TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO295 |
| Name | Room Service |
| Term | 2016-2017 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. CANANİ YALÇIN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Room to create the organizational structure of the service in order to get room service at the prearrange service provides personalized service to make room mini bar service organization
Course Content
Room service create the organizational structure of the room service in order to get room service at prearrange
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1 To create the organizational structure of the room service |
| LO02 | 2 In order to get room service |
| LO03 | 3 Prearrange room service |
| LO04 | 4 Do provide room service |
| LO05 | 5 Provide personalized service |
| LO06 | 6 Minibar Organization |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Business analysis to make Work to make the job description | To be prepared to related subject from advised source. | |
| 2 | Accordance with the procedure provide telephonic conversation | To be prepared to related subject from advised source. | |
| 3 | Ensure the order of the starter / follow | To be prepared to related subject from advised source. | |
| 4 | Room service staff to plan | To be prepared to related subject from advised source. | |
| 5 | In order to make the appropriate selection tools to make | To be prepared to related subject from advised source. | |
| 6 | According to the place in order to make Accordance with the procedure done to ensure entrance to the room | To be prepared to related subject from advised source. | |
| 7 | Serving to make room | To be prepared to related subject from advised source. | |
| 8 | Midterm Exam | ||
| 9 | Guests welcome, register and get information to make transactions Food and beverage service operations and make House-keeping operations do | To be prepared to related subject from advised source. | |
| 10 | Entry to be made in accordance with the procedure room | To be prepared to related subject from advised source. | |
| 11 | Protect the diversity of products | To be prepared to related subject from advised source. | |
| 12 | Entry to be made in accordance with the procedure room | To be prepared to related subject from advised source. | |
| 13 | Organized collection of mini-bar account / checking Mini bar to follow the cleaning | To be prepared to related subject from advised source. | |
| 14 | Mini bar to keep track of technical equipment | To be prepared to related subject from advised source. | |
| 15 | Final Examination | To be prepared to related subject from advised source. | |
| 16 | Final Sınavı | ||
| 17 | Final Sınavı |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |