Rapor Tarihi: 24.02.2026 07:06
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| - | IME2101 | Turkish | Compulsory | 4. Semester | 5 + 0 | 5.0 | 22.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Vocational training in business |
| Course Coordinator | Öğr. Gör. Reyhan SÖNMEZ |
| Instructor(s) | |
| Goals | The aim of this course is to enable students to apply the theoretical and practical knowledge they have gained in the professional field over 3 semesters in businesses or institutions in their field, and to acquire knowledge and skills in areas such as teamwork and communication with employees in the workplace. In order to gain experience and expertise in professional training activities in fields and departments related to Tourism and Hotel Management, students work in businesses for 14 weeks. During the professional training period, the student's professional development is monitored by academic advisors and managers at the workplace. |
| Course Content |
| # | Öğrenme Kazanımı |
| 1 | - It supports establishing professional and organizational communication. |
| 2 | - It provides knowledge about business planning, organization, and work procedures. |
| 3 | - It provides opportunities for practical practice in the industry. |
| 4 | - It provides professional experience related to the field. |
| 5 | - It directly supports the career planning process. |
| 6 | - During vocational training, general knowledge is gained about the work performed and its procedures. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Legal regulations and practices related to workplace training, workplace rules. General information. | Other Activities, Presentation (Preparation), Lecture, Question and Answer, Observation |
| 2. Week | Hazards and risks specific to occupational fields: Occupational health and safety rules to be observed in occupational fields. | Other Activities, Presentation (Preparation), Lecture, Question and Answer, Observation |
| 3. Week | Activities carried out within the scope of the company's operations in the professional field: including department-based information. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Observation |
| 4. Week | Internal and external communication practices and communication styles of the organization at the departmental level within the professional field. Completion of assigned tasks. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration, Observation |
| 5. Week | The planning phase of the core departmental activities of a business within a professional field. Fulfillment of assigned responsibilities. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration, Observation |
| 6. Week | Knowledge and practices related to the organization of core activities at the departmental level within a professional business. | Other Activities, Interview, Presentation (Preparation), Practice, Lecture, Question and Answer, Observation |
| 7. Week | Providing information on directing and coordinating the core departmental activities of a business in the professional field. Carrying out the assigned tasks and responsibilities. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 8. Week | Procedures for monitoring the core departmental activities of a business within the professional field. Completing assigned tasks within the functioning of the relevant department. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Case Study, Demonstration, Observation |
| 9. Week | Activities related to sales and marketing of the core departmental activities of a business in a professional field. Fulfillment of assigned tasks. | Research, Other Activities, Interview, Presentation (Preparation), Practice, Lecture, Question and Answer, Observation |
| 10. Week | Transfer of core departmental activities of the business in the professional field, such as purchasing, receiving, warehousing, and inventory control processes. Execution of assigned tasks and responsibilities. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration, Observation |
| 11. Week | The execution of core departmental activities and the delivery of goods and services within a professional field. Maintaining routine operations. | Research, Other Activities, Interview, Practice, Lecture, Question and Answer, Demonstration, Observation |
| 12. Week | Strategies for implementing core departmental activities of a professional organization in terms of public relations and human resources. Fulfillment of assigned tasks and responsibilities. | Research, Other Activities, Interview, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work, Demonstration, Observation |
| 13. Week | The application of automation and computer systems to carry out core departmental activities within a professional field. Participation in ongoing operations. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Problem Solving, Group Work, Observation |
| 14. Week | Preparing the accounting procedures and budgeting principles for the core departmental activities of a business within the professional field. Maintaining the execution of necessary processes. | Research, Other Activities, Interview, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | 1.Components of tourism and hotel management, sociological, economic, and cultural consequences of interaction and cohesion between the different disciplines to learn. | ✔ | |||||
| 2 | 2.Tourism and hospitality sector and in the functioning of the department and interdepartmental working principles comprehend. | ✔ | |||||
| 3 | 3.Professional tools and equipment shall acquire the ability to use practical. | ✔ | |||||
| 4 | 4.Vocational learning terms and jargon, you can use the theoretical knowledge. | ✔ | |||||
| 5 | 5.Tourism and hospitality sector by following innovations in the development, evaluation and improves the ability to interpret the face of events has occurred. | ✔ | |||||
| 6 | 6.Deadlock and active in moments of crisis resolution and have the ability to make the right decision. | ✔ | |||||
| 7 | 7.Management functions, learning to use effective, entrepreneurial and obtains the ability to think creatively. | ✔ | |||||
| 8 | 8.Tourism and hospitality industry legislation detailed information about the elements and becomes the foundation. | ✔ | |||||
| 9 | 9.Tourism and the computer programs used in the hospitality industry and gain competency in new technologies. | ✔ | |||||
| 10 | 10.Improve the ability to think analytically at the same time able to analyze complex issues about the intrinsic properties of the tourism sector to comprehend. | ✔ | |||||
| 11 | 11.Located within the tourism and hospitality sector units to use proper channels of communication and human relations have knowledge to hold the top spot. | ✔ | |||||
| 12 | 12.At the international level at the same time can use the professional career track and professional development, business would be able to maintain the level of foreign language knowledge. | ✔ | |||||
| 13 | 13.Turkish proficiency to use effectively and according to the rules to win. | ✔ | |||||
| 14 | 14.Of modern Turkey, Ataturk's principles and reforms to institutions and individuals to be connected and respectful of the bride. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY3 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY6 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY7 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY8 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY9 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY10 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY11 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY12 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY13 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY14 | 5 | 5 | 5 | 5 | 5 | 5 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 35 | 490 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Other Activities | 14 | 3 | 42 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Total Workload | 562 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 22.0 | ||
