Information Package
baskent.edu.tr

Program of Tourism and Hotel Management

TOİ202

VOCATIONAL TRAINING IN BUSINESS

Course Code
TOİ202
Semester
Fourth Term (Spring)
Theory+Practice
0 + 40
ECTS
30
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study2
SemesterFourth Term (Spring)
ECTS30
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Practically applies theoretical knowledge and concepts acquired at the university to operational processes in real accommodation and tourism businesses.
  2. Proficiently uses automation systems, information technologies, and equipment utilized in tourism businesses as part of the professional workflow.
  3. Adopts personal care, hygiene, occupational health, and safety rules in a real work environment; conducts all activities within the framework of national/international professional ethics and legal regulations.
  4. Takes responsibility as a professional, constructive, and proactive team player by managing crisis and stress in dynamic environments with multicultural guests and employee profiles.
  5. Develops innovative projects/solution proposals aimed at increasing the operational efficiency, sustainability (UN SDGs) practices, and guest satisfaction of the business.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course is an integrated industry experience that enables students to transform the theoretical foundations acquired during their academic studies into practice within controlled and structured real-world work environments. Sectoral processes, hierarchical structures, and professional networking dynamics are directly experienced through field practice. Aligned with the course learning outcomes, students finalize their competencies by transferring their interdisciplinary theoretical and practical knowledge to the service environment, thereby proving their professional sectoral adaptation and utilizing independent initiative.
Course Contents
WEEK TOPICS
1st Week Business Orientation, OHS Trainings, and Departmental Allocation
2nd Week Rotation I: Participation and Observation in First Department Operations
3rd Week Rotation I: Application of Standard Procedures (SOP) and Routine Tasks
4th Week Rotation I: On-the-Job Training, Use of Automation System, and Process Management
5th Week Rotation II: Transition to Second Department and Basic Operational Adaptation
6th Week Rotation II: Guest/Customer Relations, Communication, and Service Delivery
7th Week Mid-Term Performance Evaluation and Developmental Feedback
8th Week Rotation II: Intra-Departmental Crisis Management, Solution Generation, and Independent Work
9th Week Rotation III: Third Department or Cross-Training Process
10th Week Rotation III: Teamwork, Integration into Intensive Operations, and Time Management
11th Week Rotation III: Quality Management Systems, Auditing, and Sustainability Practices
12th Week Independent Application: Taking Initiative, Process Improvement, or Project Development
13th Week Independent Application: Improvement/Project Presentation to Business Managers
14th Week Completion of the Professional Experience Portfolio (Logbook)
15th Week
Recommended or Required Reading1. Aymankuy, Y. (2020). Turizm eğitiminde staj ve uygulamalı eğitim modeli. Detay Yayıncılık.
2. Peltekoğlu, M. (2021). Konaklama işletmelerinde insan kaynakları yönetimi ve uygulamalı mesleki eğitim süreçleri. Turizm ve Kariyer Dergisi, 8(2), 112-128.
3. T.C. Mesleki Yeterlilik Kurumu (MYK). (2023). Turizm, konaklama, yiyecek-içecek hizmetleri sektörü ulusal meslek standartları. https://myk.gov.tr/
4. Bilsland, C., Nagy, H., & Smith, P. (2020). Planning the journey to sustainable internship practices in hospitality education. Journal of Hospitality, Leisure, Sport & Tourism Education, 27, 100273.
5. Fayos-Sola, E., & Cooper, C. (2019). The future of tourism: Innovation and sustainability (Part III: Tourism Education). Springer.
6. Zopiatis, A., Theocharous, A. L., & Constanti, P. (2021). The 'internship' phenomenon in hospitality and tourism: An inquiry of experiential learning. Current Issues in Tourism, 24(10), 1361-1378.
Planned Learning Activities and Teaching Methods
  • Practice
Assessment Methods and Criteria
Quantity Percentage (%)
Practice 1 40
Total(%) 40
Contribution of In-term Studies to Overall Grade(%) 40
Contribution of Final Examination to Overall Grade(%) 60
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam
Preparation for Quiz
Individual or group work
Preparation for Final exam
Course hours
Preparation for Midterm exam
Laboratory (including preparation)
Final exam 1 60 60
Homework
Report writing 14 20 280
Performance Practice 14 40 560
Total Work Load900
Total Work Load / 30 (h)30
ECTS Credit of the Course30
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X
K2 X
K3 X
K4 X
K5 X
K6 X
K7 X
K8 X
K9 X
K10 X X
K11 X X
K12 X X X X X