COURSE UNIT TITLE

: ENTREPRENEURSHIP IN TOURISM

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR EBRU GÜNLÜ KÜÇÜKALTAN

Offered to

Tourism Management

Course Objective

The aim of this course is to provide students detailed information about entrepreneurship in hospitality industry and conditions required to create and manage the small size businesses regarding the differences between small and big businesses.

Learning Outcomes of the Course Unit

1   Recognize the concept of entrepreneurship, the conditions affecting entrepreneurial behavior, the factors leading individuals to entrepreneurial behavior to be able to assess the impact of entrepreneurial behavior on development.
2   Identify theories of entrepreneurship to evaluate entrepreneurial process.
3   Recall strategic management procedures to be able to apply a strategic approach to entrepreneurial process.
4   Recognize principles related to new venture creation and small business management to be able to comprehend management of micro, small, and family businesses in hospitality industry and the concept of entrepreneurship.
5   Assess all aspects of new venture creation in order to prepare a business plan

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Entrepreneurship in Tourism and Hospitality Industry: An Overview
2 The Entrepreneurial Revolution The Nature and Importance of Entrepreneurs
3 The Individual Entrepreneurs The Entrepreneurial Process The Entrepreneurial and Entrepreneurial Mind
4 Creativity and the New Business Idea Corporate Entrepreneurship The Entrepreneurial Manager
5 Personal Ethics and Entrepreneur Strategy and Entrepreneurship Strategic Management and Entrepreneur
6 Forms of Business Ownership and Franchising The New Venture Team Resource Requirements Entrepreneurship and Family Business in Tourism Industry
7 Building a Business Plan: Marketing Considerations E-Commerce and the Entrepreneur
8 Building a Business Plan: Financial Considerations Finance, Business Planning and Entrepreneurship Review Examples of Real Business Plans
9 Managing Rapid Growth: Entrepreneurship Beyond Startup Operation and Management of Entrepreneurial Organization
10 Student Presentations Case Studies, Discussions, Real World Examples
11 Student Presentations Case Studies, Discussions, Real World Examples
12 Student Presentations Case Studies, Discussions, Real World Examples

Recomended or Required Reading

1. Entrepreneurship in the Hospitality, Tourism and Leisure Industries, Alison Morrison, Mike Rimmington, Clare Williams, Butterworth-Heinemann, 1999.
2. Essentials of Entrepreneurship and Small Business Management, Thomas W. Zimmerer and Norman M. Scarborough, Prentice Hall, 2005.
3. New Venture Creation / Entrepreneurship for the 21st Century, Jeffrey A. Timmons and Stephen Spinelli, McGraw Hill, 2003.
4. Entrepreneurship, Robert D. Hisrich, Michael P. Peters and Dean A. Shepherd, McGraw Hill, 2005.

Planned Learning Activities and Teaching Methods

1. Lecture: There will be three lecture sessions every week.
2. Discussion: During the lectures some discussion topics related to lecture's content will be offered to the students.
3. Weekly Assignments: After every lecture students will be given assignments related to topics.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 PRJ PROJECT
2 PRS PRESENTATION
3 PAR PARTICIPATION
4 FCG FINAL COURSE GRADE PRJ*0.70+PRS*0.20+PAR*0.10


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

1. The student will be able to identify factors affecting entrepreneurial behavior.
2. The student will be able to discuss the impact of entrepreneurship on development.
3. The student will be able to assess small business management in hospitality industry.
4. The student will able to imply strategic management principles to entrepreneurial process.
5. The student will be able to prepare a business plan.

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any type will result in disciplinary action.
3. Participation to the course and discussions during the classes is required.
4. Late arrivals to the class should be avoided.
5. All electronic devices should be kept close during the lectures.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparation for Midterm Exam 1 15 15
Preparing Individual Assignments 4 3 12
Preparation before/After Weekly Lectures 12 1 12
Preparing Term Project 1 20 20
Preparing Presentation 1 6 6
Midterm 1 2 2
TOTAL WORKLOAD (hours) 103

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19
LO.14
LO.24
LO.35
LO.455
LO.555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS