The objectives and contents of the courses in the Tourism and Hotel Management Associate Degree Programme are listed below by semester. The information is taken from the OBS Bologna Information Package; use the link in each course title for weekly topics, learning outcomes and assessment criteria. For semester, credit and ECTS information, see the Curriculum page.
AİT 191 – Atatürk's Principles and History of Revolution I
2+0+0 · 0 Credit · 2 ECTS · Compulsory
Objectives: The goal is to educate, strengthen, and unite Turkish youth around national goals, in accordance with the Atatürkist Thought System, within an indivisible unity with their country, nation, and state; and to raise individuals who are rational, modern, honorable, hardworking, filled with love for their homeland and nation, and possessing tolerant and humane ideas.
Content: Key concepts, modernization movements in the Ottoman Empire, the Italo-Turkish War (Tripoli War), the Balkan Wars, World War I and subsequent developments.
Lecturer: Instructor Hatice Yüzgeçer
İNG 185 – Foreign Language I
2+0+0 · 0 Credit · 2 ECTS · Compulsory
Objectives: The aim of this course is to equip students with basic English communication skills at the A2 level according to the Common European Framework of Reference for Languages (CEFR). Students will learn to introduce themselves, talk about their hobbies, describe their jobs and daily routines, place orders, ask for and give directions, and ask about prices in everyday social and functional situations. The course also aims to expand students’ vocabulary related to everyday topics such as directions, clothing, weather, and health problems. Moreover, students will be able to make simple comparisons, express preferences, describe what they are doing at the moment, and talk about past events — thereby gaining the essential communication skills needed to handle common daily situations in English.
Content: This course is conducted online in accordance with the CEFR A2 level and aims to develop students’ basic English communication skills through interactive learning. Throughout the course, students will practice speaking and writing about everyday topics such as routines, hobbies, weather, and health. They will learn and apply fundamental grammatical structures such as the Present Simple, Present Continuous, and Past Simple tenses. The course also focuses on functional language skills such as giving directions, ordering food, and asking about prices. Students will write short texts (e-mails, notes, short introductions) and engage in reading and listening activities designed to help them understand key information and respond appropriately.
Lecturer: Instructor Dr. Turgut Emre Akyazı
TDİ 195 – Turkish Language I
2+0+0 · 0 Credit · 2 ECTS · Compulsory
Objectives: The aims of the turkish language lecture are to make higher education students comprehend the structure and function of the mother tongue according to higher education act and to get them the ability of using turkish correctly and smooth by means of both written and oral expression,to obtain a unifying and supplemental language in education,to strenghten their mother tongue awareness by presenting beautiful and precious examples of turkish literature
Content: Language and languages,connection of language and culture,the place of turkish language among world languages,languages in terms of source and structure,historical development of literary writing:old turkish,middle turkish,turkish of harezm,ancient anatolian turkish;new term of turkish,modern term of turkish,turkish of west,turkish of southwest, turkish of turkey,turkish of east.phonetics,sound and formation of sound,vowel harmonies, vocal harmonies in turkish,characteristics of voices in turkish.the structure of syllables in turkish and stress,morphology,roots,bodies and grammar affixes(prefixes,suffixes),words in terms of expression and functions :nouns, adjectives, adverbs, verbs,conjugation of verbs, prepositions, conjunctions, semantics
Lecturer: Instructor HAKAN ÖZDEMİR
TUR 103 – Principles of Nutrition and Menu Planning
2+1+0 · 3 Credit · 4 ECTS · Compulsory
Objectives: The aim of the course is teaching rules of nutrition, to give basic information about prepearing menu and providing to use the information in tourism sector by the students.
Content: This course is intended for the teaching of nutrition principles and menu planning.
Lecturer: Instructor Dr. Ayşe Nur KAHVE
TUR 105 – Front Office Management
2+1+0 · 3 Credit · 4 ECTS · Compulsory
Objectives: The objective is to ensure that students gain a thorough understanding of the principles and fundamental concepts of front desk management in hotel operations, its operational procedures, guest expectations, relationships with other departments, planning functions, and implementation guidelines.
Content: These topics include management functions and principles of front desk staff management; safety and cleanliness principles in front desk management; management and control processes for reservations, reception, front desk cashier, and switchboard operations in the front desk; management and supervision of uniformed services in the front desk; and management and supervision of night services in the front desk.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 107 – Housekeeping Management I
2+1+0 · 3 Credit · 4 ECTS · Compulsory
Objectives: The objective of this course is to ensure that students acquire knowledge and skills regarding the characteristics, areas of use, proper dosing, storage, safe use, and environmental impacts of cleaning products used in lodging establishments. Additionally, the course aims to teach students how to conduct cleaning procedures in accordance with hygiene and sanitation principles, evaluate the effectiveness of cleaning products, and monitor cleaning practices in line with relevant regulations, occupational health and safety standards, and environmental protection principles.
Content: The concepts of cleaning and sanitation; classification of cleaning products; characteristics of detergents, disinfectants, grease and dirt removers, limescale removers, surface cleaners, and specialty cleaning products; applications of cleaning products; reading product labels and safety data sheets; selecting the correct product and dosage; cleaning equipment; precautions to be taken during cleaning and disinfection procedures; the safe use and storage of chemicals; risks associated with the combined use of different cleaning chemicals; occupational health and safety; environmentally friendly cleaning products; waste management; control and supervision of cleaning services; cleaning standards and practical examples in lodging establishments.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 109 – Tourism Economics
2+0+0 · 2 Credit · 3 ECTS · Compulsory
Objectives: The aim of this course is to introduce the effects of tourism on economy
Content: Basic concepts related to the tourism economy and the tourism economy, tourism economy and the basic concepts, the formation and characteristics of the tourism sector, tourism market, tourism market and the basic concepts, types, and market price formation in the tourism sector, the economic impact of tourism, employment and other economic impact effects of sectors, tourism revalüasyonun Monetary operations and the effect of the devaluation.
Lecturer: Associate Prof.Dr. Esra SOYU YILDIRIM
TUR 111 – General Tourism
2+0+0 · 2 Credit · 4 ECTS · Compulsory
Objectives: The aim of this course is to enable students to learn the concept of tourism, its historical development and basic principles, to understand the economic, cultural and environmental impacts of tourism and to have information about tourism types, segments and the main actors of the sector.
Content: This course enables students to learn the concept of tourism, its historical development and basic principles, to comprehend the economic, cultural and environmental impacts of tourism, to recognize tourism types, segments and main actors, to understand national and international tourism policies and strategies and to gain the ability to develop solutions to the main problems encountered in the sector.
Lecturer: Instructor Dr. Gülsüm Cansu DİKKAŞ
TUR 121 – Mathematics
2+0+0 · 2 Credit · 2 ECTS · Compulsory
Objectives: The aim of the course is to provide students with the ability to apply the mathematical knowledge and skills required for their profession to their work.
Content: Number sets, arithmetic and algebraic operations, numbers, algebraic operations, equations, inequalities, functions
Lecturer: Associate Prof.Dr. Talip Arsu
TUR 123 – Cultural Heritage
2+0+0 · 2 Credit · 3 ECTS · Compulsory
Objectives: The aim of this course is to enable students to learn the concept of cultural heritage, its types and historical development, to have knowledge about the protection, management and legal framework of cultural heritage, and to contribute to sustainable tourism practices by understanding the tourism and economic impacts of cultural heritage.
Content: This course enables students to learn the concept, types and historical development of cultural heritage, to comprehend the protection, management and legal framework of cultural heritage, to understand tourism and economic impacts of cultural heritage, to analyze cultural heritage areas and to evaluate sustainable tourism practices in these areas.
Lecturer: Instructor Dr. Gülsüm Cansu DİKKAŞ
AİT 192 – Atatürk's Principles and History of Revolution II
2+0+0 · 0 Credit · 2 ECTS · Compulsory
Objectives: The objective of the course is to give correct information about Turkish Independence War, the principles and the revolutions of Atatürk, Kemalist ideology, the history of Turkish Republic and to educate Turkish Youth as an inseperable whole with their country, nation and state on the principles and the Revolutions of Atatürk.
Content: Main concepts, the innovations of Ottoman Empire in 19. Century, World War I. Ve Turkish Independence War.
Lecturer: Instructor İsmail ŞEKER
İNG 186 – Foreign Language II
2+0+0 · 0 Credit · 2 ECTS · Compulsory
Objectives: The objective of the course is to to bring the students from A1 to B1 level in terms of CEF (Common European Framework of Reference for Languages)
Content: Reading/ writing /listening/speaking exercises about activities, weather and ongoing activities, food, past events, appearance and health, abilities and requests, past, present and future plans in English
Lecturer: Instructor Okutman T. Emre AKYAZI
TDİ 196 – Turkish Language II
2+0+0 · 0 Credit · 2 ECTS · Compulsory
Objectives: The aims of the turkish language lecture are to make higher education students comprehend the structure and function of the mother tongue according to higher education act and to get them the ability of using turkish correctly and smooth by means of both written and oral expression,to obtain a unifying and supplemental language in education,to strenghten their mother tongue awareness by presenting beautiful and precious examples of turkish literature
Content: The written expression forms such as;Phrases,true, side and metaphoric meanings of words, idioms,doublings,terms, language mistakes, sentence structure of Turkish, sentence elements, novels, articles, essays and poems, and types of expression such as; presentation, examples of reports and records, petitions , business letter and Curriculum Vitae (CV) writing, conversation and discussion.
Lecturer: Instructor Zehra BAYIR
TUR 100 – Hospitality Industry Accounting
2+0+0 · 2 Credit · 2 ECTS · Compulsory
Objectives: To practically convey the operation of the accounting system in hospitality enterprises, sector-specific income and expense cycles, and document flow between departments within the framework of the Uniform Chart of Accounts.
Content: Basic characteristics of hospitality accounting; front office and back office accounting integration; recording room, food-beverage, and other department revenues; cost and inventory processes in accommodation enterprises.
Lecturer: Associate Prof.Dr. İbrahim Apak
TUR 102 – Management of Food and Beverage Services
2+1+0 · 3 Credit · 4 ECTS · Compulsory
Objectives: The objective of this course is to equip students with the knowledge and skills to identify, prepare, use, and maintain serving equipment used in the food and beverage services sector; to learn and apply the basic serving techniques used in restaurants and other food and beverage establishments; to carry out pre-service preparations; to use different serving methods; and to provide professional service focused on guest satisfaction. Additionally, the course aims to ensure that students act in accordance with the principles of hygiene, sanitation, occupational health and safety, professional ethics, communication, and teamwork during service.
Content: As part of the course: basic concepts of food and beverage service; duties and responsibilities of service staff; service tools and equipment; preparation of tables and service equipment; pre-service preparations; setting the table; table arrangement techniques; use of plates, forks, spoons, and glasses; bread and water service; techniques for carrying plates and trays; American, French, British, and Russian service methods; buffet and self-service practices, breakfast service, lunch and dinner service, beverage service, basic restaurant service practices, welcoming and seeing off guests, taking orders, communication during service, hygiene and sanitation, occupational health and safety, preventing and correcting service errors, and guest satisfaction and complaint management.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 104 – Hotel Management
2+0+0 · 2 Credit · 4 ECTS · Compulsory
Objectives: The aim of this course to give the students competences for explaining the concepts of Hotel Management, Investment, Management, Planning, and Control
Content: Definition and properties of the tourism industry and hospitality industry. in lodgingsclassification. Accommodation enterprises, organizations in place. Investment in hotel properties.Feasibility studies for investments. Evaluation of investment projects. hotelfinancing businesses. Financial need and types of financing methods. hospitalityfinancing methods used in the field. Provided by the public sector facilities andloans. Efficiency in hotel properties. Management in hotel properties. Hotel establishmentsorganizational structure and functioning. Principles of organizational effectiveness. Hospitality business and organization; Reception department, food and beverage department, housekeeping department, hotel support departments.
Lecturer: Instructor Dr. Gülsüm Cansu DİKKAŞ
TUR 106 – Housekeeping Management II
2+1+0 · 3 Credit · 5 ECTS · Compulsory
Objectives: The purpose of this course is to equip students with the knowledge and skills necessary for the management, organization, supervision, and coordination of the housekeeping department in hospitality establishments. Within the scope of this course, students are expected to gain proficiency in the following areas: planning and managing housekeeping staff; preparing shift and work schedules; inspecting guest rooms and common areas according to quality standards; inventory and supplies management; managing laundry and textile operations; cost control; occupational health and safety; hygiene; sustainability; and guest satisfaction.
Content: As part of the course: the management and organization of the housekeeping department; the duties and responsibilities of the housekeeping manager; staff planning and shift schedules; work distribution and the preparation of work schedules; supervision within the housekeeping department, quality control of guest rooms and common areas, cleaning standards and checklists, monitoring room conditions and coordinating with the front desk, tracking rooms with issues and coordinating with technical services, procedures for lost and found items, managing guest requests and complaints, managing laundry and linen operations, inventory control of textiles and supplies, procurement processes for supplies and equipment, cost control in housekeeping, occupational health and safety, safe use of chemicals, environmental management and sustainable housekeeping practices, energy and water conservation, waste management, the use of technology in housekeeping management, staff motivation and performance evaluation, and coordination between housekeeping and other departments.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 108 – Kitchen Management
2+1+0 · 3 Credit · 4 ECTS · Compulsory
Objectives: To inform the students about management and organization of kitchen, food production, cleanliness, health and hygiene conditions, menu and food groups, food production costs and basic cooking methods.
Content: Professionally, it means having knowledge of world cuisines and gaining practical experience in serving them.
Lecturer: Instructor Dr. Ayşe Nur KAHVE
TUR 110 – Tourism Marketing
2+0+0 · 2 Credit · 2 ECTS · Compulsory
Objectives: The objective of this course is to provide students with a comprehensive understanding of marketing concepts, strategies, and techniques specifically tailored to the tourism industry. The course emphasizes the unique characteristics of tourism products—such as intangibility, perishability, inseparability, and variability—and analyzes their impact on the extended marketing mix (7Ps). Students will develop the skills to apply theoretical knowledge to real-world tourism marketing challenges and destination management.
Content: This course covers marketing strategies and service marketing principles specific to the tourism industry. Focusing on core characteristics such as intangibility, perishability, and inseparability of the tourism product; the extended marketing mix (7Ps), consumer behavior, destination management, and digital marketing trends in tourism are examined through both theoretical and practical perspectives.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAERAssociate Prof.Dr. Muhammed Bilgehan Aytaç
TUR 118 – Business Administration
2+0+0 · 2 Credit · 3 ECTS · Compulsory
Objectives: Course aims to provide students with a broad overview of the main functions of management such as marketing, accounting, operations, production, HRM and international business activities in today’s global environment.
Content: This course provides business administration, management function, production function, marketing function, finance function, human resource management function, accounting function, public relations function and research-development function.
Lecturer: Associate Prof.Dr. Talip Arsu
TUR 201 – Statistics for Social Sciences
3+0+0 · 3 Credit · 4 ECTS · Compulsory
Objectives: Defining the concept of statistics and providing general statistics skills.
Content: The aim of this course is to define statistics concept and to maintain a general statistics skills for students.
Lecturer: Associate Prof.Dr. Talip Arsu
TUR 203 – Management of Food Anad Beverage Services
2+1+0 · 3 Credit · 3 ECTS · Compulsory
Objectives: The objective of this course is to help students understand the management processes of food and beverage establishments and to equip them with the fundamental knowledge and skills related to the planning, organization, coordination, and supervision of food and beverage services. The course aims to enable students to evaluate management practices aimed at improving service quality, customer satisfaction, workforce productivity, and resource utilization in food and beverage establishments.
Content: The course covers the characteristics and management structure of food and beverage establishments; the planning and organization of food and beverage services; coordination among business departments; personnel management; menu and service planning; purchasing and inventory management; cost and efficiency control; service quality; customer satisfaction; hygiene and sanitation management; sustainability; the use of technology; and auditing in food and beverage services. The course aims to reinforce theoretical knowledge with practical exercises.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 205 – Travel Agencies
2+0+0 · 2 Credit · 3 ECTS · Compulsory
Objectives: The purpose of this course is to teach students the basic concepts of travel agency operations, their role within the tourism sector, the establishment and organizational structures of travel agencies, their areas of activity, and their operational processes. Additionally, the course aims to provide students with basic professional knowledge in the areas of tour operating, package tour design, the marketing of travel services, customer relations, and the relevant legislation governing the travel agency industry.
Content: The concept of travel and the development of the travel industry; the definition of travel agency operations, their historical development, and their role within the tourism sector; types of travel agencies, their establishment requirements, and organizational structures; the activities of travel agencies; differences between tour operators and travel agencies; the concept of package tours and the stages of package tour preparation; relationships with transportation providers, lodging facilities, and other tourism businesses; reservation and ticketing processes; customer relations; travel contracts; and the basic legislation governing the travel agency industry.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 209 – Vocational Foreign Language I
2+2+0 · 3 Credit · 3 ECTS · Compulsory
Objectives: The aim of this course is to develop students professional communication skills by providing them with the English terminology used in tourism and hotel management and the basic language patterns required for communication with guests.
Content: English terminology of the tourism and accommodation sector; hotel departments and staff titles; welcoming and introduction patterns; telephone communication and reservation procedures; room types and giving price information; check-in and check-out procedures; presenting hotel services and giving directions; expressions used in breakfast and restaurant service; reading menus and taking orders; patterns for handling guest complaints.
Lecturer: Instructor Ziya GÜZDEMİR
TUR 211 – Internship Assessment
1+1+0 · 2 Credit · 5 ECTS · Compulsory
Objectives: By evaluation of the internship training practices to oversee compliance with the directive in practice.
Content: The assessment of internship.
Lecturer: Associate Prof.Dr. Talip Arsu
Group A Elective Courses
TUR 207 – Hygiene and Sanitation
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: To understand the principles of food technology and quality control definition.
Content: Hygiene and sanitation, the causes of deterioration of foods, food additives, the definition, food poisoning and measures to be taken, drying technology, canning technology, freezing and cold storage, heating conservation, preservation techniques with chemicals to preserve and microwave technology
Lecturer: Instructor Dr. Ayşe Nur KAHVE
TUR 213 – Labor and Social Security Law
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: Will be ableto explain basic terms of labourlaw, define the emplayee, define the employer,define the employer’s representive, define the work place, will be able to explain the employment contact; sing, spoce, termination and results of termination, explain the sing of employment contract, explain the termination of employment contract,explain the results of employment contract termination, will be able to explain the working time and holidays, define the working time, explain the holidays.
Content: İntroduction of the course, generalin formation about labour law, definition of employee, employer,employer’s representive, sub-contract terms, definition of work place term, scope of labourlaw, definition of employment contract and types of employment contract, freedom of employment contract sing, obligations that arise from employmen tcontracts, obligations that arise from employment contracts, general termination of employment contract, termination by notice, termination without notice ,results of employment contract termination, working time.
Lecturer: Instructor Dr. Cennet Sümeyya Işık şen
TUR 215 – Alternative Tourism
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The aim of the course is to explain to students the importance of participation in alternative tourism activities, to describe the positive effects of the development of alternative tourism on the natural and cultural environment, and to enhance perspectives towards tourism.
Content: This course focuses on teaching basic concept of alternative tourism and its features.
Lecturer: Instructor Dr. Gülsüm Cansu DİKKAŞ
TUR 217 – Cost Analiysis in Tourism Companies
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: To recognise and to hawe knowladge about cost accounting.
Content: Provide information about the cost of a hotel in each department
Lecturer: Associate Prof.Dr. Talip Arsu
TUR 219 – Research Techniques
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The objective of this course is to equip students with the competence to conduct scientific research in the field of tourism and hotel management, to plan and implement the research process, and to interpret the results within an academic and industry context. The course also aims to develop students ` critical thinking, ethical approach, and data analysis skills.
Content: In this course, students learn research methods and techniques in the field of tourism and hotel management and develop their skills in planning the scientific research process, collecting, analyzing and interpreting data.
Lecturer: Instructor Dr. Gülsüm Cansu DİKKAŞ
TUR 221 – Smart Technologies in Tourism
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The aim of this course is to introduce students to the digital transformation in tourism and hospitality and the use of smart technologies. Students will gain an understanding of technologies such as artificial intelligence (AI), the Internet of Things (IoT), augmented and virtual reality (AR/VR), big data analytics, blockchain, and mobile applications, as well as their impact on customer experience, operational efficiency, sustainability, and competitive advantage. The course is designed to enable students to integrate these technologies into tourism operations, develop digital solutions, and adopt an innovative perspective for the future of the industry.
Content: Digitalization in tourism and the importance of smart technologiesArtificial intelligence applications and decision support systemsInternet of Things (IoT) and smart hotel applicationsAugmented reality (AR) and virtual reality (VR) for digital destination promotionBlockchain technology and applications for security and transparency in tourismBig data, customer relationship management (CRM), and personalized servicesSmart mobility and travel technologiesDigital customer experience and satisfaction managementSustainable tourism and eco-friendly technologiesFuture trends of smart technologies in tourism
Lecturer: Associate Prof.Dr. Talip ARSU
TUR 223 – Sustainable Tourism
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The purpose of this course is to provide students with a basic understanding of the concept, principles, and practices of sustainable tourism; to enable them to assess the environmental, economic, and sociocultural impacts of tourism; and to foster awareness regarding the sustainable planning and management of tourism activities.
Content: Basic concepts and development of sustainable tourism; the relationship between sustainable development and tourism; the economic, environmental, and sociocultural impacts of tourism; principles of sustainable tourism; conservation of natural and cultural resources; participation of local communities and stakeholders in tourism processes; sustainable destination management; energy and water conservation; waste reduction and recycling; sustainable transportation; ecotourism and rural tourism; preservation of cultural heritage; climate change and tourism; sustainable tourism policies and sustainable tourism indicators.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 225 – Basic Computer Sciences
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: With this course, students will learn and apply basic concepts of computer (hardware and software). Learns to Internet applications.
Content: Basic computer knowledge, operating systems, office programs, internet
Lecturer: Associate Prof.Dr. Talip Arsu
TUR 227 – Communication with Customers
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The objective of this course is to enable students to develop effective communication skills with guests, develop professional behaviors that will enhance guest satisfaction, and develop the competence to resolve communication issues that arise during the service process. The course aims to equip students with an ethical and professional approach to guest relations using empathy, body language, and verbal and nonverbal communication techniques.
Content: This course enables students to learn the basic concepts and models of guest communication, develop verbal and nonverbal communication techniques, empathy and active listening skills, understand strategies to increase guest satisfaction and methods for resolving guest complaints, apply the principles of professional behavior and service ethics, and effectively use internal team communication and current communication tools.
Lecturer: Instructor Dr. Gülsüm Cansu DİKKAŞ
Group B1 Courses
TUR 200 – Front Office and Housekeeping Automation
3+0+0 · 3 Credit · 5 ECTS · Compulsory
Objectives: The objective of this course is to enable students to understand the automation systems used in the front desk and housekeeping departments of lodging establishments and to perform tasks such as reservations, room status, guest records, check-in/check-out, folio, billing, room cleaning, and status tracking through these automation systems. It also aims to help students understand the importance of real-time information sharing and coordination between the front desk and housekeeping departments.
Content: The development and applications of automation systems in the hospitality industry; hotel management systems (PMS); key features of front desk automation; reservations and guest records; room inventory and room status management; check-in/check-out procedures; billing and account processing; billing and payment records; housekeeping automation; tracking room cleaning and maintenance status through the system; trouble tickets and maintenance requests; information flow between the front desk and housekeeping; interdepartmental coordination; reporting; data security and user authorization; hands-on use of a hotel automation system.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 202 – Industrial Food Production
2+0+0 · 2 Credit · 3 ECTS · Compulsory
Objectives: The aim of the course is to enable students to learn food preparation, Cooking system and methods.
Content: The current course covers food preparation, food production systems, and cooking methods.
Lecturer: Instructor Dr. Ayşe Nur KAHVE
TUR 204 – Tourism Law
2+0+0 · 2 Credit · 3 ECTS · Compulsory
Objectives: The purpose of this course is to ensure that students gain knowledge of the fundamental legal regulations and legislation governing the tourism sector, are able to evaluate the operations of tourism businesses within the framework of relevant legislation, and develop a basic understanding of the legal situations they may encounter in the tourism sector.
Content: Basic concepts and sources of tourism law; the legal structure of the tourism sector; key laws, regulations, and rules pertaining to the tourism sector; principles governing the establishment and operations of tourism businesses; legislation regarding lodging establishments; regulations concerning travel agencies and tour operators; legislation on tourist guiding; tourist and consumer rights; legal liabilities of tourism businesses; environmental and sustainable tourism legislation; legal rights and responsibilities of tourism workers; professional ethics and legal practices in the tourism sector.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 206 – Entrepreneurship
3+1+0 · 4 Credit · 4 ECTS · Compulsory
Objectives: The purpose of this course is to inform the students about business and to start-up entrepreneurial orientation, and to promote the self-employed per-carry and pass them to the level necessary to establish the business plan and to handle the preparation and implementation of this plan
Content: Definition of entrepreneurship, Entrepreneurship and Business, Small Business Administration Description of the Business Impact of Entrepreneurs, Who is the Entrepreneur, Entrepreneur Start-up to be, a company, Managing Growing Enterprises.
Lecturer: Associate Prof.Dr. Talip Arsu
TUR 208 – Vocational Foreign Language II
2+2+0 · 3 Credit · 3 ECTS · Compulsory
Objectives: This course aims to raise the speaking and writing skills of professional English in tourism and hotel management to a level that can be used in the workplace; to enable guest reception, reservation, complaint handling and sales conversations to be conducted with field specific language patterns, professional correspondence and tour programme texts to be produced accurately, and appropriate language use in intercultural communication to be evaluated.
Content: Professional terminology and functional language patterns in accommodation and travel businesses; front office communication: welcoming guests, check in and check out, giving room and rate information; reservation, confirmation, amendment and cancellation correspondence by telephone and by electronic mail; the language of handling complaints, apologising and proposing solutions; taking orders in food and beverage service, explaining menus and responding to special dietary requests; the language of housekeeping, technical service and safety announcements; describing transfers, transport and directions; presenting tourist attractions and destinations and writing tour programmes and excursion texts; correspondence with agencies and suppliers and the language of offers and contracts; invoices, payment and upselling conversations; levels of politeness and appropriate language choice in intercultural communication; English for job applications, curriculum vitae and job interviews.
Lecturer: Instructor Ziya GÜZDEMİR
Group B2 Elective Courses
TUR 210 – Tourism Geography
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: This course examines the natural and human factors shaping the spatial distribution of tourism. It develops skills in assessing Türkiye and major world tourism regions, compiling destination inventories, analysing geographical data, and designing sustainable tour itineraries.
Content: Scope and key concepts of tourism geography; effects of climate, landforms, water resources, and ecosystems on tourism; cultural heritage and settlements; spatial distribution of tourism demand, accessibility, and tourist flows; destination inventories and thematic map interpretation; tourism resources of Türkiye’s Marmara, Aegean, Mediterranean, Central Anatolia, Black Sea, Eastern Anatolia, and Southeastern Anatolia regions; major world tourism regions; tourism data, seasonality, and regional shares; itinerary planning; environmental and sociocultural impacts of tourism and sustainable destination management.
Lecturer: Instructor Yavuz AKPINAR
TUR 212 – Tourism Guidance
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: Gain the knowledge about tourist guiding, gain the ability of managing tours effectively
Content: Definition and importance of tourist guide, education and training in guidance, positive and negative aspects of guidance, tour types
Lecturer: Asist Prof.Dr. Grant Altay Taşkın
TUR 214 – Destination Management
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The objective of this course is to enable tourism and hotel management students to gain comprehensive knowledge and vision on how a tourism destination is planned, managed, marketed, and sustained. It aims for students to comprehend the relationships among destination stakeholders and to develop a strategic perspective that will enhance local/regional tourism competitiveness.
Content: Basic concepts of destination management, destination life cycle, competitiveness, roles of public, private sector, and local community; destination marketing, branding, and image management. Tourism planning, sustainable destination management, crisis management, smart destination applications, event management, and socio-cultural impacts of tourism constitute the core content of this course.
Lecturer: Associate Prof.Dr. Talip Arsu
TUR 216 – Public Relations
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: Public institutions and private companies, products and services they offer and the public to promote internal and external target groups, institutions and to the public sympathy towards the brand, and generate interest in public relations departments that will be employed to sustain the intermediate generated based on the scientific elements to give basic information on public relations, foundations of the science of public relations, birth, causes, understand the importance and principles. Performance of professional services required target audience analysis, event design and management, media relations and be better equipped to bring about.
Content: Public Relations Function, Historical Development of Public Relations, Marketing Public Relations, Public Relations Activities, Public Relations Unit, Organization of Enterprises, Process and Operation of Public Relations, Target Group in Public Relations.
Lecturer: Instructor Dr. Gülsüm Cansu DİKKAŞ
TUR 218 – Innovation in Tourism
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The objective of this course is to enable students to understand the concept of innovation, its types, processes, and applications in the tourism sector; to develop their skills in innovative thinking, problem-solving, and evaluating opportunities within tourism businesses; and to enable them to assess innovative practices implemented in tourism businesses in light of digitalization, technological advancements, and changing consumer expectations.
Content: The concept of innovation and its key characteristics, types of innovation, the relationship between creativity and innovation, the innovation process, the importance of innovation in the tourism sector, product and service innovation in tourism businesses, process and marketing innovation, organizational innovation, digital transformation, artificial intelligence, big data, mobile applications, smart tourism, sustainable innovation, entrepreneurship and innovative business models in tourism, and the evaluation of innovation practices in tourism businesses.
Lecturer: Asist Prof.Dr. Serap SERİN KARACAER
TUR 222 – Sign Language
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The aim of this course is to teach and teach the sign language, which is a visual language that hearing impaired people communicate by using hand movements and facial expressions, to people who are not hearing impaired.
Content: In this course, students will obtain general information about Turkish Sign Language. TID alphabet, basic sentence structure, yes-no questions, negative sentences, time and time-related questions, numbers, question words and deeds, learns and related classes abound in the sample exercises makes. Students at the basic level by translating in sign language, and this language, learn to communicate with the hearing impaired. Lecture, demonstration, research, practice, problem solving, question-answer, group work, individual teaching techniques
Lecturer: Tanımsız yok
TUR 224 – Volunteering Studies
1+2+0 · 3 Credit · 3 ECTS · Elective
Objectives: The main purpose of the course is to strengthen the ties between the university and the society by using the knowledge, skills and experience that students have acquired throughout their education life; humanitarian, social, economic, etc. to raise awareness about problems and various issues and problems in society, especially about migration and disasters, the disabled, and disadvantaged groups; To ensure the development of human, social, cultural, moral values and skills through some volunteering activities they will participate in and carry out, and to increase visibility and awareness in the society on issues such as disability life, migration and disaster, where social sensitivity is high; thus, to enable students to take part in voluntary work for a period of time within a plan to be prepared in advance in a volunteering field of their choice and to share their results.
Content: Management and Organization Concepts; The Concept of Volunteering and Volunteer Management; Basic Volunteering Fields (Disaster and Emergency, Environment, Education and Culture, Sports, Health and Social Services etc.) Project Development and Participation in Volunteer Work in the Field; Ethics, Moral, Religious, Traditional Values and Principles in Voluntary Work; Participation in Voluntary Work in Public Institutions, Local Administrations and Non-Governmental Organizations (NGO); Risk Groups and Volunteering in Society; Immigrants and Volunteering.
Lecturer: Instructor Dr. MUHAMMED MİRZA ALTUN
TUR 226 – Human Resources Management
2+0+0 · 2 Credit · 3 ECTS · Elective
Objectives: The course aimed to gain competencies related to managing human resources.
Content: Daily time to do planning, business discipline to ensure the working environment to be considered in preparing, coordinating the junior-high, motivation to learn about the concept, the technological developments in the profession to monitor and provide in-service training.
Lecturer: Instructor Yavuz AKPINAR
Group B3 Elective Courses
OED TUR – Cooperative Education Programme Course
0+40+0 · - Credit · 30 ECTS · Elective
Objectives: To increase the application skills of tourism and hotel management graduates
Content: To benefit from all documents to improve the knowledge and skills related to the profession in tourism enterprises.
Lecturer: Associate Prof.Dr. Talip Arsu
Source: OBS Bologna Information Package
