Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | THMA208 | ||||||||
Course Name: | Rooms Division Operations | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. FADİL ÖZBAĞI | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The overall objective of the course is to provide an understanding of the essentials of Rooms Division Operations. The course aims at helping students acquire not only the basic skills necessary for the operations, but also management analysis. |
Course Content: | The course is intended to examine two basic management functions of Rooms Division: Front Office and Housekeeping Operations. Students will be introduced to the concepts and techniques of room sales, forecasting, revenue budgeting, room sales analysis, cost and profit issues, break-even analysis, and room pricing. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduce the course and the place of the department in a hotel to the students | |
2) | Describe the different divisions of the department Illustrate the organizational chart of the department | |
3) | Define the typology of guests | |
4) | Use the reservation system List different steps in the reservation | |
5) | Use a registration card | |
6) | Explain check-out activities List the check-out and settlement steps | |
7) | Define front office accounting Indicate necessary calculations | |
8) | Mid-term exam | |
9) | List necessary steps for cleaning Define reporting steps | |
10) | Use necessary equipment for cleaning | |
11) | Use necessary equipment for cleaning | |
12) | Formulate pricing of the rooms Illustrate forecasting Predict future pricing of the rooms | |
13) | Define the importance of the guest relations | |
14) | Summarize the rooms division department’s activities | |
15) | Final Exam |
Course Notes / Textbooks: | Ders slaytları |
References: | Hocanın önerdiği kaynaklar |
Learning Outcomes | 1 |
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Program Outcomes | ||||||||
1) Learning the facts, concepts and principles related to tourism and hotel management | ||||||||
2) Having a theoretical and practical knowledge at the basic level related to the field | ||||||||
3) To be able to make analytical evaluations for tourism and travel sector | ||||||||
4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | ||||||||
5) To be able to work efficiently in the tourism sector | ||||||||
6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | ||||||||
7) Organizing, coordinating and developing departments in accommodation organizations | ||||||||
8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | ||||||||
9) Demonstrating the ability to apply professional working techniques in food and beverage establishments |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Learning the facts, concepts and principles related to tourism and hotel management | 4 |
2) | Having a theoretical and practical knowledge at the basic level related to the field | 5 |
3) | To be able to make analytical evaluations for tourism and travel sector | 4 |
4) | Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | 2 |
5) | To be able to work efficiently in the tourism sector | 5 |
6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | 4 |
7) | Organizing, coordinating and developing departments in accommodation organizations | 5 |
8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | 5 |
9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments | 5 |
Field Study |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Study Hours Out of Class | 16 | 160 |
Midterms | 1 | 12 |
Final | 1 | 15 |
Total Workload | 235 |