Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / 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 main purpose of the course at the undergraduate level tourism management and hospitality training materials used by students and direct services such as menu-related information with a primary qualified service personnel will need the basic culinary information and secondary information, such as guest relations to raise awareness about | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to explain basic information about this service |
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-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. 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-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. PO-10 To work with others or independently effectively. To develop professional knowledge and skills of people working with him/her and evaluate their performance. To manage professional development of individuals or groups working under him/her. PO-11 To communicate effectively interpersonal and intercultural and do group work. To work as a member of the team, take responsibility and manage the team. 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. PO-13 To communicate effectively in Turkish both verbal and written, to know at least one foreign language PO-14 To use information and communication technologies sufficiently to meet the field needs. PO-15 To adhere ethical values related to the field and to have social responsibility. To consider human health, social and natural environment while performing tasks related to the field. |
Examination |
| LO-2 | To be able to perform needed by a qualified service technician has know-how |
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-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. 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-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-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. PO-10 To work with others or independently effectively. To develop professional knowledge and skills of people working with him/her and evaluate their performance. To manage professional development of individuals or groups working under him/her. |
Examination Practice Exam |
| LO-3 | To be able to apply menu planning |
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-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. 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 Practice Exam |
| LO-4 | To be able to show managerial information that they need a qualified service technician has |
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-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. PO-10 To work with others or independently effectively. To develop professional knowledge and skills of people working with him/her and evaluate their performance. To manage professional development of individuals or groups working under him/her. PO-16 To have sufficient awareness about privacy and confidentiality of private life of the people service provided and take necessary measures in this respect. To protect fundamental rights and freedoms, to be sensitive to differences between people and cultures, to be tolerant and respectful. To take care of his/her personal care, hygiene, clothing and appearance that is required by the field. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Classification of food and beverage business administration, food and beverage department, materials and treatments used in service department, hygiene, sanitation and safety in the food and beverage business, menu, service, special services, basic kitchen information, bar-beverages information and service, guest services and relations | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Classification of food and beverage business administration | Lecturing, discussion |
| 2 | Food and beverage department | Lecturing, discussion |
| 3 | Materials and treatments used in service department | Lecturing, discussion |
| 4 | Hygiene, sanitation and safety in the food and beverage business | Lecturing, discussion |
| 5 | Menu | Lecturing, discussion |
| 6 | Service | Lecturing, discussion |
| 7 | Special services | Lecturing, discussion |
| 8 | mid-term exam | |
| 9 | Basic kitchen information | Lecturing, discussion |
| 10 | Bar-beverages information and service | Lecturing, discussion |
| 11 | Guest services and relations. | Lecturing, discussion |
| 12 | Application | Application |
| 13 | Application | Application |
| 14 | Application | Application |
| 15 | Application | Application |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Konaklama ve Yiyecek İçecek İşletmelerinde Servis Tekniği ve Uygulamaları Doç. Dr. Alptekin Sökmen, Detay Yayıncılık, 2009. | |
| 2 | Yiyecek ve İçecek Hizmetleri Yönetimi Yrd. Doç. Dr. Adnan Türksoy, Turhan Kitabevi, 2003. | |
| 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) | 3 | 15 | 45 |
| Outside Class | |||
| a) Reading | 4 | 4 | 16 |
| b) Search in internet/Library | 4 | 4 | 16 |
| 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 | 5 | 5 | 25 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 4 | 16 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 120 | ||