| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learn the fundamental topics of sustainability and the latest literature.
- Understand the evolution of basic policy tools related to sustainable development.
- Grasp the importance of conservation in sustainability.
- Develop critical thinking skills regarding different forms of cultural heritage.
- Analyze the relationship between sustainability, governance, development, conservation, and planning, and apply integrated planning.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course aims to increase students' awareness of the importance of sustainable management and development in tourism and the need for integrated policies with conservation. The course critically analyzes the concept of sustainability in the global tourism industry from perspectives of policy, conservation, implementation, and planning. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to sustainability |
|
2nd Week |
Concept of sustainability in tourism and the development process of alternative tourism |
|
3rd Week |
Definition of tourists, new tourism trends, and the notion of new tourists |
|
4th Week |
Tourism and the environment, the importance of the environment in tourism |
|
5th Week |
Special interest tourism |
|
6th Week |
Sustainability in the context of food and agriculture |
|
7th Week |
Sustainability and sustainable gastronomy/eco-gastronomy |
|
8th Week |
Midterm exam |
|
9th Week |
Sustainability practices in the hospitality industry |
|
10th Week |
Sustainability practices in restaurants and geographical indications |
|
11th Week |
Renewable energy sources in Turkiye |
|
12th Week |
Project presentations |
|
13th Week |
Project presentations |
|
14th Week |
Project presentations |
|
| Recommended or Required Reading | Kozak, M. (2020). Sürdürülebilir turizm: Kavramlar ve uygulamalar (2nd ed.). Detay Yayıncılık. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Discussion
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
20 |
| Assignment |
2 |
30 |
| Project |
1 |
20 |
| Total(%) |
|
70 |
| Contribution of In-term Studies to Overall Grade(%) |
|
70 |
| Contribution of Final Examination to Overall Grade(%) |
|
30 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
2 |
28 |
| Preparation for Final exam |
1 |
30 |
30 |
| Course hours |
13 |
3 |
39 |
| Preparation for Midterm exam |
1 |
20 |
20 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
2 |
5 |
10 |
| Project |
1 |
20 |
20 |
| Total Work Load | 149 |
| Total Work Load / 30 (h) | 4.96 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
