|Course Title||Code||Semester||L+P Hour||Credits||ECTS|
|Vocational Foreign Language-II *||TUR 204||4||2||3||4|
|Prerequisites and co-requisites|
|Recommended Optional Programme Components||None|
|Language of Instruction||Turkish|
|Course Level||Short Cycle Programmes (Associate's Degree)|
|Course Coordinator||Lec. Kamile KANDIRALI|
The aim of this lecture is, teaching foreign language at a level where you can communicate efficiently and effectively in the relevant industry
A general approach to foreign language grammar listening , reading and writing, for comprehension and translation on relevant topic
|Course's Contribution To Program|
|No||Program Learning Outcomes||Contribution|
Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field.
Giving information about the professional standards, regulations and practices in the field of tourism and hotel management.
Giving information about internal and external environmental factors of the tourism and hotel organizations.
Giving information about the service delivery process and procedures in the field of tourism and hotel management.
Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management.
Using the field related information in the business environment.
Using and recognizing the field related tools, technologies and physical environment.
Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs.
Having the basic computer knowledge as well as the ability to use the software about the information systems used in the hotel and restaurant business
Working as a team member and taking responsibility
Establishing effective interpersonal and intercultural communication
Making the health, safety and risk assessment regularly at the related field.
Adhering the ethical values and protecting the natural environment.
Being attentive about the hygiene, clothing and personal look
Constantly improving the knowledge, skills and competencies of the related field.
Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them
Having written and oral communication proficiency Being able to speak correct and effective, to convey information and ideas in speaking so others will understand, Having the ability to interpret and criticize, Having the high power of persuasion skill
Acting in accordance with social, scientific and professional ethical values.
|1||Reservation process.||Reading related chapter|
|2||Check in and check out operations.||Reading related chapter|
|3||Reservation varieties / cancellation / confirmation.||Reading related chapter|
|4||Food and beverage operations||Reading related chapter|
|5||Food and beverage operations||Reading related chapter|
|6||Housekeeping operations.||Reading related chapter|
|7||Housekeeping operations.||Reading related chapter|
|8||Mid Exam||Reading book and lecture notes|
|9||Animation and recreation operations.||Reading related chapter|
|10||Animation and recreation operations.||Reading related chapter|
|11||Transfer operations.||Reading related chapter|
|12||Transfer operations.||Reading related chapter|
|13||Health services.||Reading related chapter|
|14||Health services.||Reading related chapter|
|15||Preparation for the final exam||Reading book and lecture notes|
|16-17||Final Exam||Reading book and lecture notes|
|Recommended or Required Reading|