Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS617 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS617 Course Title: GASTRONOMY IN DESTINATION MARKETING Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 3rd Cycle Degree Programme
Type of Course Optional
Department GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer EBRU GÜNEREN (ebruguneren@nevsehir.edu.tr)
Name of Lecturer(s) EMRAH KESKİN,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
This course aims to enable students to gain a new perspective on food culture and to use food as a marketing tool in tourism.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Have A High Level Of Knowledge About The Concept Of Gastronomy PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
Presentation
LO-2 Have Knowledge About Marketing Of Gastronomic Products In Tourism Sector PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
Examination
Presentation
LO-3 Have Knowledge About The Development Of Gastronomy Trends PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
Examination
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
basic concepts of gastronomy, effects of gastronomy on marketing and tourism
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 The Concept Of Gastronomy Discussion Method
2 The Concept Of Gastronomy Tourısm Discussion Method
3 Gastronomy Tourist, Typologies and Destinations Discussion Method
4 Gastronomy Tourist Motivations expression method
5 The Relationship between Gastronomy and Destination Marketing Expression Method
6 Analysis of Marketing Mix in Terms of Gastronomy Destinations Discussion Method
7 Effects of Gastronomy on Destination Marketing and Destination Competitiveness Discussion Method
8 mid-term exam
9 Restaurants and eating outside are behaved Discussion Method
10 Gastronomic Experience Discussion Method
11 Classification Systems in Gastronomic Products (Restaurant Classifications, UNESCO Gastronomy Cities, Geographical Indication Systems) Discussion Method
12 Resource-Based Approach in Gastronomy Tourism Discussion Method
13 The Relationship between Gastronomy and Culture in terms of Destination Marketing Discussion Method
14 Article Analysis Presentations Discussion Method
15 Article Analysis Presentations Discussion Method
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Guzel, B., Apaydin, M., 2016. Gastronomy tourism: motivations and destinations. In: Avcıkurt, Cevdet, Dinu, Mihaela S., Hacıoğlu, Necdet, Efe, Recep, Soykan, Abdullah, Tetik, Nuray (Eds.), Global Issues and Trends in Tourism.
Required Course instruments and materials
book article

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 1 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 3 10 30
       b) Search in internet/Library 3 12 36
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 3 10 30
       e) Term paper/Project 1 1 1
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 0
mid-term exam 1 10 10
Own study for final exam 3 10 30
final exam 1 1 1
0
0
Total work load; 180