Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | Short 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 | FURKAN SOYSALDI (furkansoysaldi@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | training | ||||
| Objectives of the Course | |||||
| To provide opportunity for the students to test their knowledge of professional fields before they start their career; to make the students to transfer their theoretical knowledge to application, and to provide opportunity for the students to develop their capabilities in professional fields; to make the students to adapt to working environment after the academic one, and to increase their understanding of responsibility. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Use the information about the legal, professional and ethical framework related to the working field. |
PO-2 Know the legal arrangements and professional standards in the field of tourism and hotel management PO-4 Know how to organize and provide accommodation, food&beverage and other services served in hotel managements. PO-10 Communicate efficiently and positively with their juniors and seniors. |
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| LO-2 | Can developing the problem-solving ability related to the profession. |
PO-4 Know how to organize and provide accommodation, food&beverage and other services served in hotel managements. PO-6 Know how to operate computer automation systems used in tourism and hotel managements and use these systems efficiently. PO-12 Know and take active charge in applications as to menu planning, food production, cuisine services management, services, banquet organization applications made under food&beverage department in hotel managements. |
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| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Traineeship offers opportunity for the students to transfer the theoretical knowledge acquired during the training program. So, it covers all kinds of work-related activity. Within the scope of this traineeship, the students have to work in any field covering the areas of business in 30 days of actual work. The work is reported in training file in detail. This training file is approved by the person in the work environment, and the approved file is delivered to the appropriate personnel to be evaluated and graded. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | mid-term exam | |
| 2 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | |||
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | 8 | ||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | |||
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 0 | 0 | 0 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| 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 | 0 | ||
| mid-term exam | 0 | ||
| Own study for final exam | 0 | ||
| final exam | 0 | ||
| 30 | 4 | 120 | |
| 0 | |||
| Total work load; | 120 | ||