Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | GAYE DENİZ (gaye.yuksel@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | GAYE DENİZ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to introduce the nature of the hospitality industry to the students and to prepare them for managerial career in various fields of the hospitality industry. In the direction of this goal, the main objectives of this course are as follows: Description of general structural perspectives of the hospitality industry, the understanding of interrelated functional relationships of composing units of the hospitality industry by a systematic approach. The explaining of the core operations carried out in various sections of the industry and to introduce the managerial techniques of the processes, to introduce the managerial job opportunities created, and managerial skills demanded by hospitality industry. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to explain the hospitality industry and product |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-4 To have knowledge about internal and external environmental factors of organizations, relationships, interactions, management, policies and strategies of parts of the organization in the field. To use service delivery policies and strategies related to the field. To perform, review, improve and evaluate the service processes on the satisfaction basis of the customer, to find solutions for problems that affect the service process, to develop and use consumer satisfaction measurement tool. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. |
Examination |
| LO-2 | To be able to list the main specifications of the hospitality industry |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-4 To have knowledge about internal and external environmental factors of organizations, relationships, interactions, management, policies and strategies of parts of the organization in the field. To use service delivery policies and strategies related to the field. To perform, review, improve and evaluate the service processes on the satisfaction basis of the customer, to find solutions for problems that affect the service process, to develop and use consumer satisfaction measurement tool. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-7 To follow changes in internal and external environment of organization in the field, to make rational analysis, interpret, contribute and adapt changes. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. |
Examination |
| LO-3 | To be able to compare how to manage hospitality firms effectively |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-4 To have knowledge about internal and external environmental factors of organizations, relationships, interactions, management, policies and strategies of parts of the organization in the field. To use service delivery policies and strategies related to the field. To perform, review, improve and evaluate the service processes on the satisfaction basis of the customer, to find solutions for problems that affect the service process, to develop and use consumer satisfaction measurement tool. PO-5 To have knowledge about legal regulations, professional standards and practices in the field. To interpret legal regulations related to the field and to approach existing assumptions from an interrogative viewpoint. To perform the task of the field within the framework of Laws and professional standards. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-7 To follow changes in internal and external environment of organization in the field, to make rational analysis, interpret, contribute and adapt changes. PO-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. |
Examination |
| LO-4 | To be able to explain accommodation and food and beverage enterprises management |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-4 To have knowledge about internal and external environmental factors of organizations, relationships, interactions, management, policies and strategies of parts of the organization in the field. To use service delivery policies and strategies related to the field. To perform, review, improve and evaluate the service processes on the satisfaction basis of the customer, to find solutions for problems that affect the service process, to develop and use consumer satisfaction measurement tool. PO-5 To have knowledge about legal regulations, professional standards and practices in the field. To interpret legal regulations related to the field and to approach existing assumptions from an interrogative viewpoint. To perform the task of the field within the framework of Laws and professional standards. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-14 To use information and communication technologies sufficiently to meet the field needs. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Definition and Basics of Hospitality Industry; Scope of Hospitality Industry; Hospitality Industry and its Structural and Functional Relations with the Tourism Industry; Hospitality Product and its Dimensions; Accommodation Industry and its Basic Operations; Food and Beverage Industry and its Basic Operations; Hospitality Operations Management; Management Contracts and Franchising Agreements in the Hospitality Industry. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definition and basics of management and functions of business management. | Lecturing, discussion |
| 2 | Definition and basics of hospitality industry | Lecturing, discussion |
| 3 | Scope of the hospitality industry | Lecturing, discussion |
| 4 | The hospitality industry and its structural and functional relations with the tourism industry | Lecturing, discussion |
| 5 | Service, nature of service management and the hospitality product | Lecturing, discussion |
| 6 | Hospitality product and its dimensions | Lecturing, discussion |
| 7 | Accommodation industry and its basic operations | Lecturing, discussion |
| 8 | mid-term exam | |
| 9 | Hotel management and its basic operations | Lecturing, discussion |
| 10 | Food and beverage industry and its basic operations | Lecturing, discussion |
| 11 | Food and beverage management and its basic operations | Lecturing, discussion |
| 12 | Implementation of management functions, management functions: lower, middle and upper-level planning, organization, coordination, execution and control. | Lecturing, discussion |
| 13 | Hospitality operations from the various managerial perspectives, management contracts and franchising agreements in the hospitality industry. | Lecturing, discussion |
| 14 | Management skills for the hospitality industry managers. | Lecturing, discussion |
| 15 | Career opportunities in the hospitality industry | Lecturing, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Nazmi KOZAK, Otel İşletmeciliği: Kavramlar ve Uygulamalar, Anatolia Yayıncılık, Ankara, 1995. | |
| 2 | Fermani MAVİŞ, Otel İşletmeciliği: İlke ve Kavramlar, Anadolu Üniversitesi Yayınları, Eskişehir, 1994. | |
| 3 | Hasan OLALI ve Meral KORZAY, Otel İşletmeciliği, Beta Yayınları, İstanbul, 1993. | |
| 4 | Paul R. DITTMER, Dimensions of the Hospitality Industry, Third Edition, John Wiley & Sons, Inc., 2002. | |
| 5 | Tom POWERS and Clayton W. BARROWS, Introduction to Management in the Hospitality Industry, Sixth Edition, John Wiley and Sons, Inc., New York, 1999. | |
| 6 | Peter JONES, Introduction to Hospitality Operations, Continuum, London, 1996. | |
| Required Course instruments and materials | ||
| Textbooks, Epidiascope | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 6 | 12 |
| b) Search in internet/Library | 3 | 5 | 15 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 6 | 18 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||