DEGREE PROGRAMMES

: Tourism and Hotel Management

General Description

History

The Tourism and Hotel Management Program provides education for short chicle (associate's degree )in Efes Vocational School. The students are selected among graduated students of high scholls and related high schools with the Transition to Basic Proficiency Test (TYT) conducted by the Student Selection and Placement Centre (ÖSYM) according to their scores.

Qualification Awarded

Tourism and Hotel Management

Level of Qualification

Short Cycle (Associate's Degree)

Specific Admission Requirements

Vocational high school diploma or high school diploma, placement through a nation-wide Student Selection Examination.

Specific Arrangements for Recognition of Prior Learning (Formal, Non-Formal and Informal)

Transfer Students:
The transfer student candidates from Turkish or foreign universities are subject to the YOK Legislation "The transfer, double degree, minor degree and inter-institutional credit transfer" and to the evaluation conditions determined by Dokuz Eylul University Senate.
The transfer quotas are determined and announced by Turkish Higher Education Council (YOK). The evaluation of the candidates are done by the school evaluation commmisin and approved by the management

The Graduate Transfers:
The short cycle graduates are given the right to be admitted to the first cycle programs if they comply with the conditions set by the "The transfer of Short Cycle Program Graduates to First Cycle Programs" Legilation of Turkish Higher Education Council (YOK)
The universities inform YOK regarding the quotas and YOK announces the quotas and conditions in "Graduate Transfer Guide" and the placements are managed by YOK due to the results of nationwide graduate transfer exam.

According to the Regulations of Dokuz Eylül University for Graduate Schools, students are not connected to the right for internal transfer, previously taken courses at another graduate programme by another university with a successful grade may be
recognized by the related programmes after the letter of the students includes course contents and the transcript, and by the recommendation of the head of the departments and by the decision of the Board of Directors. The courses taken by the outgoing
Exchange students have the recognition at the school either as compulsory or elective.

Qualification Requirements and Regulations

2 years, 2 semesters per year, 16 weeks per semester, 120 ECTS in total.

Profile of the Programme

The main aim of the Efes Vocational School Tourism and Hotel Management Program is train individuals who are entrepreneurs, having professional skill and good communication skill, using computer programs related to the field via theoretical and practice education the other purpose of the program is to educate students, who: have thorough understanding of religious tourism in terms of its contribution to the peace and intercultural and interfaith dialogue; have basic knowledge about science of religion, archeology and subsectors of tourism industry such as accommodation, food and beverage and tour and guiding services; can follow and interpret local and global trends and developments in the religious tourism industry; can apply theoretical knowledge about the fields management, marketing, art history, science of religion and its philosophy, sociology, and anthropology into real-life cases in accordance with the potential of religious tourism in the region where the vocational schooll is located. In accordance with this purposes, to obtain the necessary information for the preparation of the students are provided. On the purpose of supporting the theorical information, 30 days practical training is compulsory.

Key Learning Outcomes

1   Explain facts, concepts, theories and development stages of tourism and hospitality management. The graduate can use contemporary equipments that are needed at the profession.
2   Comprehend fundamentally the laws and regulations peculiar to tourism sector. and know fundamentally and applies the occupational standards peculiar to tourism sector.
3   Know and use information on planning, development, diversification and pricing concerning tourism products and define, develop and analyze the processes of tourism services.
4   Know and use the required information on organization, management and meeting the profitability need of the accommodation, travel and food and beverage businesses.
5   Know the fundamental information about tourism supply, tourism demand and tourism economics and can analyze them.
6   Use the information on business management together with the techniques of tourism and hotel management, offer alternative solutions, cooperate with the partners and play a role in solution teams.
7   Keep up, interpret and internalize the current information regarding tourism and hotel management and keep on lifelong learning by improving his or her skills.
8   Communicate verbally and in writing both in Turkish, English and selected foreign language at the required level of the profession and keep abreast of information on hotel and hospitality management in English at B1 level referring to European Language Portfolio.
9   Use automation programs and the other related information.
10   Use information management patterns and makes good use of information maxsimum by reducing the cost of getting information.
11   Have initiative and can be innovative and creative when following his profession and act in accordance with social, cultural, scientific, ethical values in all types of activities related his profession.
12   Have social responsibility, he can design projects and organize activities.
13   Design and direct a complex, contemporary and professional project and can take responsibility for making a decision.
14   Understand, analyze and examine the contribution of tourism to peace and intercultural dialogue by taking the operational process of tourism industry and the roles of actors in the system into consideration; and generate solutions which can increase the contribution of tourism to reconciliation,
15   Comprehend the role and importance of religious and faith-based tourism in the tourism sector; understand, analyze and question dynamics of this tourism type from micro and macro perspectives in holistic view; and make decisions for solutions related to problems encountered.
16   Follow, the developments in religious and faith-based tourism and develop scientific solutions with interdisciplinary and holistic approach.
17   Understand personal, group and social relationships which underlie belief systems and tourism sector and fundamentals of religious tourist behavior.
18   Understand and analyze the history and the importance of archaeological sites, buildings, sacred places, festivals, events and destinations representing various belief systems in Anatolia and throughout the world; and examine the cultural and social values of these places within the context of sustainability.
19   Demonstrate and apply comprehensive knowledge of the history of religions in the development of religious and faith-based tourism and in improving contribution of stakeholders to social peace, intercultural communication, and tolerance in the tourism sector.
20   Demonstrate theoretical knowledge required to start, run and manage a business which will operate in religious and faith-based tourism sector; and apply this knowledge into projects with initiative.

Occupational Profiles of Graduates with Examples

The student who graduate from the the program are employed in the accommodation companies (the front office, the hause keeping, the hotel cuisine, the service, the bar, the purchase, the marketing and sales, the human resources departments) ithe food and beverage companies, the travel agencies (the operation, the ticketing, the accounting departments) and in various positions in the airline companies.

Access to Further Studies

May apply to first cycle programmes.

Course Structure Diagram with Credits

Tourism and hotel management program includes 35 compulsory and elective courses. Students must take elective courses in the firts semester spring at least 4 ECTS, second semester spring at least 6 ECTS and second semester fall at least 4 ECTS from the vocational elective courses pool. The courses in the programme are offered in semesters and there are no preconditions for courses. Students must complete an internship in the time allotted for 6 weeks and 30 business days in second semester fall.
T: Theoretical P: Practice L: Laboratory
B: Spring Semester G: Fall Semester H: Full Year
1 .Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
G 1 TDL 1001 TURKISH LANGUAGE I REQUIRED 2 0 0 2
G 2 EMY 1001 INFORMATION AND COMMUNICATION TECHNOLOGY REQUIRED 2 1 0 3
G 3 TUR 1013 INTRODUCTION TO TOURISM REQUIRED 3 0 0 4
G 4 TUR 1019 VOCATIONAL ENGLISH I REQUIRED 4 0 0 6
G 5 TUR 1009 RELIGIONS HISTORY REQUIRED 3 0 0 3
G 6 ATA 1001 PRINCIPLES OF ATATURK AND HISTORY OF THE TURKISH REVOLUTION I REQUIRED 2 0 0 2
G 7 TUR 1017 HOSPITALITY MANAGEMENT REQUIRED 3 0 0 5
G 8 EMY 2004 SCIENTIFIC RESEARCH METHODS REQUIRED 3 0 0 3
G 9 YDİ 1007 FOREIGN LANGUAGE I (ENGLISH) REQUIRED 2 0 0 2
G 0 - ELECTIVE COURSE ELECTIVE - - - 0
TOTAL:   30
 
1 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
2. Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 TUR 1018 MANAGEMENT AND ORGANIZATION IN HOTEL BUSINESS REQUIRED 3 0 0 4
B 2 TUR 1006 TOURISM GEOGRAPHY REQUIRED 3 0 0 3
B 3 TUR 1004 FAITH TOURISM REQUIRED 3 0 0 3
B 4 TDL 1002 TURKISH LANGUAGE II REQUIRED 2 0 0 2
B 5 YDİ 1006 FOREIGN LANGUAGE II (ENGLISH) REQUIRED 2 0 0 2
B 6 ATA 1002 PRINCIPLES OF ATATURK AND HISTORY OF THE TURKISH REVOLUTION II REQUIRED 2 0 0 2
B 7 TUR 1016 TOURISM ECONOMICY REQUIRED 3 0 0 4
B 8 TUR 1020 VOCATIONAL ENGLISH II REQUIRED 4 0 0 6
B 0 - ELECTIVE COURSE ELECTIVE - - - 4
TOTAL:   30
 
2 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
3 .Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
G 1 TUR 2019 FRONT DESK SERVICE AND AUTOMATION SYSTEMS REQUIRED 2 2 0 5
G 2 TUR 2023 VOCATIONAL ENGLISH III REQUIRED 4 0 0 6
G 3 TUR 2021 SANCTUARIES IN ANCIENT TIMES REQUIRED 3 0 0 4
G 4 MSH 0100 MANAGEMENT OF HUMAN RESOURCES IN TOURISM INDUSTRY REQUIRED 3 0 0 4
G 5 TUR 2017 TOURISM MARKETING REQUIRED 3 0 0 5
G 0 - ELECTIVE COURSE ELECTIVE - - - 6
TOTAL:   30
 
3 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
4. Semester:
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
B 1 TUR 2018 VOCATIONAL ENGLISH IV REQUIRED 4 0 0 6
B 2 TUR 2016 CONVENTIONS AND FAIR MANAGEMENT REQUIRED 3 0 0 3
B 3 TUR 2014 HOUSEKEEPING MANAGEMENT REQUIRED 3 0 0 3
B 4 TUR 2012 TOUR OPERATORS AND TRAVEL AGENCIES REQUIRED 3 0 0 4
B 5 TUR 2010 INTERNSHIP (6 WEEK-30 WORKDAY) SUMMER TRAINING 0 40 0 10
B 0 - ELECTIVE COURSE ELECTIVE - - - 4
TOTAL:   30
 
4 .Semester: Elective Course
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
NA FOR THIS SEMESTER
 
FLEXIBLE ELECTIVE COURSE ACCORDING TO ECTS
Semester No Course Unit Code Course Unit Title Course Unit Type T P L ECTS
H 1 MSH 0003 ART OF FOOD STYLING AND PHOTOGRAPHY ELECTIVE 2 0 0 3
H 2 MSH 0004 RECIPE DEVELOPMENT AND PRESENTATION TECHNIQUES ELECTIVE 2 0 0 3
H 3 MSH 0005 SPICE AND COFFEE CULTURE ELECTIVE 2 0 0 3
H 4 MSH 0006 FOOD AND MYTHOLOGY ELECTIVE 2 0 0 3
H 5 MSH 0007 VEGETARIAN CUISINE ELECTIVE 2 0 0 3
H 6 MSH 0008 FOOD LEGISLATION ELECTIVE 2 0 0 3
H 7 MSH 0009 CULINARY CONCEPT PLANING ELECTIVE 2 0 0 3
H 8 MSH 0010 CHOCOLATE AND SUGAR ARTS ELECTIVE 2 0 0 3
H 9 MSH 0011 FUSION CUISINE PRACTICES ELECTIVE 2 1 0 3
H 10 MSH 0012 HISTORY OF COOKING AND GASTRONOMY ELECTIVE 2 0 0 3
H 11 MSH 0013 FOOD PRODUCT FORMULATION AND SENSORY EVALUATION ELECTIVE 2 0 0 3
H 12 MSH 0014 FOOD ADDITIVES ELECTIVE 2 0 0 3
H 13 MSH 0015 GASTRONOMY AND FOOD TRENDS ELECTIVE 2 0 0 3
H 14 MSH 0016 NEW TRENDS IN FOOD AND BEVERAGE INDUSTRY ELECTIVE 2 0 0 3
H 15 MSH 0017 FOOD AND BEVERAGE MANAGEMENT ELECTIVE 2 0 0 3
H 16 MSH 0018 BAR SERVICE ELECTIVE 2 0 0 3
H 17 MSH 0019 PASTRY AND BREAD MAKING ELECTIVE 2 1 0 3
H 18 MSH 0020 FOOD POLITICS ELECTIVE 2 0 0 3
H 19 MSH 0021 FOOD AS A THEME IN FINE ARTS ELECTIVE 2 0 0 3
H 20 MSH 0022 FOOD IN MEDIA ELECTIVE 2 0 0 3
H 21 MSH 0025 QUALITY MANAGEMENT SYSTEMS ELECTIVE 2 0 0 2
H 22 MSH 0029 FOOD AND BEVERAGE COST CONTROL ELECTIVE 2 0 0 2
H 23 MSH 0030 FOOD AND BEVERAGE AUTOMATION SYSTEMS ELECTIVE 2 0 0 2
H 24 MSH 0032 PRINCIPLES OF ACCOUNTING ELECTIVE 2 0 0 2
H 25 MSH 0033 COMMERCIAL MATHEMATICS ELECTIVE 2 0 0 2
H 26 MSH 0036 FINANCIAL MANAGEMENT ELECTIVE 2 0 0 2
H 27 MSH 0037 SAFETY MANAGEMENT IN TOURISM ELECTIVE 2 0 0 2
H 28 MSH 0051 MODEL AIRCRAFT CONSTRUCTION ELECTIVE 1 2 0 3
H 29 MSH 0052 NORMAL SAFETY RULES ELECTIVE 2 0 0 3
H 30 MSH 0053 EMERGENCY SAFETY RULES ELECTIVE 2 0 0 3
H 31 MSH 0054 AVIATION TERMINOLOGY ELECTIVE 2 0 0 3
H 32 MSH 0055 ANNOUNCEMENTS AND DICTION ELECTIVE 2 0 0 3
H 33 MSH 0056 GENERAL AIRPORT AND FLIGHT SAFETY ELECTIVE 2 0 0 3
H 34 MSH 0057 TERMINAL PLANNING ELECTIVE 2 0 0 3
H 35 MSH 0058 AVIATION REGULATIONS AND AIR LAW ELECTIVE 2 0 0 3
H 36 MSH 0059 METEOROLOGY ELECTIVE 2 0 0 3
H 37 MSH 0060 BUSINESS LAW ELECTIVE 2 0 0 3
H 38 MSH 0061 STRATEGIC MANAGEMENT ELECTIVE 2 0 0 3
H 39 MSH 0062 MANAGEMENT AND ORGANIZATION ELECTIVE 3 0 0 3
H 40 MSH 0063 ORGANIZATIONAL BEHAVIOUR ELECTIVE 2 0 0 3
H 41 MSH 0064 COMMERCIAL LAW ELECTIVE 2 0 0 3
H 42 MSH 0065 HUMAN RESOURCES MANAGEMENT ELECTIVE 2 0 0 3
H 43 MSH 0066 TURKISH ECONOMY ELECTIVE 2 0 0 3
H 44 MSH 0001 BEVERAGE CULTURE AND OENOLOGY ELECTIVE 2 1 0 5
H 45 MSH 0002 WORLD CUISINES ELECTIVE 2 1 0 5
H 46 MSH 0067 AIR TRANSPORT ECONOMICS ELECTIVE 3 0 0 3
H 47 MSH 0068 ENERGY ECONOMICS ELECTIVE 3 0 0 3
H 48 MSH 0069 ECONOMIC CRISIS THEORIES ELECTIVE 3 0 0 3
H 49 MSH 0070 MONETARY THEORY AND POLICY ELECTIVE 3 0 0 3
H 50 MSH 0071 NATURAL RESOURCES AND ENVIRONMENT ECONOMY ELECTIVE 3 0 0 3
H 51 MSH 0073 INFORMATION ECONOMY ELECTIVE 3 0 0 3
H 52 MSH 0072 TECHNOLOGY AND INDUSTRY DYNAMICS ELECTIVE 3 0 0 3
H 53 MSH 0074 ECONOMICS OF SCIENCE AND TECHNOLOGY POLICIES ELECTIVE 3 0 0 3
H 54 MSH 0075 ECONOMICS OF INNOVATION ELECTIVE 3 0 0 3
H 55 MSH 0076 DEVELOPMENT ECONOMICS ELECTIVE 3 0 0 3
H 56 MSH 0077 REGIONAL ECONOMICS ELECTIVE 3 0 0 3
H 57 MSH 0078 WORLD ECONOMY ELECTIVE 3 0 0 3
H 58 MSH 0079 GROWTH THEORY ELECTIVE 3 0 0 3
H 59 MSH 0080 ECONOMETRICS I ELECTIVE 3 0 0 3
H 60 MSH 0081 ECONOMETRICS II ELECTIVE 3 0 0 3
H 61 MSH 0082 INTERNATIONAL ECONOMICS ELECTIVE 3 0 0 3
H 62 MSH 0083 COMPARATIVE MACROECONOMICS ELECTIVE 3 0 0 3
H 63 MSH 0084 HISTORY OF ECONOMIC THOUGHT ELECTIVE 3 0 0 3
H 64 MSH 0085 AGRICULTURAL ECONOMICS ELECTIVE 3 0 0 3
H 65 MSH 0086 CONSUMER BEHAVIOR ELECTIVE 3 0 0 3
H 66 MSH 0087 EXPERIENTIAL MARKETING ELECTIVE 3 0 0 3
H 67 MSH 0088 SALES TECHNIQUES ELECTIVE 3 0 0 3
H 68 MSH 0089 RESEARCH TECHNIQUES AND PROJECT DEVELOPMENT ELECTIVE 2 0 0 3
H 69 MSH 0090 CORPORATE GOVERNANCE ELECTIVE 3 0 0 4
H 70 MSH 0091 SPECIAL INTEREST TOURISM ELECTIVE 3 0 0 4
H 71 MSH 0092 INFORMATION MANAGEMENT IN TOURISM BUSINESS ELECTIVE 3 0 0 4
H 72 MSH 0093 TRANSPORTATION SERVICES IN TOURISM ELECTIVE 3 0 0 4
H 73 MSH 0094 RECREATION MANAGEMENT ELECTIVE 3 0 0 3
H 74 MSH 0095 LEGISLATION OF TOURISM LAW ELECTIVE 3 0 0 4
H 75 MSH 0096 FINE ARTS ELECTIVE 3 0 0 4
H 76 MSH 0097 CREATIVE DRAMA ELECTIVE 3 0 0 4
H 77 MSH 0098 EFFECTIVE COMMUNICATION ELECTIVE 3 0 0 4
H 78 MSH 0099 PHOTOGRAPHY ELECTIVE 3 0 0 4
H 79 MSH 0101 FOREIGN LANGUAGE SPANISH ELECTIVE 4 0 0 4
H 80 MSH 0102 FOREIGN LANGUAGE PORTUGUESE ELECTIVE 4 0 0 4
H 81 MSH 0103 FOREIGN LANGUAGE ITALIAN ELECTIVE 4 0 0 4
H 82 MSH 0104 FOREIGN LANGUAGE FRENCH ELECTIVE 4 0 0 4
H 83 MSH 0105 FOREIGN LANGUAGE GERMAN ELECTIVE 4 0 0 4
H 84 MSH 0106 FOREIGN LANGUAGE CHINESE ELECTIVE 4 0 0 4
H 85 MSH 0107 FOREIGN LANGUAGE GREEK ELECTIVE 4 0 0 4
H 86 MSH 0108 FOREIGN LANGUAGE RUSSIAN ELECTIVE 4 0 0 4
H 87 MSH 0109 FIRST AID ELECTIVE 2 0 0 4
H 88 MSH 0110 OCCUPATIONAL HEALTH AND SAFETY ELECTIVE 2 0 0 4
H 89 MSH 0111 PROFESSIONAL ETHICS ELECTIVE 2 0 0 4
H 90 MSH 0112 BODY LANGUAGE ELECTIVE 3 0 0 4
H 91 MSH 0113 MYTHOLOGY ELECTIVE 3 0 0 4
H 92 MSH 0114 INTERNATIONAL TOURISM ELECTIVE 3 0 0 4
H 93 MSH 0115 SPATIAL DESIGN IN TOURISM BUSINESS ELECTIVE 3 0 0 4
H 94 MSH 0116 ENTREPRENEURSHIP ELECTIVE 3 0 0 4
H 95 MSH 0117 CAREER ORIENTATION ELECTIVE 2 0 0 4
H 96 MSH 0118 CRISIS MANAGEMENT IN TOURISM BUSINESS ELECTIVE 3 0 0 4
H 97 MSH 0119 SUSTAINABLE TOURISM ELECTIVE 3 0 0 4
H 98 MSH 0120 FAITH EVETS AND FESTIVALS ELECTIVE 3 0 0 4
 

Examination Regulations, Assessment and Grading

Evaluation methods for every course are defined in the course syllabus form prepared by the relevant teaching staff and provided in the Information Package. The related articles of the Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees and Implemetation Fundamentals of Education and Examination in Efes Vocational School of Social Sciences are implemented for examinations and course pass marks.

Graduation Requirements

The student must complete 2 years of study acquiring 120 (ECTS) credits. This degree is awarded to students who have successfully completed all theoretical courses and applied courses in the curriculum and 30 working days of practical training. According to the Article 33 of Regulation of Dokuz Eylul University on education and examination in Associate's and Bachelor's Degrees, the student should have a minimum Cumulative Grade Point Average of 2.00 on a 4.00 scale and also have got no failing grades in order to complete the education successfully and attain a diploma.

Mode of Study (Full-Time, Part-Time, E-Learning )

Full-time

Programme Director or Equivalent

Program Director:
Instructer Dr. Eda AVCI
tel: 0 (232) 892 87 83 / 14428
e-mail: eda.avci@deu.edu.tr