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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Mode of Delivery
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Face to Face
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Type of Course Unit
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Compulsory
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Objectives of the Course
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Providing students with the ability to market food and beverage products by providing them with the economic value
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Course Content
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The objectives of marketing, the management of goods and services, pricing and distribution, the elements of modern marketing understanding, current issues of customer-oriented marketing understanding, the goals and objectives of the market, the place and use of advertising and brand concepts in the management of goods and services, and the use of new trends in marketing.
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Course Methods and Techniques
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Tartışma, Anlatım, Soru-Cevap, Bireysel Çalışma, Beyin Fırtınası, Gösterip Yaptırma
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Asist Prof. Nihan YARMACI
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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In the marketing of tourism enterprises 7p and 7c / Prof. Dr. Cevdet AVCIKURT, Asst. Assoc. Dr. Şehnaz DEMİRKOL, Asst. Assoc. Dr. Burhanettin ZENGİN
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Ulema, Şevki (2020). Yiyecek İçecek Pazarlaması, Detay Yayıncılık
Hacıoğlu, Necdet (2000). Turizm Pazarlaması, 7.Baskı. Nobel Yayın Dağıtım.
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Course Category
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Mathematics and Basic Sciences
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%10
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Social Sciences
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%50
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Field
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%40
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