Nevşehir Hacı Bektaş Veli University Course Catalogue
Turkey's first Tourism Research Institute was established within the body of Nevşehir Hacı Bektaş Veli University with the decision of the Council of Ministers published in the Official Gazette dated 25 May 2018 and numbered 30431. Tourism Research Institute started its educational activities in the 2020-2021 academic year with two doctoral programs, namely Tourism Management and Gastronomy & Culinary Arts Departments, and three master's programs with thesis, namely Tourism Management, Tourism Guidance and Gastronomy & Culinary Arts Departments. In addition, with the decision of the Council of Higher Education dated 09/07/2020, a master's program with thesis of the Faith Tourism Department was opened within the Tourism Research Institute. |
The Master of Science Degree in Destination Management is awarded to students who successfully completed all courses in the curriculum (a total of 120 ECTS credits) and have obtained a cumulative grade point average of at least 2.00 on a 4.00 scale. Students must also prepare a master’s thesis and pass the final oral examination. |
Master of Science |
he applicants, who intend to apply to Master of Science in Destination Management program, must have 1. a bachelors degree in tourism, hospitality or a related field accepted by the Tourism Research Institute. 2. a cumulative GPA of 2.29/4.00 or 60.10/100.00 3. a minimum score of 55 from ALES (Academic Staff and Graduate Education Entrance Examination) The students are admitted into the program based on a specific proportion of their GPA, ALES, English language proficiency exams and other requirements defined in the announcements into consideration. 60% of the ALES score, 20% of the GPA and 20% of the language proficiency exam score of each candidate will be calculated and the results will be listed from top to lower scores. The number of the candidates who will be interviewed is twice of the announced quota. After the interview, a second ranking is done by calculating 55% of the ALES score, 15% of the GPA, 15% of the language proficiency exam and 15% of the interview score. Finally, the students are admitted into the program by starting from the student with the highest score until the announced quota is filled. |
Recognition of prior learning is carried out according to the regulations set by the Nevsehir University Institute of Social Sciences. The students, who have successfully completed courses as a registered graduate student at a different institution in their previous four semesters, can apply for recognition of prior learning. The recognition is determined by the Institute Board. |
To be graduated from this program, students must successfully complete the core and elective courses (a total of 120 ECTS credits) in the curriculum. After completion of the courses, students must prepare a master’s thesis and pass the final oral examination. The final oral examination focuses on the defense of the thesis. |
It aims to train managers and professionals who are key players in sustainable development and supporters of cultural heritage, who can cope with the global challenges of current tourism. In addition, it is to enable the student to gain the ability to access, evaluate and interpret information by doing scientific research. For this purpose, it is aimed to provide students who want to pursue an academic career with scientific thinking and research skills and to bring them to a sufficient level for doctoral education. |
| PO-1 | Have a detailed understanding of tourism policies and plans both at macro and micro levels. |
| PO-2 | Understand, critically evaluate and apply key business principles to run both national and international tourism operations. |
| PO-3 | Develops and implements competitive strategies related to the destination. |
| PO-4 | Analyze, critically interpret and evaluate the knowledge and skills they have gained. |
| PO-5 | Develop behaviors and competencies required for lifelong learning. |
| PO-6 | Plan, conduct, evaluate and report a study using scientific research methods. |
| PO-7 | Understand and critically evaluate social and professional ethical values and behave accordingly. |
| PO-8 | Demonstrate effective communication and presentation skills both verbally and in writing. |
| PO-9 | Have awareness of social justice, cultural values and environmental issues. |
| PO-10 | Gains knowledge about destination branding. |
| TYYC | PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 |
|---|---|---|---|---|---|---|---|---|---|---|
| 1- Develop and deepen knowledge in the same or in a different field to the proficiency level based on Bachelor level qualifications. | X | X | X | X | X | |||||
| 2- Conceive the interdisciplinary interaction which the field is related with. | X | X | X | X | ||||||
| 1- Use of theoretical and practical knowledge within the field at a proficiency level. | X | X | X | |||||||
| 2- Interpret the knowledge about the field by integrating the information gathered from different disciplines and formulate new knowledge. | X | X | X | X | ||||||
| 3- Solve the problem faced related to the field by using research methods. | X | X | X | X | X | |||||
| 1- Independently conduct studies that require proficiency in the field. | X | X | X | X | ||||||
| 2-Take responsibility and develop new strategic solutions as a team member in order to solve unexpected complex problems faced within the applications in the field. | X | X | X | X | ||||||
| 3- Demonstrate leadership in contexts that require solving problems related to the field. | X | X | X | |||||||
| 1- Evaluate knowledge and skills acquired at proficiency level in the field with a critical approach and direct the learning. | X | X | ||||||||
| 1- Communicate current developments and studies within the field to both professional and non-professional groups systematically using written, oral and visual techniques by supporting with quantitative and qualitative data. | X | X | X | X | ||||||
| 2- Investigate, improve social connections and their conducting norms with a critical view and act to change them when necessary. | X | X | X | X | ||||||
| 3- Communicate with peers by using a foreign language at least at a level of European Language Portfolio B2 General Level. | X | X | X | X | ||||||
| 4- Use advanced informatics and communication technology skills with software knowledge required by the field. | X | X | ||||||||
| 1- Audit the data gathering, interpretation, implementation and announcement stages by taking into consideration the cultural, scientific, and ethic values and teach these values. | X | X | X | X | ||||||
| 2- Develop strategy, policy and implementation plans on the issues related to the field and assess the findings within the frame of quality processes. | X | X | X | X | ||||||
| 3- Use the knowledge, problem solving and/or implementation skills in interdisciplinary studies. | X | X | X | X | X |
Job opportunities for our graduates are generally concentrated in two areas. Our graduates can work as middle and senior managers in public institutions and businesses operating in the tourism and hospitality industry or as researchers / lecturers in universities. |
After receiving their master’s degrees, graduates of the program may apply to PhD programs in the same or related fields. |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| DY501 | SCIENTIFIC RESEARCH METHODS I | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Compulsory | 6 |
| SCHVZ1 | POOL OF ELECTIVE COURSE 1 | - Hour(s) | - Hour(s) | 1 | Fall Semester | Optional | 24 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| DY502 | SCIENTIFIC RESEARCH METHODS II | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Compulsory | 6 |
| DY504 | SEMINAR | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Compulsory | 6 |
| SCHVZ2 | POOL OF ELECTIVE COURSE 2 | - Hour(s) | - Hour(s) | 1 | Spring Semester | Optional | 18 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| DY801 | THESIS STUDY I | 1 Hour(s) | 0 Hour(s) | 2 | Fall Semester | Compulsory | 24 |
| DY803 | SPECIALIZATION FIELD COURSE I | 4 Hour(s) | 0 Hour(s) | 2 | Fall Semester | Compulsory | 6 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| DY802 | THESIS STUDY II | 1 Hour(s) | 0 Hour(s) | 2 | Spring Semester | Compulsory | 24 |
| DY804 | SPECIALIZATION FIELD COURSE II | 4 Hour(s) | 0 Hour(s) | 2 | Spring Semester | Compulsory | 6 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| DY515 | DESTINATION CRISIS AND DISASTER MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| DY505 | DESTINATION MARKETING | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| DY503 | DESTINATION PLANNING AND MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| DY511 | CONTEMPORARY ISSUES IN DESTINATION MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | |
| DY517 | COOPERATION AND GOVERNANCE IN DESTINATION MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| DY511 | CULTURAL HERITAGE SITES MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| DY507 | SUSTAINABLE TOURISM | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| DY513 | STRATEGIC MANAGEMENT OF TOURISM DESTINATIONS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | |
| DY509 | ANALYSIS OF THE IMPACT OF TOURISM | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| DY510 | INNOVATIVE TECHNOLOGIES IN DESTINATION MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| DY508 | VALUE CHAIN MANAGEMENT IN DESTINATION | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| DY518 | DESTINATION ECONOMICS AND FINANCIAL MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | |
| DY506 | DESTINATION BRANDING | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| DY514 | DESTINATION SOCIAL AND INTELLECTUAL CAPITAL MANAGEMENT | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | |
| DY512 | SUSTAINABLE DESTINATION COMPETITIVENESS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| DY516 | TOURISM INITIATIVES AND NEW BUSINESS MODELS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional |
Examinations are composed of one mid-term and one final exam. In order a student to take the final exam, he/she should attend at least 70% of theoretical courses and 80% of applied and laboratory studies. The course grade is calculated by adding 40% of mid-term grade to the 60% of the final exam. To be considered successful in a course, masters students must have at least CC grade. |
To be graduated from this program, students must successfully complete the core and elective courses (a total of 120 ECTS credits) in the curriculum. After completion of the courses, students must prepare a master’s thesis and pass the final oral examination |
Full-Time |
The Department of Destinatioan Management includes 8 full-time faculty members (1 professor, 2 associate professors and 2 assistant professors) who are expert in their fields. Courses are taught at Nevsehir University Faculty of Tourism and Tourism Research Institute in classrooms equipped with computers and projections. Also, there is a computer lab where students can access internet or study for their classes. |
2000 Evler Mahallesi Zübeyde Hanım Caddesi Nevşehir Hacı Bektaş Veli Üniversitesi Turizm Araştırmaları Enstitüsü Nevşehir / Merkez Tel : 0 384 228 10 00 E-Mail : tae@nevsehir.edu.tr |