COURSE INFORMATON
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 Type
Course Coordinator Lec. Kamile KANDIRALI
Instructors
Öğr. Gör.KAMİLE KANDIRALI1. Öğretim Grup:A
 
Assistants
Goals
The aim of this lecture is, teaching foreign language at a level where you can communicate efficiently and effectively in the relevant industry
Content
A general approach to foreign language grammar listening , reading and writing, for comprehension and translation on relevant topic

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field.
X
2
Giving information about the professional standards, regulations and practices in the field of tourism and hotel management.
3
Giving information about internal and external environmental factors of the tourism and hotel organizations.
4
Giving information about the service delivery process and procedures in the field of tourism and hotel management.
5
Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management.
6
Using the field related information in the business environment.
X
7
Using and recognizing the field related tools, technologies and physical environment.
X
8
Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs.
X
9
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
10
Working as a team member and taking responsibility
X
11
Establishing effective interpersonal and intercultural communication
X
12
Making the health, safety and risk assessment regularly at the related field.
13
Adhering the ethical values and protecting the natural environment.
14
Being attentive about the hygiene, clothing and personal look
15
Constantly improving the knowledge, skills and competencies of the related field.
X
16
Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them
17
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
X
18
Acting in accordance with social, scientific and professional ethical values.
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
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
Textbook
Additional Resources