| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
PROF. DR. DENİZ KARAGÖZ |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course |
| Courses Recomended |
|
| Recommended Reading List |
|
| Assessment methods and criteria |
1 Midterm (classical), 1 Final (assignment) |
| Work Placement |
|
| Catalog Content |
Key Concepts of Sustainable Food Management; Food Consumption and Waste Dynamics in Tourism; Global and Local Dimensions of Food Waste; Causes and Consequences of Food Waste; Food Management within the Triple Bottom Line Approach; Sustainable Food Strategies in Tourism Enterprises; Transformative Learning and Behavioral Change; Food Security, Ethics, and Social Justice; Supply Chain Management and Food Waste Prevention Techniques; Technology-Based Monitoring and Evaluation Systems; Food Banking and Redistribution Practices; Zero Waste Approach and Food Circularity; Student-Driven Social Responsibility Projects; Policy Recommendations. |
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