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Tourism And Hotel Management Associate Degree Program

Academic Unit Presenting the Program

Tourism And Hotel Management

Program Director

Program Type

Associate Degree Program

Level of Degree Earned

Degree Earned

Education Type

Registration Acceptance Conditions

Those who have successfully completed their secondary education are eligible.

Recognition of Prior Learning

The process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course.

Degree Requirements and Rules

The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 120. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality.

Program Profile

Occupational Profiles of Graduates

Access To Upper Degree

Exams, Assessment and Grading

Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results.

The passing grade at Namık Kemal University is 60 out of 100. However, the grade of the final examination or the retake should be a minimum of 50. Exams are evaluated on a scale of 100. The final grade of a course is the sum total of %30 of the midterm grade and %70 of the final or the retake examination grades. However, the calculation of the final grade of a course can be determined and announced at the beginning of the semester by the Faculty/College Council as the sum total of ranging between %30 – %50 of the midterm examination and %50 – %70 of the final examination as long as the addition equals to a scale of 100. As a result of the calculation, if the value after the decimal is less than five, the grade is finalized by lowering it to the decimal value; if more than five, upgrading it to the next decimal value.

The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf.

Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.

Grades

The grading system to evaluate the student performance is signified by the values in the chart below. For each course students are graded by letters. Letter grades, coefficients and ratios are as follows:

Grade	Letter Grade	Coefficient	Status
90-100	AA	4.00	Pass
80-89	BA	3.50	Pass
70-79	BB	3.00	Pass
65-69	CB	2.50	Pass
60-64	CC	2.25	Pass
50-59	DD	2.00	Fail
30-49	FD	1.00	Fail
0-29	FF	0.00	Fail

Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered.

Successful Students

Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students.

Graduation Requirements

The students earn their academic degree on condition of successfully completing the required courses and compulsory internship education as contained in the Department curriculum. Following the registration at the University, the students embark on their first year of study. However, the students may also volunteer to enrol in a one-year Foreign Language Preparatory Course preceding their first year of study at the Department.

Teaching Methods

Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics.

Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*:

TEACHING METHODS*	LEARNING ACTIVITIES	MEANS
Course	Listening and interpretation	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Discussion Course	Listening and interpretation, observation/situation handling, critical thinking, question development	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Special Support / Structural Examples	Special skills planned beforehand
Playing a Role / Drama	Special skills planned beforehand	Standard classroom technologies, special equipment
Problem Solving	Special skills planned beforehand
Case Study	Special skills planned beforehand
Brainstorming	Listening and interpretation, observation/situation handling, critical thinking, question development, team work	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Small Group Discussion	Listening and interpretation, observation/situation handling, critical thinking, question development	Standard classroom technologies, multimedia devices, projector, computer, overhead projector
Presentation	Listening and interpretation, observation/situation handling	Real or virtual environment suitable for observation
Simulation	Listening and interpretation, observation/situation handling, informatics skills	Real or virtual environment suitable for observation
Seminar	Research – lifelong learning, writing, reading, informatics, listening and interpretation, management skills	Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Group Study	Research – lifelong learning, writing, reading, informatics, critical thinking, question development, management skills, team work
Field / Land Study	Observation / situation handling, research – lifelong learning, writing, reading
Laboratory	Observation/situation handling, informatics, management skills, team work	Special equipment
Homework	Research – lifelong learning, writing, reading, Informatics	Internet database, library database, e-mail
Oral Exam
Survey and Questionnaire Study	Research – lifelong learning, writing, reading
Panel	Listening and interpretation, observation/situation handling	Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Guest Speaker	Listening and interpretation, observation/situation handling	Standard classroom technologies, multimedia devices, projector, computer, overhead projector, special equipment
Student Club Activity / Projects	Observation/situation handling, critical thinking, question development, team work, research – lifelong learning, writing, reading, management skills, special skills planned beforehand

*One or more of the listed methods can be used depending on the specificity of the course.

Program Outcomes

1-Having the skills of cogency, critical thinking, producing alternative solutions
2-Having information on general nourishment principles and nourishment technology, applying hygiene and sanitation rules in whole nourishment
3-Knowing any kind of technical information and skill on food - beverage service, having information about cuisine techniques and kitchen services on industrial food production
4-Having information about operation and management the department of Housekeeping in Hotel Managements
5-Be able to using software and hardware in the field of Hotel Management with the knowledge of the use of Basic Computer.
6-Having the consciousness of social, scientific and vocational ethic values
7-Having general information and skill about accounting procedures and cost analysis in tourism operations
8-Having general information and skill about tourism marketing, tour operating, congress, organizations
9-Having general information on tourism sector
10-Knowing a basic degree of foreign language, being able to talk English, knowing a second language in tourism sector

Curriculum

1st Class
Tourism And Hotel Management
2024-2025 Fall Semester

Course Code	Course Name	Browse	T	A	ECTS
TRP1001	Food and Beverage Service		3	1	5
YDİ117	Foreign Language I (English)		2	0	4
TRP101	Front Office Services		2	0	4
TRP103	General Tourism		3	0	3
TRP102	Houskeeping		3	0	4
ATİ101	Principles of Atatürk and History of Turkish Revolution I		2	0	2
TDİ101	Turkish Language I		2	0	2
Elective	21-22 GÜZ()				6
TBT012	Basic Information Technologies		2	1	4
TRP1002	Current Issues and Ethics in Tourism		2	0	2
Total ECTS:					30
2024-2025 Spring Semester

Course Code	Course Name	Browse	T	A	ECTS
YDİ106	Foreign Language II (English)		2	0	4
TRP214	Hotel management		3	0	4
ATİ102	Principles of Atatürk and History of Turkish Revolution II		2	0	2
ÖMİ129	Professional English I		2	2	4
TRP213	Room Operations at the Front Office		2	1	4
TRP201	Tourism Economics		2	0	3
TRP217	Tour Operator and Travel Agency		3	0	4
TDİ102	Turkish Language II		2	0	2
Elective	TURİZM VE OTEL İŞLETMECİLİĞİ BAHAR DÖNEMİ()				3
İSVG202	Occupational Health and Safety		2	0	3
Total ECTS:					30
Total ECTS(Year):					60
2nd Class
2024-2025 Fall Semester

Course Code	Course Name	Browse	T	A	ECTS
TRP401	Hotel Automation System		3	1	5
TRP319	Housekeeping Applications		2	0	3
TRP308	Menu Planning		2	1	3
ÖMİ131	Professional English II		2	2	4
TRP403	Tourism Geography		3	0	3
TRP317	Tourism Legislation		2	0	3
TRP315	Tourism Marketing		2	0	3
Elective	TURİZM GÜNDÜZ 22-23()				3
GRŞ01	Entrepreneurship		2	0	3
Elective	ÜSOD TURİZM GÜNDÜZ()				3
UNİSEC-SBMYO 028	Local Cuisines		2	0	3
Total ECTS:					30
2024-2025 Spring Semester

Course Code	Course Name	Browse	T	A	ECTS
MYOSTJ01	Internship		0	2	5
MYOİU01	Workplace Application		3	0	15
MYOİE01	Workplace Training		2	0	10
Elective	ÜSOD TURİZM GÜNDÜZ()				3
UNİSEC-SBMYO 014	Sustainable Tourism and Environment		2	0	3
Elective	TURİZM SEÇMELİ DERSLER()				25
TRP402	Banquet and Service Management		3	1	5
TRP405	Checking Laundry		2	1	3
TRP424	Guest Relations Management		3	0	3
TRP408	Industrial Food Production		2	2	5
SMYO306	Recreation		2	0	3
TRP422	Tourism Psychology		2	0	3
Total ECTS:					58
Total ECTS(Year):					88

Matrix of Course - Program Outcomes

TRP1001 Food and Beverage Service
#
	3	3	1	1	1	1	1	1	1	1
	1	3	1	3	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	3	3	1	1	1	1	1	1	1

YDİ117 Foreign Language I (English)
#
	1	0	3	2	0	0	0	3	3	5
	1	0	2	2	0	0	0	4	3	5
	1	0	2	2	0	0	0	4	3	5
	1	0	2	2	0	0	0	3	3	5
	1	0	2	2	0	0	0	3	3	5
	1	0	2	2	4	0	2	4	3	5

TRP101 Front Office Services
#
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1
	4	1	1	4	1	1	1	1	4	1

TRP103 General Tourism
#
	0	0	0	0	0	0	0	0	0	0
	2	3	1	3	3	4	3	4	3	3
	2	3	1	3	3	4	3	4	3	3
	2	3	1	3	3	4	3	4	3	3
	2	3	1	3	3	4	3	4	3	3
	2	3	1	3	3	4	3	4	3	3

TRP102 Houskeeping
#
	2	2	2	3	2	2	2	2	1	1
	3	3	3	2	2	2	2	3	3	3
	3	3	3	3	3	3	3	3	3	3
	2	2	1	2	3	3	3	1	2	2

ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1

TDİ101 Turkish Language I
#
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1
	1	1	1	1	1	1	1	1	1	1

TBT012 Basic Information Technologies
#
	3	0	0	0	5	0	0	0	0	0
	5	0	0	0	5	0	0	0	0	0
	3	0	0	0	5	0	0	0	0	0
	4	0	0	0	5	0	0	0	0	0
	3	0	0	0	5	0	0	0	0	0
	5	0	0	0	5	0	0	0	0	0

TRP1002 Current Issues and Ethics in Tourism
#
	2	0	0	0	0	5	0	0	0	0
	2	0	0	0	0	5	0	0	1	0
	2	0	0	0	0	5	0	0	1	0
	2	0	0	0	0	5	0	0	1	0
	2	0	0	0	0	5	0	0	1	0

TRP401 Hotel Automation System
#
	3	4	4	4	5	4	4	4	4	4
	3	4	4	4	5	4	4	4	4	4
	3	4	4	4	5	4	4	4	4	4
	3	3	3	4	5	4	4	4	4	4
	3	3	4	4	5	3	3	3	4	4

TRP319 Housekeeping Applications
#
	3	1	1	1	1	1	1	1	1	1
	3	1	1	1	1	1	1	1	1	1
	3	1	1	1	1	1	1	1	1	1
	3	1	1	1	1	1	1	1	1	1

TRP308 Menu Planning
#
	4	5	5	4	4	4	4	5	5	3
	3	5	5	4	5	4	5	3	5	3
	4	4	4	3	3	5	4	4	5	3

ÖMİ131 Professional English II
#
	1	1	1	1	1	2	1	1	3	5
	1	1	1	1	1	2	1	1	3	5
	1	1	1	1	1	2	1	1	3	5

TRP403 Tourism Geography
#
	2	1	1	1	1	1	1	1	4	1
	2	1	1	1	1	1	1	1	4	1

TRP317 Tourism Legislation
#
	1	0	0	0	0	1	0	0	2	0
	1	0	0	0	0	1	0	0	2	0
	1	0	0	0	0	1	0	0	2	0

TRP315 Tourism Marketing
#
	4	2	3	3	3	4	5	5	4	3
	4	2	3	3	3	4	5	5	4	3
	4	2	3	3	3	4	5	5	4	3
	4	2	3	3	3	4	5	5	4	3

GRŞ01 Entrepreneurship
#
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2

UNİSEC-SBMYO 028 Local Cuisines
#
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0

GRŞ01 Entrepreneurship
#
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2

UNİSEC-SBMYO 028 Local Cuisines
#
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0

GRŞ01 Entrepreneurship
#
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2

UNİSEC-SBMYO 028 Local Cuisines
#
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0

GRŞ01 Entrepreneurship
#
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2
	2	2	2	1	1	1	2	1	1	2

UNİSEC-SBMYO 028 Local Cuisines
#
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0
	0	5	5	0	0	0	0	0	2	0