Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | RELIGIOUS TOURISM (MASTER) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BURCU GÜLSEVİL BELBER (bbelber@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The objective of this course is to inform students about food and beverage management practices and their effects on religious tourism; and to provide knowledge on special concerns related to food and beverage in religious tourism. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Acquire knowledge about basic concepts of food and beverage services and apply this knowledge into religious tourism. |
PO-2 Comprehend the role and importance of religious and faith-based tourism in the tourism sector; understand, analyze and question dynamics of this tourism type from micro and macro perspectives in holistic view; and make decisions for solutions related to problems encountered. PO-4 Follow, interpret and discuss the developments in religious and faith-based tourism and develop scientific solutions with interdisciplinary and holistic approach. PO-8 Understand, analyze, and question distinctive dynamics and delicacy of religious and faith-based tourism and functioning of tourism businesses with a holistic view using both micro and macro approaches; and make decisions related to problems encountered. |
Examination Presentation Performance Project |
| LO-2 | Understand the impacts of halal and kosher food, vegetarian diet and forbidden food on food and beverage services in religious tourism; and provide information about these issues to stakeholders in tourism. |
PO-8 Understand, analyze, and question distinctive dynamics and delicacy of religious and faith-based tourism and functioning of tourism businesses with a holistic view using both micro and macro approaches; and make decisions related to problems encountered. PO-9 Demonstrate theoretical knowledge required to start, run and manage a business which will operate in religious and faith-based tourism sector; and apply this knowledge into projects with initiative. PO-10 Evaluate issues related to the field with an interdisciplinary approach and a holistic view; through adopting ethical principles and also reflecting such principles to scientific attitudes and approaches with a respect to different beliefs. |
Examination Presentation Performance Project |
| LO-3 | Understand particular place of food and beverage services in religious tourism; demonstrate theoretical knowledge to follow trends in this field; comprehend the relationship between food and beverage services and customer satisfaction and solve problems as needed; and to accomplish practices to meet customer expectations. |
PO-2 Comprehend the role and importance of religious and faith-based tourism in the tourism sector; understand, analyze and question dynamics of this tourism type from micro and macro perspectives in holistic view; and make decisions for solutions related to problems encountered. PO-4 Follow, interpret and discuss the developments in religious and faith-based tourism and develop scientific solutions with interdisciplinary and holistic approach. PO-8 Understand, analyze, and question distinctive dynamics and delicacy of religious and faith-based tourism and functioning of tourism businesses with a holistic view using both micro and macro approaches; and make decisions related to problems encountered. |
Examination Presentation Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Understand the process of preparing standard recipes appropriate for various beliefs and to have knowledge to manage this process. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Relationships Between Food-Heritage-Culture | Lecture, discussion |
| 2 | Relationship Between Food and Religion. | Lecture, discussion |
| 3 | Relationship Between Food-Religion-Tourism | Lecture, discussion |
| 4 | Religious Dishes as Cultural Attraction | Lecture, discussion |
| 5 | Monastery and Temple Meals Food Souvenirs Food Rituals | Lecture, discussion |
| 6 | Trends in Food and Beverage by Religious Beliefs Food and Beverage Practices of Different Beliefs | Lecture, discussion |
| 7 | Economic Effects of Food and Beverage Practices Based on Belief Systems | Lecture, discussion |
| 8 | mid-term exam | |
| 9 | Student Presentations and Discussions | Presentation, article |
| 10 | Student Presentations and Discussions | Presentation, article |
| 11 | Student Presentations and Discussions | Presentation, article |
| 12 | Student Presentations and Discussions | Presentation, article |
| 13 | Student Presentations and Discussions | Presentation, article |
| 14 | Student Presentations and Discussions | Presentation, article |
| 15 | Student Presentations and Discussions | Presentation, article |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Jack D. Ninemeier (2005). Managing Food and Beverage Operations, AH&MA Publishings. | |
| 2 | B. Davis (1998). Food and Beverage Management, Butterworth-Heinemann | |
| 3 | Olsen, D.H. and Timothy, D.J.(Eds). (2021). The Routledge Handbook of Religious and Spiritual Tourism, London: Routledge Taylor and Francis. | |
| 4 | Wiltshier, P. and Griffin, M. (Eds.), (2019). Managing Religious Tourism, Wallingford: CABI. | |
| 5 | Carolan, M. (2012). The Sociology of Food and Agriculture, London: Routledge. | |
| 6 | Hall, C.M. and Prayag, G. (Eds.) (2020) The Routledge Handbook of Halal Hospitality and Islamic Tourism, London: Routledge. | |
| 7 | Hall, C.M, Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. (Eds.), (2003). Food Tourism around the World: Development, Management and Markets, Oxford: Butterworth-Heinemann. | |
| Required Course instruments and materials | ||
| Lectures, In-class discussions, article reviews, case studies and assignments | ||
| 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 | 0 | ||
| b) Search in internet/Library | 4 | 16 | 64 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 4 | 8 | 32 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 8 | 40 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 0 | ||
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||