TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	1
SEMESTER	Second Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Interprets the characteristics of tourism region and which power balances take place in competition market. 2) Illustrate approaches to tourism regions and regional planning. 3) Analyze the common marketing framework. 4) Summarizes the stages of marketing and management of cities and resort areas. 5) Describes the regional management organization for tourism region. 6) Discusses the conditions of joint work development among regional actors and examples of joint work.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	gastronomy tourism, which can be defined as a food and beverage culture, is an indispensable element for both domestic and foreign tourism. Cuisine and culinary culture are the most appealing charms in the preference of tourists. The unique taste of a region in a country or even a part of it is important for tourism gastronomy. The studies that need to be done to improve gastronomic tourism will focus on a regional review of the tourism sector.
COURSE CONTENTS	WEEK TOPICS 1st Week Destination definition, characteristics, types 2nd Week Destination resources and properties 3rd Week Elements of Destination Management: Local authorities 4th Week Elements of Destination Management: Civil Society and Local People 5th Week Elements of destination marketing 6th Week City as a tourist product 7th Week Urban marketing 8th Week Midterm 9th Week Resort marketing 10th Week Non-regional marketing of destination 11th Week Planning-cooperation and communication 12th Week Intra-regional marketing of destination 13th Week Destination Marketing Control Factors: Commitment to destination and satisfaction 14th Week Destination Marketing Control Factors: Destination quality 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Papatheodorou, A. (2007). Managing Tourism Destinations. 2. Morgan, N., Pritchard, A. & Pride, R. (2004). Destination Branding, Butterworth-Heinemann. 3. Özdemir, G. (2008). Destinasyon Pazarlaması. Detay Yayıcılık, Ankara. 4. Schaumann. (2004). The Guide to Successful Destination Management. Wiley.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 1 70 70 Preparation for Final exam 1 60 60 Course hours 14 3 42 Preparation for Midterm exam 1 40 40 Laboratory (including preparation) Final exam 1 2 2 Homework 4 5 20 Presentation (including preperation) 4 5 20 Book Presentation 1 10 10 Article Presentation 2 15 30 Total Workload 296 Total Workload / 30 9,86 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No