Department of Tourism and Hotel Course Catalogues

INTERNATIONAL ANTALYA UNIVERSITY - COLLEGE OF TOURISM (COT)

DEPARTMENT OF TOURISM AND HOTEL MANAGEMENT

COURSE DESCRIPTION:

CORE Courses:

ECON 101 PRINCIPLES OF MICROECONOMICS

With the objective of forming an introduction to microeconomics, this course covers the core topic of economic analysis: how individual households and firms make their decisions in allocating scarce resources for consumption and production. The course will acquaint the students with the notions of demand and supply, rational decision making, resource allocation, markets as allocation and coordination mechanisms, externality, and competition.

Credit(s): 4                   ECTS: 7

ECON 102 PRINCIPLES OF MACROECONOMICS

Macroeconomics is the study of the structure, functioning and performance of an entire economy. The course will cover the central tools of modern macroeconomic theory and economic policy. It will, in particular, introduce the aggregate indicators of economic performance, such as the gross domestic product (GDP), aggregate demand and supply, money and monetary policy, price indexes, inflation and unemployment, savings, investment, interest rates, exchange rates,  economic growth, and international monetary relations.

Credit(s): 4                   ECTS: 7

BUSI 211 FINANCIAL ACCOUNTING

This course introduces the student to the basics of financial accounting. Financial accounting is about recording and reporting financial information about a business’ or organization’s performance. This course provides an understanding of the concepts, principles and conventions of financial accounting. It provides students with the tools they need to perform an interpretation and assessment of financial statements for decision making. This course examines the major sections of the financial statements including cash, receivables, inventory, working capital, equipment, long-term assets, depreciation, short-term debt, long-term debt and equity. Topics include financial position, operating results, and cash flows. Students will become familiar with the rationale behind accounting.

Credit(s): 3                   ECTS: 5

BUSI 212 MANAGERIAL ACCOUNTING

This course introduces corporate finance to students. It provides students with analytic tools to identify, analyze and solve problems related to financial matters. Students will learn to make sound investment and financing decisions. Topics include the time-value of money, security valuation, and capital budgeting. Students will understand the risk, return, diversification and the risk-reward trade-off. Students will understand the cost of capital, financial leverage and capital structure.

Credit(s): 3                   ECTS: 5

BUSI 102 INTRODUCTION TO MANAGEMENT

The purpose of this course is to introduce business principles and concepts. This course will cover the topics of general business and entrepreneurship in today’s business climate. This course will provide a survey of the functions of business including accounting, finance, marketing, human resources, and operations management. This course will introduce the forms of organization, types of business ownership, and the role of business in contemporary society. The students will be introduced to issues related to ethics and social responsibility. Students will learn the fundamentals of management.

Credit(s): 3                   ECTS: 6

BUSI 111 INFORMATION TECHNOLOGIES

This course provides a broad introduction to the many elements that comprise an information system and briefly explores the underlying information technologies and their impact on business organizations. Emphasis is placed on managers' information needs, the various kinds of support necessary for decision-making, and the functional and strategic implications of information systems for organizations. Through the use of cases, course students will be expected to demonstrate an awareness of current developments and the ability to identify dominant issues and possible solutions arising from the adoption of new technologies.

Credit(s): 3                   ECTS: 6

MATH 111 CALCULUS FOR SOCIAL SCIENCES I

Functions, properties and their graphs. Trigonometric functions. Exponential functions, inverse function and logarithms, geometric series, compound interest, exponential growth and decay. The tangent of a curve, The Limit of a function, one sided limits, limits at infinity, continuity. Derivatives and rates of change. The product and quotient rules, Derivatives of trigonometric functions, the chain rule, implicit differentiation, derivatives of logarithmic functions. The mean value theorem. Fundamental theorem of calculus. Indeterminate forms and L’Hospital’s rule. Optimization problems.

Credit(s): 4                   ECTS :7

ENG 101 ACADEMIC ENGLISH I

Students need to develop their English skills in order to be able to achieve success in a Vocational course or employment in the areas of Tourism and Hospitality. The course will assist students to develop some of the background knowledge and skills by giving them opportunities to practice some of the situations and language requirements. This will help them to develop concepts related to Tourism and Hospitality.

Credit(s): 3                   ECTS: 6

ENG 102 ACADEMIC ENGLISH II

English for Tourism II focuses on composition for academic purposes and develops a student’s ability to write clearly and effectively. Students learn the fundamentals of critical thinking, scholarly research, and academic reading. 

Credit(s): 3                   ECTS: 6

TRM 112 INTRODUCTION TO TOURISM AND HOSPITALITY INDUSTRY

Tourism history and introductory principles as: Tourism in perspective; cultural tourism; sociology of tourism; tourism psychology and motivation as to the different features of the total tourism product. Total tourism product such as accommodation units, leisure and recreation facilities; transportation, travel, cultural activities, supporting services as insurance, banking etc. Planning, development and economics of tourism. Cases on tourism practices and philosophies as to past, present & future.

Credit(s): 3                   ECTS: 3

TRM 108 SANITATION AND HYGIENE IN HOSPITALITY

The importance of sanitation in hotel operations. Food and beverage microbiology. Personal hygiene of staff. Cleaning and maintaining food production and service equipment and facilities. HACCP concepts and applications.

Credit(s): 3                   ECTS: 4

TRM 221 LODGING OPERATIONS MANAGEMENT

This course provides knowledge on principles, practices, and procedures of managerial functions, operating procedures and competencies in lodging industry. Students gain knowledge on hotel ownership and franchise, revenue management, front office, housekeeping, and other major departments in a hotel property.

Credit(s): 3                   ECTS: 5

TRM 223 FOOD AND BEVERAGE MANAGEMENT I

Explanation and analysis of the internal workings of a food service management in business, industry and health related facilities. Presentation and analysis of food service organization structures, job descriptions, internal controls, internal system design, specialty food service equipment considerations. Analysis of the factors in the context of areas such as hotels, airline catering, other transport catering, educational institutions and contract food service management. Field visits to above mentioned types of operations.

Credit(s): 3                   ECTS: 5

TRM 224 FOOD AND BEVERAGE MANAGEMENT II

This course will enable the student to appraise the components of food service management in various types of food service systems. The student will learn cost and sales concepts and their relationship with profits. The student will learn how to calculate costs, and profits and apply control concept factors for food, beverage, and labor control.

Prerequisite: TRM 223

Credit(s): 3                   ECTS: 5

TRM 226 STRATEGIC HUMAN RESOURCES MANAGEMENT FOR TOURISM AND HOSPITALITY

Functions of human resources management; human resource planning, job analysis, job descriptions, job specifications, job design, recruitment, selection, orientation of new employees, training and development, performance appraisal, wage and salary management, job evaluation, discipline, Resume and CV writing, interview process.

Credit(s): 3                   ECTS: 5

TRM 200 SUMMER WORK INTEGRATED LEARNING I

Internship will be 8 weeks starting 1 July and end 31 August experiential learning program during summer months. Student can complete program in different areas like; Front Office, Concierge, Housekeeping, Reservations, Reception, internal sales, room, floor and maintenance departments, kitchen/Stewarding, In-Room Dining, Bar, Restaurant, Banqueting

Credit(s): 3                   ECTS: 5

TRM 331 SALES AND MARKETING MANAGEMENT FOR THE HOSPITALITY INDUSTRY

Management of the marketing function with special emphasis on the requirements of service organization, application of marketing concepts, methods and techniques in the service industries, uses and limitation of various promotional forces such as advertising, field selling, merchandising and sales promotion in the service industries.

Credit(s): 3                   ECTS: 5

TRM 333 HOTEL REVENUE MANAGEMENT

This course provides how to identify and exploit opportunities for revenue optimization in different business contexts. Students will review the main methodologies that are used in each of these areas, discuss legal issues associated with different pricing strategies, and survey current practices in hospitality industries. Within the broader area of pricing theory, the course places particular emphasis on tactical optimization of pricing and capacity allocation decisions, tackled using quantitative models of consumer behavior and marketing forecasts and market uncertainty, and the tools of constrained optimization.

 Credit(s): 3                  ECTS: 5

BUSI 302 - INTERNATIONAL BUSINESS

This course enables students to understand the political, legal, sociological, economic, technological and legal differences between nations that influence the way that business is conducted in foreign nations. Topics include globalization and patterns of trade. This course will look at international firms, their strategies and organizational designs, strategies for entering foreign markets. Also examined are the cultural and ethical issues of international business. This course will discuss current events and how they impact business in the international context.

Prerequisite: BUSI 231

Credit(s): 3                   ECTS: 5

TRM 300 SUMMER WORK INTEGRATED LEARNING II

Internship will be 8 weeks starting 1 July and end 31 August experiential learning program during summer months. Student can complete program in different areas like; Front Office, Concierge, Housekeeping, Reservations, Reception, internal sales, room, floor and maintenance departments, kitchen/Stewarding, In-Room Dining, Bar, Restaurant, Banqueting

Prerequisite: TRM 200

Credit(s): 3                   ECTS: 5

TRM 441 TOURISM RESEARCH METHODOLOGY AND PROJECT MANAGEMENT

This course will introduce research methodology with literature review, research design; hypothesis development; sampling; data collection methods; design of survey instrument; hypothesis testing: data analysis methods; experimental design; qualitative research methods and research report preparation. Students will be required to undertake a research project, including SPSS applications.                

Credit(s): 3                   ECTS: 5

TRM 443 TOURISM DESTINATIONS MANAGEMENT and E-MARKETING

This course takes a system approach and is designed to extend students’ knowledge and experience in marketing to tourism and hospitality by first understanding the nature of competition within the tourism industry; second, by understanding the role of information technology; and third, by developing extensive analytical skills. Main areas to be covered will include the development of the internet, E-Marketing, social and the marketing changes brought by its utilization of the www for communications, promotion, advertising and distribution.

Credit(s): 3                   ECTS: 4

BUSI 481 & BUSI 482 - STRATEGIC MANAGEMENT I & II

This course provides students with an understanding of the sources of competitive advantage that lead to long-term superior performance. This course introduces theoretical concepts and frameworks that are useful for analyzing the external and internal environments of the firm and in formulating business strategy. Students will learn about mission, goals, strategy formulation, strategy implementation and strategy evaluation. Students will learn to conduct strategic analyses including Industry analysis, analysis of the competitive environment, key success factors, strategic scenario analysis, SWOT analysis. Strategic issues are examined from the perspective of a chief executive or general manager or board of directors. Topics include strategic thinking, competitive advantage, vertical and horizontal integration, and planning horizon.

Prerequisite: BUSI 221, BUSI 231, TRM 221

Credit(s): 3                   ECTS: 6

TRM 442 CAPSTONE PROJECT IN TOURISM AND HOTEL MANAGEMENT

This course provides students with advanced knowledge of the research paradigms, questions and methods relevant to the study of tourism and hotel management. Under the supervision of a designated academic staff member, students pursue an independently researched project of their choice. Assessment tasks focus on developing good literature search skills, sound research questions and a strong research proposal. The unit culminates in the writing of an academic paper.

Prerequisite: TRM 441

Credit(s): 3                   ECTS: 5

AREA ELECTIVE COURSES:

TRM 351 TOTAL QUALITY MANAGEMENT FOR TOURISM AND HOTEL MANAGEMENT

The primary objective of this course is to introduce you to the basic concepts and applications of Total Quality Management (TQM). Quality is now widely regarded as the key to sustained competitive success in the global market. It is also clear that to achieve quality today and tomorrow, quality has to be managed just the way other important business functions are managed.

Credit(s): 3                   ECTS: 5

TRM 353 CONSUMER PSYCHOLOGY AND ETHICS FOR TOURISM 

Introduction to professional moral values and social responsibility issues including; equal employment opportunity, discrimination prevention, service quality concerns, fair treatment of employees, employee and client privacy, honesty in public relations, post-service operations, sensitivity to community demands and attitudes.

Credit(s): 3                   ECTS: 5

TRM 355 CONVENTION AND CONFERENCE MANAGEMENT

This course provides information on the conference & exhibition business; procedures involved in planning and marketing events. Students will practice planning and execution of a special event.

Credit(s): 3                   ECTS: 5

TRM 357 HOSPITALITY AUTOMATION SYSTEMS

This course provides overview of current developments and major issues in the field of tourism and hospitality information systems. Common information systems used in the industry. This course also covers factors affecting the adoption and effective use of new technologies in tourism and impact of the WWW and social media on the development of new sales approaches.

Credit(s): 3                   ECTS: 5

TRM 359 HOTEL SECURITY AND SAFETY MANAGEMENT

This course provides comprehensive look at risk management within the hospitality environment. The course addresses issues of loss control for hospitality firms. Using a risk management conceptual framework, issues in fire protection, customer and workplace safety, OSHA, and customer and corporate security are analysed.

Credit(s): 3                   ECTS: 5

TRM 361 TOURISM ECONOMY

Principles  of  economics,  particularly  microeconomics,  and  applied  economic  concepts, analysis and techniques to the international tourism and tourism industry; assessing the socio-economic behaviour of economic agents comprising consumers, businesses, government and its agencies, particularly their choices and decision making, covering key economic areas of demand, supply, costing, pricing and investment, assessing the impact of tourism on an economy and the impact of environmental factors.

Credit(s): 3                   ECTS: 5

TRM 363 TRAVEL AND TOURISM GEOGRAPHY

This course focusses on global destinations and the people who inhabit them. With advancements in transportation, destinations are more accessible to greater numbers of international tourists. A review of the popular and emerging destinations globally and the reason for their popularity; such as scenery, attractions and exotic cultures are discussed in this course. This course also provides students with the basic concepts of geography by focusing on a broad overview of tourism. Cultural geography will also be discussed. 

Credit(s): 3                   ECTS: 5

TRM 365 FOOD PREPARATION AND TECHNIQUES

This course will introduce to the fundamentals of basic food production for hotels, restaurants, and institutions. Included is a history of the culinary arts; exposure to sanitation, hygiene and safety standards; operation of equipment; and cooking procedures. Demonstration of the preparation of foods will be provided by the instructor followed by student preparation in such categories as hot foods, cold foods, and baking.

Credit(s): 3                   ECTS: 5

TRM 342 NEGOTIATIONS AND CONTRACT MANAGEMENT FOR HOTELS

This course will provide information on the process of negotiating with the hotel and managing the relationship. Students learn to unleash their negotiation power. The emphasis is on the process and results of negotiating the contract itself. Strategies, tactics, and counter-tactics for improving contract negotiation skills are discussed and the terms and conditions of when to use them and when to merely neutralize them is emphasized. This course provides a solid battery of strategies, tactics and skills that are effective in contract formation and contract administration negotiations. 

Credit(s): 3                   ECTS: 5

TRM 344 ROOM DIVISION MANAGEMENT

This course will provide analysis of the procedures followed in managing the rooms division of a hotel. Main areas of study will include the front office and housekeeping. The student will become familiar with front office operations and structure, sales of rooms and services, reservations, guest check-in and check-out, the accounting process and the night audit. 

Credit(s): 3                   ECTS: 5

TRM 346 HOSPITALITY FACILITY MANAGEMENT

This course is designed to provide students with information they need to know to manage the physical location of a hotel or restaurant and work effectively with the engineering and maintenance department.
Students will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

Credit(s): 3                   ECTS: 5

TRM 348 CONSUMER BEHAVIOR IN TOURISM AND HOSPITALITY

This course covers factors affecting purchase-related consumer decisions. Personal and external factors that have impact upon the consumer decision making process, attitude formation and attitude change, communication, adaptation of innovations and brand loyalty. This course also provides various views on the individual in the marketplace, and models of consumer decision making with a heavy emphasis on services. Application of consumer behaviour in strategic planning of profit and non-profit organizations and issues related to consumer trends, global markets, consumer protection and ethics in consumer behaviour.

Credit(s): 3                   ECTS: 5

TRM 350 FOUNDATION OF LEISURE AND RECREATION

This course presents a number of key concepts, issues, and topics related to the field of leisure and recreation. These include the basic history, psychology, and philosophy of recreation and leisure, as well as the scope of organizations and programs.

Credit(s): 3                   ECTS: 5

TRM 352 TURKISH CUISINE AND CULINARY ART

The general structure of Turkish Cuisine. The ingredients used in Turkish Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Turkish cuisine and plate presentation and organization compatible with these elements.

Credit(s): 3                   ECTS: 5

TRM 354 SPECIAL INTEREST TOURISM

This course focuses on teaching basic concept of special interest tourism and its features. This course will introduce students the newly emerging tourism activities that include ecotourism, adventure tourism, sport tourism, health tourism and food and wine tourism to name just a few. A wide range of case studies will introduce the management of these operations and their relationship to the broader tourism industry include newly emerging tourism activities that are heavily based on individual preferences and diverse life styles as example of rural tourism, cultural tourism, heritage tourism, educational tourism, health tourism, senior tourism.

Credit(s): 3                   ECTS: 5

TRM 356 APPLICATIONS OF GIS IN TOURISM AND HOSPITALITY

The course begins with an introduction to computer-based analysis of spatial data utilizing Geographical Information Systems (GIS). The course covers theoretical and applied cartography, as well as basic thematic analyses of spatial data derived from existing databases. The use of GIS in the study of tourism and hospitality-related issues is given special attention. The GIS software used in the course is ArcGIS Desktop

Credit(s): 3                   ECTS: 5

TRM 451 BIG DATA ANALYSIS IN TOURISM AND HOSPITALITY

Big Data is a hot topic these days. This course enables students to transform data into knowledge to make better business decisions. Whether students anticipate producing or consuming data analytics, the course provides the tools to identify problems and a framework to solve them. This course introduces the principles, concepts and analysis tools for Big Data analytics in the contexts of tourism and hospitality business. A variety of analytical tools such as R, GIS, social network analysis are also introduced.

Credit(s): 3                   ECTS: 5

TRM 453 COMMUNICATIONS SKILLS AND TALENT MANAGEMENT

This course provides information about the concepts of interpersonal communication and understanding of "self" and interpersonal communication skills. The course will include transactional analysis, basic guest (customer) relations, listening skills, verbal communication, paralanguage, kinesics and proxemics, leadership in group communication and communication in group process. This course develops your ability to focus on your outcome, tune in to your audience and develop your message for clarity and impact. Your ability to create an environment for open discussion and ongoing dialogue is crucial for communication success. The communications skills covered in this course will increase your ability to exercise choice and control for every type of conversation, influence without authority and improve quality of relationships and productivity. The focus of this course is to help you develop a greater capacity and a comprehensive approach to managing talent and performance. This course will provide the tools, strategies, and best practices to effectively manage your most important resource its talent.

Credit(s): 3                   ECTS: 5

TRM 455 DESIGNING TOURISM EXPERIENCE

This course provides an understanding about the nature of the touristic experience and helps students to critically assess the relevance and applicability of new approaches to delivering meaningful tourism experiences. Having successfully completed this course, students will demonstrate an ability to integrate resources of information communication technology into the tourism experience design process.

Credit(s): 3                   ECTS: 5

TRM 457 HOTEL FRANCHISING MANAGEMENT

This course will explore franchising management, methods, and rules. Franchising is simply an efficient and innovative means of distribution of goods and services. It is an arrangement under which the entrepreneur (the 'franchisor') permits selected people (`franchisees') to operate their own business under the franchisor's brand name. In this course students will explore the unique nature of the franchising relationship and learn how the franchisor develops, controls and expands the brand through selected real-life franchise case studies for hospitality industry.

Credit(s): 3                   ECTS: 5

TRM 459 INNOVATION AND CREATIVITY FOR TOURISM AND HOSPITALITY INDUSTRY

This course adopts a problem based learning approach to explore the topic of change and innovation as it affects tourism, hospitality and events. Issues of innovation and creativity are explored in a real world context and are applied to specific case studies. Broad trends and change drivers are critically examined and debated. Students are required to analyse and discuss the potential implications of innovation and creativity for the tourism and hospitality industry responses to these trends.

Credit(s): 3                   ECTS: 5

TRM 461 DESTINATION ATRACTIONS AND HERITAGE DEVELOPMENT

A solid conceptual understanding of the issues, problems, and management implications associated with heritage and cultural tourism; analyses of historical, religious and cultural attractions including temples, museums, pilgrimage sites and cultural/ heritage landscapes; presentation and interpretation.

Credit(s): 3                   ECTS: 5

TRM 463 INTERNATIONAL CUISINE AND FOOD CULTURE

This course explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensive and engaging course gives students an introductory knowledge of food cultures from five continents. Based on progressive trends, this course is designed to develop and sharpen fundamental knowledge of international cuisines. Emphasis will be on sustainability and how locally grown foods enhance cuisines. This course covers the history and geography of cuisine, and people alongside recipes and cooking techniques. Detailed ingredients lists and culinary glossaries for each country or region discussed.

Credit(s): 3                   ECTS: 5

TRM 452 TOURISM AND HOSPITALITY ENTREPRENEURSHIP               

This course provides an introduction to the scope, characteristics, and management aspects of the hospitality and tourism industry. Concepts surrounding the planning, starting, and managing of a tourism business will be introduced. An entrepreneurial orientation of the class and text will encourage a small business creation and management approach to starting a new tourism enterprise. This course introduces the concepts related to the starting and management of hospitality and tourism enterprises, including feasibility analysis as well as financial, marketing, operations, and risk management.

 Credit(s): 3                  ECTS: 5

TRM 454 SUSTAINABLE MANAGEMENT IN TOURISM AND HOSPITALITY INDUSTRY

This course is designed to give you the skills and knowledge necessary to address sustainability challenges, facilitate professional growth, and maximize your career opportunities in this exciting and expanding tourism and hospitality industry.  It explores issues such as marketing, product development, subcontractor relations, the role of NGOs, consumer relations and ethical consumerism.

Credit(s): 3                   ECTS: 5

TRM 452 EU AND TOURISM

This module aims to provide you with a basic understanding of the structure, nature and operating characteristics of the European tourism industry. It will examine the socio-economic significance of tourism as a phenomenon and explore the relationship between the public and private sectors and their involvement in tourism.

Credit(s): 3                   ECTS: 5

 TRM 458 TOURISM PROJECTS AND INVESTMENTS

The aim of this course is to introduce the students to basic capital budgeting investment appraisal techniques.  The course will focus on the conceptual framework relating to tourism investments. Examples on investment planning and development relating to hotels and restaurants will be provided.  The course is designed to blend topics from entrepreneurship, marketing, financial planning, capital budgeting and asset management necessary to conduct feasibility study and prepare a complete business plan.

Credit(s): 3                   ECTS: 5

TRM 460 MARKETING RESEARCH FOR TOURISM

Market research is the cornerstone of the marketing process. It helps companies identify customers and marketplace demand and reveals how customers receive a company’s products or services. Anticipating and tracking customer behavior is vital to the success of any marketing initiative. This course introduces the reasoning and methodology behind effective market research. Students learn best practices in data collection and market segmentation, and gain a thorough understanding of market analysis and strategic positioning. Students also explore the stages of the buying process and examine factors that influence consumer buying patterns. Finally students identify potential conflicts between a consumer's perceptions of a product or service and the way a marketer may position it.

Credit(s): 3                   ECTS: 5

TRM 467 LEADERSHIP AND PROFESSIONAL MANAGEMENT

This course provides the knowledge required to formulate and manage effectively the resources in a tourism or hospitality operation. Human resource management will be the main focus; managerial history, organizational needs, job designs, recruitment process, hiring/firing process, discipline and grievance procedures, motivation and performance appraisals are examples of topics. Team learning approach and environment are highly emphasized. This course introduces the core critical concepts in tourism, hospitality leadership. Theoretical, philosophical, and applied leadership concepts are introduced to cultivate leadership qualities and skills within each student for application in a variety of different managerial settings. A wide range of contemporary leadership challenges and opportunities are analysed to promote ethical decision making among future leaders in tourism and hospitality industry.

Credit(s): 3                   ECTS: 5

TRM 464 RESTAURANT ENTREPRENEURSHIP

Students will learn how to be restaurant entrepreneurs as they learn all facets of the restaurant business. Course includes instruction in quality service, restaurant financials, restaurant management, food production, beverage service, modified table service, marketing and promotion. The objective in this class is to impart the knowledge and management skills essential for the successful operation of a full-service commercial restaurant.

Credit(s): 3                   ECTS: 5

TRM 465 TOURISM AND HOSPITALITY POLICY AND PLANNING

An analysis of the socioeconomic planning process involved in developing tourism destinations in global, community, metropolitan, urban, and rural settings. Emphasis will be on policy and product development, regeneration and enhancement of facilities and services to meet the needs of tourists. This course includes the adjustment process involved in integrating tourism into a developing economy, and the project management skills inherent in steering a development from inception to fruition. Extensive use is made of concepts from sociology, economics, political science, and business disciplines.

Credit(s): 3                   ECTS: 5

TRM 466 TOURISM FAIR AND EXIBITION MANAGEMENT

Great attention has been conducted to tourism fair and exhibition management. The aim of the course is to acquaint student with possible approaches to the issue of tourism fairs and exhibition management using the tools of marketing, communication and promotion, logistics and other social and economic disciplines in this area. Students can obtain practical skills necessary for the preparation of a successful tourism fair and exhibition management. 

Credit(s):3                    ECTS: 5