GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
YACHT AND MARINA MANAGEMENT/TUR 241
Course Title: YACHT AND MARINA MANAGEMENT
Credits 2 ECTS 3
Semester 3 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Prof. Kurban ÜNLÜÖNEN
 -- WEB SITE(S) OF LECTURER(S)
  
 -- EMAIL(S) OF LECTURER(S)
  kurban@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Have detailed knowledge of yacht and marina enterprises.








 -- 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  Basic concepts
2. Week  Yacht enterprises
3. Week  Yacht routes in Turkey
4. Week  Yacht tourism
5. Week  Yacht tourism in Turkey
6. Week  Supply and demand analysis of yacht tourism in Turkey
7. Week  Legal regulations related to yacht tourism
8. Week  Midterm Exam
9. Week  Marina enterprises
10. Week  Marina enterprises (continued)
11. Week  Services offered by marinas
12. Week  Problems and solutions of yacht and marina enterprises
13. Week  Student presentations
14. Week  Student presentations
15. Week  General overview of the course
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  Lecture notes
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  None
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
100
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
0
0
0
 Reading
0
0
0
 Searching in Internet and Library
0
0
0
 Designing and Applying Materials
0
0
0
 Preparing Reports
0
0
0
 Preparing Presentation
0
0
0
 Presentation
0
0
0
 Mid-Term and Studying for Mid-Term
2
4
8
 Final and Studying for Final
3
9
27
 Other
4
3
12
 TOTAL WORKLOAD: 
75
 TOTAL WORKLOAD / 25: 
3
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Have an understanding of concepts related to tourism industry and be able to interpret these concepts.X
2Understand both professional and scientific ethical values
3Demonstrate effective use of both basic and professional information and communication technologies and software
4Have basic knowledge of documentary and accounting systems related with tourism businesses
5Demonstrate effective use of manual and automated operations in the front office departmant of accommodation establishments
6Have basic knowledge of economics
7Have analytical thinking skills within the context of tourismX
8Have financial analysis skills related to tourism operations
9Have detailed knwoledge of human resources management in tourism industry
10Have an understanding of food and beverage practices in tourism businesses
11Have an understanding of different tourism services such as hotel services at health establishments and yacht and marina managementX
12Demonstrate reading, listening, speaking and writing skills in foreign languages as required by the industry
13Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation
14Have detailed knowledge of business administrationX
15Have an understanding of marketing and management strategies within the context of tourism managementX
16Have basic knowledge of legal procedures related to tourism industry
17Understand the relationship between tourism and environment and be able to apply required practices for a more lively environment
18Have an understanding of recreational activities performed in accommodation establishments
19Have an understanding of the cultural context of tourism
20Have basic knowledge of national and international cuisines