Tourism And Hotel Management Associate Degree Program

Academic Unit Presenting the ProgramTourism And Hotel Management
Program Director.
Program TypeAssociate Degree Program
Level of Degree Earned Short Cycle Degree  

Degree Earned

 When they graduate, they Shall have a degree in Tourism and Hotel Management.

Education Type Tam zamanlı
Registration Acceptance ConditionsThose who have successfully completed their secondary education are eligible.
Recognition of Prior LearningThe process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.
Degree Requirements and Rules The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 120. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.
Program Profile

 The purpose of this program is to educate the students who have theoretical and practical knowledge about  tourism and hospitality services as well as  a good command of at least one foreign language  with a far-sighted vision in the field of tourism industry.The graduates of the Program may easily find a job mainly in tourism and hospitality sectors.

 

Occupational Profiles of Graduates

 The graduates have the opportunity to work in the hospitality sector at hotels , as tour operators, or at tourism offices and also at food and beaverage companies

Access To Upper Degree

 Examination by entering the vertical transition, the quota allocated by OSYM the following 4-year faculty may enroll in the program.In addition, without an examination of the Open Education Faculty of vertical transmission can directly related undergraduate programs.

Exams, Assessment and Grading

Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.

The passing grade at Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.

The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf.

Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.

 

 

 Grades

 

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

 

Grade

Letter Grade

Coefficient

Status

90-100

AA

4.00

Pass

80-89

BA

3.50

Pass

70-79

BB

3.00

Pass

65-69

CB

2.50

Pass

60-64

CC

2.00

Pass

50-59

DD

1.50

Fail

30-49

FD

1.00

Fail

0-29

FF

0.00

Fail

 

Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.

Successful Students

Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students. 

Graduation RequirementsThe students earn their academic degree on condition of successfully completing the required courses and compulsory internship education as contained in the Department curriculum. Following the registration at the University, the students embark on their first year of study. However, the students may also volunteer to enrol in a one-year Foreign Language Preparatory Course preceding their first year of study at the Department.
Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*: 

TEACHING METHODS*

LEARNING ACTIVITIES

MEANS

Course

Listening and interpretation

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Discussion Course

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Special Support / Structural Examples

Special skills planned beforehand

 

Playing a Role / Drama

Special skills planned beforehand

Standard classroom technologies, special equipment

Problem Solving

Special skills planned beforehand

 

Case Study

Special skills planned beforehand

 

Brainstorming

Listening and interpretation, observation/situation handling, critical thinking, question development, team work

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Small Group Discussion

Listening and interpretation, observation/situation handling, critical thinking, question development

Standard classroom technologies, multimedia devices, projector, computer, overhead projector

Presentation

Listening and interpretation, observation/situation handling

Real or virtual environment suitable for observation

Simulation

Listening and interpretation, observation/situation handling, informatics skills

Real or virtual environment suitable for observation

Seminar

Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Group Study

Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work

 

Field / Land Study

Observation / situation handling, research – lifelong learning, writing, reading

 

Laboratory

Observation/situation handling, informatics, management skills, team work

Special equipment

Homework

Research – lifelong learning, writing, reading, Informatics

Internet database, library database, e-mail

Oral Exam

 

 

Survey and Questionnaire Study

Research – lifelong learning, writing, reading

 

Panel

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Guest Speaker

Listening and interpretation, observation/situation handling

Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment

Student Club Activity / Projects

Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

 

*One or more of the listed methods can be used depending on the specificity of the course. 

Program Outcomes

1-To be able to use communication equipment related with his/her profession
2-To understand the importance of individual or group research, development and application of topics related with his/her profession
3-To be able to do correspondence related with his/her profession by using computer, to store information, to use stored information
4-To acquire competency in office organization and personnel management
5-To use computer software related with his/her profession
6-To have knowledge about processes, techniques and principles of food production and consumption processes in the department of his/her profession and to apply them
7-To have knowledge about input, output, pre-accounting processes, techniques and principles of service production and service consumption processes in the department of his/her profession and to apply them
8-To have knowledge about processes, techniques and principles of cleaning, maintenance, preservation processes in the department of his/her profession and to apply them
9-To have knowledge about processes, techniques and principles of production and consumption processes in the department of his/her profession and to apply them
10-To take responsibility for observing and supervision of employees under his/her authority
11-To be kind, sympathetic and good-humored in service production
12-To be aware of importance of professional etiquette in business life
13-To understand the importance of following the regulations
14-To acquire habits for planned and systematic working
15-To recognise most of the documents used in commercial life
16-To understand basic principles of Tourism and Hotel Management
17-To understand the importance of modern technologies related with the profession of Tourism and Hotel Management
18-To be aware of legal responsibilites of tourism and hotel operators
19-To understand his/her responsibilities as qualified middle-personnel in assistant manager or medium level manager in tourism and hotel operations
20-To explain the function of tourism and hotel management
21-To understand the importance of tourism revenues for the national economy
22-To take responsibities in management levels

Curriculum

Tourism And Hotel Management


1st Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
TRP108 Food and Beverage Service 3 1 5
YDİ119 Foreign Language I (English) 2 0 4
TRP101 Front Office Services 2 0 4
TRP103 General Tourism 3 0 3
TRP102 Houskeeping 3 0 4
ATİ101 Principles of Atatürk and History of Turkish Revolution I 2 0 2
TDİ101 Turkish Language I 2 0 2
Elective TRM 1. Sınıf Güz Seçmeli() 6
İLŞ005 Communication 2 0 3
BİT003 Information and Communication Technologies 2 1 3
YBS103 Life Skills and Social Activity 2 0 3
BES109 Physical Education I 0 2 3
Total ECTS: 30

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
YDİ102 Foreign Language II (English) 2 0 2
TRP214 Hotel management 3 0 4
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
ÖMİ129 Professional English I 2 2 4
TRP213 Room Operations at the Front Office 2 1 4
TRP201 Tourism Economics 2 0 3
TRP217 Tour Operator and Travel Agency 3 0 4
TDİ102 Turkish Language II 2 0 2
Elective TRM 1. Sınıf Bahar Seçmeli() 6
TRP206 Cleaning Services at Housekeeping 2 0 3
BES108 Physical Education II 0 2 3
ÇEV006 Tourism and Environment 2 0 3
MSE005 Volunteering Studies 2 0 3
Total ECTS: 31
Total ECTS(Year): 61
2nd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
TRP405 Checking Laundry 2 1 3
TRP401 Hotel Automation System 3 1 5
TRP319 Housekeeping Applications 2 0 3
TRP308 Menu Planning 2 1 3
ÖMİ131 Professional English II 2 2 4
TRP403 Tourism Geography 3 0 3
TRP317 Tourism Legislation 2 0 3
TRP323 Tourism Marketing 3 0 3
TRP323 Tourism Marketing 3 0 3
TRP323 Tourism Marketing 3 0 3
Elective TRM 2. Sınıf Güz Seçmeli() 6
GRŞ01 Entrepreneurship 2 0 3
TRP316 Guest Check-in and Check-out 2 0 3
İSG007 Occupational health and Safety 3 0 3
TKNJB04 Technology Addiction 2 0 3
Total ECTS: 39

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
Elective TRM 2.Sınıf Bahar Seçmeli() 26
TRP402 Banquet and Service Management 3 1 5
KRYP401 Career Planning 3 0 3
TRP405 Checking Laundry 2 1 3
TRP409 Congress and Fair Management 2 1 3
BYP412 Entrepreneurship II 2 0 3
TRP418 Food and Beverage Management 2 0 3
İKY009 Human Resources Management 2 0 3
TRP408 Industrial Food Production 2 2 5
MDO101 Media Literacy 2 0 3
TRP417 Sustainable Tourism 2 0 3
Total ECTS: 31
Total ECTS(Year): 70

Matrix of Course - Program Outcomes

TRP108 Food and Beverage Service
#
3333333333333333333333
TRP101 Front Office Services
#
2313123323331334332432
2313123323331334332432
2313123323331334332432
2313123323331334332432
2313123323331334332432
2313123323331334332432
2313123323331334332432
2313123323331334332432
2313123323331334332432
2313123323331334332432
TRP103 General Tourism
#
3422245513434315424533
3422245513434315424533
3422245513434315424533
3422245513434315424533
3422245513434315424533
TRP102 Houskeeping
#
2314121553432414315433
2314121553432414315433
2314121553432414315433
2314121553432414315433
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
1111111113131311111113
1111111113131311111113
1111111113131311111113
1111111113131311111113
TDİ101 Turkish Language I
#
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
1311111111121211111111
İLŞ005 Communication
#
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
1415111114441423314555
BİT003 Information and Communication Technologies
#
5455543225334552531125
5455543225334552531125
5455543225334552531125
5455543225334552531125
5455543225334552531125
YBS103 Life Skills and Social Activity
#
3333333333333333333333
3333333333333333333333
3333333333333333333333
3333333333333333333333
3333333333333333333333
3333333333333333333333
3333333333333333333333
3333333333333333333333
3333333333333333333333
3333333333333333333333
YDİ102 Foreign Language II (English)
#
1112111111111111111111
1112111111111111111111
1112111111111111111111
1112111111111111111111
1112111111111111111111
1112111111111111111111
TRP214 Hotel management
#
31111111111112111111111111111111121111112111
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
13111111111112111111111111111111121111112111
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
13111111111112111111111111111111211111111211
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
1111111111111111111131
1111111111111111111131
1111111111111111111131
1111111111111111111131
ÖMİ129 Professional English I
#
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
TRP213 Room Operations at the Front Office
#
11112111111111411121111112111111111111131111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
11111211111111141121111121111111111111311111
TRP201 Tourism Economics
#
1311222332212233212222
2411142232133233323322
TDİ102 Turkish Language II
#
1211111111112111111111
TRP206 Cleaning Services at Housekeeping
#
13121112112115151221131311111131131121311111
13121112111251151221311311111131131121311111
13121112111251151221311311111131131121311111
BES108 Physical Education II
#
2222222222222222222222
2222222222222222222222
2222222222222222222222
ÇEV006 Tourism and Environment
#
1142122332345215234453
1142122332345215234453
1142122332345215234453
1142122332345215234453
1142122332345215234453
1142122332345215234453
1142122332345215234453
TRP405 Checking Laundry
#
11121111111131511112311211111131141111311111
11121111111131511112311211111131141111311111
11121111111131511112311211111131141111311111
TRP401 Hotel Automation System
#
3333333333333333333323
3333333333333333333323
TRP319 Housekeeping Applications
#
1314144433432314323232
1314144433432314323232
1314144433432314323232
1314144433432314323232
TRP308 Menu Planning
#
1111141111111111111111
1111141111111111111111
1111141111111111111111
ÖMİ131 Professional English II
#
3511111114554515555515
3511111114554515555515
TRP403 Tourism Geography
#
1111111111111111111141
TRP317 Tourism Legislation
#
1111111111111141151111
1111111111111141151111
1111111111111141151111
1111111111111141151111
1111111111111141151111
1111111111111141151111
1111111111111141151111
1111111111111141151111
TRP323 Tourism Marketing
#
1111111111141415411411
1111111111141415411411
1111111111141415411411
1111111111141415411411
TRP323 Tourism Marketing
#
1111111111141415411411
1111111111141415411411
1111111111141415411411
1111111111141415411411
GRŞ01 Entrepreneurship
#
3424321244343555345454
3424321244343555345454
3424321244343555345454
3424321244343555345454
TRP316 Guest Check-in and Check-out
#
2113124334321411411231
2113124334321411411231
2113124334321411411231
İSG007 Occupational health and Safety
#
1513111315115511415225
1513111315115511415225
MYOSTJ01 Internship
#
2322232232332222222333
2322232232332222222333
2322232232332222222333
TRP402 Banquet and Service Management
#
3234142453443523343232
3234142453443523343232
3234142453443523343232
KRYP401 Career Planning
#
5533111111111111111111
TRP405 Checking Laundry
#
11121111111131511112311211111131141111311111
11121111111131511112311211111131141111311111
11121111111131511112311211111131141111311111
TRP409 Congress and Fair Management
#
21131341111111131141124141311111141331144114
12131314111111311114121441131111411331141441
12131314111111311114121441131111411331141441
12131314111111311114121441131111411331141441
12131314111111311114121441131111411331141441
BYP412 Entrepreneurship II
#
3542111114124331311115
3542111114124331311115
TRP418 Food and Beverage Management
#
2211111111311113133131
İKY009 Human Resources Management
#
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
TRP417 Sustainable Tourism
#
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555
5555555555555555555555