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
Degree Earned
Education TypeTam 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
Occupational Profiles of Graduates
Access To Upper Degree
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

2.25

Pass

50-59

DD

2.00

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 have adequate knowledge about Atatürk’s principles and the History of Revolution.To have knowledge about historical and touristic places in Turkey.
2-To have adequate knowledge about principles of general nourishment and food technology.To know the ways of storing and protecting food.To have adequate knowledge about hygiene and sanitation in tourism industry and to apply them
3-To have knowledge about general accounting and accommodation management accountancy.To have ability and skill to be able to make the expenditure analysis of tourism business.
4-To have knowledge about the connections which will provide integration with the hotel management and other fields of tourism sector.
5-To have adequate knowledge about designing a room and a hotel.To know the process in the front Office Department and apply them with an automation program.To have knowledge about housekeeping and applicable knowledge about cleaning,hygiene and order of rooms and hotel.
6-To increase students’ knowledge and skills about the techniques that they are interested in. To make them comprehend the art as a support for their life.To provide development of individuals in sports.To make them love sports.
7-To be able to use the software and hardware in field of hotel management with a basic computer knowledge.To have a skill to use the office programs to hold correspondence, prepare basic tables and vocational presentations.Besides, to have adequate knowledge about the accommodation management systems.To know automation systems of front office, housekeeping and food and beverage departments and to have an ability to use at least one software
8-To be aware of social,scientific and vocational virtues.To have the characteristics of leaders and be able to communicate with the experts from other fields.
9-To have general knowledge about marketing in tourism,travel agency and tour operating and congress,fair and meeting organisations.
10-To have general knowledge about tourism sector and show the recognition of basic terms about sector.To have knowledge about the accommodation management,food and beverage management and other tourism managements
11-To have a sufficient qualification in foreign language for tourism sector. To know and speak English to interact with foreign tourists.To know a second foreign language,basic vocational terms and dialogues which are needed for tourism sector.To present the knowledge about international terms and expressions used in tourism industry
12-To be competent in Turkish writing and speaking communication and conveying his/her ideas and knowledge to the others.To have critical thinking, creating alternative solutions and being able to analyse the information
13-To have adequate knowledge about food and beverage management. To apply all skills and knowledge related to services in food and beverage.To know banqueting, protocol memorandum, kitchen services and techniques and industrial food.

Curriculum

Tourism And Hotel Management


1st Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
TRP107 Food and Beverage Service 3 1 5
YDİ119 Foreign Language I (English) 2 0 4
YDİ106 Foreign Language II (English) 2 0 4
YDİ104 Foreign Language II (English) 4 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 turizm gündüz1.sınıf güz dönemi() 6
GNE002 General Economics 3 0 4
BES101 Physical Education I 0 2 2
Total ECTS: 38

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
YDİ106 Foreign Language II (English) 2 0 4
YDİ104 Foreign Language II (English) 4 0 4
TRP216 Hotel management 3 0 4
ATİ102 Principles of Atatürk and History of Turkish Revolution II 2 0 2
ISG107 Professional Foreign Language I 2 2 5
TRP215 Room Operations at the Front Office 2 1 4
TRP201 Tourism Economics 2 0 3
TRP205 Tour Operators and Travel Agencies 2 0 3
TDİ102 Turkish Language II 2 0 2
Elective turizm gündüz 1.sınıf bahar dönemi() 3
TRP206 Cleaning Services at Housekeeping 2 0 3
TRP218 Communication With the Guest 2 0 3
GNM008 General Accounting 2 1 3
İGS003 Occupational Health and Safety 2 0 3
Total ECTS: 34
Total ECTS(Year): 72
2nd Class

2023-2024 Fall Semester
Course Code Course Name Browse T A ECTS
TRP407 Decoration Services 2 0 3
TRP325 Floor Control 2 0 3
TRP401 Hotel Automation System 3 1 5
TRP324 Menu Planning 2 1 3
ISG111 Professional Foreign Language II 2 2 4
TRP403 Tourism Geography 3 0 3
TRP321 Tourism Legislation 2 0 3
TRP323 Tourism Marketing 3 0 3
TRP323 Tourism Marketing 3 0 3
TRP305 Tourism Marketing 3 0 4
Elective turizm gündüz 2.sınıf güz dönemi() 8
GRŞ001 Entrepreneurship 2 0 2
İKY001 Human Resources Management 2 0 3
AYT010 Research Methods and Techniques 0 2 3
GNÇ002 Volunteering Studies 1 2 4
Total ECTS: 42

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
STJONL Summer Training 0 0 2
Elective turizm gündüz 2.sınıf bahar dönemi() 25
TRP402 Banquet and Service Management 3 1 5
TRP405 Checking Laundry 2 1 3
TRP409 Congress and Fair Management 2 1 3
TRP407 Decoration Services 2 0 3
TRP408 Front Office Reporting 2 1 3
TRP420 Industrial Food Production 2 2 5
İGS003 Occupational Health and Safety 2 0 3
MYOİU01 Workplace Application 3 0 15
MYOİE01 Workplace Training 2 0 10
Total ECTS: 32
Total ECTS(Year): 74

Matrix of Course - Program Outcomes

TRP107 Food and Beverage Service
#
1235311515155
YDİ106 Foreign Language II (English)
#
1111111311212
1111111311212
1111111311212
YDİ104 Foreign Language II (English)
#
1112111311121
1112111311121
1112111311121
1112111311121
1112111311121
1112111311121
1112111311121
1112111311121
TRP101 Front Office Services
#
1111411111111
1111411111111
1111411111111
1111411111111
1111411111111
1111411111111
1111411111111
1111411111111
1111411111111
1111411111111
TRP103 General Tourism
#
1113111115111
1113111115111
1113111115111
1113111115111
1113111115111
TRP102 Houskeeping
#
1111511113111
1111511113111
1111511113111
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
5111111111111
5111111111111
5111111111111
5111111111111
TDİ101 Turkish Language I
#
3444343434444
3444343434444
3444343434444
3444343434444
GNE002 General Economics
#
1111111113111
1111111113111
1111111113111
1111111113111
1111111113111
1111111113111
1111111113111
1111111113111
1111111113111
1111111113111
YDİ106 Foreign Language II (English)
#
1111111311212
1111111311212
1111111311212
TRP216 Hotel management
#
1135412345242
1135412345242
1135412345242
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
1111111112131
1111111112131
1111111112131
1111111112131
ISG107 Professional Foreign Language I
#
1111111111543
TRP215 Room Operations at the Front Office
#
1111311111111
1111311111111
1111311111111
1111311111111
1111311111111
1111311111111
1111311111111
1111311111111
1111311111111
1111311111111
TRP201 Tourism Economics
#
1145111133111
1145111133111
1145111133111
1145111133111
TRP205 Tour Operators and Travel Agencies
#
4355433454542
4355433454542
4355433454542
4355433454542
4355433454542
4355433454542
4355433454542
4355433454542
4355433454542
TDİ102 Turkish Language II
#
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
1111111111151
TRP206 Cleaning Services at Housekeeping
#
1111511111111
1111511111111
1111511111111
İGS003 Occupational Health and Safety
#
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111
TRP407 Decoration Services
#
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
TRP325 Floor Control
#
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
TRP401 Hotel Automation System
#
1111515111111
1111515111111
1111515111111
1111515111111
1111515111111
TRP324 Menu Planning
#
1511111111113
1511111111113
1511111111113
ISG111 Professional Foreign Language II
#
0000000555555
0000000555555
0000000555555
0000000555555
0000000555555
TRP403 Tourism Geography
#
1113111111111
1113111111111
1113111111111
1113111111111
TRP321 Tourism Legislation
#
1112211134111
1112211134111
1112211134111
1112211134111
1112211134111
1112211134111
1112211134111
1112211134111
TRP323 Tourism Marketing
#
1113513455114
1113513455114
1113513455114
1113513455114
TRP323 Tourism Marketing
#
1113513455114
1113513455114
1113513455114
1113513455114
TRP305 Tourism Marketing
#
1113513455114
1113513455114
1113513455114
1113513455114
GRŞ001 Entrepreneurship
#
5225552322122
5225552322122
5225552322122
5225552322122
İKY001 Human Resources Management
#
1111111511141
1111111511141
AYT010 Research Methods and Techniques
#
1113111311111
1113111311111
1113111311111
GNÇ002 Volunteering Studies
#
0000000000000
0000000000000
0000000000000
0000000000000
0000000000000
0000000000000
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0000000000000
0000000000000
0000000000000
0000000000000
0000000000000
0000000000000
0000000000000
0000000000000
0000005000000
0000000000000
0000000000000
0000000000000
STJONL Summer Training
#
3333333333333
3333333333333
3333333333333
TRP402 Banquet and Service Management
#
1231111123115
TRP409 Congress and Fair Management
#
1111311151114
1111311151114
1111311151114
1111311151114
1111311151114
TRP407 Decoration Services
#
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
1111511111111
TRP408 Front Office Reporting
#
1113111111111
1113111111111
TRP420 Industrial Food Production
#
1231111123115
İGS003 Occupational Health and Safety
#
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111
1113111311111