheodorou, A. (2007). Managing Tourism Destinations.
Morgan, N., Pritchard, A. & Pride, R. (2004). Destination Branding, Butterworth-Heinemann.
Özdemir, G. (2008). Destinasyon Pazarlaması. Detay Yayıcılık, Ankara.
Schaumann. (2004). The Guide to Successful Destination Management. Wiley.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Project
Presentation

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	30
Total(%)		60
Contribution of In-term Studies to Overall Grade(%)		60
Contribution of Final Examination to Overall Grade(%)		40
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	10	10
Preparation for Quiz	1	20	20
Individual or group work	14	7	98
Preparation for Final exam	1	30	30
Course hours	14	3	42
Preparation for Midterm exam	1	15	15
Laboratory (including preparation)
Final exam	1	10	10
Homework	4	15	60
Total Work Load			285
Total Work Load / 30 (h)			9.5
ECTS Credit of the Course			10

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5	LO6
K1			X
K2	X	X	X
K3				X
K4
K5
K6
K7
K8
K9
K10
K11
K12						X
K13
K14
K15
K16	X
K17	X
K18		X
K19					X
K20	X
K21	X
K22

	LO1	LO2	LO3	LO4	LO5	LO6
K1			X
K2	X	X	X
K3				X
K4
K5
K6
K7
K8
K9
K10
K11
K12						X
K13
K14
K15
K16	X
K17	X
K18		X
K19					X
K20	X
K21	X
K22

	LO1	LO2	LO3	LO4	LO5	LO6
K1			X
K2	X	X	X
K3				X
K4
K5
K6
K7
K8
K9
K10
K11
K12						X
K13
K14
K15
K16	X
K17	X
K18		X
K19					X
K20	X
K21	X
K22

	LO1	LO2	LO3	LO4	LO5	LO6
K1			X
K2	X	X	X
K3				X
K4
K5
K6
K7
K8
K9
K10
K11
K12						X
K13
K14
K15
K16	X
K17	X
K18		X
K19					X
K20	X
K21	X
K22