| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Understands the fundamental management processes and organizational structure of hotel businesses and develops an effective management approach.
- Comprehends the operation of different hotel departments (front office, housekeeping, food and beverage, human resources, etc.) and ensures coordination between units.
- Develops strategies to improve service quality, enhances customer satisfaction, and fosters customer loyalty.
- Analyzes the financial management of hotel units, masters budgeting, cost control, and revenue management processes.
- Follows industry innovations, makes effective decisions on sustainability, digitalization, and crisis management.
- Solves operational problems in hotel management and demonstrates effective leadership in crisis situations.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course introduces the basic concepts of hospitality and the historical development process of the hotel industry. The aim of the course is to convey the departments within hotel enterprises and their interrelations to students. The course also addresses the duties and responsibilities of employees working in hotel enterprises. Discussions are conducted through case studies. By the end of this course, students will be able to explain the responsibilities and operational areas of the departments within hotel enterprises. Additionally, students will understand the fundamental concepts of hotel unit management and be able to describe managerial processes. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to the hospitality industry |
|
2nd Week |
Management and organization in hotel enterprises |
|
3rd Week |
Management and organization in hotel enterprises |
|
4th Week |
Front office department |
|
5th Week |
Housekeeping department |
|
6th Week |
Food and beverage division |
|
7th Week |
Food and beverage division |
|
8th Week |
Midterm exam |
|
9th Week |
Sales and marketing division |
|
10th Week |
Support divisions and/or departments |
|
11th Week |
Support divisions and/or departments |
|
12th Week |
Case study analyses |
|
13th Week |
Case study analyses |
|
14th Week |
Case study analyses |
|
15th Week |
|
|
| Recommended or Required Reading | Angelo R.M., Vladimir A.N. An Introduction to Hospitality Today. Third Edition, Educational Institute of AHMA, Michigan, 1998. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Case Study
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
25 |
| Presentation of Case Study |
1 |
15 |
| 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 |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
30 |
30 |
| Preparation for Final exam |
1 |
45 |
45 |
| Course hours |
14 |
2 |
28 |
| Preparation for Midterm exam |
1 |
25 |
25 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
20 |
20 |
| Total Work Load | 150 |
| Total Work Load / 30 (h) | 5 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | English |
|---|
| Work Placement(s) | No |
|---|
