| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Hotel Management | TOİ2151 | 2. Semester | 2 + 0 | 2.0 | 3.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | Face-to-face |
| Course Coordinator |
Lect. Reyhan SÖNMEZ |
| Instructor(s) |
Ömer YAVUZ |
| Assistants | |
| Goals | Of hotel operations ; stay objective , activity time , where they are located , their size, legal status of property in terms of features and sectoral characteristics of separations from yapabilmesi.otel be specified . Hotels in Turkey classification criteria according to which business is done . The method applied to hotel operations and management functions of human resource management in usulleri.otel of business planning activities, recruitment , selection, orientation, performance appraisal, job evaluation , remuneration and discipline procedures specify the process . The mission of marketing activities in the hotel business and the assessment of significant features of hotel marketing . Specifying the method of creating the marketing mix and marketing management units located in hotels with features of the organizational structure of the notification. Located in the hotel business for the purpose of purchasing units of accounting tasks and to specify the process that followed in the operation . Hotels in businesses providing services mainly located in the front office department of materials management systems and reporting. In addition, the reservation process , a detailed accounting transactions are posted at the front desk . Housekeeping, food and beverage services and food and beverage hospitality businesses are dealt with in terms of cost control systems is examined. Hotels in the existing business support services and functions definitions put forth in hospitality, there will be future trends are intended to be learned by students . |
| Course Content | Hotels by businesses according to their qualifications and exceptions. Define the tourism industry in Turkey. According to the hotel business management functions to interpret and fulfill the obligations of human resource management. Hotel marketing and understanding of the stages of the marketing mix fulfillment. And the logic of the functioning of the accounting department to learn. Knowledge of the function of the purchasing department. The front desk informed about systems and materials. Reservations, check-in, checkout the understanding of the processes. Housekeeping activities in and knowledge of food and beverage department, food and beverage control systems to learn. |
| Learning Outcomes |
- Classification and properties of hotel enterprises, Understand the implementation process of management organizations in hotel enterprises. - Learning the functioning and functions of human resources management in hotel enterprises. - Know the importance and features of marketing in terms of hotel management. - The process of creating a marketing mix. Gains the knowledge of entering detailed information about the accounting department in the hotel business. - Purchasing department features and tasks. It learns all the front office activities and all the processes in the hotel enterprises. - of housekeeping and food and beverage services department understand the basic features. - Control of food and beverage cost in hotel enterprises and systems used in this process. They have information about the duties and responsibilities of the support services in the hotel management. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Definition and classification of hotel enterprises. Features owned by the hotel. The hospitality industry in Turkey. | |
| 2. Week | Expansion of management organizations in hotel enterprises. | |
| 3. Week | Functions of human resources management in hotel business. Planning processes that the human resources department must fulfill. | |
| 4. Week | E-human resources management, human resources information systems. | |
| 5. Week | Advantages and features of marketing in hotel business. Creation of marketing mix. | |
| 6. Week | Customer relations and benefits provided by hotel businesses. | |
| 7. Week | Electronic Customer Relationship Management. Database transactions in customer relations. | |
| 8. Week | Public relations activities in hotel businesses. Communication tools used in public relations. | |
| 9. Week | Midterm | |
| 10. Week | Accounting activities in Hotel Enterprises. The basic logic of accounting. | |
| 11. Week | Financial management and scope in Hotel Enterprises. Management of resources and budgeting in hotel operations. | |
| 12. Week | Rooms and functioning of hotel management. | |
| 13. Week | The structure of food and beverage services in hotel establishments. Definition and menu types of food and beverage staff. | |
| 14. Week | Service methods in food and beverage. | |
| 15. Week | FINAL EXAM | |
| 16. Week | FINAL EXAM |
| KOZAK, M., AZALTUN, M., ve Ark., "Otel İşletmeciliği", Detay Yayıncılık, Ankara. |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | Measurement Method |
|---|---|---|---|---|---|---|---|---|---|
| PY1 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY2 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY4 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY7 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY8 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY9 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY10 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY11 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Midterm 1 | 1 | 15 | 15 |
| Homework 1 | 1 | 15 | 15 |
| Final | 1 | 15 | 15 |
| Classroom Activities | 14 | 2 | 28 |
| Total Workload | 73 | ||
| ECTS Credit of the Course | 3.0 | ||
