FIRST YEAR
Fall Semester
| CODE | COURSE NAME | Credit | ECTS |
|---|---|---|---|
| THM 111 | Introduction to Tourism | (3.1) | 3 |
| THM 115 | Introduction to Business | (3.1) | 3 |
| THM 131 | Math. for Hosp. Inds. | (3.1) | 3 |
| THM 161 | Introduction to Computer | (3.1) | 3 |
| ENG 101 | English I | (3.1) | 3 |
| LANG101 | Elective Language I | (3.1) | 3 |
Fall Semester
| CODE | COURSE NAME | 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 |
| ENG 102 | English II | (3.1) | 3 |
| LANG 102 | Elective Language II | (3.1) | 3 |
| AIT 101 | History of Turkish Ref. | ||
| THM 100 | Summer Training |
SECOND YEAR
Fall Semester
| CODE | COURSE NAME | Credit | ECTS |
|---|---|---|---|
| THM 221 | Travel and Tour Operation | (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 |
| ENG 201 | English III | (3.1) | 3 |
| LANG201 | Elective Language III | (3.1) | 3 |
Spring Semester
| CODE | COURSE NAME | 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 |
| ENG 202 | English IV | (3.1) | 3 |
| LANG202 | Elective Language IV | (3.1) | 3 |
Course Descriptions
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.
ENG 101- English for Tourism I
This course is intended for both the two-year and the four-year program students who are at an intermediate level of English. The aim of this course is to equip students with general and specific English terminology and expressions which will help them communicate efficiently in their field. The main emphasis is placed on the strategies necessary for effective professional communication.
LANG 101 – Elective Language I
This course is emphasis on practicing intonation, pronunciation, use of basic grammar. The course stresses usage and grammar through exercises focused on general subjects.
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 understanding concepts of microeconomics, including demand and supply, elasticity, market efficiency, utility preference and choice.
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 Management
This course’s main aim is to present the students the functions of the front office, center of communication distribution of information; room reservation, booking and registration check out procedures, room note pricing, rate charges, luggage organization. Special attention will be given to operation of specific equipment, planning and forecasting hospitality needs.
ENG 102- English for Tourism II
This course is intended for both the two-year and the four-year program students who are at an intermediate level of English. The aim of this course is to equip students with general and specific English terminology and expressions which will help them communicate efficiently in their field. The main emphasis is placed on the strategies necessary for effective professional communication. Thus the course provides guidance and a context for developing reading and writing skills, as well as offering students specially designed speaking classes once a week. In addition students can work on their own, addressing their specific language needs, in the multi-media laboratory.
LANG 102 – Elective Language II
The aim of the course is to develop writing skills and processes introduced in introductory Elective Language courses. Practice takes place the form of short conversations on tourism related subjects, as well as on general subjects such as work and the cultural sphere. Grammar is developed through situational conversations in various contexts.
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 Reservation Systems (Suit 8)
Suit 8 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.
ENG 201- English for Tourism III
The main emphasis is placed on the strategies necessary for effective professional communication. Thus the course provides guidance and a context for developing reading and writing skills, as well as offering students specially designed speaking classes once a week. In addition students can work on their own, addressing their specific language needs.
LANG 201 – Elective Language III
This course aims to focus on the development of effective communication skills with an emphasis on unity, order, and organization of ideas, thoughts, and arguments in an oral form on tourism-related and other topics.
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.
ENG 202- English for Tourism IV
A review of theory and practice in writing letters, contracts and related document in tourism world. Special attention is given to practical applications and oral skills.
LANG 201 – Elective Language III
This is an integrated course of communication and grammar. It focuses on the development of effective communication skills with an emphasis on unity, order, and organization of ideas, thoughts, and arguments in an oral form on tourism-related and other topics.