Information Package / Course Catalogue
| Course Code | : REM305 |
| Course Type | : Non Departmental Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to learn the information about the introduction and marketing of the gastronomic features of countries and destinations, and to learn the basic information about how the countries define and market their gastronomic features.
The relationship between gastronomy and tourism, how gastronomy is managed in countries, how it is marketed in terms of countries, citites and regions.
| Lec. Ahu SEZGİN |
| 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 |
| 1. | Kurgun, H. & Özşeker, D. B. (2016). Gastronomi ve Turizm, Ankara: Detay Yayıncılık |
| 2. | Frost, W., Laing, J., Best, G., Williams, K. Strickland, P. & Lade, C. (2016). Gastronomy, Tourism and the Media, USA: channel View Publications. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Midterm Examination | 1 | 9 | 1 | 10 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 4 | 4 | 1 |
OÇ-2 | 5 | 5 | 4 | 4 | 1 |
OÇ-3 | 5 | 5 | 4 | 4 | 1 |
OÇ-4 | 4 | 4 | 4 | 4 | 1 |
OÇ-5 | 4 | 4 | 4 | 4 | 1 |