Tourism And Hotel Management (E.P.) Associate Degree Program

Academic Unit Presenting the ProgramTourism And Hotel Management (E.P.)
Program Director
Program TypeAssociate Degree Program
Level of Degree Earned
Degree Earned
Education Type.
Registration Acceptance ConditionsThose who have successfully completed their secondary education are eligible.
Recognition of Prior LearningThe 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 RequirementsThe 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

Tourism And Hotel Management (E.P.)


1st Class

2023-2024 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

2023-2024 Spring Term
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 2019-2020 1. SINIF BAHR(ÖMER2) 3
TRP206 Cleaning Services at Housekeeping 2 0 3
Total ECTS: 30
Total ECTS(Year): 60
2nd Class

2023-2024 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
SMYO306 Recreation 2 0 3
TRP403 Tourism Geography 3 0 3
TRP317 Tourism Legislation 2 0 3
TRP317 Tourism Legislation 2 0 3
TRP315 Tourism Marketing 2 0 3
Elective TURİZM GECE 22-23() 3
GRŞ01 Entrepreneurship 2 0 3
Elective ÜSOD TURİZM GECE() 3
YML301 Local Cuisine 2 0 3
Total ECTS: 36

2023-2024 Spring Term
Course Code Course Name Browse T A ECTS
MYOSTJ01 Internship 0 2 5
Elective TURİZM GECE SEÇMELİ DERS() 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
TRP426 Sustainable Tourism and Environment 2 0 3
TRP422 Tourism Psychology 2 0 3
Total ECTS: 30
Total ECTS(Year): 66

Matrix of Course - Program Outcomes

TRP1001 Food and Beverage Service
#
5445543454
5445544455
5445545454
5445544453
5445534553
TRP101 Front Office Services
#
3113111131
3113111131
3113111131
3113111131
3113111131
3113111131
3113111131
3113111131
3113111131
3113111131
TRP103 General Tourism
#
3323431332
3323431332
3323431332
3323431332
3323431332
TRP102 Houskeeping
#
3111111111
3111111111
3111111111
3111111111
ATİ101 Principles of Atatürk and History of Turkish Revolution I
#
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
TDİ101 Turkish Language I
#
1111111111
1111111111
1111111111
1111111111
TBT012 Basic Information Technologies
#
1111521111
TRP1002 Current Issues and Ethics in Tourism
#
3111151131
3111151131
3111151131
3111151131
3111151131
YDİ106 Foreign Language II (English)
#
1111111111
1111111111
1111111111
TRP214 Hotel management
#
3234343334
3234343334
3234343334
3234343334
3234343334
3234343334
3234343334
3234343334
3234343334
3234343334
3234343334
3234343334
ATİ102 Principles of Atatürk and History of Turkish Revolution II
#
1111111111
1111111111
1111111111
1111111111
1111111111
ÖMİ129 Professional English I
#
4454544545
TRP213 Room Operations at the Front Office
#
4115141151
4115141151
4115141151
4115141151
4115141151
4115141151
4115141151
4115141151
4115141151
4115141151
TRP201 Tourism Economics
#
3111145111
TRP217 Tour Operator and Travel Agency
#
4444444444
4444444444
4444444444
4444444444
4444444444
4444444444
4444444444
4444444444
4444444444
TDİ102 Turkish Language II
#
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
TRP206 Cleaning Services at Housekeeping
#
1113111131
1113111131
1113111131
TRP401 Hotel Automation System
#
4114411151
4114411151
4114411151
TRP319 Housekeeping Applications
#
4115131151
4115131151
4115131151
4115131151
TRP308 Menu Planning
#
3544354553
4553444353
4454545453
ÖMİ131 Professional English II
#
1111111135
1111111135
1111111135
SMYO306 Recreation
#
3111131134
3111131134
3111131134
3111131134
TRP403 Tourism Geography
#
2111111141
2111111141
TRP315 Tourism Marketing
#
4343444343
4343444343
4343444343
4343444343
GRŞ01 Entrepreneurship
#
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
1111111111
YML301 Local Cuisine
#
2331111111
2331111111
2331111111
2331111111
2331111111
2331111111
MYOSTJ01 Internship
#
5555555552
5555555552
5555555552
TRP402 Banquet and Service Management
#
2322232232
TRP405 Checking Laundry
#
41111114411111111511
41111114411111111511
41111114411111111511
TRP424 Guest Relations Management
#
4111451111
TRP408 Industrial Food Production
#
1431111131
SMYO306 Recreation
#
3111131134
3111131134
3111131134
3111131134
TRP426 Sustainable Tourism and Environment
#
5111111251
5111111251
5111111251
5111111251
5111111251
TRP422 Tourism Psychology
#
4454544554