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Eklenme Tarihi: 21 Kasım 2019, 13:40

1. YEAR
1. Semester
Fall Term

Course Code Course Name T-P C ECTS
THM 111 Indroduction to Tourism (3.0) 3 6
THM 115 Introduction to Business (3.0) 3 6
THM 131 Mathematic for Hospitality Industry (3.0) 3 4
THM 161 Introduction to Computer (2.1) 3 3
ENT 101 English for Tourism I (3.0) 3 6
LAN101 Elective Language I (3.0) 3 3
AIT101/ AIT103 Atatürk İlkeleri ve İnkilap Tarihi I / History of Turkish Reforms I (2.0) 2 2
Toplam Kredi   20 30

2. Semester
Spring Term

Course Code Course Name T-P C ECTS
THM 123 Lodging Operations (3.0) 3 6
THM 126 Introduction to Economics (3.0) 3 4
THM 142 Nutrition and Sanitation (3.0) 3 5
THM 146 Front Office Operation (3.0) 3 4
ENT 102 English for Tourism II (3.0) 3 6
LAN 102 Elective Language II (3.0) 3 3
AIT 102 / AIT 104 Atatürk İlkeleri ve İnkilap Tarihi II History of Turkish Reforms II (2.0) 2 2
Toplam Kredi   20 30

Summer Semester

Course Code Course Name T-P C ECTS
THM 100 Traning Period I (0.40) 0 12

2. YEAR
3. Semester
Fall Term

Course Code Course Name T-P C ECTS
THM 221 Travel and Tour Operation (3.0) 3 5
THM 241 Food Production (1.2) 3 5
THM 244 Housekeeping Managment (3.0) 3 5
THM 261 Computerised Reservation System(Suit 8) (2.1) 3 5
THM 201 Communication Skills for Tourism I (3.0) 3 5
LAN 201 Elective Language III (3.0) 3 3
YİT 101/ TUR 101 Turkish for Foreigners I / Turkish Language I (2.0) 2 2
Toplam Kredi   20 30

4. Semester
Spring Term

Course Code Course Name T-P C ECTS
THM 243 Indroduction to Marketing (3.0) 3 5
THM 246 Computerised Sales and Ticketing(Amadeus) (2.1) 3 5
THM 253 Financial Accounting (3.0) 3 4
THM 264 Food and Beverage Management (3.0) 3 6
THM 202 Communication Skills for Tourism II (3.0) 3 5
LAN 202 Elective Language IV (3.0) 3 3
YİT 102/ TUR 102 Turkish for Foreigners II / Turkish Language II (2.0) 2 2
Toplam Kredi   20 30

THM 111-Introduction to Tourism
This course aims to introduce an overview of the tourism and hospitality industry and enhance students’ understanding of its dynamic nature. It gives general information on the historical development of tourism and the travel industry, the early travel and tourism motivations, and the sub-segments of the industry. In addition the tourist business and the types of tourism establishments are analyzed in detail. Terminology and concepts in use throughout the tourism, travel and hospitality industries are extensively incorporated into the course.

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 familiarizes students with some basic calculations that are used at the Tourism and Hotel Catering Industry. Some basic statistical measures employed in statistics will also be introduces to students to help them in analyzing investigations.

THM 161-Introduction to Computer
Special attention is given to equip students with computer skills that will help support their educational and professional needs. This course helps students familiarize themselves with the hardware and software of the computer. The use of Windows, Word, Excel and Power Point of Microsoft Office is taught. It also aims to develop their understanding of information technology and utilize the Internet efficiently. 

ENT 101- English for Tourism I
This course is intended for both the two-year and the four-year program tourism students who are at an intermediate level of English. Apart from aiming to revise and consolidate the students’ ability to use grammar effectively and equip students with both general English usage and specific terminology and expressions oriented towards communicating efficiently in their field. This course focuses on areas of tourism related to creation, promotion and selling typical tourism product 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 independent language learning.

LAN 101 – Elective Language I

RUS 101- Russian I
The aim of this course is to teach  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. 
 
AİT 101/103 Atatürk İlkeleri ve İnkilap Tarihi I / Principles of Ataturk and The History of Turkish Revolution I
Beside discussing the definition of the term “Revolution” by giving some examples such as French and Russian Revolutions, this course mainly focuses on the historical process that laid the basis of the foundation of Modern Turkey. In this context, after presenting a concise political history of the Ottoman Empire and its state mechanism, the political, social and economic developments between the Sultan Selim III Period (1789-1808) and the proclamation of Republic of Turkey by Mustafa Kemal Ataturk in1923, are investigated.

THM 123- Lodging Operations
This course provides an insight on the organizational structure of the hotel and catering industry.  It especially examines housekeeping, hotel front office, accommodation, food production, and food and beverage operations  through 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  are  analyzed.
 
THM 126- Introduction to Economics
This course aims to provide the basic understanding of the concepts of microeconomics, demand and supply, elasticity, market efficiency, and utility preference and choice.

THM 142- Nutrition and Sanitation
This course entails the  scientific study of food, its chemical nature, physical properties and nutritional composition. It looks at nutrition as the study of food and its utilization by the body. Other topics include; nutrients, their basic physiology, enzymes, digestion, food and energy. Also, food poisoning, food preservation, food additives and labelling are taken up during the course.
 
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. The course covers the complete guest operation.
 
ENT 102- English for Tourism II
This course is intended for both the two-year and the four-year program tourism students who are at an intermediate to upper-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, great emphasis is also given to cultural differences and cultural awareness. 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 application and oral communication skills.
 
LAN 102 – Elective Language II

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 their reading, writing, speaking and listening 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.

AIT 102/104- Atatürk İlkeleri ve İnkilap Tarihi II / Principles of Ataturk and History of Turkish Revolution  II
The course focuses mainly on the political, cultural, economical and judiciary reforms that shaped the Modern Turkey, founded by Mustafa Kemal Ataturk. The Six Principles of Ataturk and Kemalizm are also investigated. The place of the Republic of Turkey in the International Political System and Turkish Foreign Policy during Ataturk Era, are the other focus points in the course.
 
THM 100- Summer Training I
50 DAYS of training in the tourism industry. The training will be under the supervision of the department.

THM 221- Travel and Tour Operations
This course provides an insight of 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 management aspects 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  are presented in a continuous, logical sequence, the course is organized as a continuum.  It is a student centered self/guided study programme, where the students’ 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. It looks at guest room and public area cleaning procedures, managing and control of the inventory and the functions and operations in the housekeeping department.
 
THM 261- Computerized Reservation System (Suit 8)
Suit 8 Front Office and Food & Beverage programs are designed to assist professionals who enjoy working in a fast-paced environment. This course mainly focuses on listening, studying and practicing in front of the computer. The course will help students to learn how to use Fidelio Front Office and Food & Beverage applications.
 
THM 201- Communication Skills  for Tourism I
This course is intended for both the two year and four year tourism students who are at upper intermediate level of English. In 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 independent language learning.
 
YİT 101/TUR 101 – Turkish Language I (UZEM Distance Learning)
With this course, the definition and importance of language, writing language and its features,   general structure and rules of written expression, the rules of spelling and punctuation, plan, theme, point of view, supportive ideas, paragraph writing, composition concept,  composition writing rules and plan, composition framework in selected writings, and theme, paragraph correcting, general expression defects, thinking and expression, various types of writing (memory, story, critic, novel etc.), formal writing,(autobiography, petition, report, advertisement, bibliography, official writings scientific writings, articles etc.) and introduction, development and conclusion of  articles will be analyzed. Written expression course includes the historical development of Turkish language, writing and spelling rules, petition writings, reference writing and all the subjects related to it.
 
LAN 201 – Elective Language III

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. Also 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 language.

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 Hospitality Marketing
This course covers basic principles of marketing in tourism. The 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- Computerized 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 of this course 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 covered in the course.
 
THM 202- Communication Skills  for Tourism II
This course is intended for both the two year and four year tourism students who are at upper intermediate level of English. In 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 independent language learning.

LAN 202 – Elective Language IV

RUS 202Russian 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 not only in lab environment, but also at the practical level of  carrying out online writting tasks in the tourism field. Other communication skills are also studied through the internet.
 
GER 202German 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 202French 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.
 
YİT 102/TUR 102 – Turkish Language II (UZEM Distance Learning)
With this course the basic features of verbal language and communication, the main principles of speaking and a good speech, prepared and impromptu speeches, stages of prepared speech, speech types, giving impromptu speech on various subjects, studies on speech samples, verbal expression practices and verbal expression applications, correcting language and expression mistakes in speeches will be analyzed. Besides, information about importance of speaking, speech disorders, and using body language and conversation will be demonstrated.