COURSE UNIT TITLE

: INTRODUCTION TO HOSPITALITY INDUSTRY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TMT 2012 INTRODUCTION TO HOSPITALITY INDUSTRY COMPULSORY 3 0 0 4

Offered By

Tourism Management (English)

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

AHMET DEMIRCI

Offered to

Tourism Management (English)

Course Objective

The aim of this course is to provide students a detailed introduction about hospitality establishments and services offered to guests around the world.

Learning Outcomes of the Course Unit

1   Explain the brief history of lodging operations in order to be able to discuss how lodging patterns have evolved.
2   Identify lodging operations and services offered to guests to be able to comprehend the size and scope of hospitality industry.
3   Explain commercial and/or noncommercial foodservice operations in lodging establishments with the purpose of identifying the differences between them.
4   Distinguish recreation & leisure organizations and the meeting business in order to be able to discuss basic responsibilities of the managers of these organizations.
5   Recognize the factors affecting the hospitality industry to be able to discuss the challenges confronting the industry.
6   Discuss planning a professional career in hospitality industry to be able to recognize the importance of planning as a first step in career decision making.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

TMT 2001 - INTRODUCTION TO TOURISM AND TRAVEL INDUSTRY

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to the course & course requirements
2 Service Makes The Difference
3 Exploring Hospitality Careers
4 Understanding The World Of Hotels
5 Hotel Organization
6 Understanding The Restaurant Industry
7 Restaurant Organization
8 Franchising Is Big Business
9 Marketing Hospitality
10 Managing Human Resources
11 An Introduction To The Meetings Industry
12 Floating Resorts: The Cruise Line Business
13 Ethics in Hospitality Management
14 Hospitality Industry in Türkiye and in the World

Recomended or Required Reading

1.Hospitality Today: An Introduction, Rocco M. Angelo and Andrew N. Vladimir, Educational Institute American Hotel & Lodging Association, USA, 2001.

Planned Learning Activities and Teaching Methods

1. Lecture
2. Discussion
3. Assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MT Midterm
2 FN Final
3 FCG FINAL COURSE GRADE MT * 0.40 + FN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MT * 0.40 + RST * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

1. Examination will be based on understanding, synthesis and evaluation of the course topics.
2. Verbal participation will be graded.

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Plagiarism of any typewill result in disciplinary action.
3. Participation to the course and discussions during the classes is required.
4. Late arrivals to the class should be avoided.
5. All electronic devices should be kept close during the lectures.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 12 3 36
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 102

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19
LO.145
LO.255555
LO.3445
LO.445
LO.5455
LO.63544

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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