ECTS - Marketing in Hospitality Enterprises
Marketing in Hospitality Enterprises (TOUR308) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Marketing in Hospitality Enterprises | TOUR308 | 6. Semester | 3 | 0 | 0 | 3 | 6 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice. |
| Course Lecturer(s) |
|
| Course Objectives | Food and Beverage service production processes, teaching service types, analyzing parameters that are effective on fertility of processes. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Structure, organization and management of hospitality organizations. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Food and Beverage Management | Chapter 1 |
| 2 | Food and Beverage Marketing | Chapter 2 |
| 3 | Menu Planning and Management | Chapter 3 |
| 4 | Menu Pricing and Management | Chapter 4 |
| 5 | Menu Management: Others | Chapter 5 |
| 6 | Food and Beverage Production: Buying, Receiving, Storing, Production | Chapter 6 |
| 7 | Food and Beverage Production: Production Planning, Preparing Food and Beverage | Chapter 7 |
| 8 | Mid-Term | Mid-Term |
| 9 | Service Techniques | Chapter 8 |
| 10 | Service Techniques | Chapter 9 |
| 11 | Hygiene & Sanitation | Chapter 10 |
| 12 | Controlling and Pricing of Food and Beverage | Chapter 11 |
| 13 | Automation of Food and Beverage | Chapter 12 |
| 14 | Banquet & Organization | Chapter 13 |
| 15 | Review | Review |
| 16 | Final Exam | Final Exam |
Sources
| Course Book | 1. Understanding and Managing Project Costs (S) 5th Edition Participants Manual |
|---|---|
| Other Sources | 2. Usal A. Ve Kurgun O.A. (2006), Turizm İşletmelerinde Maliyet Analizleri, Detay Yayıncılık |
| 3. Kutlan, S. (1998), Maliyet Kontrolü ve Beş Yıldızlı Otel İşletmelerinde Uygulama, Alfa Basım-Yayın |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 20 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 1 | 5 |
| Homework Assignments | 1 | 15 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 35 |
| Final Exam/Final Jury | 1 | 55 |
| Toplam | 5 | 130 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Have a basic knowledge of theories, facts and principles related to tourism and tourism management. | X | ||||
| 2 | To have information about the economic, cultural, social and environmental dimensions of tourism. | X | ||||
| 3 | Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. | X | ||||
| 4 | Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics. | X | ||||
| 5 | Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio | X | ||||
| 6 | Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish. | X | ||||
| 7 | Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. | X | ||||
| 8 | Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. | X | ||||
| 9 | Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent | X | ||||
| 10 | He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. | X | ||||
| 11 | Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently. | X | ||||
| 12 | Recognize and understand different cultures and interact with guests from different cultures. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 3 | 42 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 5 | 5 |
| Quizzes/Studio Critics | 3 | 5 | 15 |
| Prepration of Midterm Exams/Midterm Jury | 1 | 20 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 20 | 20 |
| Total Workload | 150 | ||