Tourism and Hotel Management
General Description
The department TOURİSM AND HOTEL MANAGEMENT was founded in 1982 within Bursa School of Advanced Vocational Studies.
Bursa School of Advanced Vocational Studies is a part of YÖK/World BankII.industrial education Project ,it consists of two main programmes as technical programmes and economic administrative programmes.Since 1992-93 some of them have second education programme.
In 1995 Bursa Vocational School has been connected to the University of Uludağ as the Uludağ University Vocational High School of Technological Sciences and Vocational High School of Social Sciences.
Tourism and Hotel Management programme supplies the sector of more than 25 years with managers of intermediate stage.
When 120 ETCS credit program is completed and program adequacy is achieved, Real Estate and Real Estate Management Associate Degree is gained.
Short Cycle
4
Specific Admission Requirements
Candidates should have higher education and equal degree and perform conditions determined by the Student Selection and Placement Center according to the Council of Higher Education legislation.
5
Specific arrangements for the recognition of prior learning
The provisions in “Regulation on Transfer among Associate and Undergraduate Degree Programs, Double Major, and Subspecialty and the Principals of Credit Transfer among Institutions in Higher Education Institutions” are applied.
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Qualification Requirements and Regulations
Student should achieve all compulsory and elective courses (total 120 ETCS) that must taken by them and is required to have Cumulative Grade Point Average (CGPA) of at least 2.00/4.00.
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Profile of The Programme
This programme depends on the Project IKMP(developing human resources in vocational education)-vocation standards of fifth degree-İt aims to provide the students the essential skills and abilities on their way to successfull careers to the expectations and real needs of the sector.
After finishing the high school, students attend the vocational school for an education of two years.During this period students are provided with theoretical and practical knowledge.Both programmes have 30 students each every year.In the second year of the programme students have alongside the obligatory subjects industrial training with 8 hours credit or selected subjects to expand their professional skills .
Students have to finish a 30 day of industrial training.
Students must have an grade point average of 2.00 while graduating
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Key Learning Outcomes & Classified & Comparative
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1.
To gain general knowledge of tourism and to use it in their professional career,
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2.
To gain the ability of leading a process covering the requirements of the sector,
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3.
To provide the opportunity to master a foreign language enough for the requırements of the sector,
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4.
To provide both the theoretical and practical knowledge of computering and to be able to use the software and hardware necessary in hotel and travel management,
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5.
To master both oral and written correspondence and have the ability to persuade people,
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6.
To be aware of highest social and professional ethical values,
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7.
To work in harmony with disciplinaire and interdisciplinaire teams,
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8.
To have the knowledge and ability of the major hotel management subjects,
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9.
To have the organisatorial knowledge in marketing, travel agencies and tour operating,
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10.
To understand the main streamline of tourist guiding,
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11.
To be able to understand and apply the legal regulations of the branche,
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12.
To have the professional self confidence.
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Occupational Profiles of Graduates With Examples
The graduates have the opportunity to work in the hospitality sector at hotels , as tour operators, or at tourism offices and also at food and beaverage companies
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Access to Further Studies
Graduates of Associate Degree can apply license program if they can be successfull in the exam that is made by Student Selection and Placement Center. This licence program;
Business
Business Informatic
Business - Economics
Geodesy and Photogrammetry Enginering
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Examination Regulations, Assessment and Grading
Students have to register courses in the beginning of the semesters and attend 70% of courses and 80% of practice courses to go in final examinations. Students go in at least one midterm examination and final examination for every course. 50% of midterm examination and 50% of final examination contribute to successfull note. Every examinations evaluate 100 point basis. It is compulsory to get at least 30 point in final examinations. Students who get letter note as AA, BA, BB, CB, CC is successfull. DC and DD notes are conditional successfull notes. Students who get letter note as DC and DD, have to at least 1,80 CGPA for being successfull from the courses.
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Graduation Requirements
To accomplish the program successfully, student should achieve all courses (total 120 ETCS) that must taken by them and is required to have Cumulative Grade Point Average (CGPA) of at least 2.00/4.00, must successfully accomplish compulsory vocational training.
Full-Time
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Address and Contact Details
BUÜ SBMYO Ali Osman Sönmez Kampüsü
Telefon: (224) 296 05 32
Turizm ve Otel İşletmeciliği Programı
Program Başkanı: Öğr. Gör. Bilge GÖKIRMAK
e-posta: gbilge@uludag.edu.tr
Bologna Koordinatörü: Dr. Öğr. Üyesi Ahmet SERDAR
e-posta: ahmetserdar@uludag.edu.tr
Erasmus Koordinatörü: Prof.Dr. Sema AY
e-posta: semay@uludag.edu.tr
Mevlana Koordinatörü: Dr. Öğr. Üyesi Gürsu Galip GÜRSAKAL
e-posta: gursugalip@uludag.edu.tr
There are three teachers working at the tourism and hotel accommodation programme of University of Uludag.
Education is given in conference halls, libraries, computer labs and classrooms with highest technological equipments .
Also seminars are conducted with the representatives of the tourism companies.
Students participate technical visits to companies in order to practice their theoretical knowledge in the real work environment.
| 1. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| TOTZ001 |
CAREER PLANNING |
Compulsory |
1 |
0 |
0 |
1 |
| TOTZ129 |
TOURISM ECONOMICS |
Compulsory |
3 |
0 |
0 |
5 |
| TOTZ131 |
HOUSE KEEPING SERVICES |
Compulsory |
3 |
0 |
0 |
5 |
| TOTZ133 |
HOTEL MANAGEMENT |
Compulsory |
3 |
0 |
0 |
5 |
| TSEZ008 |
TOURISM GEOGRAPHY |
Compulsory |
3 |
0 |
0 |
5 |
| TSEZ105 |
GENERAL TOURISM |
Compulsory |
3 |
0 |
0 |
4 |
| ATA101 |
ATATURK'S PRINCIPALS AND HISTORY OF REVOLUTIONS I |
Compulsory |
2 |
0 |
0 |
2 |
| TUD101 |
TURKISH LANGUAGE I |
Compulsory |
2 |
0 |
0 |
2 |
| YAD101 |
FOREIGN LANGUAGE I |
Compulsory |
2 |
0 |
0 |
2 |
| Total |
|
31 |
| 2. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| MVUZ019 |
GENERAL ACCOUNTING |
Compulsory |
3 |
0 |
0 |
4 |
| TOTZ120 |
FRONT OFFICE SERVICES AND MANAGEMENT |
Compulsory |
3 |
0 |
0 |
5 |
| TOTZ122 |
FOOD TECHNOLOGY |
Compulsory |
3 |
0 |
0 |
4 |
| TSEZ011 |
TOUR OPERATORS AND TRAVEL AGENCIES |
Compulsory |
3 |
0 |
0 |
5 |
| ATA102 |
ATATURK'S PRINCIPLES AND HISTORY OF REVOLUTIONS II |
Compulsory |
2 |
0 |
0 |
2 |
| TUD102 |
TURKISH LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
| YAD102 |
FOREIGN LANGUAGE II |
Compulsory |
2 |
0 |
0 |
2 |
|
Click to choose optional courses.
|
|
|
|
|
6 |
| Total |
|
30 |
| 3. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| ISYZ239 |
PUBLIC RELATIONS AND PUBLICITY |
Compulsory |
1 |
2 |
0 |
3 |
| STJ1 |
SUMMER PRACTICE-I |
Compulsory |
0 |
0 |
0 |
4 |
| TOTZ231 |
FOOD AND PERSONNAL HJGENE |
Compulsory |
3 |
0 |
0 |
3 |
| TOTZ233 |
COST ANALYSIS IN TOURISM BUSINESS |
Compulsory |
3 |
0 |
0 |
4 |
| OSPZ003 |
VOCATIONAL FOREIGN LANGUAGE I (ENGLISH) |
Compulsory |
3 |
0 |
0 |
4 |
|
Click to choose optional courses.
|
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|
|
|
12 |
| Total |
|
30 |
| 4. Semester |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| STJ2 |
SUMMER PRACTICE-II |
Compulsory |
0 |
0 |
0 |
4 |
| TOTZ025 |
TOURISM MARKETING |
Compulsory |
3 |
0 |
0 |
4 |
| TOTZ232 |
TOURISM LEGISLATION |
Compulsory |
3 |
0 |
0 |
3 |
| TOTZ234 |
FOOD AND BEVERAGE SERVICES MANAGEMENT |
Compulsory |
3 |
0 |
0 |
3 |
| OSPZ002 |
VOCATIONAL FOREIGN LANGUAGE II (ENGLISH) |
Compulsory |
3 |
0 |
0 |
4 |
|
Click to choose optional courses.
|
|
|
|
|
12 |
| Total |
|
30 |
| 2. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| TOTS017 |
TOURISTIC PRODUCTS |
Optional |
2 |
0 |
0 |
3 |
| TOTS018 |
COUNTRIES AND CULTURES |
Optional |
2 |
0 |
0 |
3 |
| TOTS019 |
HOTELS AUTOMATION SYSTEMS |
Optional |
2 |
0 |
0 |
3 |
| TOTS020 |
ROOMS DIVISION MANAGEMENT |
Optional |
2 |
0 |
0 |
3 |
| 3. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| ASLS011 |
PRINCIPLES OF NUTRITION |
Optional |
1 |
2 |
0 |
3 |
| ISYS014 |
E- COMMERCE |
Optional |
1 |
2 |
0 |
3 |
| ISYS015 |
COMMUNICATION |
Optional |
1 |
2 |
0 |
3 |
| LJTS005 |
TRANSPORTATION LEGISLATION |
Optional |
1 |
2 |
0 |
3 |
| OTPS010 |
INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Optional |
1 |
2 |
0 |
3 |
| TOTS021 |
KITCHEN FACILITIES MANAGEMENT |
Optional |
1 |
2 |
0 |
3 |
| TOTS022 |
FRONT OFFICE ROOM TRANSACTIONS |
Optional |
1 |
2 |
0 |
3 |
| TOTS023 |
TOURISM INTRODUCTION |
Optional |
1 |
2 |
0 |
3 |
| TOTS024 |
TURKISH AND WORLD CUISINE CULTURE |
Optional |
1 |
2 |
0 |
3 |
| TOTS209 |
WORKPLACE TRAINING I |
Optional |
0 |
16 |
0 |
12 |
| TSES019 |
ALTERNATIVE TOURISM |
Optional |
1 |
2 |
0 |
3 |
| 4. Semester Optional Courses |
| Course Code |
Course Title |
Type of Course |
T1 |
U2 |
L3 |
ECTS |
| TOTS025 |
MENU MANAGEMENT |
Optional |
1 |
2 |
0 |
3 |
| TOTS026 |
FRONT OFFICE REPORTING PROCEDURES |
Optional |
1 |
2 |
0 |
3 |
| TOTS027 |
PRODUCT DEVELOPMENT IN TOURISM |
Optional |
1 |
2 |
0 |
3 |
| TOTS028 |
BANQUET SERVICE MANAGEMENT |
Optional |
1 |
2 |
0 |
3 |
| TOTS029 |
TURKEY'S NATURAL TOURISM RESOURCES |
Optional |
1 |
2 |
0 |
3 |
| TOTS210 |
WORKPLACE TRAINING II |
Optional |
0 |
16 |
0 |
12 |
| TRBS002 |
THE EUROPEAN UNION AND TOURISM |
Optional |
1 |
2 |
0 |
3 |
| TRBS003 |
MOVEMENTS IN INTERNATIONAL TOURISM |
Optional |
1 |
2 |
0 |
3 |
| TSES003 |
HOST AND HOSTESS PROFESSION |
Optional |
1 |
2 |
0 |
3 |
| TSES006 |
CURRENT TOURISM ISSUES |
Optional |
1 |
2 |
0 |
3 |
