TOURISM AND HOTEL MANAGEMENT

Aykut Pekcan, Ph.D., Acting Chair

Academic Staff
Part-time Academic Staff
Courses

Tourism is the fastest growing sector not only in our country, but also in the world. Since the world became a global market, the multi-national corporations are entering into this leading sector to a large extent. Thus students who select Tourism and Hotel Management as their area of specialization will have a chance to follow a curriculum that prepares them for a career both domestically and world-wide.

The practical and theoretical courses have a wide spectrum extending from department specific travel, hotel and food and beverage operations courses to managerial skill development, accounting, finance courses supported with English as teaching medium, second foreign languages, internships and project courses.

CURRICULUM

FIRST YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
BIM 100  Introductory Mathematics  2    2  4
BIM 191  Business Computer Applications  4    3  5
ENG 101  English and Composition I  5    3  6
GE 100  Orientation  1    1  1
THM 105  Introduction to Business  3    3  5
THM 163  Dynamics of Tourism  3    3  5
TURK 101  Turkish I      2  2
  Second Foreign Language-(I)      3  6

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
BIM 107  Calculus for Business Studies  3    3  5
BIM 205  Principles of Accounting  3    3  5
ECON 105  Principles of Economics I  3    3  6
ENG 102  English and Composition II  5    3  6
THM 166  Health Studies      1  1
TURK 102  Turkish II      2  2
  Second Foreign Language-(II)      3  6

SECOND YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
BIM 282  Hospitality Industry Computerization  3    3  5
ECON 106  Principles of Economics II  3    3  6
GE 250  Collegiate Activities Program I      -  1
THM 168  Nutrition and Sanitation  3    3  5
THM 202  Principles of Management  3    3  5
THM 243  Rooms Division Management  4    3  5
THM 245  Purchasing and Cost Analysis  3    3  5

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
BIM 108  Business Statistics  3    3  5
BIM 381  Food and Beverage Computer Applications  3    3  5
GE 251  Collegiate Activities Program II      1  1
HIST 200  History of Turkey  4    4  8
THM 244  Food Production Techniques    4  3  3
THM 246  Restaurant Service    6  4  4
THM 247  Food and Beverage Management  3    3  5

THIRD YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 300  Summer Internship      -  15
THM 301  Human Resources Management  3    3  5
THM 309  Principles of Marketing  3    3  5
THM 313  Hospitality Management Accounting  3    3  5
THM 323  International Cuisines    6  4  4
  Art and Humanities Elective      3  5
  Restricted Elective      3  5

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 310  Semester Internship      6  22

FOURTH YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 326  Tourism Policies and Sustainability  3    3  5
THM 348  Service Operations Management  3    3  5
THM 403  Organizational Behavior  3    3  5
THM 409  Tourism Law  3    3  5
THM 415  Finance  4    3  6
  Restricted Elective      3  5
  Unrestricted Elective      3  5

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 418  Senior Project      3  4
THM 419  Tourism Management Applications  3    3  5
THM 420  Seminars on Tourism Industry  2    2  2
THM 423  Tourism Economics  3    3  5
  Art and Humanities Elective      3  5
  Unrestricted Elective      3  5

SECOND FOREIGN LANGUAGE-(I)

Code Course Name Hours Credit ECTS
Credit
Lec. Other
FRE 111  Basic French I  4    3  6
FRL 111  Basic Hebrew I  4    3  6
FRL 131  Basic Arabic I  4    3  6
FRL 141  Basic Persian I  4    3  6
FRL 155  Basic Chinese I  4    3  6
FRL 175  Basic Kurdish I  4    3  6
GER 111  Basic German I  4    3  6
ITA 111  Basic Italian I  4    3  6
JAP 111  Basic Japanese I  4    3  6
RUS 111  Basic Russian I  4    3  6
SPA 111  Basic Spanish I  4    3  6

SECOND FOREIGN LANGUAGE-(II)

Code Course Name Hours Credit ECTS
Credit
Lec. Other
FRE 112  Basic French II  4    3  6
FRL 132  Basic Arabic II  4    3  6
FRL 142  Basic Persian II  4    3  6
FRL 156  Basic Chinese II  4    3  6
FRL 176  Basic Kurdish II  4    3  6
GER 112  Basic German II  4    3  6
ITA 112  Basic Italian II  4    3  6
JAP 112  Basic Japanese II  4    3  6
RUS 112  Basic Russian II  4    3  6
SPA 112  Basic Spanish II  4    3  6

RESTRICTED ELECTIVES

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 252  Tourist Attractions of Turkey  3    3  5
THM 327  Event Management  3    3  5
THM 391  Business Forecasting  3    3  5
THM 392  Nutrition and General Health  3    3  5
THM 396  Case Studies for Tourism  3    3  5
THM 453  Total Quality Management  3    3  5
THM 475  Strategic Marketing for the Hospitality Industry  3    3  5
THM 476  Research Techniques  3    3  5
THM 477  Planning for Profit  3    3  5
THM 487  Concept and Design for Food and Beverage Outlets  3    3  5
THM 493  Nutritional Anthropology  3    3  5

ART AND HUMANITIES ELECTIVES

All 3 credits undergraduate courses starting with the following course codes are included: ADA, AMER, COMD, ELIT, FA, FRE, FRL, GER, GRA, HART, IAED, ITA, JAP, LAUD, PHIL, RUS, and SPA.

UNRESTRICTED ELECTIVE ELECTIVES

All 3 credits undergraduate courses starting with the following course codes are included: CTE, HCIV, IR, LAW, MAN, MSC, POLS, PSYC, TE, and THR.

MINOR PROGRAM

Food and Beverage Management Minor is intended to invite the ones who are interested in the Food and Beverage field. It will cover almost all the related information in the field starting with the fundamentals of nutrition and sanitation. The Minor will give the students both the theoretical and mostly practical knowledge in the Food and Beverage operations so that the students will accumulate food preparation and service knowledge that will be enlarged and enhanced by the cost analysis and management courses.

Health Tests: For THM 244, THM 246 and THM 323 courses each student has to have certain health tests at the start of the semester, and the results must be appropriate for food and beverage operations. Those with health discrepancies can not continue. Students attending the minor program need to pay for health test expenses.

Duration, Attendance and Timing: THM 246 and THM 323 Courses start at 08:30 in the morning and lasts 6 hours. THM 244 course is organized either in the morning time or afternoon and lasts 4 hours. For operational courses THM 244, THM 246 and THM 323 attendance and timely arrival of students are extremely important. Students need to follow the special rules set by the instructors. Those rules are given to students at the first lecture of the semester. The first week of these courses are for orientation, operation starts with the second week. Absenteeism allowances of these courses are also very low and followed strictly, to be announced by instructors. This is due to the fact that "Le Piment Rouge" accepts guests, like a commercial restaurant.

Uniforms: For THM 244, THM 246 and THM 323 courses: each student has to purchase special uniforms, on their own expenses. Those uniforms are ordered at the start of each semester, and with second week onwards students are required to attend with these uniforms on. This is due to hygiene requirements. Uniforms purchased for THM 244 course are used also for THM 323 course. THM 246 course requires another set of uniforms. Students are provided a changing room and lockers.

Kitchen Facilities: THM 244 and THM 323 courses are practiced in kitchens. Due to operational limitations, each section can accommodate maximum 26 students for THM 244 course and 12 students for THM 323 course. For THM 246 course the enrollment limit is 12 students.

Prerequisite Courses: None

CURRICULUM

Courses

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 168  Nutrition and Sanitation  3    3  5
THM 244  Food Production Techniques    4  3  3
THM 245  Purchasing and Cost Analysis  3    3  5
THM 246  Restaurant Service    6  4  4
THM 247  Food and Beverage Management  3    3  5
THM 323  International Cuisines    6  4  4


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