|Course Code||Course Name||(Hour) Credit||ECTS|
|THM 111||Introduction to Tourism||(3.1)||3|
|THM 115||Introduction to Business||(3.1)||3|
|THM 131||Mathematics for Hospitality Industry||(3.1)||3|
|THM 161||Introduction to Computer||(3.1)||3|
|ENGT 101||English for Tourism I||(3.1)||3|
|LANG101||Elective Language I||(3.1)||3|
|Course Code||Course Name||(Hour) Credit||ECTS|
|THM 123||Lodging Operations||(3.1)||3|
|THM 126||Introduction to Economics||(3.1)||3|
|THM 142||Nutrition and Sanitation||(3.1)||3|
|THM 146||Front Office Management||(3.1)||3|
|ENGT 102||English for Tourism II||(3.1)||3|
|LANG102||Elective Language II||(3.1)||3|
|AIT 101||History of Turkish Reforms|
|THM 100||Summer Training|
|Course Code||Course Name||(Hour) Credit||ECTS|
|THM 221||Travel and Tour Operations Management||(3.1)||3|
|THM 241||Food Production||(3.1)||3|
|THM 244||Housekeeping Management||(3.1)||3|
|THM 261||Computerised Reservation System (Suit 8)||(3.1)||3|
|ENGT 201||English for Tourism III||(3.1)||3|
|LANG201||Elective Language III||(3.1)||3|
|Course Code||Course Name||(Hour) Credit||ECTS|
|THM 243||Introduction to Hospitality Marketing||(3.1)||3|
|THM 246||Computerised Sales and Ticketing (Amadeus)||(3.1)||3|
|THM 253||Financial Accounting||(3.1)||3|
|THM 264||Food and Beverage Management||(3.1)||3|
|ENGT 202||English for Tourism IV||(3.1)||3|
|LANG202||Elective Language IV||(3.1)||3|
THM 111-Introduction to Tourism
This course aims to introduce an overview of the tourism industry. It will be provide general, historical development of tourism and travel industry, early travel and tourism motivators, sub-segments and sub-system of tourism industry. The tourist business and the types of tourism establishments will be analyzed in detail. Terminology, concepts in general use throughout the tourism, travel and hospitality industries will also be examined.
THM 115- Introduction to Business
This course aims to provide the basic understanding and appreciation of the nature and functioning of a business enterprise on a national and international scale. It aims to develop the students understanding of managerial practices, planning, organizing, directing and controlling as well as proper methods and techniques to increase managerial effectiveness and efficiency. Students also will be able to analyze case histories for illustrating problems in managing organizations.
THM 131- Mathematics for Hospitality Industry
This course aims to provide students to be familiar with some basic calculations that are used at the Tourism and Hotel Catering Industry. And some basic statistical measures employed in statistics to help analyzing the investigations.
THM 161-Introduction to Computer
This course is scheduled to provide information to the students on how information technology does help us to improve ourselves. It aims to develop the students` understanding information technology as well as proficiency in the use of computers to support educational and professional needs with the use of Word, Excel, and Power Point.
ENGT 101- English for Tourism I
This course is intended for both the two-year and the four-year School of Tourism and Hotel Management students who are at low intermediate to intermediate level of English. The course aims to revise and consolidate the students’ ability to use language effectively, and equip students with both general English usage and specific terminology and expressions oriented towards communicating efficiently in the wide field of the Tourism Industry. The main emphasis is placed on the strategies necessary for effective professional communication. Each lesson focuses on a communication objective. There is extensive Listening practice in each lesson, and speaking activities are oriented towards the focus point of each lesson and give realistic and communicative practice of language skills needed in tourism. The speaking activities can be quite challenging at times as pronunciation, tone and intonation is perhaps as important as range and accuracy of language usage for effective communication. Some of the Listening sections contain specialised vocabulary and can be quite demanding. Each lesson introduces general and field specific expressions and vocabulary to learn. An adequate amount of reading comprehension and e-mail and letter writing, 3 course menu design is practiced in this course to consolidate the covered material.
RUS 101 – Russian I
The aim of this course is teaching students the fundamentals of Russian Grammar, basic pronunciation skills, improving intonation ability in utterances, teaching vocabulary at the elementary level, and teaching writing, reading, speaking and listening skills at the elementary level, as well as developing communcation skills.
GER 101 – German I
This course introduces the fundamental elements of the German language within a cultural context. Emphasis is on the development of basic listening, speaking, reading, and writing skills. Upon completion, students should be able to comprehend and respond with grammatical accuracy to spoken and written German and demonstrate cultural awareness.
FRE 101 – French I
This course introduces the students to basic vocabulary and fundamental sentence structures in the present and past. Pronunciation, grammar, and everyday vocabulary are stressed as indispensable tools for comprehension and expression.
THM 123- Lodging Operations
This course provides an insight for students on the organizational structure of the hotel and catering industry. Specifically, it examines the housekeeping, hotel front office, accommodation, food production, and food and beverage operations and it also covers the topics such as; guest room and public area cleaning procedures, managing human resources and inventory control in the housekeeping department. Functions and operations of the various systems, forms, and equipments in the housekeeping department will be analyzed.
THM 126- Introduction to Economics
This course aims to provide the basic concepts of micro and macro economics, suc as demand and supply, elasticity, market structures, national income, inflation, fiscal and monetary policy.
THM 142- Nutrition and Sanitation
Scientific study of food, regarding its chemical nature, physical properties and nutritional composition. Nutrition as the study of food and its utilization by the body. Nutrients, , basic physiology, enzymes and digestion, food and energy. Food poisoning, food preservation, food additives and labelling.
THM 146- Front Office Operation
This course analyzes hotel front office position ,functions and the procedures involved in reservation, registration, accounting, posting to and settlement of accounts, checking out guests, and principles and practices of night auditing and generation of rooms division reports.Covers the complete guest operation .
ENGT 102- English for Tourism II
This course is intended for both the two-year and the four-year School of Tourism and Hotel Management students who are at intermediate level of English. Apart from aiming to revise and consolidate students’ ability to use language effectively, and equip students with both general English usage and specific terminology and expressions oriented towards communicating efficiently this course focuses on areas of tourism related to creation, promotion and selling of typical tourism products such as flights and package holidays. The main emphasis is placed on the strategies necessary for effective professional communication. Thus the course provides context for extending students’ active vocabulary use and developing their reading, writing, listening and speaking skills. It also offers guidance and support for developing the skills necessary for independant language learning.
RUS 102-Russian II
This course is designed for pre-intermediate level students. In this cours, it is aimed to increase vocabulary knowledge of students, to develop reading, writing, speaking and listenin skills and communication skills through single, pair and group studies.
GER 102-German II
Students will read and discuss literary texts by prominent German authors written in a language which is easy to understand. Students will acquire basic language skills and a broad insight in cultural aspects of the German speaking countries. At the end of the course, students will be able to discuss familiar topics such as their hobbies and interests, their living situation, family and friends
FRE 102 – French II
This course provides an opportunity to enhance acquisition of the fundamental elements of the French language. Emphasis is on the progressive development of basic listening, speaking, reading, and writing skills through the use of supplementary learning media and materials.
THM 100- Summer Training
50 DAYS of industrial training. The training will be under supervision of the department.
THM 221- Travel and Tour Operations Management
This course provides an insight for students on the organizational aspect of the travel industry. Specifically, it gives an introduction of the processes involved in selling individual and group package travel and holidays. A basic insight to the organizational and operational aspect of a travel agency, specifically it will introduce students to the multidimensional facts of travel agency managements such as negotiations and the provisions of services and travel products.
THM 241- Food Production
This course provides the student with the basic introduction of theory and practice of professional cooking. Topics will be presented in a continuous, logical sequence, the course being organized as a continuum. The course is based on student centered self/guided study, student’s active participation and acceptance of responsibility for their own learning is essential for success.
THM 244- Housekeeping Management
This course introduces managing housekeeping operations in the hospitality industry and guest room and public area cleaning procedures, managing and control of the inventory. Functions and operations in the housekeeping department.
THM 261- Computerised Sales and Ticketing (Fidelio)
Computerised Sales and Ticketing (Fidelio) Front Office and Food Beverage programs are designed to create professionals who enjoy working in a fast-paced environment. This course mainly focuses on listening, studying and practicing in front of the computer. This course will help students to learn how to use Fidelio Front Office and Food Beverage applications.
ENGT 201- English for Tourism III
This course is intended for both the two-year and the four-year School of Tourism and Hotel Management students who are at intermediate to upper intermediate level of English. Grammar and language functions that are generated in the lessons are steered towards their practical applications. Realistic and communicative practice of language is necessary for face-to-face contact with clients, customers and tourists. Thus a great emphasis is also given to cultural differences and cultural awarenes. The course provides context for extending students’ active vocabulary use with new terminology and expression to support students in developing their communicative skills. Special attention is given to practical applications and oral communication skills.
RUS 201-Russian III
The objective of this course is engaging the students in language contexts through which they can use the specific grammar and language structures of modern Russian language in order to carry out their various everyday communication needs. Besides, the speaking and discussion contexts oriented for the Russian tourism and travel agencies are studied.
GER 201- German III
This course provides an opportunity to enhance acquisition of the fundamental elements of the German language. Emphasis is on the progressive development of basic listening, speaking, reading, and writing skills through the use of supplementary learning media and materials. Upon completion, students should be able to comprehend and respond with grammatical accuracy to spoken and written
FRE 201- French III
This course reviews French grammar emphasizing idiomatic construction and expressions. Oral discussion and conversation are based on selected readings from contemporary French literature.
THM 243- Introduction to Marketing
This course covers basic principles of marketing in tourism. This course intends to introduce the basic principles of marketing as a major business function with an overview of the marketing system, marketing concept, marketing research, market segmentation, market analysis, and marketing program. Specific marketing and sales tools will be reviewed. Strategies of marketing sales tools will also be reviewed.
THM 246- Computerised Sales and Ticketing (Amadeus)
This course examines the organization and the structure of the travel and tourism industry. Specifically, it introduces the tour operating and travel retailing business; together with the organization of air fares, issuing of tickets, reservation systems, promotional fares and IATA regulations.
THM 253- Financial Accounting
The course will cover the management aspects of accounting and financial statement analysis as they relate to hospitality operations. It begins with an introduction to the Generally Accepted Accounting Principles and explains the system of double entry accounting.
THM 264- Food and Beverage Management
The purpose is to examine the wide range of subject areas that come within the orbit of operational food and beverage management and to relate these to the applications applied within the five broad sections of the catering industry, that is, fast food and popular catering; hotels and quality restaurants; function catering; contract catering and welfare catering. It also aims to provide information to the students on planning all the food staffing in food and beverage departments of the hotels. Kitchen organization, the design of menu, international house promotion in food and beverage, room service, making cocktails, orders taking and service will also be covered.
ENGT 202- English for Tourism IV
This course is intended for both the two-year and the four-year School of Tourism and Hotel Management students who are at upper intermediate level of English.This course the language needed to discuss and work with tourism issues at a basic managerial level. Emphasis is placed on the strategies necessary for effective professional communication. The course provides extensive opportunity for developing listening, speaking reading, and writing skills. They provide realistic and communicative practice of language skills needed in tourism. Special attention is given to practical applications of written skills like report writing, formal letter writing and how to prepare for a power point presentation. It also offers guidance and support for developing the skills necessary for independant language learning.
LANG 202 – Elective Language IV
RUS 202 – Russian IV
This course aims to provide the students with opportunities to speak Russian creatively, improve their fluency and at the same time, develop their writing skills and use writing skills effectively. Besides, in lab environment, practical aspect of carrying out online writting tasks in tourism field, as well as using other communication skills through internet are studied.
GER 202-German IV
This course provides a review and expansion of the essential skills of the German language. Emphasis is on the study of authentic and representative literary and cultural texts. Upon completion, students should be able to communicate effectively, accurately, and creatively about the past, present, and future.
FRE 202 – French IV
This course continues the review of functional French grammar with emphasis upon idiomatic construction and expressions. Oral discussion and conversation are based on selected readings from contemporary French literature.