• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS TUR 4102 HOTEL MANAGEMENT COMPULSORY 2 0 0 4

Offered By

TOURISM AND HOSPITALITY MANAGEMENT

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ÇIĞDEM MUTLU

Offered to

TOURISM AND HOSPITALITY MANAGEMENT TOURISM AND HOSPITALITY MANAGEMENT (Evening)

Course Objective

Learning Outcomes of the Course Unit

1   Being able to coordinate the basic functions of hotel management 2   Being able to choose the appropriate location 3   Being able to analyze productivity in hotel operations 4   Being able to price room in hotel operations 5   Being able to price food and beverage in hotel operations

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The classification of hotel operations and characteristics 2 Location in hotel operations 3 Management in hotel operations 4 Productivity analysis in hotel operations 5 The cost of food and beverages in hotel operations 6 Pricing in hotel operations 7 Pricing in hotel operations 8 Mid-Term Exam 9 Marketing and human resource management in hotel operations 10 Customer relationship management in hotel operations 11 Public relations in hotel operations 12 Accounting in hotel operations 13 Financial management in hotel operations 14 Room division and food-beverage services management 15 Room division and food-beverage services management

Recomended or Required Reading

Otel Işletmeciliği, Editör: Meryem Akoğlan KOZAK, Mehmet Sarıışık, Çağıl Hale özel ve diğerleri, Detay Yayınevi, Ankara, 2012, 304 sf. Suuplementary books: -

Planned Learning Activities and Teaching Methods

Lecturing

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FN Final 3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

% 40 Midterm Exam % 60 Final Exam

Language of Instruction

Turkish

Course Policies and Rules

Attendance at 70% of the classes is compulsory

Contact Details for the Lecturer(s)

cigdem.mutlu@deu.edu.tr

Office Hours

Tuesday- 13:30/14:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Preparations before/after weekly lectures 14 4 56 Preparation for midterm exam 1 10 10 Preparation for final exam 1 16 16 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 112

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 PO.17 PO.18 LO.1 1 LO.2 1 LO.3 1 LO.4 1 LO.5 1