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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Tour Guiding
  3. Course Structure Diagram with Credits
  4. Social Media Applications in Tour Guiding
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 21/05/2026

Code - Course Title Course Type Laboratory + Practice ECTS
TRZ334 - Social Media Applications in Tour Guiding VI. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ MUHAMMED KAVAK
Mode of Delivery The mode of delivery of this course is face to face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended N/A
Recommended Resources Buhalis, D., Efthymiou, L., Uzunboylu, N., & Thrassou, A. (2024). Charting the progress of technology adoption in tourism and hospitality in the era of industry 4.0. EuroMed Journal of Business, 19(1), 1-20.
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Social media, new media, digital identity concepts
Week - 2 The Importance of Social Media in Tour Guiding
Week - 3 Social Media Platforms and Their Uses
Week - 4 Digital Visibility and Personal Branding
Week - 5 The Basics of Effective Content Creation
Week - 6 Digital Storytelling in Tour Guiding
Week - 7 Midterm Exam
Week - 8 The Concept of Influencer and Influencer Marketing in Tourism
Week - 9 Becoming an Influencer as a Tour Guide
Week - 10 Interaction and Follower Management on Social Media
Week - 11 Social Media and Tourism Marketing
Week - 12 The Role of Social Media in Professional Career Planning
Week - 13 Collaborations and Revenue Models
Week - 14 Case Studies and Application Examples

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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