TÜRKÇE
ENGLISH
Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| TOURISM AND HOTEL OPERATING PR. | |
| Code | TUR207 |
| Name | Hotel Automation Systems |
| Term | 2020-2021 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-4 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. GÖKHAN ÇOLAK |
| Course Instructor |
Öğr. Gör. Dr. GÖKHAN ÇOLAK
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is based on making the accommodation process by using the automation program to gain qualifications.
Course Content
Information about the system The system input output and change, front office operations, rooms operations, pre safe operations, back office operations, reporting procedures, input output and night operations documents, the documents of the food and beverage Department, housekeeping Department and related documents, receive documents financial and administrative Affairs Department, Technical Service Department receive documents, receive documents retrieve documents relevant sales and marketing department and the Security Department.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To make system operations. |
| LO02 | To make the process of accommodation. |
| LO03 | Front office to get the documentation. |
| LO04 | Retrieve relevant documents with other departments. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field. | 4 |
| PLO02 | - | Giving information about the professional standards, regulations and practices in the field of tourism and hotel management. | 4 |
| PLO03 | - | Giving information about internal and external environmental factors of the tourism and hotel organizations. | 5 |
| PLO04 | - | Giving information about the service delivery process and procedures in the field of tourism and hotel management. | 4 |
| PLO05 | - | Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management. | 3 |
| PLO06 | - | Using the field related information in the business environment. | 4 |
| PLO07 | - | Using and recognizing the field related tools, technologies and physical environment. | 4 |
| PLO08 | - | Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs. | 5 |
| PLO09 | - | 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 | 4 |
| PLO10 | - | Working as a team member and taking responsibility | 3 |
| PLO11 | - | Establishing effective interpersonal and intercultural communication | 4 |
| PLO12 | - | Making the health, safety and risk assessment regularly at the related field. | 4 |
| PLO13 | - | Adhering the ethical values and protecting the natural environment. | 3 |
| PLO14 | - | Being attentive about the hygiene, clothing and personal look | 4 |
| PLO15 | - | Constantly improving the knowledge, skills and competencies of the related field. | 5 |
| PLO16 | - | Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them | 4 |
| PLO17 | - | Having written and oral communication proficiencyBeing 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 | 3 |
| PLO18 | - | Acting in accordance with social, scientific and professional ethical values. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Information About The System. | Related Pages of the Textbook | |
| 2 | The system input-output and change. | Related Pages of the Textbook | |
| 3 | Front Office Operations. | Related Pages of the Textbook | |
| 4 | Rooms Operations. | Related Pages of the Textbook | |
| 5 | Pre-Safe Operations. | Related Pages of the Textbook | |
| 6 | Back Office Operations. | Related Pages of the Textbook | |
| 7 | Reporting Procedures. | Related Pages of the Textbook | |
| 8 | Mid-Term Exam | Mid Tern Exam | |
| 9 | Input, output and night operations documents. | Related Pages of the Textbook | |
| 10 | Related docs to food and beverage Department. | Related Pages of the Textbook | |
| 11 | Related docs to housekeeping Department. | Related Pages of the Textbook | |
| 12 | Financial and administrative Affairs Department to receive documents. | Related Pages of the Textbook | |
| 13 | Technical Service Department receive documents. | Related Pages of the Textbook | |
| 14 | Sales and marketing department receive documents. | Related Pages of the Textbook | |
| 15 | The Security Department receive documents. | Related Pages of the Textbook | |
| 16 | Term Exams | Final Exam | |
| 17 | Term Exams | Final Exam |
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 |