General concepts about the course, collapse of the Ottoman Empire, leading to National Struggle, congresses, Sevres Treaty, wars, opening of Turkish Great National Assembly, Mudanya Armistice, Lausanne Treaty discussions.

Abolishment of sultanate and declaration of Republic, strategy and importance of Turkish Revolution, financial, social, legal, educational and cultural renovation, experiments for multi- party system, Turkish foreign policy during Atatürk?s term, basic principles of Atatürkism.

This is an elementary English course designed for beginners of English language. The learners are expected to develop four basic language skills; listening, speaking, reading and writing through various kinds of teaching techniques and practices. The learners are exposed to basic language structures and vocabulary with the help of authentic materials within real life context. At the end of this course learners are prepared to proceed to Pre-Intermediate level.

By the end of this pre-intermediate English course, students will have been able to read and understand written English texts, express their ideas orally and verbally, improve their listening skills, expand their vocabulary, speak in front of the public, describe and speak about the illustrations, make discussions about the given topics, follow information on the internet, in books and magazines and write paragraphs.

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This course aims to help students acquire the competencies of explaining basic concepts of travel-tourism in Accommodation Services Program.

This course aims to help students acquire the competencies of introducing the effect of tourism on economy.

The aim of the course is to teach and review the issues such as; travel agencies and tour operators in the tourism sector, organization, activities, its relationship with the other sectors, tour types, travel agencies and new trends in the World and in Turkey etc.

This course aims to teach students competencies related to preparation required to be recruited in housekeeping

This course aims to teach students competencies related to managing human resources.

This course aims to help students acquire the competencies of guiding the front office service operations.

This course aims to help students acquire the competencies of explaining ?concepts of Hotel Management-Investment-Administration-Planning-Control? in Tourism and Hotel Management Program.

This course aims to help students acquire the knowledge and skills of interpreting the marketing principles required for Accommodation,Travel and Food and Beverage Businesses and carrying out marketing practices

It is aimed to introduce Turkish coastlines adn tourism places.

Internship any work place (public or private) for six weeks (30 working days) requires a field experience.

This course aims to help students acquire the competiencies related to the fulfilling the requirments for tourism law.

The aim of this course is for the student to practice in various hotel departments and gain industry experience.

Ýn this course, importance of congress and fair tourism in the World and in Turkey, the development of conventions and trade shows, statistics, budget, types of meeting and contribution of congress and fair tourism to sustainable tourism will be discussed.

This course is consist of the evaluation of business functions for small and medium-sized enterprises, the theory and process of entrepreneurship, entrepreneurial characteristics and the process of determining opportunities.

In this course, the need for crisis management in tourism enterprises, crises that encountered in tourism sector, crisis preparation, crisis management approaches, crisis management strategies and models, making analysis the post-crisis situation, operational crisis management issues will be examined.

It is aimed to teach fundemental consepts of tourism, development, relation with other disiplines and effects of tourism on social and economic structure.

Tourism and recreation issues, tourism types and their associated recreational types by explaining to them planning principles about giving the world and our country in tourism and recreation planning methods.

Problems associated with the life-support systems and the environment. The role of human factor in changing the environment; interactions between tourism and the environment; analysis of relationships between the natural environment, the local economy, the local community and tourism. Approaches in environmental planning and sustainable tourism management.

This course aims to help student acquire the competencies of doing the accomodation operations
usin the automation program in accomodation.

It is aimed to give information about food and beverage industry, service, budget,customer relations, food and beverage enterprises and hierarchical structures. On the other hand, it is aimed to give practical trainings on the subjects such as recognition of service equpments,preparation of service, carrying of tray,plate and cups etc.

Aim of course is to define relationship between gastronomy and tourism. Also the relationship between gastronomy and tourism will be discussed in terms of supply and demand dimensions. In this context student will be informed about gastronomy tourist motivations, gastronomic supply sources, gastronomic information sources, economic effects of gastronomy, role of the gastronomy on sustainabiliyt.

This course aims to teach the civilizations who lived in Antolia in the light of archaeological data starting from the early period until the end of the Byzantine Empire. By this course students will understand the importance ande effective role of art in the life and the in civilizations of mankind. Onthe other hand, the importance of historical artifacts left by Anatolian civilizations will be emphasized from tourism perspective.

The main aim of this course is to teach students the health tourism, health tourism institýtions, the resources of our contry in terms of medical and thermal treatmal treatment, the rights of the tourists that coming for health tourism and the problems encountered by tourists and businesses within the scope of health tourism.

Tourism industry sýppliers communicate with who come from many different regions. In tourism industry established communications is beyond the verbal communication therefore service suppliers can communicate better if they know regional, cultural, religional differences, sensitivenesses etc. The issues that will contribute, to the intellectual knowledge accumulation of qualified students will be discussed in. These issues wil also contribute to the tourism industry such areas as customer satisfaction, re-visit and unforgettable tourism experience.

To examine the place of management within the firm aand particularly focusing contemporary management within the organization structure by teaching students contemporary managment techniques in the field of business and to give them an innovative and different perspective. Ýn this context management approaches wich are called modern by management literature, such as outsourching, reengineering, customer relationship management, employee relationship management etc. will be teach.

It is aimed to achieve using practising te sales techniques needed in sales environment up to the changing consumer expectations, needs and desires in the tourism sector. ýn this context, besides the theoretical information, case study analysis and barinstorming studies,planned to do.

In this course, the studies will be made about the understanding, explanation, reading and writing, various features of written explanation will be considered and examined with critical viewpoint. The punctuation marks which are the basis of the written explanation and writing rules will be made evident and the correct use of such rules for efficient and sound expression will be elicited.

In this course, the studies will be made about the understanding, explanation, reading and writing, various features of written explanation will be considered and examined with critical viewpoint. The punctuation marks which are the basis of written explanation and writing rules will be made evident and the correct use of such rules for efficient and sound expression will be elicited.