1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. DENIZLI VOCATIONAL SCHOOL OF SOCIAL SCIENCES
  3. HOTELS, RESTAURANTS AND CATERING SERVICES DEPARTMENT
General Information Prog. Learning Outcomes Teaching & Learning Methods Course Structure Course & Learning Outcomes LO - NQF-HETR Relation LO - FOE (Academic) LO - FOE (Vocational)

329 TOURISM AND HOTEL MANAGEMENT

GENERAL INFORMATION
After high school, the Tourism and Hotel Management program offers a two-year degree. Additionally, students must do a 30-day internship in a field related to their field of study. All program requirements must be completed successfully by students. They must enroll in elective courses in the II, III, and IV semesters in addition to the necessary ones. Students must have a GPA of at least 2.25 in order to graduate.

Objective
This program aims to develop qualified workers who can contribute to service production processes in the tourism and otel industry, support management, or start and operate a business on their own behalf. These workers should be entrepreneurial, have effective communication skills, and be able to use computer programs relevant to the industry.

Admission Requirements
Students are admitted in accordance with regulations set by YOK.

Graduation Requirements
Students are required to complete all compulsory and elective courses in the curriculum successfully with no failing grades, including compulsory practical teaching training, and have a minimum CGPA requirement as stated in Pamukkale University’s associate program guidance.

Career Opportunties
Graduates have the opportunity to work in all areas of the tourism sector, graduates can be primarily accepted by the accommodation enterprises

Qualification Awarded
Tourism and Hotel Management

Level of Qualification
Short Cycle (Associate's Degree)

Recognition of Prior Learning
For students who want to transfer from higher education institutions in Turkey to Pamukkale University, the provisions of the "Regulation on the Principles of Transfer between Associate Degree and Undergraduate Degree Programs in Higher Education Institutions, Double Major, Minor and Inter-Institutional Credit Transfer" are applied.

Qualification Requirements and Regulations
Students are required to complete all compulsory and elective courses in the curriculum successfully with no failing grades, including compulsory practical teaching training, and have a minimum CGPA requirement as stated in Pamukkale University’s associate program guidance.

Access to Further Studies
Our graduates have the opportunity to take the Vertical Transfer Examination (DGS) and complete their education both in formal and open education faculties.

Mode of Study
Full Time

Examination Regulations, Assessment and Grading
Measurement and evaluation methods that is applied for each course, is detailed in "Course Structure&ECTS Credits".

Contact (Programme Director or Equivalent)
PositionName SurnamePhoneFaxE-Mail
HEAD OF DEPARTMENT Lecturer İBRAHİM AKŞİT  aksitibrahim@pau.edu.tr


PROGRAM LEARNING OUTCOMES
1Tourism sector to have general information about the show and is the foundation of basic concepts related to the sector. To have knowledge about the components of the tourism sector. Hotels and other accommodation establishments to have information about businesses.
2Tourism sector will be sufficient to have knowledge of the foreign language. Kavradığını terms used in the international show in hotel business. Foreign tourists to understand and speak English in anlaşabilecek level. Sector in need of a second foreign language, and dialogue to understand the basic concepts of occupational level, to know and talk to.
3Basic knowledge of computer use in the field of hotel management with the use of software and hardware. However, knowledge about the automation of travel businesses. Able correspondence, prepare basic spreadsheets and presentations, perform professional level have the ability to use Office programs.
4Proficient in oral and written communication and have the power to persuade high.
5Being aware of the values ​​of social and professional ethics.
6Hotel businesses to have a basic knowledge and skills related to activity areas. Kitchen services and information about the techniques and skills to have. Congress, to have knowledge of the organization of trade fairs and meetings. Housekeeping skills related to information and hotel cleanliness, hygiene, and in order to have practical knowledge. Each kind of technical knowledge and skills related to food and beverage service to have. To learn about food and beverage operations.
7Travel agency and tour operator to have a general knowledge and skills
8Tourism guidance to recognize the profession.
9Hotel integration of businesses activities and links to other areas of the tourism sector to grasp the knowledge.
10Hotel management and analysis needed to make basic financial calculations. To have the ability to use basic mathematical knowledge in business. The activities of hotel businesses with the knowledge and skills to be able to cost analysis. Accounting, basic accounting and general information on accommodation establishments to have
11To have knowledge of History and Geography. Informed about the principles of Ataturk and History to learn about. To have knowledge about the historical and touristic places of Turkey. Earth to learn about the major historical and tourist attractions.
12To follow the latest developments on issues related toprofession and to be able to profession and skills to adapt them business processes
13Conscious about self learning and life long learning, to have the appropriate behaviour of individual and team work.
TEACHING & LEARNING METHODS
NameComments
LecturingLecturing is one of the methods that come first, where the teacher is in the center. It is a method where the teacher actively describes topics and the students are passive listeners. With this method, lesson proceeds in the form of report, description and explanation.
DebateDepending on the situation, debate is a tool that allows all students, or a specific portion of the class to participate in the lesson. In this method, members of the group discuss a topic by addressing the various points of view and discuss alternative opinions about problem-solving.
Case Study Case studies require students to actively participate while using an analytical perspective to think about real and problematic events. The problematic event may be real or very close to real life. Student(s) working on the documents that include the necessary data and descriptions of the
Problem SolvingThe name given to any doubt or ambiguity that arises is, a problem. Problems which usually have a role in human life, that have preventing or annoying aspects are solved by considering the stages of scientific methods. (a) Problems are determined. (b) The problem is identified. 
Cooperative LearningCooperative Learning is; a kind of learning that is based on the students working together for a common purpose. Children with different skills come together in heterogeneous groups to learn by helping each other. Students gain experiences such as becoming aware of the unity
Questions –AnswersThe different types of Questions used (associative, differential, assessment, requesting information, motivating, and brainstorming) although students get in to more active positions during the process; the method is teacher-centered. If possible Questions, that serve a purpose and
Cooperative LearningCooperative Learning is; a kind of learning that is based on students working together for a common purpose. Children with different skills come together in heterogeneous groups and learn by helping each other. Students gain experiences such as becoming aware of the unity within the
ProjectProject-based learning is a learning way which leads students to deal with interesting problems and to create extraordinary products at the end of this. It allows students to use their creativity and it requires them to look at events perceptively.
Technical TourIs a method that takes learning to the out of the classroom. It is a method that provides students to make direct observations and to gain information by taking them to places, such as factories, museums, libraries, various government agencies, mountains, forests, lakes, parks and gardens.
Brainstorming Brainstorming is a group work process that has been regulated to reach solutions for a problem without limitations or evaluation. The purpose of brainstorming is to make it easier for students to express themselves and to generate ideas. This technique is used as a high-level discussion

PO - NQF-HETR Relation
NQF-HETR CategoryNQF-HETR Sub-CategoryNQF-HETRLearning Outcomes
INFORMATION  01
SKILLS  01
SKILLS  02
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

PO - FOE (Academic)
No Records to Display

PO - FOE (Vocational)
FOE CategoryFOE Sub-CategoryFOELearning Outcomes
INFORMATION  01
INFORMATION  02
INFORMATION  03
INFORMATION  04
SKILLS  01
SKILLS  02
SKILLS  03
SKILLS  04
SKILLS  05
SKILLS  06
COMPETENCIESCommunication and Social Competence 01
COMPETENCIESCommunication and Social Competence 02
COMPETENCIESCommunication and Social Competence 03
COMPETENCIESCommunication and Social Competence 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 01
COMPETENCIESCompetence to Work Independently and Take Responsibility 02
COMPETENCIESCompetence to Work Independently and Take Responsibility 03
COMPETENCIESCompetence to Work Independently and Take Responsibility 04
COMPETENCIESCompetence to Work Independently and Take Responsibility 05
COMPETENCIESField Specific Competencies 01
COMPETENCIESField Specific Competencies 02
COMPETENCIESField Specific Competencies 03
COMPETENCIESField Specific Competencies 04
COMPETENCIESField Specific Competencies 05
COMPETENCIESField Specific Competencies 06
COMPETENCIESField Specific Competencies 07
COMPETENCIESLearning Competence 01
COMPETENCIESLearning Competence 02
COMPETENCIESLearning Competence 03
    

COURS STRUCTURE & ECTS CREDITS
Select Program :
Year :
1st Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TKD 101 TURKISH LANGUAGE - I 2+0 2 Compulsory
ATI 101 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - I 2+0 2 Compulsory
ITUR 101 FRONT OFFICE SERVICES 2+0 4 Compulsory
ITUR 103 HOUSEKEEPING 3+0 4 Compulsory
ITUR 105 COMMUNICATION WITH GUEST 2+0 3 Compulsory
ITUR 111 FILING AND ARCHIVING 2+0 3 Compulsory
ITUR 115 GENERAL TOURISM 2+0 4 Compulsory
- Elective Courses 2+1 5 Elective
- Foreign Language-I 4+0 3 Elective
  Total 30  
1st Semester Elective Groups : Elective Courses
1st Semester Elective Groups : Foreign Language-I

2nd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
TKD 102 TURKISH LANGUAGE - II 2+0 2 Compulsory
ATI 102 ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - II 2+0 2 Compulsory
ITUR 102 HOTEL MANAGEMENT 2+0 4 Compulsory
ITUR 106 TOURISM ECONOMICS 2+0 5 Compulsory
ITUR 110 HUMAN RESOURCES MANAGEMENT 2+0 4 Compulsory
ITUR 152 TRAINING I 0+0 4 Compulsory
ITUR 118 TOURISM GEOGRAPHY 2+1 4 Compulsory
- Elective-I 2+2 2 Elective
- Foreign Language-II 4+0 3 Elective
  Total 30  
2nd Semester Elective Groups : Elective-I
2nd Semester Elective Groups : Foreign Language-II

3rd Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ITUR 203 TOUR OPERATOR AND TRAVEL AGENCY 2+0 4 Compulsory
ITUR 233 VOCATIONAL FOREIGN LANGUAGE I 4+0 5 Compulsory
ITUR 223 HOTEL MANAGEMENT AUTOMATION SYSTEMS I 1+2 5 Compulsory
ITUR 227 FRONT OFFICE MANAGEMENT 2+1 4 Compulsory
ITUR 235 THERMAL TOURISM 2+0 4 Compulsory
KRY 201 CAREER PLANNING 2+0 2 Compulsory
FBM 217 FOOD AND BEVERAGE SERVICE 2+1 3 Compulsory
- Elective-II 2+0 3 Elective
  Total 30  
3rd Semester Elective Groups : Elective-II

4th Semester Course Plan
Course CodeCourse TitleL+P HourECTSCourse Type
ITUR 202 TOURISM MARKETING 3+0 4 Compulsory
ITUR 212 TOURISM LEGISLATION 2+0 4 Compulsory
ITUR 234 VOCATIONAL FOREIGN LANGUAGE II 2+2 4 Compulsory
ITUR 224 FOOD AND BEVERAGE MANAGEMENT 2+0 3 Compulsory
ITUR 228 HOTEL MANAGEMENT AUTOMATION SYSTEMS II 1+2 4 Compulsory
ITUR 230 TRAINEE II 0+0 4 Compulsory
- Elective-3 3+0 3 Elective
- Elective 4 3+0 2 Elective
- Elective 5 2+0 2 Elective
  Total 30  
4th Semester Elective Groups : Elective 4
4th Semester Elective Groups : Elective 5
4th Semester Elective Groups : Elective-3


COURSE & PROGRAM LEARNING OUTCOMES
Select Program :
Year :
Numerical Verbal The Presence of Relationship
Compulsory Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IC             
ATATURK´S PRINCIPLES AND HISTORY OF TURKISH REVOLUTION - IIC             
CAREER PLANNINGC             
COMMUNICATION WITH GUESTC ***         
FILING AND ARCHIVINGC  *     *    
FOOD AND BEVERAGE MANAGEMENTC             
FOOD AND BEVERAGE SERVICEC             
FRONT OFFICE MANAGEMENTC             
FRONT OFFICE SERVICESC* ** *  *    
GENERAL TOURISMC             
HOTEL MANAGEMENTC*    *  *    
HOTEL MANAGEMENT AUTOMATION SYSTEMS IC             
HOTEL MANAGEMENT AUTOMATION SYSTEMS IIC             
HOUSEKEEPINGC*  * *       
HUMAN RESOURCES MANAGEMENTC*  ***       
THERMAL TOURISMC             
TOUR OPERATOR AND TRAVEL AGENCYC* *   **     
TOURISM ECONOMICSC*     *  *   
TOURISM GEOGRAPHYC             
TOURISM LEGISLATIONC*  *  *      
TOURISM MARKETINGC*    ** **   
TRAINEE IIC             
TRAINING IC             
TURKISH LANGUAGE - IC             
TURKISH LANGUAGE - IIC             
VOCATIONAL FOREIGN LANGUAGE IC             
VOCATIONAL FOREIGN LANGUAGE IIC             
Click to add elective courses...
Elective Courses
Course TitleC/EPO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
BUSINESS ETHICSE    *        
CONGRESS AND SEMINAR ORGANIZATIONE             
ENGLISH - IE             
ENGLISH - IIE             
ENTREPRENEURSHIPE             
FLOOR CONTROLE   * *       
GENERAL ACCOUNTINGE             
HOSPITALITY ACCOUNTINGE             
HOUSEKEEPING CLEANING OPERATIONSE     *       
INFORMATION AND COMMUNICATION TECHNOLOGYE  **         
MENU PLANNINGE             
QUALITY MANAGEMENT SYSTEMSE* * **  *    
RESEARCH METHODS AND TECHNIQUESE             
SPECIAL INTEREST TOURISME             
SUSTAINABLE TOURISME             
L+P: Lecture and Practice
C: Compulsory
E: Elective
PO: Program Learning Outcomes
TH [5]: Too High
H [4]: High
M [3]: Medium
L [2]: Low
TL [1]: Too Low
None [0]: None
FOE [0]: Field of Education
NQF-HETR : National Qualifications Framework For Higher Education in Turkey