LOGISTICS (TURKISH)
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
TDS2005	Health Tourism	Fall	2	0	2	3

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Non-Departmental Elective
Course Level:	Associate (Short Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Instructor DİLEK ELMA
Course Lecturer(s):	Instructor FIRAT KARA
Recommended Optional Program Components:	Archive
Course Objectives:	This lesson aims to make the students comprehend the description of health tourism, types of health tourism and health tourism in Turkey.

Learning Outcomes

The students who have succeeded in this course;
The students passing this lesson;

1- Describe health tourism.
2- Sort the types of healt tourism in Turkey.
3- Know the factors influencing demand of health tourism.

Course Content

This lesson contains health tourism and its place and importance in general tourism, health tourism in Turkey, development of health tourism, health tourism organisations and global rivalry.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Description of Health Tourism
2)	Development of Health Tourism
3)	Factors Influencing demands of health tourism
4)	Description of Thermal Tourism
5)	The Place and Importance of Thermal Tourism in Health Tourism
6)	Future of Thermal Tourism
7)	Thermal Tourism in Turkey and World
8)	Thermal Tourism in Turkey and World
9)	Medical Tourism
10)	Medical Tourism in Turkey
11)	Description of Spa and Wellness
12)	Applications of Spa and Wellness
13)	Spa and Wellness in Turkey
14)	The Elder Tourism

Sources

Course Notes / Textbooks:	Ders Notları Haftalık Verilecektir. / Course Notes Will Be Delivered Weakly.
References:	Karagülle, Z., Karagülle M., Doğan B. M. (2011). Türkiye Termal SPA Sağlık Rehberi. Nobel Tıp Kitabevleri.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 20
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	2	28
Homework Assignments	3	5	15
Quizzes	1	1	1
Midterms	1	1	1
Final	1	2	2
Total Workload			75

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To have knowledge about logistics operations and the basic legislation
2)	To have knowledge about the politics, corporations and the developments in logistics.
3)	To have knowledge about the economical life and the basic features of the enterprises that take place in logistics sector.
4)	To have knowledge about the documents that are used in logistics and how to prepare them.
5)	To have knowledge about the new marketing and sales techniques and the principles of opening to new markets.
6)	To have knowledge and consciousness about the job security, worker health and environment protection in logistics sector.
7)	To have knowledge and consciousness about the basic legal attainments, social responsibility, ethics and social security rights in logistics.
8)	To be involved in communication network in logistics sector and follow the developments.	2
9)	To have the ability to comment and evaluate the classical and current theories by taking into account the developments in logistics and supply chain areas.
10)	To have the basic knowledge about foreign trade and customs legislation.
11)	To have knowledge about relationship between foreign trade and logistics management.
12)	To have basic knowledge in at least one foreign language.
13)	He/she can use information and communication tecnologies that necessary for their area, follows technological change and applies new technologies to business system.