GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
CONSUMER RIGHTS IN TOURISM/2840041
Course Title: CONSUMER RIGHTS IN TOURISM
Credits 3 ECTS 7.5
Semester 2 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Prof. Kurban ÜNLÜÖNEN
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/kurban
 -- EMAIL(S) OF LECTURER(S)
  kurban@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Perceive tourist as a consumer.
Understand the consumer behavior in tourism.
Understand the consumer rights in tourism.
Understand why he/she must to protect tourist rights.
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Historical Background of Consumer and Consumer Protection
2. Week  Characteristics of Touristic Consumption and Touristic Behaviors
3. Week  Tourist Protection as a Consumer
4. Week  International Regulations and Implications
5. Week  The Right to Satisfaction of Basic Needs
6. Week  Safety and The Right to be Safe
7. Week  The Right to Be Informed
8. Week  Midterm Exam
9. Week  The Right to Choose The Right to Be Heard The Right to Be Educated The Right to Choose
10. Week  The Right to Be Heard
11. Week  The Right to Be Educated
12. Week  The Right to Healty Environment
13. Week  The Right to Recource and Redress
14. Week  New Horizons and Highlights in Consumerism
15. Week  Overview of the course
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  1- United Nations, (1995), Guidelines For Consumer Protection, New York and Geneva. 2- Gee, Y. Chuck; Makens, C. James; Choy, J.I.Dexter (1996), The Travel Industry, Van Nostrand Reinhold, Third Edition, USA. 3-Lawton,P; Page,S (1997) “Evaluating Travel Agents’ Provision of Health Advice To Travellers”, Tourism Management, Vol. 18, No. 2, pp. 89-104 4- Pizam, A.; Tarlow, P.E.; Bloom, J. (1997), “Making Tourist Feel Safe: Whose Responsibility Is It?”, Journal of Travel Research, Vol: XXXVI, No. 1, Summer, pp. 23-28. 5-Ünlüönen, Kurban (1998), Turizm Sektöründe Tüketici Hakları Araştırması, Ankara 6- Pizam, A. ve Mansfeld, Y. (1999). Consumer Behavior in Travel and Tourism. The Haworth Hospitality Pres, USA. 7-Howells, G. ve Weatherill, S. (2005). Consumer Protection Law. Asghate, Second Edition, Farnham. 8- Kaynak, S. ve Akan, Y (2011). Tüketicinin korunmasında tüketici bilinç düzeyinin önemi: Hane halkları üzerine bir uygulama. Gaziantep Üniversitesi sosyal Bilimler Der
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Discussion
 -- WORK PLACEMENT(S)
  None
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
20
 Assignment
1
20
 Exercises
0
0
 Projects
1
20
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
60
 Contribution of Final Examination to Overall Grade  
40
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
16
3
48
 Practising Hours of Course Per Week
0
 Reading
0
 Searching in Internet and Library
16
4
64
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
3
12
36
 Presentation
3
1
3
 Mid-Term and Studying for Mid-Term
1
15
15
 Final and Studying for Final
1
20
20
 Other
0
 TOTAL WORKLOAD: 
186
 TOTAL WORKLOAD / 25: 
7.44
 ECTS: 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Have a detailed understanding of consumer behavior, marketing strategies and practices in tourism.X
2Understand both professional and scientific ethical values. Responsibility for the field is fulfilled in practice in the framework of ethical principles and legal regulations.X
3Have an understanding of modern management theories and management psychology. It effectively performs planning, organizing, coordinating, directing and controlling functions related to the field.X
4Plan, conduct, analyze and report a study using scientific research methods. He has advanced knowledge about general and area specific research methods.X
5Understand the sustainable tourism development strategies.X
6Demonstrate effective communication and presentation skills both verbally and in writing. Individuals communicate effectively and conduct group work.X
7Have analytical thinking skills within the context of tourism. Analyze and synthesize scientific theories, theories, methods, models in the field and close disciplines and evaluate them with a critical approach.X
8Have an understanding of new product development and innovation management in tourism. It combines information from different fields to research and innovate, develops new knowledge and processes, and solves problems.X
9Have an understanding of customer relationship management in tourism businesses.X
10Understand the strategic management and quality management issues in tourism. Manage or transform service processes and businesses that require complex, unpredictable, and new strategic approaches to their area.X
11Understand the consumer rights in tourism industry.X
12Have a detailed understanding of institutionalism and reconstruction issues in tourism businesses.X
13Have an understanding of the social, cultural and religious contexts of tourism. They recognize, distinguish, and communicate with different cultures.X
14Have an understanding of entrepreneurship and new organizational cultures in tourism.X
15Have a detailed understanding of national and international management systems taht could be used by tourism businesses.X
16Have a detailed understanding of branding in tourism.X
17Understand the key concepts and issues in international hotel management.X
18Understand the financial analysis, investment and resource management issues in tourism businesses.X
19A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level.X
20Develop a variety of menus on the basis of menu planning principles for food and beverage businesses.