Tourism And Hotel Management Associate Degree Program
Academic Unit Presenting the Program
Tourism And Hotel Management
Program Director
Head of Hotel, Restaurant and Catering Services Department Lecturer Furkan Burak ÜNAL
E-Mail: fbunal@nku.edu.tr
Tel:0282-2504107
Program Type
Associate Degree Program
Level of Degree Earned
Associate Degree
Degree Earned
When the 120 ECTS credit program is successfully completed and the program qualifications are met, an Associate Degree diploma is awarded as a Tourism Professional.
Education Type
Tam Zamanlı
Registration Acceptance Conditions
Those who have successfully completed their secondary education are eligible.
Recognition of Prior Learning
The 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 main purpose of the Tourism and Hotel Management Program is to train tourism professionals who have the theoretical knowledge and sectoral experience needed in Turkey and world tourism, who have foreign language and computer skills required by the profession, who have acquired analytical thinking and problem-solving skills, who follow the developments in the tourism sector in the world and in Turkey, who have adopted the principle of lifelong learning, who have middle-level management characteristics, and intermediate level personnel who can take part in production processes and qualified manpower who can open their own businesses. In this process, practical training based on theoretical and workplace application is provided. In addition to their compulsory courses, students can also take 8-credit Workplace Training or elective courses that will increase their professional knowledge in the second year. Students are required to complete an internship covering 40 working days in areas related to their profession. Students are required to have a GPA of at least 2.00 to graduate. Students who graduate from the department have the opportunity to vertically transfer to programs that provide education through formal or distance education system in accordance with the provisions of the "Regulation on the Continuation of Undergraduate Education of Graduates of Vocational Schools and Open Education Associate Degree Programs".
Occupational Profiles of Graduates
Students who graduate from the Tourism and Hotel Management program are employed in accommodation establishments, tour operators, travel agencies, food and beverage establishments, and public institutions and organizations that provide hospitality services.
Access To Upper Degree
Students who graduate from the Tourism and Hotel Management program are employed in accommodation establishments, tour operators, travel agencies, food and beverage establishments, and public institutions and organizations that provide hospitality services.
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.
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 Requirements
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 Atatürks 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
2024-2025 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
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
ASC007
Coffee Culture and Barista
2
0
3
TRP109
Digital Tourism
2
0
3
GNE002
General Economics
3
0
4
BES101
Physical Education I
0
2
2
Total ECTS:
30
2024-2025 Spring Semester
Course Code
Course Name
Browse
T
A
ECTS
YDİ106
Foreign Language II (English)
2
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
ASC014
Beverages and Mixology
2
0
3
TRP218
Communication With the Guest
2
0
3
TRP220
Cultural Heritage and Tourism
2
0
3
İGS003
Occupational Health and Safety
2
0
3
UNİSEC-SKMYO 002
Occupational Safety and Worker Health
2
0
3
TRP219
Special Interest Tourism
2
0
3
Total ECTS:
30
Total ECTS(Year):
60
2nd Class
2024-2025 Fall Semester
Course Code
Course Name
Browse
T
A
ECTS
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
Elective
turizm gündüz 2.sınıf güz dönemi()
6
GRŞ001
Entrepreneurship
2
0
2
UNİSEC-SKMYO 003
Human Resources Management
2
0
3
İKY001
Human Resources Management
2
0
3
AYT010
Research Methods and Techniques
0
2
3
GNÇ002
Volunteering Studies
1
2
4
Total ECTS:
30
2024-2025 Spring Semester
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
TRP428
Green Marketing in Hotel Businesses
2
0
3
TRP427
Health tourism
2
0
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):
62
Matrix of Course - Program Outcomes
TRP107 Food and Beverage Service
#
1
2
3
5
3
1
1
5
1
5
1
5
5
YDİ119 Foreign Language I (English)
#
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
1
1
TRP101 Front Office Services
#
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
1
1
TRP103 General Tourism
#
1
1
1
3
1
1
1
1
1
5
1
1
1
1
1
1
3
1
1
1
1
1
5
1
1
1
1
1
1
3
1
1
1
1
1
5
1
1
1
1
1
1
3
1
1
1
1
1
5
1
1
1
1
1
1
3
1
1
1
1
1
5
1
1
1
TRP102 Houskeeping
#
1
1
1
1
5
1
1
1
1
3
1
1
1
1
1
1
1
5
1
1
1
1
3
1
1
1
1
1
1
1
5
1
1
1
1
3
1
1
1
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
1
1
1
1
1
1
1
1
1
3
1
3
3
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
3
3
1
1
1
1
3
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
3
1
1
TDİ101 Turkish Language I
#
3
4
4
4
3
4
3
4
3
4
4
4
4
3
4
4
4
3
4
3
4
3
4
4
4
4
3
4
4
4
3
4
3
4
3
4
4
4
4
3
4
4
4
3
4
3
4
3
4
4
4
4
TRP109 Digital Tourism
#
1
1
1
3
2
2
3
1
0
0
3
1
0
0
0
0
0
0
0
0
0
3
4
0
0
3
GNE002 General Economics
#
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
BES101 Physical Education I
#
0
0
1
0
1
0
0
1
0
0
0
0
0
1
1
0
1
0
1
1
0
1
0
0
1
0
0
0
2
1
0
1
0
1
0
0
1
0
1
1
0
1
0
1
0
1
0
1
2
0
1
0
0
1
0
0
2
1
2
1
2
1
1
0
1
YDİ106 Foreign Language II (English)
#
1
1
1
1
1
1
1
3
1
1
2
1
2
1
1
1
1
1
1
1
3
1
1
2
1
2
1
1
1
1
1
1
1
3
1
1
2
1
2
TRP216 Hotel management
#
1
1
3
5
4
1
2
3
4
5
2
4
2
1
1
3
5
4
1
2
3
4
5
2
4
2
1
1
3
5
4
1
2
3
4
5
2
4
2
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
2
1
1
2
1
2
1
1
1
3
1
1
1
2
1
1
2
1
2
1
1
1
3
1
1
1
2
1
1
2
1
2
1
1
1
3
1
1
1
ISG107 Professional Foreign Language I
#
5
1
1
1
1
4
1
1
1
1
5
1
1
5
1
1
1
1
4
1
1
1
1
5
1
1
5
1
1
1
1
4
1
1
1
1
5
1
1
5
1
1
1
1
4
1
1
1
1
5
1
1
5
1
1
1
1
4
1
1
1
1
5
1
1
5
1
1
1
1
4
1
1
1
1
5
1
1
TRP215 Room Operations at the Front Office
#
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
1
1
1
1
3
1
1
1
1
1
1
1
1
TRP201 Tourism Economics
#
1
1
4
5
1
1
1
1
3
3
1
1
1
1
1
4
5
1
1
1
1
3
3
1
1
1
1
1
4
5
1
1
1
1
3
3
1
1
1
1
1
4
5
1
1
1
1
3
3
1
1
1
TRP205 Tour Operators and Travel Agencies
#
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
4
3
5
5
4
3
3
4
5
4
5
4
2
TDİ102 Turkish Language II
#
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
ASC014 Beverages and Mixology
#
0
3
1
0
0
0
0
0
0
0
2
0
5
0
3
1
0
0
0
0
0
0
0
2
0
5
0
3
1
0
0
0
0
0
0
0
2
0
5
0
3
1
0
0
0
0
0
0
0
2
0
5
0
3
1
0
0
0
0
0
0
0
2
0
5
TRP218 Communication With the Guest
#
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
1
1
1
1
1
1
1
1
1
1
1
5
1
TRP220 Cultural Heritage and Tourism
#
0
0
1
0
0
2
0
0
0
5
0
2
1
5
0
0
0
1
0
0
1
0
0
1
0
0
0
0
0
2
0
0
0
0
0
0
0
0
0
0
1
0
0
0
1
1
0
1
1
0
0
0
0
0
0
1
0
0
2
2
0
0
0
0
0
İGS003 Occupational Health and Safety
#
1
1
1
3
1
1
1
3
1
1
1
1
1
1
1
1
3
1
1
1
3
1
1
1
1
1
1
1
1
3
1
1
1
3
1
1
1
1
1
1
1
1
3
1
1
1
3
1
1
1
1
1
1
1
1
3
1
1
1
3
1
1
1
1
1
1
1
1
3
1
1
1
3
1
1
1
1
1
1
1
1
3
1
1
1
3
1
1
1
1
1
1
1
1
3
1
1
1
3
1
1
1
1
1
UNİSEC-SKMYO 002 Occupational Safety and Worker Health
