Internal Elective Courses

MTOI 225 Entrepreneurship

Providing theoretical information on entepreneurship and formulating a business plan, analyzing successful business models, preparing and presenting business models.

MTOI 227 Crisis Management

This course consists of basic knowledge and practical info about the importance of crisis, crisis management and communication during crisis for business enterprises.

MTOI 230 Consumer Behavior

The role of consumer behavior in marketing; consumer psychology, neuroscience, anthropology and sociology; consumer buying behavior and digital consumption and markets will be the main topics of the course.

MTOI 207 Total Quality Management

Within the scope of the course, the concept of quality and the philosophy of Total Quality Management are interpreted. The application of Total Quality Management in tourism enterprises is covered.

MTOI 204 Human Resources Management

Human resources planning, business analysis, recruitment, training and development, career management, performance management, wage management, health and safety management

MTOI 220 Coaching, Leadership and Career Management

Basic Coaching Information, Coaching and Leadership Competencies, Leadership Styles, Values and Its Importance in Coaching, Effective Expression and Communication Techniques, Recognition and Application of Coaching Tools will be covered in the lecture.

HYHY 220 Catering and Services

In this course, history of service and catering, service personnel, their qualifications and their personality characteristics, professional qualifications of the service staff are explained.

MTOI 223 Food and Personel Hygiene

In order to enhance the hygiene of food and personel in tourism and hotel management; definition and importance of hygiene and sanitation, food hygiene before, during and after processing, personel hygiene and personal hygiene practices, causes of food decay, relationship of microorganism and human, importance of hygiene in food service, cleaning practices of enterprise, international standards of food security and hygiene, definition importance of HACCP

MTOI 200 Anatolian Turkish Architecture

Basic archeological and architectural concepts, Anatolian Seljuk and Ottoman traditional buildings

MTOI 260 Alternative Tourism

The aim of this course is to convey alternative tourism types and examples of these tourism types in the world and in Turkey.