Rapor Tarihi: 13.04.2026 07:03
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Front Office and Housekeeping Management | TOY209 | Turkish | Compulsory | 3. Semester | 3 + 1 | 4.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | Prof. Dr. Muammer MESCİ |
| Instructor(s) | |
| Goals | When our students go to hotels for practical training, having familiarity with the Front Office and Housekeeping departments will make it easier for them to master these departments. |
| Course Content | To teach department students about the workings of the Front Office and Housekeeping departments. |
| # | Öğrenme Kazanımı |
| 1 | Students understand the importance of Front Office and Housekeeping Department for accommodation businesses and learn management principles. |
| 2 | Learns the management, control and control process of the Front Office and Housekeeping Services. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Front office and its definition and importance. Reservation and room sales techniques. Check-in and check-out at the reception and the guest cannot be admitted to the hotel | Other Activities |
| 2. Week | Definition and importance of Housekeeping Services, organization chart of Housekeeping Department, job descriptions and areas of responsibility | Other Activities |
| 3. Week | Special occasions at the reception, Shifts at the reception (shifts) | Other Activities |
| 4. Week | Human resources, workforce turnover, personnel selection, motivation, training and performance evaluation in Housekeeping Department | Other Activities |
| 5. Week | Follow-up of guest accounts, registration procedures and payment methods Security and rules to be considered in hotel businesses | Other Activities |
| 6. Week | Creation of work schedules, inventory planning, performance and efficiency standards, communication between Housekeeping and other departments, and forms used | Other Activities |
| 7. Week | Behavior of front desk personnel in extraordinary situations Guest types and relations -I | Other Activities |
| 8. Week | Inspection in Housekeeping Department, room cost elements, stock control, Calculation of par number of cloth items used in rooms Guest expectations, Guest complaints and solutions | Other Activities |
| 9. Week | Budgeting, budget items and budget control | Other Activities |
| 10. Week | Night operations and control | Other Activities |
| 11. Week | application | Other Activities |
| 12. Week | application | Other Activities |
| 13. Week | application | Other Activities |
| 14. Week | application | Other Activities |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Comprehensive and systematic knowledge of concepts, theories, principles, and phenomena related to tourism management. | ✔ | |||||
| 2 | The general structure of the tourism sector, it's functioning, and its importance in the development of the country. | ✔ | |||||
| 3 | To have information about the tourist values in the world and in Turkey and to evaluate these values in terms of tourism supply and demand. | ✔ | |||||
| 4 | Knows and applies management theories and practices that can effectively manage tourism businesses (hotel enterprises, travel enterprises, food, and beverage enterprises, etc.). | ✔ | |||||
| 5 | Makes predictions of the sector by following the developments in Turkey and the world economy and tourism. | ✔ | |||||
| 6 | Knows the service delivery processes in tourism enterprises and performs them in a way that ensures guest satisfaction. | ✔ | |||||
| 6 | Knows the service delivery processes in tourism enterprises and performs them in a way that ensures guest satisfaction. | ✔ | |||||
| 8 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language(s) other than English. | ✔ | |||||
| 9 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills. | ✔ | |||||
| 10 | Has basic knowledge about the process of conducting research and producing project proposals. | ✔ | |||||
| 11 | With his theoretical and practical experience in his field; has the ability to access information, analyze, synthesize and interpret, and produce solutions to problems. | ✔ | |||||
| 12 | Uses information and communication technologies, software, tools and equipment related to the field and maintains them when necessary. | ✔ | |||||
| 12 | Uses information and communication technologies, software, tools and equipment related to the field and maintains them when necessary. | ✔ | |||||
| 13 | Knows the national and international legal regulations and professional standards related to her field, has professional responsibility and ethical awareness. | ✔ | |||||
| 14 | Continuing personal and professional development with the awareness of lifelong learning; works as a team and independently by taking responsibility. | ✔ | |||||
| 15 | It pays attention to the personal care, hygiene, clothing and appearance required by the tourism sector. | ✔ | |||||
| 16 | One of the United Nations Sustainable Development Goals (UN SDG) [1) poverty, 2) hunger, 3) healthy and quality life, 4) quality education, 5) gender equality, 6) clean water and sanitation, 7) accessible clean energy, 8) decent work and economic growth, 9) industry, innovation and infrastructure, 10) inequality reduction, 11) sustainable cities and communities, 12) responsible consumption and production, 13) climate action, 14) life in water, 15) life on land, 16) peace, justice and strong institutions, 17) joint effort for ends] has an awareness of at least one. | ✔ | |||||
| Program Requirements | DK1 | DK2 |
|---|---|---|
| PY1 | 5 | 5 |
| PY2 | 5 | 5 |
| PY3 | 5 | 5 |
| PY4 | 5 | 5 |
| PY5 | 5 | 5 |
| PY6 | 5 | 5 |
| PY8 | 5 | 5 |
| PY9 | 5 | 5 |
| PY10 | 4 | 4 |
| PY11 | 5 | 5 |
| PY12 | 5 | 5 |
| PY13 | 5 | 5 |
| PY14 | 5 | 5 |
| PY15 | 5 | 5 |
| PY16 | 4 | 4 |
| 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 | 4 | 56 |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Practice | 1 | 30 | 30 | |
| Classroom Activities | 1 | 14 | 14 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
