Niğde Ömer Halisdemir Üniversitesi Logo T.C. NIGDE UNIVERSITY
NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES - TOURISM AND HOTEL MANAGEMENT
COURSE DESCRIPTION
1. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ATA1015 ATATURK PRINCIPLES AND THE HISTORY OF REVOLUTION I 2 0 2
Atatürk İlkeleri ve İnkılâp Tarihi Dersinin Amacı İnkılap ve İnkılapla Alakalı Kavramlar Osmanlı Devletinin Yıkılışı XIX. Yüzyılda Osmanlı Devletinde Yenilik Hareketleri Osmanlı Devletinin Son Döneminde Devleti Kurtarmaya Yönelik Fikir Akımları XX. Yüzyıl Başlarında Osmanlı Devletinin Durumu Mondros Ateşkes Antlaşması Sonrası Memleketin Durumu Milli Mücadeleye Hazırlık Dönemi Büyük Millet Meclisinin Açılması ve Çalışmaları Büyük Millet Meclisinin Açılışından Sonraki Siyasi ve Askeri Gelişmeler Lozan Barış Antlaşması, Önemi ve Sonuçları
Compulsory NTO1001 GENERAL TOURISM 3 0 3
Tourism and Tourist Concept, Functions of Tourism, Tourism Industry, Travel Formalities, Tourism and Air Transport, Tourism and Sea, Tourism and Railway Transport
Compulsory NTO1003 HOUSEKEEPING 3 0 3
Housekeeping Department, Organization Chart, Body Care, Body Care Considerations Control Methods, Work Schedule, the given information departments, Room Status Report, missing the remaining Works, Pass Key, The Forgotten Goods, Orientation, Motivation, Education Issues, Education Designing the appropriate requirements,
Compulsory NTO1005 COMMUNICATION WITH CUSTOMERS 2 0 4
Contact by phone, fax and Communications, Email, Internet, Voice & Video Communication, Oral Communication, Written Communication, Body Language, the guest's face Accommodation Facility In Extraordinary Circumstances, and Solutions, Extraordinary Situations and Solutions encounter outside the guest Accommodation Facility, Non-Intervention Be Possible Exceptions, Guest Types and Behavior, guest complaints, guest requests, complaints Reception, guest requests, complaints Creation of Statistical Data
Compulsory NTO1007 FRONT OFFICE SERVICES 2 0 5
Front desk services, Body Care, Safety Rules, Uniform Control Safety Rules, Work Schedule and Distribution Safety Rules in action, to welcome and luggage transport and Tools Parking Front Office Department, Enhancements and Forms Used in Front Office Department, Front Office and Housekeeping Services Department between the Department of relationship, with the Front Office Department of Relations Between the Department of Food and Beverage, Front Office Department with the Relationship Between Financial and Administrative Affairs Department, Technical Service Department of the Relationship Between the Front Office Department, Front Office Department with the Relationship Between Sales and Marketing Department, Front Office, Food and Beverage Services Provided Coordination Between Departments Reports and Forms, The Relationship Between Security Department with the Front Office Department, Front office, coordination between the Departments of Technical Services Providing Reports and Forms.
Compulsory NTO1009 TOURISM ECONOMICS 2 0 4
Foreign Trade, Balance of International Tourism, Tourism Impact of foreign currency, tourism Income Effect, Impact of tourism employment, tourism sector, Effect, the effect of tourism economy, the factors affecting the demand for tourism, Tourism demand forecasting methods, Hospitality Enterprises data, data from other tourism enterprises, the World Tourism, Turkey Tourism, Tourism enterprises data analysis,
Compulsory NTO1011 TOURISM GEOGRAPHY I 2 0 4
Physical geography of the Mediterranean Region, Mediterranean Region of physical geography, history and natural beauty of the Mediterranean region, historical and natural beauties of the Mediterranean Region, Aegean Region of physical geography, physical geography of the Aegean Region, Aegean Region, historical and natural beauties, historical and natural beauties of the Aegean region, the Marmara Region physical geography, history and natural beauty of the Marmara region, the history and natural beauty of the Marmara region, Black Sea Region of physical geography, history and natural beauty of the Black Sea region, the history and natural beauty of the Black Sea region,
Compulsory TDL1011 TURKISH LANGUAGE I 2 0 2
Dil ve Diller: Dil Millet İlişkisi, Dil Kültür İlişkisi Yeryüzündeki Diller ve Türk Dilinin Dünya Dilleri arasındaki Yeri; Kaynakları bakımından Dil AileleriTürk Yazı Dilinin tarihi gelişimi; Eski Türkçe, Orta Türkçe, Divanü Lügat-it Türk, Atabetü'l- Hakayık, Harezm Türkçesi, Eski Türkiye Türkçesi (Eski Anadolu Türkçesi) ; Yeni Türkçe Dönemi, Modern Türkçe Dönemi, Batı, Güney Batı Türkçesi) , Türkiye Türkçesi, Doğu ( Kuzey ) Doğu Türkçesi) , KaratayTürkçesi, Ses Bilgisi (FONETİK) , Ses ve sesin oluşumu, büyük ve küçük ünlü uyumu, Türkçedeki başlıca ses olayları; Türkçe'nin ses özellikleri, Türkçe'nin hece yapısı, cümle vurgusu. Şekil Bilgisi (MORFOLOJİ- BİÇİM BİLGİSİ) , şekil bakımından kelimeler, kökler, gövdeler, ekler (yapım ekleri, çekim ekleri) , anlatım ve vazifeleri bakımından kelimeler; isimler, sıfatlar, zamirler, fiiller, fiil çekimi, şekil ve zaman ekleri, fiilimsiler, edatlar, fiilden türeyenler ve isimden türeyenler, anlam bilimi; kelimede anlam, kelimenin anlam çerçevesi
Compulsory YDL1013 FOREIGN LANGUAGE I 3 0 3
Öğrencilerin, somut ihtiyaçları dile getiren günlük hayatta sık kullanılan ifadeleri ve basit cümleleri anlayabilmeleri ve bunlarla kendilerini ifade edebilmeleri, kendilerini ve başkalarını tanıtabilmeleri, başka insanların kişisel bilgilerine yönelik sorular sorabilmeleri ve bu tür sorulara yanıt verebilmeleri için gerekli temel konuları ( verb to be, Simple Present, can, can't, a/an, some, any, object pronouns, there is / are, have got, past of to be, Simple Past, etc.) içermektedir.
2. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ATA1016 ATATÜRK PRINCIPLES AND THE HISTORY OF REVOLUTION II 2 0 2
Türk İnkılâp Hareketleri, Atatürk Dönemi Türk Dış Politikası, Türk İnkılâbının Temel İlkeleri (Atatürk İlkeleri), Bütünleyici İlkeler, Atatürk’ün Hastalığı ve Ölümü, İsmet İnönü’nün Cumhurbaşkanı Seçilmesi ve İsmet İnönü Dönemi (1938–1950), II. Dünya Savaşı, Demokrat Parti İktidarı ve Adnan Menderes Dönemi (1950–1960), Askeri Darbeler ve Türkiye Cumhuriyeti (1960–1980), 12 Eylül 1980 Darbesi ve Sonrasında Türkiye
Compulsory NTO1002 HUMAN RESOURCES MANAGEMENT 2 0 3
Room Condition Reports, Preparation of Work Schedule Cautions, Business Law, Business Rules, Evaluation Criteria, Working Environment Safety Rules Processing, Ast Upper Coordination, Methods of Making Knowledge, Motivation, Total Quality, Strategic Planning, Local and Foreign Print Resources, Professional Organizations, In-Service Training
Compulsory NTO1004 PROFESSIONAL FOREIGN LANGUAGE I 4 0 4
Abbreviations and terms used in booking, reservation-making, according to their arrival reservation, booking of rooms by type, according to the Book Hostel, Booking types, reservation cancellation, reservation confirmation, check-list, Check out the list of the Guest in the house list, VIP list, the establishment lost and found goods in force in the procedure, the area of natural beauty, historical sights in the region, shopping malls in the region, the area of transport facilities, recreation areas in the region
Compulsory NTO1006 HOTEL MENAGEMENT 2 0 4
Qualifications Regulation on Tourism Investment and Enterprises, Classification in Terms of Property, Great Hotels, the Enterprise location factors, specific factors related to selection of different types of hotels in places of organization, location of hotel operations cost calculations, determination of costs, determination of revenues, the rooms the Classification, Organization definition, will be kept in mind when the organization issues, the benefits of the organization, selection of the appropriate form of organization, organization, types of hotel, hotels main sections, the definition of financing, provision of assets, the prevailing principles of a sound financing, provision of funds
Compulsory NTO1010 INFORMATION AND COMMUNICATION TECHNOLOGY 2 1 4
Compulsory NTO1012 TOURISM GEOGRAPHY II 2 0 4
Compulsory NTO1014 FOOD AND BEVERAGE SERVICE 2 1 4
Compulsory TDL1012 TURKISH LANGUAGE II 2 0 2
Kelime grupları, kelimelerin gerçek, yan ve mecaz anlamları, Deyimler, ikilemeler, terimler, dil yanlışları, Türkçenin cümle yapısı, cümle öğeleri, cümle çözümlemeleri, roman, makale, deneme, şiir gibi yazılı anlatım türleri, sunum, rapor ve tutanak örnekleri, dilekçe, iş mektubu ve Özgeçmiş (CV) yazma, karşılıklı konuşma ve tartışma gibi anlatım türleri
Compulsory YDL1014 FOREIGN LANGUAGE II 3 0 3
Öğrencilerin, güncel hayatla ilgili cümleleri ve sıkça kullanılan ifadeleri anlayabilmeleri (kendileri, aileleri, iş ve yakın çevreleri, alışveriş vb. ile ilgili bilgileri), gerekli durumlarda anlaşılır ve bildik konuların doğrudan aktarımını yapabilmeleri, temel seviyedeki anlatımlarla kendilerini, eğitimlerini, yakın çevrelerini ve doğrudan ihtiyaca yönelik durumlarını anlatabilmeleri için Yabancı Dil I dersini temel alan ve devamı olan konuları (Present Continuous, adverbs of manner, comparison of adjectives, superlative adjectives, prefer + noun/-ing form, will, Present Perfect, have to/ don’t have to, wh- questions, be going to for intentions and plans, infinitive of purpose, verbs + infinitive/-ing form etc.) içermektedir.
3. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory NTO2001 TOUR OPERATORS AND TRAVEL AGENCIES 2 0 2
Tour operator and package tours, package tours and tour operator in Phase consumption greeters Agency, hotel deals, Travel Agents, Travel Agencies Tourism Industry Other Organizations Relationship, Agency operative organizations, is preparing
Compulsory NTO2003 PROFESSIONAL FOREIGN LANGUAGE II 4 0 4
Booking operations, Input output processing operations, food and beverage operations, housekeeping operations, Animation services, transfer services, health services, the area of natural beauty, historical sights in the region, shopping malls in the region, the area of transport facilities, recreation areas in the region,
Elective NTO2009 BUSINESS ORGANIZATION 3 0 3
Work and time study, the organization of the service operations, service operations, quality management personnel to guide the process, cooperation with bar, kitchen, cooperation, cooperation with the Housekeeper, Front Office with the cooperation and collaboration with health clubs, Banketle cooperation, Sales and marketing co-operation, with the cooperation of Accounting, Security with the co-operation, co-operation with technical service, to determine the workload, the need for employee identification, interviewing candidates, making the need for extra staff working to identify, legal rights, social rights,
Elective NTO2011 SERVICE AT BARS 4 2 6
Prepare hot drinks, cold drinks to prepare, high-alcohol drinks to prepare low-alcoholic drinks to prepare snacks to have a service, digestive liqueurs and beverages to have a service, ensure the preparation of non-alcoholic cocktails, alcoholic cocktails to ensure the preparation, to create standards for food to be served with drinks, snacks foods, provide fruit and desserts to be served, the Product Request form to edit, make the case closing, cleaning and storage procedures Bar do, make, prepare a new cocktail recipe, Taste me to present to photograph the prepared cocktail recipes, cocktail prescribed to remove the cost, price,
Elective NTO2013 FOOD AND BEVERAGE SERVICES I 4 2 7
Edit restaurant halls, bars in the Fields to edit, edit, Banquet and conference rooms, Room service, organizing offices, technical equipment to control, perform the reservation-making process, to control the distribution of reservation and forward the relevant departments, the control of the halls to make preparation, before the Meeting to make the service, guests place to meet, offer to follow up the menu card, receipt of order to provide advice offer is to facilitate sales, guest satisfaction, ask to edit, to follow the flow of the service, to follow the account to be charged, see off the guests, turn Addition, collection and billing account hack, and get reports on the closing forward the relevant units, to control Adisyonların açılmadığının opened, Adisyonlara additional product to follow-up entry, follow-up procedures to make payment, distribution of tasks to do Closing, provide material and equipment inventories, to make the last checks,
Elective NTO2017 BUSINNESS MANAGEMENT 1 2 0 3
Micro-economic data to follow, macroeconomic indicators to analyze the market, To Determine the blanks, select the most appropriate to evaluate investment alternatives, and works Conducting Feasibility, Business Environment Understanding, Demand Analysis and Forecast to do, your place of business organization Identify, Determine your place of business organization, business legal Identify the structure, the business Determine the Legal Structure, Business to Identify the Capacity of the place, setting Financing of Total Investment Cost of Achieving, Making Estimated Income and Expenditure Account, Estimated Income and Expenditure Account, Make, Making Business Location and Production Plan, Production Plan and place to do business, the investment is to play Installation Operations , to create the appropriate structure in place to open business
Elective NTO2021 FOOD AND PERSONNEL HYGENE 4 0 7
Body Cleaning Hand And Foot Care, Oral And Dental Care And Health Hair Care, Protect Sheet, Skin Care And Make Up, Business Coronation dress, should keep in your closet and on the staff car and Materials, Food Hygiene, Work Environment Hygiene, Equipment Hygiene, Food Safety Legislation And Related Systems, Dishwashers Organization, Operation Dishwashers, Food and Beverage Production and Service Vehicle materials and Control, Waste Separation Systems, Waste Rooms, Waste Transfer, kitchen, food quality control, to import the sample meals, the kitchen of Services Quality Review, Guest Satisfaction, the kitchen of Security Measures, Measures Related to Accidents, Occupational Diseases
Elective NTO2025 COOKING METHODS I 1 2 3
The kitchen and kitchen management scheme according to the hierarchical structure, parts of the business and employees' job descriptions, Entremetier, Pastry Kasaphane, Local Kitchen, kitchen management scheme according to hiyerşik structure and parts of the kitchen staff to do carpentry work and ways to have job descriptions, Mire Poix, Paysanne, Batonnets, Vichy , and to have other ways to do woodwork, prepare mixtures of taste makers, Basic White stock, prepare to prepare to prepare basic brown stock to prepare pre-preparation for cooking food in water blanching, water blanching as a food cooking, food preparation for cooking Boiling, Boiling food as cooking, food preparation for Stewing process, as food Stewing Cooking
Elective NTO2027 ROOM SERVICES 1 2 3
Do business analysis, work task descriptions, to speak by telephone to ensure proper procedure, ensure that it is starting to follow orders, room service staff to plan, make to order to have a great selection of equipment, to place an order to have mice, the room-entry to ensure that the appropriate procedure, Room to have to do service, guest reception, recording and receiving information to make operations, food and beverage processing and service, house keeping operations, to create a mini-bar menu, great room, a login procedure, to protect the diversity of product, to follow the expiration date, mini-bar account to organize the collection, mini bar, cleaning of tracking, monitoring of technical equipment to make mini-bar, mini-bar warehouse stocks to follow
Compulsory NTO2039 ACCOMMODATIONAL AUTOMATION SYSTEMS 1 2 3
Information about the system, the system Input / Output and Change, Front Office Operations, Rooms Operations, Pre-Safe Operations, Back Office Operations, Reporting, Operations, Input / Output And Night Operations Documents, Documents Related to the Department of Food and Beverage, Housekeeping Department Documents Related to the Financial Related Documents to import and Administrative Affairs Department, Technical Service Department to receive related documents, Sales and Marketing Department to receive related documents, Documents Related to the Security Department to buy
Elective NTO2041 TOURISM LEGISLATION 2 0 2
Internship NTO2043 INDUSTRIAL INTERNSHIP I 0 0 8
Students do internships in the workplace for 60 days.
Elective NTO2045 FOOD AND STAFF HYGIENE 2 0 2
Elective NTO2049 CAREER PLANNING 2 0 4
Elective USD2051 FIRST AID 3 0 4
Elective USD2053 PROFESSIONAL ENGLISH 2 1 4
Elective USD2071 PRODUCT DESIGN 2 1 4
4. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Elective NTO2012 LABOR HEALTH AND WORK SAFETY 2 0 2
Periodic Health Checks, Health Reports, Healty Individuals Inspection, Communicable Diseases, Preventive Measures, Foot Disorders, Extraordinary Circumstances, Crisis Management, Extraordinary Circumstances, fire, flood earthquake, Extraordinary Situations Communication with New Units, Emergency Services, Police Units, Out of the Ordinary Salvage of the first cases, First You Need to
Elective NTO2014 FOOD AND BEVERAGE SERVICES II 4 2 5
Identify methods of Breakfast Service, Restaurant Service methods applied to Identify, Identify the methods of the bar service, banquet service Shape Identify, Breakfast in the cover to prepare breakfast buffet to prepare to conduct a Breakfast Varieties Service, Breakfast Service Closing Transactions to do, Sauce Vehicle Appliances to prepare the sauce by Properties to prepare Service to conduct a Sauce, Cold Beginnings to conduct a Service, to conduct a hot Beginnings Service, Service to conduct a Work of dough, salads to conduct a Service, Home Service to conduct a food, sweets, to conduct a Service of fruits, cheeses Service to conduct a, Getting Information about guest, Inform and employ staff, Guest Meet, Satisfaction Controlling, Tracking and Flow Control to make the service
Elective NTO2018 BUSINNESS MANAGEMENT 1I 2 0 3
Making Planning, Organizing to do, direct, redirect, Provide Coordination, Control to do, is to facilitate Business Analysis, Human Resource Planning, Employee Candidate to find a job description, select it, give Work Practice Training, Employee Performance Appraisal, Employee Provide training, to do Career Planning, Business Valuation, Wages, Production Planning, Production Organization to do is to take place, Capacity and Inventory Planning, Identify Target Market, Product Development, Pricing Policies, Identify, Identify Promotion Policies and Distribution Policies to Identify, Manage Customer Relationships, Managing Revenue and Expense Accounts, Debts and Claims to administer, manage assets, to manage resources
Elective NTO2020 MANAGEMENT OF BANQUET SERVICES 5 0 7
Create the menu, to accept the demands, Banquet agreement is to facilitate, to prepare the sample presentation, ensure that it is fee charged, Hall to make the settlement plan, according to the Banquet staff to organize, use, equipment, tools and materials to ensure that, to make food service, beverage service, to catering make a study plan, catering equipment used, equipment and products, catering to ensure Work Elements, to manage the operation of catering, cleaning Ware, also used in catering equipment, vehicles and technical equipment to organize, to organize the presentation and animation services, to organize the decoration process, Logistics services to organize, make your payment plan, the appropriate music group to organize, evaluate Requests
Elective NTO2022 DECORATION SERVICES 2 0 2
Decorations, Decor Factors Affecting, Flower Arrangement, Flower Arrangement Cautions, Guest Floors Decoration Services, Decoration Factors Affecting Decision to take, Decorating Control To-Fields, Garden and Environmental Design Services, Garden Design and Environmental Control to be the Scope of Services Areas, Pool and Beach Decorating Services, Definition and Significance, Pool and Beach Decorating Services Areas to be under control, Around the pool, beach and Bars
Elective NTO2024 KICTHEN PRODUCTS 3 4 6
Preparation of vegetables and fruit garnishes, condiments Carbohydrate and meat preparation, preparation of clear and thick soups, soups National and special preparation, preparation of breakfast eggs, breakfast food and beverage preparation, beef, veal, mutton, lamb preparation for use, poultry, game animals and Prepare offal for use, water products, prepare and cook,
Elective NTO2026 COOKING METHODS II 1 2 3
Grilled meat dishes, cooking, steaming food, cooking, Sauting cooked products, cooked products Shallow fat frying, deep fat frying cooking products, cooking food, Poaching, Braising Cooking food, fired smoked meat products, food Gratinating Baking, Cooking in the oven by turning
Elective NTO2032 LOUNDRY INSPECTION 2 0 3
The Importance of Cleaning Processes, washing and Branding Group, Spot Detection, Preparation Appliances Washing the car, Addition Opening and Checking, Ironing Definition and Importance, The Importance of Renovation, Appliances, and Fabric Stain Detection, Stain Removing Chemicals, The Importance of Dry cleaning, Dry Cleaning Vehicle Ware, Considerations in the Use of Drugs, General Store Laundry Facilities, Tank Cleaning and Storage Techniques, Inventory Cards,
Compulsory NTO2036 MENU PLANNING 2 0 2
aking preliminary preparations for the menu, dishes recipes, create, create beverage menus, to create beverage menus, create custom menus, serving to calculate the costs, the purchase price to create, to make preparations for the front, the menu cards to prepare,
Compulsory NTO2038 ROOM PROCEDURES AT FRONT OFFICES 2 0 2
Housekeeper Report Making with Control Room, VIP guest, guest Demands Fulfillment, Setting Limits, Problem Identification, Guest folyolarındaki identifying the problems, troubled guest folios, room types, the block of rooms, guest Log in Pre-Preparation, Multi-Booking, More Reservation, Guest Login Ago Preparations, the hotel occupancy rate,
Compulsory NTO2040 TOURISM MARKETING 2 0 3
In general, marketing, tourism marketing inputs, marketing information system, market, tourism market, tourism product, pricing the product of interest, tourism, distribution, product tutundurulması of interest, also to promote tourism, tourism marketing research, tourism marketing policy, international tourism marketing,
Internship NTO2044 INDUSTRIAL INTERNSHIP 0 0 8
60 days to do an internship in the workplace.
Compulsory NTO2046 PROFESSIONAL FOREIGN LANGUAGE III 4 0 4
Elective NTO2048 ROOM OPERATIONS IN THE FRONT OFFICE 2 0 3
Elective USD2050 COMMUNICATION 3 0 4
Elective USD2052 QUALITY ASSURANCE AND STANDARDS 3 0 4
Elective USD2066 WORK LIFE 3 0 4
Elective USD2068 INTEGRATION OF FIRST AID INTO DISASTER ORGANIZATION 3 0 4
Elective USD2072 STYLE CONSULTANCY 2 0 4