| Academic Unit Presenting the Program | Hospitality | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Program Director | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Program Type | Associate Degree Program | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Level of Degree Earned | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Degree Earned | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Education Type | Tam zamanlı | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Registration Acceptance Conditions | Those who have successfully completed their secondary education are eligible. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Recognition of Prior Learning | The process of recognition of prior education by Turkish higher education institutions is still in its incipient stage. Likewise, the recognition of prior education has neither been started nor implemented by all departments at Namik Kemal University. However, a proficiency exam is held at the beginning of each academic year regarding the compulsory Foreign Language Course which is to be offered in the curriculum of all departments. The students who have embarked on a self-learning period or acquired necessary skills in the course are eligible to enter this exam. Those who have successfully passed the exam are eligible not to take the course. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Degree Requirements and Rules | The students studying in this undergraduate program are required to have a Cumulative Grade Points Average (Cum.GPA) of not less than 2.00/4.00 and have completed all the courses with at least a letter grade of DD/S in the program in order to graduate. The minimum number of ECTS credits required for graduation is 120. It is also mandatory for the students to complete their compulsory internship in a specified duration and quality. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Program Profile | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Occupational Profiles of Graduates | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Access To Upper Degree | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Exams, Assessment and Grading | Students will take a minimum of one midterm examination. In addition to midterms, they will be assigned projects and homeworks whose deadlines will be specified at the beginning of the semester. At the end of each semester, the students are required to take a final examination. The course content, the requirements (midterm, project, assignment and final examination) and their contribution to the final grade is specified on the website. Student regulations and the final examination dates are determined by the university and final examinations take place as announced. The students are graded according to their midterm, project, assignment and final examination results. The regulations can be found on http://oidb.nku.edu.tr/yonetmenlik/2011eos.pdf. Final and retake grades are submitted to the Student Affairs along with the evaluation criteria. The grades are announced on the student information system.
Grades
Students are required to retake the courses from which they received DD, FD or FF during the first oncoming semester in which these courses are offered. Successful Students Students who complete their associate or undergraduate degree with a grade point average of 3.00 – 3.49 graduate as honor students; 3.50 and above as high honor students. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Graduation Requirements | The students earn their academic degree on condition of successfully completing the required courses and compulsory internship education as contained in the Department curriculum. Following the registration at the University, the students embark on their first year of study. However, the students may also volunteer to enrol in a one-year Foreign Language Preparatory Course preceding their first year of study at the Department. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Teaching Methods | Teaching methods are determined so as to improve skills, such as teaching-learning strategies, self-discipline, life-long learning, observation, sharing knowledge, presentation, critical thinking, teamwork, effective use of informatics. Moreover, the choice of teaching methods pays heed to supporting students with different skills. The teaching methods used in the program are listed below*:
*One or more of the listed methods can be used depending on the specificity of the course. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Program Outcomes1-Having consciousness and information on the principles of Atatürk and History of Revolution, and history and touristic places of Turkey.2-Having information on general nourishment principles, nourishment technology, knowing about storing methods of food,hygiene and sanitation in tourism enterprises and refectories and applying hygienic rules. 3-Having general information on the accountancy of general accountancy and accommodation enteprises accountancy. Having financial information and skill to make analysis of tourism enterprises activities. Having information on preparing standard recipes of Food- Beverage Enterprises and accounting their costs. 4-Having information to grasp relations providing integration among Hotel Enterprises activities and other fields of tourism sector. 5-Having information on design of Hotel Managements and rooms. Having information about the department of Hoesekeeping in Hotel Managements and grasping the mechanism of management. Knowing all processes in Front Office Department and being able to apply these processes with an automation programme. Having information and skill about Housekeeping .Having applied information about cleanliness, hygiene and order of hotel and rooms. Having information about the marketing of services emerging as a result of the activities above. 6-Being able to use software and hardware in the field of Hotel Management with the knowledge of the use of Basic Computer. Having skill at a level for correspondance, preparing of basic schedules, Vocational presentations and using Office programmes. Being informed on automation systems of Front Office, Housekeeping , Food and Beverage Departments and having the skill to use one of these software at least. 7-Having the consciousness of social, scientific and vocational ethic values. Having the competency of communication with specialists in other fields by owning leadership features. 8-Having general information and skill about tourism marketing, travel agencies, tour operating, congress, fair and meeting organizations. 9-Having general information on tourism sector, basic concepts related to the sector, accommodation executives, food- beverage executives and other tourism enterprises. 10-Knowing a basic degree of foreign language, being able to talk English at a level to understand each other, knowing a second language at a level to understand conversations which is a need of the sector.Grasping international terms and idioms used in tourism sector, etc. 11-Owning the competency for Turkish written and verbal communication, conveying information and thoughts to the others . Having the skills of cogency, critical thinking, producing alternative solutions and analysing information. 12-Being informed on the management of Food-Beverage service.Applying any kind of technical information and skill on food-beverage service.Being equipped with the information of organizing banquet and protocol organizations,having information and skill on cuisine techniques and services, having technical information and food production skill on industrial food production. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Curriculum
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Matrix of Course - Program Outcomes | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||