TÜRKAN-TUNCER HASÇALIK

COLLEGE OF TOURISM AND HOTEL MANAGEMENT

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COURSE CONTENTS

T101 Intensive English I (ECTS- 18): At the end of the term students are expected to use four skills (reading, writing, speaking and listening) actively at the elementary level which are accepted as fundamental for language training and to improve vocabulary that can be an infrastructure for the next level.

Text Book: New Headway Elementary

Supplementary Resource:  People, Places and Things, Good Grammar, workbook, teacher book, and Oxford bookworm stage 1, 2, 3, Oxford Word power Dictionary.

T103 Introduction to Tourism (ECTS- 3): This lesson, together with the conceptual explanations of issues that are related to tourism, covers the overall assessment of world and turkey’s tourism and the assessment of past and future of tourism. Main topics of the lesson are: general concepts that are related to tourism; system of tourism; development of tourism in the world and Turkey; types of tourism; tourism demand; supply of tourism; economic impacts of tourism; socio-cultural impacts of tourism; environmental impacts of tourism; national and international tourism organizations; prudential tends in tourism.

T105 Turkish Language I (ECTS- 2): The main aim of this lesson is to give basic information about Turkish, to gain necessary skills to use language effectively and correctly in oral and written expression and to do necessary practice. Moreover in this lesson we aim to teach spelling rules, adjectives and pronouns, sentence structure, elements of sentence, writing articles and reports, writing essays.

T107 Principles of Ataturk History of Reforms I (ECTS- 2): Topics on Ottoman Empire: disintegration of the empire and effort to extricate the State; Hatt-i Sharif (the rescript of Gülhane) and following developments; I. Constitutionalism; world war I and armistice period; occupation of Ottoman Territory following the Mondros armistice and handled activities against the occupation; Ataturk and national movement (arrival to Samsun, Amasya circular, Erzurum and Sivas congresses, National Oath (Misak-ı Milli) decisions); opening of Grand National Assembly of Turkey and civil rebellions; Independence War; I and II Inonu Battles; Battle of Sakarya; Mudanya Armistice; Lausanne Conference and Treaty.

T109 Computer Skills I (ECTS- 3): The main aim of this lesson is to introduce and make students use the basic functions of computer, hardware and having given programs the recent version of Microsoft operating system.

T111 Introduction to Statistics (ECTS- 2):     Basic concepts and terms related to statistics; probability; universe; (population and sampling), hypothesis tests; frequency calculation; chi-square-test; measures of central tendency (mean, median, mode); measures of distribution; variance and standard deviation;  calculation of standard value (Z-value calculation); t- tests; F- tests (Anova); correlation; regression; index.

T113 - Tourism Proficiency (ECTS 2): General Characteristics of Tourism Proficiency, Professional Career in Tourism, Administrative and Academic Structures of the University, Academic and Administrative Structures of the College, Course Plan of the College, Industrial Training in Tourism, Working Fields in Tourism, Service Sector, Hotels, Travel Agencies and Tour Operators, Airlines, Food and Beverage Management, Public Sector and Tourism, Academic Career in Tourism, International Applications and the Comparisons with Turkey.

T102 Intensive English II (ECTS- 18): At the end of the term students are expected to use four skills (reading, writing, speaking and listening) actively at the pre- intermediate level which are accepted as fundamental for language training and to improve vocabulary that can be an infrastructure for the next level.

Text Book: New Headway Pre- Intermediate

Supplementary Resource:  People, Places and Things 2, Good Grammar, workbook, teacher book, and Oxford bookworm stage 1, 2, 3, Oxford Word power Dictionary.

T104 Introduction to Economics (ECTS- 2): Basic concepts and descriptions related to economics; history and method of economy; scarcity; economic choice and solution of scarcity; opportunity cost; supply and demand; market equilibrium (supply, demand, price and balance); flexibility; production and costs; market structures (perfect competition, monopoly, oligopoly, and monopolistic competition); factor markets and factor income; public goods and externalities; transition from micro economics to macro economics; money and banking; inflation.

T106 Turkish Language II (ECTS- 2): Turkish language and its place among world languages; relationship between language and culture; development of Turkish; characteristics of sounds in Turkish.

T108 Principles of Ataturk History of Reforms II (ECTS- 2): Declaration of Turkish Republic and subsequent developments; principles of Ataturk;

Ataturk and reform; Foreign policy of Turkey after 1940.

T110 Computer Skills II (ECTS- 3): In this lesson we aim to introduce and make students use office applications. Ms Office (Word, Excel, PowerPoint). Applications are made to use internet and network.

T112 Turkey’s Tourism Geography (ECTS- 3): Relationship between geography and tourism; basic concepts related to tourism geography; geographical distribution of tourism demand; geographical distribution of tourism supply; international tourism and international tourist flow; tourism in Turkey and domestic tourist flow; geographical distribution of tourism resources in Turkey (Marmara, Aegean, Central Anatolia, Eastern Anatolia, Southeastern Anatolia, Black Sea).

T201 English I (ECTS- 12): At the end of the term students are expected to use four skills (reading, writing, speaking and listening) actively at the intermediate level which are accepted as fundamental for language training and to improve vocabulary and grammar that can be an infrastructure for the next level.

Text Book: New Headway Intermediate

Supplementary Resource:  Good Grammar, workbook, teacher book, and Oxford bookworm stage 3, 4, 5, worksheets obtained from extra materials, Oxford Word power Dictionary.

T203 Introduction to Hospitality Industry (ECTS-3): Definitions related to Hospitality Industry, scope of  Hospitality Industry, Structural and Functional Relationship between  Hospitality Industry and Tourism Industry, Accommodation Industry and basic processes of it, Food and Beverage Industry and basic processes of it, Accommodation Process Management, management contracts in hospitality Industry and privilege Agreements.

T205 Introduction to Business Management (ECTS- 2): Basic concepts on business, classification of businesses, targets of businesses, capacity and greatness of businesses, place of foundation and business- environment connection,

Functions of businesses (management, marketing, production, human resources, finance and accounting, investigation and development), multinational business

T207 Introduction to Law (ECTS-2): Basic concepts related to law, sources of law, law systems and Turkish Law System, judicial power, regulatory affairs.

T209 Food and Beverage Production (ECTS- 4): Preparation techniques of food standardized cooking methods, preparation, decoration and presentation of food with a standardized food quality.

T211 Front Office Services (ECTS- 4): The importance of front office services,organizational structure of front office department,front office operations,duty and responsibility of front office staff,reservation process,reservation types,occupancy rate analysis,exceptional situations in reservation process,reception department,check-in and check-out processes,front cash department,calculation types,front cash operation, types of payment,central services and uniformed services,room sale process,room sale techniques,private situations for room sale,front office-guest relations and complaints of guests.

T213 Vocational Computer Skills (ECTS-3): Introduction and usage of front office and housekeeping service modules and package programmes which are widely used in tourism sectors,reservation,check-in,registration of clients’ expenses,front office,check-out,methods of payment,registration of messages,applications among departments,housekeeping services management,preparation of reports and night processes.

T202 English II (ECTS-12): At the end of the term students are expected to use four skills (reading, writing, speaking and listening) actively at the intermediate level which are accepted as fundamental for language training and to improve vocabulary and grammar that can be an infrastructure for the next level.

Text Book: New Headway Intermediate

Supplementary Resource:  People, Places and Things, Good Grammar, workbook, teacher book, and Oxford bookworm stage 1, 2, 3, Oxford Word power Dictionary.

T204 Food and Beverage Service (ECTS- 4): Basic concepts, classification of Food and Beverage Services, Characteristics of Service Staff, attitude and behavior of service staff, utensils used for servicing, Preparation for Service, Table Plan, types of couvert, breakfast service, table d’hole service, a la carte service, open buffet service, international food and beverage service types and principles, sauce preparation and service, wine service, feast service, bar and cocktails.

T206 Gastronomy (ECTS-3): Basic concepts related to gastronomy,scientific and artistic dimensions of gastronomy,gastronomy as a touristic product and attraction,gastronomy as a dimension  of hospitality industry,gastronomy tourism and its development process,development of eating habits and traditions,basic nourishment principles,food and beverage types and components,food and beverage and production techniques,food storage and preservation,preventing food poisoning,reliability of food,HACCP as a means of management in providing hygiene and sanitation,general evaluation of European gastronomy.

T208 Vocational Computer Skills (ECTS- 3): The introduction and usage of Food and Beverage modules and package programmes which are widely used in tourism business,reservation,stock management,registration of messages,applications among departments,addition process.

T210 Tourism Businesses Management (ECTS- 3): Basic Management Concepts and Terms; Management Theories; Decision-Making and Problem Solving; Planning Function in Tourism Operations; System Approach in Tourism Operations; Management by Objectives; Organizing Function in Tourism Operations; Network Organizations;  Process Renewal and Core Competence; Communication and Leadership; Motivation; Groups; Conflict and Change Management; Coordination Function in Tourism Operations; Control Function in Tourism Operations.

T212 Organizational Communication and Behaviour (ECTS-4): Concept of organization,general information about organizational life,concept of behaviour,basics of human behaviour,definition of behavioural sciences and its relation with other scientific fields,definition of organizational behaviour,perception in organizations,personality and business,organizational culture,attitude and business,motivation in organizations,leadership in organizations,communication in organizations,interpersonal communication in organizations.

T214 Housekeeping (ECTS-3): Housekeeping Planning and Organization; Relationship with the other Departments; Communication in Housekeeping; Material Management in Housekeeping, Control in Housekeeping; Sanitation and Decoration in Housekeeping; Hygiene in Housekeeping; Security in Housekeeping; Laundry Management.

T301 English III (ECTS- 10): At the end of the term students are expected to use four skills (reading, writing, speaking and listening) actively at the upper intermediate level which are accepted as fundamental for language training and to improve vocabulary that can be an infrastructure for the next level.

Text Book: New Headway Upper Intermediate

T303 Introduction to Marketing (ECTS- 2): Concepts of marketing; Marketing process; Making Use of the Marketing Opportunities and Setting Marketing Objectives; Target Market Selection (Marketing Segmentation, Target Market, and Positioning); Product Strategy; Rating Strategy; Distribution Strategy; Promotional Strategy; Application and Evaluation of Marketing Activities.

T305 Research Methods and Techniques In Social Sciences  (ECTS- 4): Science and Scientific Thought; the Meaning, Importance and Planning of the Research; Data Types and Data Collection; Questionnaire Technique; Sample Types; Quantitative for Data Types; Quantitative Analysis Techniques; Writing Research Report; The Methods of Giving Reference; Writing a Thesis; Data Entry into SSPS Data Analysis Program.

T307 Food and Beverage Management (ECTS- 4): Concept and content of management its functions,content and importance of food and beverage management,budgeting in food and beverage business,menu planning and development,pricing of food and beverage,kitchen planning of food and beverage department,food and beverage control system,food production control and stages,income control,

Control process of beverage cost, beverage production control, feast organization in hospitality sectors.

T309 Introduction to Accounting (ECTS-3): Basic Accounting Information, Basic Accounting Concepts and Hypotheses, Balance Sheet of Accounting, Income Statement, Amortization, Recording Tools in Accounting, Recording Transactions and Methods in Accounting, Uniform Accounting Plan, Balance, Post-Closing Trial Balance, Balance Sheet.

T311.1. German I Elective Second Foreign Language I (ECTS-8): Aims to teach students basic grammar subjects and four basic skills (reading, listening, writing, and speaking) and enable them to acquire core vocabulary and vocational terminology needed for effective communication at elementary level.

T311.5. Russian I Elective Second Foreign Language I (ECTS-8): Aims to teach students basic grammar subjects and four basic skills (reading, listening, writing, and speaking) and enable them to acquire core vocabulary and vocational terminology needed for effective communication at elementary level.

T313 Elective Seminar I (ECTS- 3): In this class, the student prepares a seminar and makes a presentation of one of the tourism and hotel management field topics which he or she is interested in, feels the lack of and wonders.

T302 English IV (ECTS-10): At the end of the term students are expected to use four skills (reading, writing, speaking and listening) actively at the upper intermediate level which are accepted as fundamental for language training and to improve vocabulary that can be an infrastructure for the next level.

Text Book: New Headway Upper Intermediate

T304 Tourism Marketing (ECTS- 3): Basic Concepts for Tourism System and Tourism Marketing, Basic Characteristics of the Services, Marketing Segmentation in Tourism Operations, Market and Marketing Strategies, Marketing Environment Analysis for Tourism Operations, Consumer Behavior in Tourism, Target Market Selection in Tourism, Tourism Product, Rating in Tourism Operations, Distribution Channels in Tourism, Promotion in Tourism Operations, Application and Evaluation of Marketing Activities, Marketing Techniques in Terms of Modern Marketing.

T306 Travel Agency and Tour Operators (ECTS- 3): Basic Concepts for Travel Agency and Tour Operators, Role and Importance of Travel Agents and Tour Operators in Tourism Industry, Prepare for and Management of Package Tours, Use and Effects of Information Technology in Travel Agents and Tour Operators, Comparison of Tourism Agency and Tour Operators between Turkey and Countries in the European Union.

T308 Elective Seminar II (ECTS- 3): In this class, the student prepares a seminar and makes a presentation of one of the tourism and hotel management field topics which he or she is interested in, feels the lack of and wonders.

T310 Accounting for Tourism Business (ECTS- 3): Definition and Basic Concepts of Accounting, Balance Sheet, Profit and Loss Account Statement, Accounts and Uniform Accounting Plan, Documents and Books of Accounting, Accounting Process and Generally Accepted Accounting Principles, Day Book and Book of Final Entry Records, Accounting Operation, Chart of Accounts in Tourism Operations, Financial Transactions and Following Financial Transactions in Accounts, Year-End Transactions.

T312.1. German II Elective Second Foreign Language II  (ECTS- 8): Aims to teach students basic grammar subjects and four basic skills (reading, listening, writing, and speaking) and enable them to acquire core vocabulary and vocational terminology needed for effective communication at elementary level.

T312.5. Russian II Elective Second Foreign Language II  (ECTS- 8): Aims to teach students basic grammar subjects and four basic skills (reading, listening, writing, and speaking) and enable them to acquire core vocabulary and vocational terminology needed for effective communication at elementary level.

T401 English V (ECTS–8): This course helps students to acquire vocational terminology related to tourism, and concentrates on developing their communication skills.

Course Book : High Season- English for the Hotel and Tourism Industry.

Supplementary Resource: Workbook

T403 Tourism Legislation (ECTS- 3): General Principles of Tourism Law, Legal Regulations Related to Tourism in Turkey, Laws and Regulation in Tourism Industry, Travel Agencies, Tour Operators and other Tourism Organizations, National and International Tourism Bodies, Consumer Rights in Tourism

T405 Business Ethics in Tourism (ECTS- 4): Definition of Codes of Ethics and Related Concepts, Social Responsibilities of Business, Introduction to Ethical Theories and Approaches,  Ethical Subjects Related to Business and Management,  Implementation of Traditional Ethical Theories to Modern Management Decisions, Normative and Psychological Approaches to Decision Making, Ethical Decision Making Process, Moral Dilemmas in Business,  Ethical Behavior Management, Ethics and Organizational Culture, Creating Ethical Corporate Culture, Ethical Behavior Management in Hospitality Industry, Ethical Codes Related to Tourism, Selected Topics and Case Studies on  Ethics in Tourism Management

T407 Tourism Economics (ECTS- 3): Basic terms and concepts in Tourism Economics, Tourism Market, Tourism Demand, Tourism Supply, Forming Price in Tourism Sector, Kinds of Markets in Tourism Sector, Economic Impacts of Tourism - Reel and Moneter, Foreign Investment and Multinational  Enterprises in Tourism, Tourism’s Place in Turkey’s Economy

T409 Graduation Thesis I (ECTS- 6): Under the supervision of a consultant, students prepare a graduation thesis in one of the subjects related to tourism and hospitality.

T411.1. German III Elective Second Foreign Language III  (ECTS- 6): Aims to teach students basic grammar subjects and four basic skills (reading, listening, writing, and speaking) and enable them to acquire core vocabulary and vocational terminology needed for effective communication at elementary level.: Dialogue and text study on listening, speaking, comprehension, and writing skills at intermediate level, Basic grammar at intermediate level, Study on vocational terminology

T411.5. Russian III Elective Second Foreign Language III  (ECTS- 6): Aims to teach students basic grammar subjects and four basic skills (reading, listening, writing, and speaking) and enable them to acquire core vocabulary and vocational terminology needed for effective communication at elementary level.: Dialogue and text study on listening, speaking, comprehension, and writing skills at intermediate level, Basic grammar at intermediate level, Study on vocational terminology

T402 English VI (ECTS- 8): Aims to develop concepts, terms and basic communication skills used in the tourism sector. Course book : High Season- English for the Hotel and Tourism Industry.

Supplementary Resource: Workbook

T404 Animation and Anatolian Folk Culture (ECTS- 4): Explaining the meaning of animation and cultural animation, relationships between cultural animation and tourism, relationship between practical folklore works and tourism, place of folklore outputs in cultural animation design, properties and conceptional relationships.

T406 Human Resources Management (ECTS- 3): Introduction to Human Resource Management; Human Resources Policy and Planning; Personnel Selection and Recruitment; On-the-job Training and Increasing the Productivity and the Efficiency of the Staff by Developing Human Resources; Job Analysis; Job Descriptions; Job Requirements; Finding Labor Market and Transactor; Selection; Recruitment; Training; Team Building and Development; Employee Evaluation; Discipline; Pricing; Different Cultures at Accommodation Establishments; Industrial Relations.

T408 Corporate Finance (ECTS- 3): Financial Objectives and Finance Function, The Concept of Risk and Uncertainty, Financial Analyzing Tools (Ratio Analysis), Fund Flow Statement Analysis, Break-Even Point Analysis, Working Capital (Cash, Receivables and Inventory Management), Financial Planning (Cash Flow Statement and Proforma Statements), Capital Budgeting and Investment Decisions (The Key to the Feasibility Studies), Methods Used in the Evaluation of Risk and Risk-free Investment Projects, Fixed Assets Management, Cost of Capital (Cost of Financial Resources and Internal and External Resources), Debt Management and Optimal Capital Structure, Short and Long-Term Decisions;  Financing of Working Capital Management; Obtaining Funds and Financial Policies Related to the Distribution of These Among the Assets in the Company.

T410 Graduation Thesis II (ECTS- 6): Under the supervision of a consultant, students prepare a graduation thesis in one of the subjects related to tourism and hospitality.

T412.1. German IV Elective Second Foreign Language IV (ECTS- 6): Dialogue and text study on listening, speaking, comprehension, and writing skills at intermediate level, Basic grammar at intermediate level, Study on vocational terminology.

T412.5. Russian IV Elective Second Foreign Language IV (ECTS- 6): Dialogue and text study on listening, speaking, comprehension, and writing skills at intermediate level, Basic grammar at intermediate level, Study on vocational terminology.

 

  
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
      
       
   

Erciyes University Türkan-Tuncer Hasçalık Tourism and Hotel
Management College