GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR
Program Learning Outcomes
| PROGRAM LEARNING OUTCOME |
| KNOWLEDGE |
| Theoretical, Factual |
| - Have a detailed understanding of consumer behavior, marketing strategies and practices in tourism. |
| - Have an understanding of modern management theories and management psychology. It effectively performs planning, organizing, coordinating, directing and controlling functions related to the field. |
| - Plan, conduct, analyze and report a study using scientific research methods. He has advanced knowledge about general and area specific research methods. |
| - Understand the sustainable tourism development strategies. |
| - Demonstrate effective communication and presentation skills both verbally and in writing. Individuals communicate effectively and conduct group work. |
| - Have 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. |
| - Have an understanding of customer relationship management in tourism businesses. |
| - Understand 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. |
| - Understand the consumer rights in tourism industry. |
| - Have a detailed understanding of institutionalism and reconstruction issues in tourism businesses. |
| - Have an understanding of the social, cultural and religious contexts of tourism. They recognize, distinguish, and communicate with different cultures. |
| - Have an understanding of entrepreneurship and new organizational cultures in tourism. |
| - Have a detailed understanding of national and international management systems taht could be used by tourism businesses. |
| - Have a detailed understanding of branding in tourism. |
| - Understand the key concepts and issues in international hotel management. |
| - Understand the financial analysis, investment and resource management issues in tourism businesses. |
| - A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level. |
| - Develop a variety of menus on the basis of menu planning principles for food and beverage businesses. |
| SKILLS |
| Cognitive, Practical |
| - Have an understanding of modern management theories and management psychology. It effectively performs planning, organizing, coordinating, directing and controlling functions related to the field. |
| - Plan, conduct, analyze and report a study using scientific research methods. He has advanced knowledge about general and area specific research methods. |
| - Understand the sustainable tourism development strategies. |
| - Demonstrate effective communication and presentation skills both verbally and in writing. Individuals communicate effectively and conduct group work. |
| - Have 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. |
| - Have 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. |
| - Understand the financial analysis, investment and resource management issues in tourism businesses. |
| COMPETENCIES |
| Ability to work independently and take responsibility |
| - Plan, conduct, analyze and report a study using scientific research methods. He has advanced knowledge about general and area specific research methods. |
| - Demonstrate effective communication and presentation skills both verbally and in writing. Individuals communicate effectively and conduct group work. |
| - Have 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. |
| Learning Competence |
| - Understand both professional and scientific ethical values. Responsibility for the field is fulfilled in practice in the framework of ethical principles and legal regulations. |
| - Plan, conduct, analyze and report a study using scientific research methods. He has advanced knowledge about general and area specific research methods. |
| - Demonstrate effective communication and presentation skills both verbally and in writing. Individuals communicate effectively and conduct group work. |
| - Have 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. |
| Communication and Social Competence |
| - Understand both professional and scientific ethical values. Responsibility for the field is fulfilled in practice in the framework of ethical principles and legal regulations. |
| - Demonstrate effective communication and presentation skills both verbally and in writing. Individuals communicate effectively and conduct group work. |
| - Have an understanding of the social, cultural and religious contexts of tourism. They recognize, distinguish, and communicate with different cultures. |
| - A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level. |
| Field-based Competence |
| - Have a detailed understanding of consumer behavior, marketing strategies and practices in tourism. |
| - Understand both professional and scientific ethical values. Responsibility for the field is fulfilled in practice in the framework of ethical principles and legal regulations. |
| - Have an understanding of modern management theories and management psychology. It effectively performs planning, organizing, coordinating, directing and controlling functions related to the field. |
| - Plan, conduct, analyze and report a study using scientific research methods. He has advanced knowledge about general and area specific research methods. |
| - Understand the sustainable tourism development strategies. |
| - Demonstrate effective communication and presentation skills both verbally and in writing. Individuals communicate effectively and conduct group work. |
| - Have 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. |
| - Have 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. |
| - Have an understanding of customer relationship management in tourism businesses. |
| - Understand 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. |
| - Understand the consumer rights in tourism industry. |
| - Have a detailed understanding of institutionalism and reconstruction issues in tourism businesses. |
| - Have an understanding of the social, cultural and religious contexts of tourism. They recognize, distinguish, and communicate with different cultures. |
| - Have an understanding of entrepreneurship and new organizational cultures in tourism. |
| - Have a detailed understanding of national and international management systems taht could be used by tourism businesses. |
| - Have a detailed understanding of branding in tourism. |
| - Understand the key concepts and issues in international hotel management. |
| - Understand the financial analysis, investment and resource management issues in tourism businesses. |
| - A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level. |
| - Develop a variety of menus on the basis of menu planning principles for food and beverage businesses. |