Information Package
baskent.edu.tr

Master's of Gastronomy and Culinary Arts without Thesis

GMS509

GASTRONOMY TOURISM

Course Code
GMS509
Semester
Second Term (Spring)
Theory+Practice
3 + 0
ECTS
10
Course TypeCompulsory Course
Course LevelMaster's Degree Without Thesis
Year of Study1
SemesterSecond Term (Spring)
ECTS10
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Interprets the characteristics of tourism region and which power balances take place in competition market.
  2. Illustrate approaches to tourism regions and regional planning.
  3. Analyze the common marketing framework.
  4. Summarizes the stages of marketing and management of cities and resort areas.
  5. Describes the regional management organization for tourism region.
  6. Discusses the conditions of joint work development among regional actors and examples of joint work.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course Descriptiongastronomy 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
1st Week Destination definition, characteristics, types
2nd Week Destination resources and properties
3rd Week Elements of Destination Management: Local authorities
4th Week Elements of Destination Management: Civil Society and Local People
5th Week Elements of destination marketing
6th Week City as a tourist product
7th Week Urban marketing
8th Week Midterm
9th Week Resort marketing
10th Week Non-regional marketing of destination
11th Week Planning-cooperation and communication
12th Week Intra-regional marketing of destination
13th Week Destination Marketing Control Factors: Commitment to destination and satisfaction
14th Week Destination Marketing Control Factors: Destination quality
15th Week Final Exam
Recommended or Required Reading1. Papatheodorou, A. (2007). Managing Tourism Destinations.
2. Morgan, N., Pritchard, A. & Pride, R. (2004). Destination Branding, Butterworth-Heinemann.
3. Özdemir, G. (2008). Destinasyon Pazarlaması. Detay Yayıcılık, Ankara.
4. Schaumann. (2004). The Guide to Successful Destination Management. Wiley.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 10
Total(%) 40
Contribution of In-term Studies to Overall Grade(%) 40
Contribution of Final Examination to Overall Grade(%) 60
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
Preparation for Quiz
Individual or group work 1 70 70
Preparation for Final exam 1 60 60
Course hours 14 3 42
Preparation for Midterm exam 1 40 40
Laboratory (including preparation)
Final exam 1 2 2
Homework 4 5 20
Presentation (including preperation) 4 5 20
Book Presentation 1 10 10
Article Presentation 2 15 30
Total Work Load296
Total Work Load / 30 (h)9.86
ECTS Credit of the Course10
Language of InstructionTurkish
Work Placement(s)No

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