Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
HHU0003		Hospitality and Service	2/1/0	DE	Turkish	2

Course Goals	Hospitality  servis Management discusses major trends and developments in a variety of disciplines as they apply to the hospitality industry.
Prerequisite(s)	Hospitality and Service
Corequisite(s)	Hospitality and Service
Special Requisite(s)	The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)	Assist. Prof. Dr. Neyir Tekeli
Course Assistant(s)
Schedule	NO COURSES WILL BE OPENED IN THE 2023-2024 FALL TERM
Office Hour(s)	NO COURSES WILL BE OPENED IN THE 2023-2024 FALL TERM
Teaching Methods and Techniques	-Improving Avaition Hospitalty and Services Tecniques
Principle Sources	-Improving Avaition Hospitalty and Services Tecniques
Other Sources	-Improving Avaition Hospitalty and Services Tecniques

Course Schedules
Week	Contents	Learning Methods
1. Week	communicates the latest developments and thinking on the management of hospitality and tourism businesses worldwide.	Visual and aural techniques
2. Week	Hospitaly Services and Qality Research	Visual and aural techniques
3. Week	Services Techniques	Visual and aural techniques
4. Week	Services Experience	Visual and aural techniques
5. Week	Improving Aviation and Hospitalty Services	Visual and aural techniques
6. Week	Flight Services Reservations	Visual and aural techniques
7. Week	Midterm	Midterm
8. Week	The callenges and services management	Visual and aural techniques
9. Week	Theoretical framework of services management	Visual and aural techniques
10. Week	Case Studyies	Visual and aural techniques
11. Week	Case Studyies	Visual and aural techniques
12. Week	Final Exam	Final Exam
13. Week
14. Week
15. Week
16. Week
17. Week

Assessments
Evaluation tools	Quantity	Weight(%)
Midterm(s)	1	20
Homework / Term Projects / Presentations	1	10
Final Exam	1	70

Program Outcomes PO-1 Having information about civilian aviation PO-2 Having information about floor services in aviation PO-3 Having information about ecenomics and business areas PO-4 Having information about numerical process PO-5 Using foreign language effectively PO-6 Using Turkish effectively PO-7 Assimilate Ataturk’s principles and revolutions PO-8 Having information about basic law PO-9 Having information about feasts and catering services PO-10 Having information about service

Learning Outcomes LO-1 Consumer behaviour and marketing LO-2 Planning and design LO-3 Accommodation LO-4 Hospitalty ans Services Management

Course Assessment Matrix:

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10