TÜRKÇE
ENGLISH
Information
| Code | ATO221 |
| Name | Room Service |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. CANANİ YALÇİN |
Course Goal
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
None
Resources
MEGEP, Yiy. İçecek Hiz. ODA SERVİSİ...
Notes
Digital resources, Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Creates the organizational structure of the room service. |
| LO02 | Manages the order taking process in room service. |
| LO03 | Explains the preliminary procedures in room service. |
| LO04 | Performs room service operations. |
| LO05 | Implements personalized service procedures that increase customer satisfaction in room service operations. |
| LO06 | Explains the mini bar organization in room service operations. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students 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 | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction. | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation. | 4 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation. | 4 |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Students manage the resources they have with their professional self-confidence, knowledge and skills. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues). | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment. | 3 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility. | 4 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Business analysis to make Work to make the job description | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Accordance with the procedure provide telephonic conversation | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Ensure the order of the starter / follow | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Room service staff to plan | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | In order to make the appropriate selection tools to make | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | According to the place in order to make Accordance with the procedure done to ensure entrance to the room | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Serving to make room | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Guest reception, registration and information processing to do the food, beverage and service operations to do | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | To be able to handle house-keeping procedures | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Entry to be made in accordance with the procedure room | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Protect the diversity of products | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | controling mini-bar | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | to full the mini-bar and to tell gests | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Mini bar to keep track of technical equipment | Lecture, Question and Answer, Observation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||