| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Front Office Services | TOİ3159 | 3. Semester | 1 + 1 | 2.0 | 4.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | Face to face |
| Course Coordinator |
Specialist Taner KÖMÜR |
| Instructor(s) |
Taner KÖMÜR |
| Assistants | |
| Goals | The purpose of this course, the hotel and the front office department organizational structure and duties of staff in this section and other sections of the functional relationship between comprehend. The activities of the Front Office department, foreign terms used, the content of the documents used and functions, to inform students about the front checkout process. |
| Course Content | Front Office Service Definition, basic concepts, sections accommodation enterprises in terms of importance, management principles, room sales techniques, customer complaints deal with to the front desk, service management, audit and control processes, budgeting with definitions and activities. |
| Learning Outcomes |
- Understand the importance of Front Office Services in terms of accommodation management and learn management principles, - Have information about room sales techniques. - Details of the front office services section are learned. - Guest complaints can be dealt with. - The management, supervision and control process of the services of Ön Büren are learned. - Learn about budgeting. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Front office services. | |
| 2. Week | Personal hygiene and careful considerations. | |
| 3. Week | A Note on Uniform Control. | |
| 4. Week | Working Table and Distinction to be done while making the distribution. | |
| 5. Week | Carrying Baggage and Parking Your Vehicles by Meeting Guests at the Front Office Department. | |
| 6. Week | Equipment and Forms Used in the Front Office Department. | |
| 7. Week | Reports and Forms Providing Coordination Between the Front Office Department and the Housekeeping Department and Their Relationships. | |
| 8. Week | MIDTERM | |
| 9. Week | Reports and Forms Providing Coordination Between the Front Office Department and the Financial and Administrative Affairs Department. | |
| 10. Week | Reports and Forms Providing Coordination Between Front Office Department and Technical Service Department. | |
| 11. Week | Reports and Forms Providing Coordination Between the Front Office Department and the Sales and Marketing Department. | |
| 12. Week | Reports and Forms that Provide Coordination Between Front Office Department and Security Department and Their Relationships. | |
| 13. Week | Reports and Forms Providing Coordination Between Front Office Department and Food and Beverage Department. | |
| 14. Week | The front office also has a hierarchical structure and management. | |
| 15. Week | FINAL EXAM | |
| 16. Week | FINAL EXAM |
| Gökdeniz, A., Dinç, Y., " Önbüro Operasyonları ve Yönetimi", Detay Yayıncılık, Ankara. |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | Measurement Method |
|---|---|---|---|---|---|---|---|---|
| PY2 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY4 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY7 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY8 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY9 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY10 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY11 | 4 | 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 | 20 | 20 |
| Homework 1 | 1 | 20 | 20 |
| Final | 1 | 25 | 25 |
| Classroom Activities | 14 | 2 | 28 |
| Total Workload | 93 | ||
| ECTS Credit of the Course | 4.0 | ||
