Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Atila YÜKSEL

Prof. Berrin GÜZEL

Ins. Okan Umut ŞİMŞEK

Lec. Elvan KESER

Lec. Fulya MÜRTEZA

Lec. Ozan GÜNGÖR

Gastronomy Tourism

Course Code	: REM305
Course Type	: Required
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 3
Prt.	: 0
Credit	: 3
Lab	: 0
ECTS	: 4

Objectives of the Course

It is aimed to give basic information about which countries define and market their own cuisine and gastronomic features within the general information about the promotion and marketing of gastronomy countries and cities.

Course Content

The course provides an overview of the relationship between gastronomy and tourism, how gastronomy is shaped in countries and how cities and regions in particular countries and countries market gastronomy.

Name of Lecturer(s)

Learning Outcomes

1.	1. The macro perspective of gastronomy in the tourism secto
2.	2. The benefits of gastronomy tourism to countries and the definition of gastronomy tourist
3.	How the gastronomic characteristics of the countries are formed and managed
4.	. Determination of gastronomic characteristics of countries
5.	SWOT analysis within the framework of gastronomic tourism of countries

Recommended or Required Reading

1.	1. Kurgun, H. & Özşeker, D. B. (2016). Gastronomi ve Turizm, Ankara: Detay Yayıncılık

Weekly Detailed Course Contents

Week 1 - Theoretical

Gastronomy tourism and its place in countries

Week 2 - Theoretical

Gastronomi turizmi ve ülkelerdeki yeri

Week 3 - Theoretical

Gastronomy tourist and its features

Week 4 - Theoretical

Gastronomy tourist and its features

Week 5 - Theoretical

Identifying the countries that earn income from gastronomic tourism

Week 6 - Theoretical