Tourism and Hotel Management
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

TUR230

Course Name:

Rooms Division Operations

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	8

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. YASEMİN KOÇAK

Course Lecturer(s):

Öğr.Gör. B.Öğretim Elemanı

Course Assistants:

Course Objective and Content

Course Objectives:

Managing management means the art of managing.
The manager is the person holding the power to manage.
Plan; From now on, it is determined where to reach in the future and what is desired to be realized. Therefore, planning and decision making is in a sense the same. The difference is that the plans cover more than one decision.
Planning; what is, when, how, where, why, and by whom, the process of pre-determination.

Course Content:

Evaluating the applications in management studies, measuring and finally taking corrective actions.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) It is to act or to mobilize the employees and the organization in line with the determined purposes.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	The aim of the course is explained
2)	Managing management means the art of managing. The manager is the person holding the power to manage. Plan; From now on, it is determined where to reach in the future and what is desired to be realized. Therefore, planning and decision making is in a sense the same. The difference is that the plans cover more than one decision. Planning; what is, when, how, where, why, and by whom, the process of pre-determination.	Course to be repeated
3)	Organization of physical, financial and human resources, staff management, employees who will undertake tasks in organization should be procured and managed. The five main functions of the personnel management in organizations are as follows: Human resources planning Staff selection Personnel training and staff development Valuation and pricing Arrangement of labor relations	Course to be repeated
4)	It is to act or to mobilize the employees and the organization in line with the determined purposes. Control Evaluating the applications in management studies, measuring and finally taking corrective actions.	Course to be repeated
5)	Express the balance between supply and demand. Monetary value or amount charged to products or services is called price. Price has a significant impact on business revenues and profitability of the enterprise. In order to fully understand the nature of the pricing decision, it is necessary to focus on the market (demand) and business (supply) in detail.	Course to be repeated
6)	Factors affecting demand increase and decrease	Course to be repeated
7)	Midterm
8)	Supply: Business Section	Course to be repeated
9)	Determining Marginal Cost	Course to be repeated
10)	Contribution margin	Course to be repeated
11)	FACTORS AFFECTING PRICING	Course to be repeated
12)	Daily Occupancy Rates	Course to be repeated
13)	Guest Occupancy Rate	Course to be repeated
14)	Cost and Market Oriented Pricing Strategies	Course to be repeated
15)	Final exam
16)	Final exam

Sources

Course Notes / Textbooks:	Dersin hocasının notları
References:	Diğer kaynaklar

Course-Program Learning Outcome Relationship

Learning Outcomes	1
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

Course - Learning Outcome Relationship

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	4
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	3
5)	To be able to work efficiently in the tourism sector	3
6)	Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide	3
7)	Organizing, coordinating and developing departments in accommodation organizations	4
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	4

Learning Activity and Teaching Methods

Field Study
Peer Review
Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Lab
Reading
Homework
Problem Solving

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework
Application
Observation
Individual Project
Group project
Presentation
Reporting
Peer Review
Bilgisayar Destekli Sunum
Tez Sunma
Uzman / Jüri Değerlendirmesi
Case study presentation
Staj/ Yerinde Uygulama Değerlendirmesi
Yarışma

Assessment & Grading

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

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	48
Study Hours Out of Class	16	144
Presentations / Seminar	16	32
Midterms	1	12
Final	1	15
Total Workload		251