TOURISM AND HOTEL MANAGEMENT

Eda G├╝rel, 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
ENG 101  English and Composition I  5    3  5
GE 100  Orientation  1    1  2
THM 105  Introduction to Business  3    3  5
THM 121  Business Mathematics  2    2  3.5
THM 125  Introduction to Hotel Operations  4    3  5
THM 163  Dynamics of Tourism  3    3  5
TURK 101  Turkish I      2  3.5
  Second Foreign Language-(I)      3  -

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
CTIS 186  Business Computer Applications  4    3  5
ECON 103  Principles of Economics  4    3  5
ENG 102  English and Composition II  5    3  5
THM 164  Calculus  3    3  5
THM 166  Health Studies      1  2
TURK 102  Turkish II      2  3.5
  Second Foreign Language-(II)      3  -

SECOND YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
CTIS 285  Hospitality Industry Computerization  3    3  5
GE 250  Collegiate Activities Program I      -  1
THM 106  Principles of Accounting  3    3  5
THM 168  Nutrition and Sanitation  3    2  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
CTIS 286  Food and Beverage Computer Applications  3    3  5
GE 251  Collegiate Activities Program II      1  2
HIST 200  History of Turkey  4    4  6.5
THM 244  Food Production Techniques    4  3  5
THM 246  Restaurant Service    6  3  5
THM 247  Food and Beverage Management  3    3  5
THM 303  Statistics and Quantitative Methods  3    3  5

THIRD YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 300  Summer Internship      -  8
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  3  5
  Restricted Elective      3  -
  Unrestricted Elective      3  -

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 310  Semester Internship      9  20

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  5
  Restricted Elective      3  -

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 418  Senior Project      3  5
THM 419  Tourism Management Applications  3    3  5
THM 420  Seminars on Tourism Industry  2    1  2
THM 423  Tourism Economics  3    3  5
  Art and Humanities Elective      3  -
  Unrestricted Elective      3  -

SECOND FOREIGN LANGUAGE-(I)

Code Course Name Hours Credit ECTS
Credit
Lec. Other
LNG 111  Spanish I  4    3  5
LNG 121  French I  4    3  5
LNG 131  German I  4    3  5
LNG 141  Italian I  4    3  5
LNG 161  Russian I  4    3  5
LNG 171  Turkish I  4    3  5
LNG 191  Arabic I  4    3  5
LNG 211  Persian I  4    3  5
LNG 221  Chinese I  4    3  5
LNG 231  Korean I  4    3  5
LNG 241  Japanese I  4    3  5

SECOND FOREIGN LANGUAGE-(II)

Code Course Name Hours Credit ECTS
Credit
Lec. Other
LNG 112  Spanish II  4    3  5
LNG 122  French II  4    3  5
LNG 132  German II  4    3  5
LNG 142  Italian II  4    3  5
LNG 162  Russian II  4    3  5
LNG 172  Turkish II  4    3  5
LNG 192  Arabic II  4    3  5
LNG 212  Persian II  4    3  5
LNG 222  Chinese II  4    3  5
LNG 232  Korean II  4    3  5
LNG 242  Japanese II  4    3  5

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 390  Art of Pastry    4  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 398  Food and Beverage Culture    4  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
THM 494  Digital Marketing  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, GRA, HART, IAED, LAUD, PHIL, and LNG.

UNRESTRICTED ELECTIVE ELECTIVES

All 3 credits undergraduate courses starting with the following course codes are included: BIM, 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    2  3.5
THM 244  Food Production Techniques    4  3  5
THM 245  Purchasing and Cost Analysis  3    3  5
THM 246  Restaurant Service    6  3  5
THM 247  Food and Beverage Management  3    3  5
THM 323  International Cuisines    6  3  5


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