Short Cycle Programmes (Associate's Degree)
VOCATIONAL SCHOOL OF SOCIAL SCIENCES
- Hotel, Restaurant and Catering Services Department
- Tourism and Hotel Management
General Description
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History | Our department was opened in 2014 and the first students were educated in the fall semester of 2015-2016 academic year. | Qualification Awarded | After successfully completing all the requirements and graduation requirements in the curriculum program, students will graduate with a Associate Degree in the field of "Tourism and Hotel Management". | Level of Qualification (Short Cycle , First Cycle , Second Cycle, Third Cycle) | Short Cycle | Specific Admission Requirements | Candidates must have graduated from a high school or a balanced school and must have received enough points from the exam that ÖSYM has done. Candidates can enter the higher education institutions with a score obtained by combining YGS examination scores and middle school achievement averages. | Specific Arrangements For Recognition Of Prior Learning (Formal, Non-Formal and Informal) | The process of recognition of the previous learner in higher education institutions is still in its infancy. For this reason, recognition of the previous learner in all of Bayburt University's programs has not been fully started. For this reason, only foreign language exemption exams are being held in our university for recognition in the previous education. | Qualification Requirements and Regulations | At least 2.00 diploma grade should be obtained over 4.00 to successfully complete the 120 ECTS courses in the program. In addition, a 30-day industry-based internship must be completed. | Profile of The Programme | The main objective of the Tourism and Hotel Management Program is to train qualified professionals who can be employed in all areas of the tourism sector, especially in accommodation management and catering businesses. Depending on this goal, our academic and administrative staff are working with great dedication to ensure that our students receive the highest quality education both theoretically and practically. This program is designed to provide students with the opportunity to work in a wide range of areas such as General Tourism, Tourism Economics, Hotel Management, Front Office Management, Housekeeping Management, Food and Beverage Services Management and Operation, Menu Planning, Food and Beverage Service Techniques, Human Resources Management, Lectures are given and all the lessons are done in the guesthouse at the University which is equipped with the latest technological equipments. | Occupational Profiles of Graduates With Examples | Graduates can find jobs easily in all tourism enterprises, especially hotels, food and beverage enterprises, big tourist passenger ships, banquets, congresses and fair organizations, as well as in the Ministry of Culture and Tourism, Tourism Provincial Directorates and Municipalities. | Access to Further Studies | Transition to Further Degree Programs Candidates who have successfully completed Associate Degree programs may transfer to their undergraduate programs vertically provided they are successful in the DGS (Vertical Transfer Exam) exam. | Examination Regulations, Assessment and Grading | Examinations, Assessment and Assessment Each student must register at the beginning of the semester and attend at least 70% of the courses and at least 80% of the courses in order to be able to take the final exam. Students are required to take at least one midterm exam and a final exam for each course. The grade of success is 40%, the contribution of the semester exam is 60%, the midterm exam (midterm exam can be taken as a midterm exam, grades obtained from homework, laboratory exam, quiz etc.). All exams are evaluated over 100 points. There is a requirement to take at least 45 points from the final exam. Students who take one of the letter grades (AA), (BA), (BB), (CB) and (CC) are deemed to have completed that course. (DC) and (DD) grades are conditionally successful grades. In order for a student to achieve a grade of DC or DD grade, a grade point average of at least 2.0 is required. Students who receive one of the grades (FD) or (FF) are considered unsuccessful. | Graduation Requirements | Graduation Requirements In order to successfully complete the program, it is necessary to pass all the courses available in the program (120 ECTS credits) and obtain a CGPA of at least 2.00 out of 4.00. | Mode of Study (Full-Time, Part-Time, E-Learning ) | Full-Time | Address, Programme Director or Equivalent | Baberti Külliyesi,69000,Merkez/BAYBURT | Facilities | Courses are held in computers and projectors classrooms with a capacity of 60 people and in computer laboratories. Our undergraduate students can benefit from the housekeeping laboratory, food and beverage laboratory, internet laboratory, library. There is also a conference room where various activities can be held. |
Key Learning Outcomes
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1 | Defines the basic concepts related to tourism and hotel management. | 2 | They know the legal regulations and professional standards in tourism and hotel management. | 3 | Know the internal and external environmental factors influenced by tourism and hotel management. | 4 | Know how hotels, accommodation, food and other services are organized and provided | 5 | With the theoretical and practical experience, it analyzes the problems that the sector has encountered and produces solutions. | 6 | Work intensity, stress and the ability to work under pressure. | 7 | It knows and applies reservation, room sales, customer greeting, account processing, accounting and registration. | 8 | Know how computer automation systems used in tourism and hotel business operate and use these systems. | 9 | He participates in team work as a team member in sales marketing, congress and fair organizations. | 10 | Communication is high and it adapts to teamwork. | 11 | He / she uses the foreign language knowledge in the sector in the school and internship studies. | 12 | In exceptional circumstances, he helps his colleagues by fulfilling tasks outside his / her own duty. | 13 | Theoretical and practical knowledge gained in school and internship work is easily applied in the sector. | 14 | Communicates effectively and well with subordinates and supervisors. | 15 | Hotel management knows the applications of menu planning, food production, kitchen service management, service, banquet organization under the food and beverage department and actively takes part in these applications. | 16 | She constantly monitors the innovations related to her profession and constantly improves herself. | 17 | It depends on national and ethical values, and it takes care of these values when you study. |
Key Programme Learning Outcomes - NQF for HE in Turkey
| TYYÇ | Key Learning Outcomes |
| 1 | 1 | 1 | 1 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| KNOWLEDGE | 1 | | | | | | | | | | | | | | | | | |
| SKILLS | 1 | | | | | | | | | | | | | | | | | |
| 2 | | | | | | | | | | | | | | | | | |
| COMPETENCES
(Competence to Work Independently and Take Responsibility) | 1 | | | | | | | | | | | | | | | | | |
| 2 | | | | | | | | | | | | | | | | | |
| 3 | | | | | | | | | | | | | | | | | |
| COMPETENCES
(Learning Competence) | 1 | | | | | | | | | | | | | | | | | |
| 2 | | | | | | | | | | | | | | | | | |
| 3 | | | | | | | | | | | | | | | | | |
| COMPETENCES
(Communication and Social Competence) | 1 | | | | | | | | | | | | | | | | | |
| 2 | | | | | | | | | | | | | | | | | |
| 3 | | | | | | | | | | | | | | | | | |
| 4 | | | | | | | | | | | | | | | | | |
| COMPETENCES
(Field Specific Competence) | 1 | | | | | | | | | | | | | | | | | |
| 2 | | | | | | | | | | | | | | | | | |
| 2 | | | | | | | | | | | | | | | | | |
Course Structure Diagram with Credits
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T : Theoretical P: Practice L : Laboratory
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