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Bilkent University

Online Academic Catalog

Undergraduate and Graduate Programs 2020-2021


TOURISM AND HOTEL MANAGEMENT

Eda G├╝rel, Ph.D., 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
CTIS 186  Business Computer Applications  3    3  5
ENG 101  English and Composition I  5    3  5
GE 100  Orientation      1  2
THM 105  Service Business Management  3    3  5
THM 106  Principles of Accounting  3    3  5
THM 125  Introduction to Tourism and Hospitality in the Digital Age  3    3  5
TURK 101  Turkish I      2  3.5

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
ECON 103  Principles of Economics  4    3  5
ENG 102  English and Composition II  5    3  5
MATH 105  Introduction to Calculus I  4    4  6.5
TURK 102  Turkish II      2  3.5
  Computer Skills Core Elective      3  -
  Second Foreign Language-(I)      3  -

SECOND YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
GE 250  Collegiate Activities Program I      -  1
HIST 200  History of Turkey  3    4  6.5
THM 168  Nutrition and Sanitation  3    3  5
THM 243  Rooms Division Management  3    3  5
THM 245  Purchasing and Cost Analysis  3    3  5
THM 247  Food and Beverage Management  3    3  5
  Second Foreign Language-(II)      3  -

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
CTIS 285  Hospitality Industry Computerization  3    3  5
CTIS 286  Food and Beverage Computer Applications  3    3  5
GE 251  Collegiate Activities Program II      1  2
THM 244  Food Production Techniques    4  3  5
THM 246  Restaurant Service    6  3  5
  Advanced Writing and Communications Core Elective      3  -
  Second Foreign Language-(III)      3  -

THIRD YEAR

Autumn Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
HCIV 101  History of Civilization I  3    3  5
THM 300  Summer Internship      -  8
THM 303  Statistics and Quantitative Methods  3    3  5
THM 309  Principles of Marketing  3    3  5
THM 323  International Cuisines    6  3  5
  Restricted Elective      3  -
  Second Foreign Language-(IV)      3  -

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
HCIV 102  History of Civilization II  3    3  5
THM 409  Tourism Law  3    3  5
THM 415  Finance  3    3  5
THM 416  Revenue Management and Data Analytics  3    3  5
  Humanities Core Elective      3  -
  Second Foreign Language-(V)      3  -

FOURTH YEAR

Autumn Semester

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

Spring Semester

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 418  Senior Project  3    3  5
THM 419  Strategic Management in Hospitality  3    3  5
THM 423  Tourism Economics  3    3  5
  Arts Core Elective      3  -
  Science Core 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 161  Russian 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 162  Russian 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
CTIS 386  Travel Technologies  3    3  5
THM 202  Principles of Management  3    3  5
THM 252  Tourist Attractions of Turkey  3    3  5
THM 292  Elective II  2    2  3.5
THM 301  Human Resources Management  3    3  5
THM 302  Human Resources Analytics and Applications  3    3  5
THM 324  World's Culinary Cultures  3    3  5
THM 326  Tourism Policies and Sustainability  3    3  5
THM 327  Event Management  3    3  5
THM 328  Menu Planning and Design  3    3  5
THM 348  Service Operations Management  3    3  5
THM 390  Art of Pastry    4  3  5
THM 396  Case Studies for Tourism  3    3  5
THM 398  Food and Beverage Culture    4  3  5
THM 403  Organizational Behavior  3    3  5
THM 453  Total Quality Management  3    3  5
THM 460  Entrepreneurship and International Project 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

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  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

Hotel Management

Over the past six decades, tourism has experienced continued expansion and diversification to become one of the largest and fastest-growing economic sectors in the world (UNWTO, 2017). With new destinations and investments joining the industry, there is always the need for well-educated and skilled talent. With this motivation, Department of Tourism and Hotel Management offers a new minor program called "Hotel Management" for interested Bilkent students, to provide them with the opportunity for an international career, and new horizons.

Prerequisite Courses: None

CURRICULUM

Courses

Code Course Name Hours Credit ECTS
Credit
Lec. Other
CTIS 285  Hospitality Industry Computerization  3    3  5
THM 125  Introduction to Tourism and Hospitality in the Digital Age  3    3  5
THM 243  Rooms Division Management  3    3  5
THM 313  Hospitality Management Accounting  3    3  5
THM 348  Service Operations Management  3    3  5
Restricted Elective      3  5

RESTRICTED ELECTIVES*

Code Course Name Hours Credit ECTS
Credit
Lec. Other
THM 106  Principles of Accounting  3    3  5
THM 202  Principles of Management  3    3  5
THM 247  Food and Beverage Management  3    3  5
THM 301  Human Resources Management  3    3  5
THM 309  Principles of Marketing  3    3  5
THM 403  Organizational Behavior  3    3  5
THM 415  Finance  3    3  5
THM 453  Total Quality Management  3    3  5
THM 475  Strategic Marketing for the Hospitality Industry  3    3  5
THM 494  Digital Marketing  3    3  5

*   Those students who have not taken either THM 106 Principles of Accounting or MAN 213 Principles of Financial Accounting course before, are required to select THM 106 Principles of Accounting course as Restricted Elective.

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