Turkish Language I (2-0) 2
What is language? Spoken and spoken languages, institutions related to the derivation of language, recent studies, classification of earth languages in terms of origin and structure, comparison of Turkish among the world languages in terms of its place and basic qualities, historical development of Turkish language and monumental works of our language culture, Turkish sounds, classification and sound harmonies, language assets, ways of word derivation, construction affixes and applications, culture, culture, culture features and cultural changes, language-culture-nation relations, Ataturk and Turkish Language, sentence, elements and examples, semantics, etymology, current status of Turkish and spreading areas.
Textbook
Turkish in Turkey, Prof. Dr. Faruk Bozkurt, Kapı Publications, 2004
Auxiliary Textbooks
Applied Turkish Language and Composition Information, Prof. Dr. Yakup Karasoy, Assist. Assoc. Dr. Orhan Yavuz, Akçağ Publications, 2007
Atatürk Principles and History of Revolution I (2-0) 2
The preparatory period of the Turkish Revolution and the Turkish War of Independence, the collapse of the Ottoman Empire and a collective view of the reasons that prepared the Turkish Revolution, the disintegration of the Ottoman Empire, the occupation of Turkish lands and Mustafa Kemal Pasha's reaction, Mustafa Kemal Pasha's exit to Samsun and the congresses period, Kuvva-i Milliye and Misak-ı Milli decisions, the opening of the Grand National Assembly of Turkey, the political events of 1920, the national struggle until the Sakarya Victory, the Sakarya Victory, the Great Offensive and the Mudanya Armistice Agreement.
Textbook
Atatürk's Principles and History of Revolution, Bayram Bayraktar, Detay Publishing, Ankara, 2009
General Tourism Information (3-0) 4
Introduction to tourism science, definition of tourism, characteristics, factors that lead people to touristic trips, historical development of tourism, development factors, functions of tourism, tourism supply and related statistics, tourism demand, tourism revenues and related statistics, movements that provide the development of tourism and classification of tourism, legal classification of tourism organizations and tourism organizations, transportation and communication in tourism, tourism personnel, evaluation of natural and cultural wealth in terms of tourism, tourism education and training, tourism policy, tourism promotion and marketing, tourism credit, foreign exchange transactions of tourists, traveler's checks, credit cards.
Textbook
General Tourism, Meryem A. Kozak, Nazmi Kozak, Metin Kozak, Detay Publications, Ankara, 2008
Introduction to Business Science (3-0) 4
Concepts used in business administration, relations with other disciplines and the objectives pursued, relations and responsibilities of the business with the environment, classification of business types, structural and functional analysis of the business and basic principles in business administration, establishment studies of the business, business size and capacity types, management and organization function, financing function, production function, marketing function, human resources function, research and development function, public relations function and accounting function.
Textbook
Business Administration, Zeyyat Sabuncuoğlu, Tuncer Tokol, Alfa Aktüel Publications, 2009
Auxiliary Textbooks
General Business Management, Prof. Dr. Mithat Üner, Detay Publishing, Anara, 2008
Introduction to Gastronomy (2-0) 3
Within the scope of this course, the concept of gastronomy will be defined and examined with the aspects of art and science, the historical development of culinary art, the evaluation of food production and consumption in the historical development process from economic, social, political and cultural perspectives, the relationship between gastronomy and tourism, gastronomy tourism and gastronomy tourism, and the relationship between gastronomy, food, culture and tourism will be understood.
Textbook
Introduction to Gastronomy, The Culinary Institute of America, John Wiley & Sons, Canada
Behavior and Communication (2-0) 3
In this course, the basic concepts of communication science are emphasized. Theoretical definitions, classification, importance, purposes, communication conflicts and basic communication theories are explained and the importance and relationship of communication theories in terms of social structure are examined. The course also includes theories of interpersonal relationships such as self and interpersonal relationships, friendship relationships, conflict and coping strategies in interpersonal relationships, gender and interpersonal relationships. The course also covers the effects of culture; individualism / collectivism, femininity / masculinity, uncertainty avoidance and power range dimensions. In addition, basic concepts related to behavioral sciences and behavioral sciences that contribute to the study of organizations, individual basic Behavioral Model, needs as the basic cause of behavior, behavioral plane, status and role behaviors, the place and importance of social institutions in human behavior, interpersonal communication, group, culture, perception and Learning theories, behavioral theories and their application, Personality and Self and Attitudes.
Textbook
Vivian, J., & Maurin, P. J. (2012). The media of mass communication. Toronto, ON, Canada: Pearson Canada.
Auxiliary Textbooks
Ruhdan Uzun, Communication Studies and Theories, Istanbul: Derin Publications, 2004.
Baysal A. Can, Tekarslan Erdal, Behavioral Sciences, Avcıyol Publishing, Istanbul, 2011.
Eroğlu, Feyzullah, Behavioral Sciences, Beta Publishing, Istanbul, 2007.
English I (8-0) 10
Greeting and responding to greetings, pronouns, verb to be, possessive adjectives, alphabet, numbers, reservations, telling the time, days of the week, ordinals, months, imperatives, Simple Present, frequency adverbs, there is/are, countables / uncountables, some/any, have got, making requests, making appointments, booking a flight / hotel room, confirming by letter, asking for information, giving directions, making suggestions, nationalities, prepositions, writing a letter, understanding messages, making arrangements, ordering a meal, articles, can-can’t, Past Simple, somebody/anybody/nobody/something, anything, nothing, somewhere, anywhere, nowhere.
German I (8-0) 10
Aussagesatz, wort und fragesatz imperativ, artikel, negation, possesivartikel akkusativ, verben mit vokalwechsel, trennbare verben, modal verben, demonstrativpronomen, ındefinitpronomen perfekt.
Turkish Language II (2-0) 2
Language, noun, adjective, adverb, elements of sentence, syllable types, importance of plan in composition, report preparation.
Textbook
Turkish in Turkey, Prof. Dr. Faruk Bozkurt, Kapı Publications, 2004
Auxiliary Textbooks
Applied Turkish Language and Composition Information, Prof. Dr. Yakup Karasoy, Assist. Assoc. Dr. Orhan Yavuz, Akçağ Publications, 2007
Atatürk Principles and History of Revolution II (2-0) 2
The problem of sultanate and Lausanne Peace Negotiations, groups in T.B.M.M, declaration of the Republic, revolutions made on March 3, 1924, 1924 Constitution, transition to multi-party democratic life, efforts to destroy the revolution, revolutions, the basic qualities of the Republic of Turkey, the foreign policy of the Republic of Turkey during the Atatürk period (1923-1938).
Textbook
Atatürk's Principles and History of Revolution, Bayram Bayraktar, Detay Publishing, Ankara, 2009
Use of Information Technologies (3-1) 4
Introduction to informatics, computer software and types, turning on and off the computer, MS-DOS operating system, basic commands of MS-DOS operating system, introduction to Windows 95 operating system, file management, disk operations, system settings, equipment menu, communication between computers, Internet.
Textbook
Palace of Informatics, Abdullah Akgün, Hilal Ofset, Isparta, 2005
Principles of nutrition (2-0) 3
Basic concepts such as nutrition, adequate nutrition, balanced nutrition, relationship between nutrition and health, nutrients in the form of carbohydrates, lipids, proteins, vitamins, water and minerals, health, diseases, relationship between diet and nutrition, food preparation in terms of healthy nutrition
Textbook
Nutrition and Food Technology, Dr. Samiye Erdoğan, Detay Publishing, Ankara, 2009
Auxiliary Textbooks
Nutrition Principles and Menu Planning, Prof. Dr. Sıdıka Bulduk, Detay Publishing, Ankara, 2005
Business Mathematics (2-0) 4
System in business mathematics, model method definition, system modeling, stages of mathematical programming, use of matrices in business, series and applications, interest and similar commercial calculations will be examined.
Textbook
Business Mathematics, Kobu, B, Filiz Kitabevi, 1986, Istanbul.
Tourism and Ethics (2-0) 3
This course aims to provide students with knowledge about the ethical aspects of the decision-making process in businesses, theories about ethics, decision-making strategies and the application of these strategies in relations with stakeholder groups or employees. In the course, the basic ethical issues arising in today's business life, the concepts of just and unfair competition, the responsibilities of the business towards employees, society and the environment, the moral dimensions of business will be discussed. In addition, case studies that will address the issue of ethics in terms of tourism businesses will be included. The World Tourism Organization Global Ethical Principles will also be discussed and examined in detail.
Textbook
Fennell, D.A. (2005). Tourism Ethics. Clevedon:Channel View Publications.
Auxiliary Textbooks
Lieberman, K. and Nissen, B. (2005). Ethics in the Hospitality And Tourism Industry,Orlando: American Hotel and Lodging Educational Institute.
Hall,S. (1992). Ethics in Hospitality Management:A Book of Readings. East Lansing: Educational Institute of American Hotel & Motel Association
English II (8-0) 10
Climate and weather, seasons, clothes, likes and dislikes, like+ verb –ing, would like, comparative, superlative, Present Continuous, Future, giving advice, currencies, diaries, infinitive of purpose, Question forms, personal information, adjectives, adverbs, talking about famous people, places and inventions, Present Perfect, Present Perfect Continuous, gerund, infinitive, say and tell, Past Continuous, If-Clause, multi word verbs.
German II (8-0) 10
Artikel+Adjektiv+Nomen, Bekleidung, Aussehen,Schule, Ausbildung, Beruf, Artikelwörter, dieser/mancher/jeder/alle,Unterhaltung und Fernsehen, Industrie,Arbeit, Wirtschaft, Familie und Beziehungen, Natur und Umwelt, Deutsche im Ausland, Auslander in Deutschland,Praeteritum der Modalverben, Nebensatz, Datum, Reflexive Verben mit Praepositionalergaenzung, Fragewörter und Pronomen “wöfür-dafür”, Konjuktiv ll,Steigerung und Vergleich, Passiv, Infinitiv mit zu, Nebensatz mit dass / obwohl / weil / wenn, Konstruktionen mit es, Relativsaetze, Praeteritum, “lassen” als Verb, Zum + Infinitiv, Indirekter Fragesatz, Infinitiv mit um …zu, Nebensatz mit damit.
Accounting (3-0) 4
Definition and functions of accounting, parties related to accounting, basic concepts of accounting, balance sheet and account concepts, the effect of financial transactions on the balance sheet, general explanations about the uniform accounting system, legal books used in accounting, some balance sheet and income statement accounts.
Textbook
General Accounting, Nilüfer Tetik, Durmuş Acar, Detay Publishing, Ankara, 2009
Economy (2-0) 3
To gain the ability to analyze the tourism sector by using the basic concepts and principles of microeconomics, transferring basic microeconomic information by giving examples from the tourism sector. Key words: Tourism demand, tourism demand function, demand elasticities, income elasticities, tourism supply, tourism supply function, supply elasticities, tourism market, price formation, major actors and competitive strategies. To gain the ability to analyze the tourism sector by using the basic concepts and principles of macroeconomics, basic macroeconomic information is introduced and examples from the tourism sector are given by following current developments. Key words: Monetary effects of tourism (balance of payments, national income, general level of prices), real effects of tourism (employment, infrastructure/superstructure investments, other sectors), regionalization movement (European Union) globalization movement (liberalization of trade in services-GATS).
Textbook
Introduction to Economics, Zeynel Dinler, Ekin Publishing, 2009
Auxiliary Textbooks
Micro Economics, Zeynel Dinler, Ekin Publishing, 2009
Bar and Drinks (2-0) 3
Bar organization, tools and equipment, bar management, soft drinks, fermented drinks such as wine, beer, champagne, distilled drinks such as whiskey, vodka, rum, tequila, raki, cocktails prepared with these drinks
Textbook
Beverage Technology, Prof. Dr. Ahmet Aktaş and Assist. Assoc. Dr. Bahattin Özdemir, Detay Publishing, Ankara, 2005
Auxiliary Textbooks
High Alcoholic Beverages, Prof. Dr. Işıl Fidan and Assoc. Prof. Dr. R. Ertan AnlıKavaklıdere Education Publications, Ankara, 2002
Management Organization (3-0) 4
Characteristics of tourism sector, tourism businesses, accommodation businesses, travel businesses, ancillary service businesses, food and beverage businesses, the importance of management thought, management thought before scientific studies, classical management approach, neo-classical management approach, modern management approach, management functions.
Textbook
Management and Organization, Prof. Dr. Erol Eren, Beta Publishing , Istanbul, 2003
Auxiliary Textbooks
Modern Hotel Management and Organization, Assist. Assoc. Dr. Burhan Şener, Detay Publishing, Ankara, 2001
Labor Law and Social Security (2-0) 3
Job definition, employment contracts and types, types of social security and social security institutions in Turkey, work accidents, reasons for termination of employment contracts, measures taken to ensure job security, retirement, employer and employee unions and their functions. Maritime legislation.
Textbook
Labor Law, A. Nizamettin Aktay, Kadir Arıcı, E. Tuncay Kaplan Seymen, Seçkin Publishing, 2009
Food Science and Safety (3-0) 3
Foods used in food production, physiology of foods, food technology, food preservation methods, quality control methods in foods, food safety, cleaning, hygiene and sanitation concepts, microbiology of foods, food hygiene, personnel hygiene, hygiene of working environment, food safety management systems
Textbook
Food technology, Prof. Dr. Sıdıka Bulduk, Detay Publishing, Ankara, 2007
Auxiliary Textbooks
Nutrition and Food Technology, Dr. Samiye Erdoğan, Detay Publishing, Ankara, 2009
Food and Presonal Hygiene, Prof. Dr. Sıdıka Bulduk, Detay Publishing, Ankara, 2007
Food and Personnel Hygiene in Food and Beverage Businesses, Assoc. Prof. Dr. Nilüfer Koçak, Detay Publishing, Ankara, 2007
English III (8-0) 10
Obligation, lack of obligation, make and do, noun+noun combination, refusing and accepting invitations, future, will and going to, first conditional, time clauses, talking about past habits, question with a verb + preposition, question tags, passive, verbs and nouns that go together, writing a book of a book or film, verb patterns, adverbs, -ed/-ing adjectives, infinitives after adjectives, infinitive of purpose, second conditional, might, multi-word verbs, writing formal and informal letters, present perfect, present perfect continuous, expressions in different kinds of letters.
German III (8-0) 10
Praepositionen ausser / wegen, Ausdrücke mit Praepositionen,Nachrichten und Politik, Reflexive Verben, unbetonter Akkusativ und Dativerganzungen, Reziprokpronomen, alte Menschen, Bücher lesen, Zusammengesetzte Nomen, vergleichende Ortsangaben, Konjunktiv ll:starke Formen, Passiv mit Modalverrben, Heimat, Praepositionale Attribute, Bewegungsverben, Futur , nicht brauchen zu, Reisen und Urlaub, Passiv Perfekt.
Food and Beverage Service (2-2) 3
The phenomenon of eating out, food and beverage businesses and their characteristics, organization of food and beverage service, principles of food and beverage service, tools used in food and beverage service, preparatory work in food and beverage service, food and beverage service methods
Textbook
Service Technique and Management, Assist. Assoc. Dr. Yaşar Yılmaz, Detay Publishing, Ankara, 2004
Auxiliary Textbooks
Service Technique and Applications, Alptekin Sökmen, Detay Publishing, Ankara, 2001
Cost Accounting (2-0) 3
Within the scope of the course, the basic concepts and classification of costs, explaining and exemplifying the cost accounts applied in the sector will be discussed. In addition, information about inventory valuation methods and sample problem solving, labor costs and accounting, general production costs, cost types, cost locations and cost allocations will be given.
Textbook
Cost Accounting, Mevlüt Karakaya, Gazi Publishing, Ankara, 2007
Health and First Aid (2-0) 3
The concept of health, the basis of healthy life, habits harmful to health, infectious diseases, growth, development and mental health, the structure and functions of the human body, accidents that may occur in food and beverage establishments, first aid rules and techniques.
Textbook
Handbook of Health Information, S. Hakan Durmuş, Adem Özdemir, Zeus Publishing , 2005
Auxiliary Textbooks
Basic First Aid, Fethiye Erbil, Nurhan Bayraktar, Sevilay Şenol Çelik, Eflatun Publishing, 2009
Basic Cooking I (1-3) 3
Basic techniques related to the preparation, cooking and presentation of food, production practices related to broth, soups, salads, meats, vegetables, pastries, desserts
Textbook
Cooking, Leman Cılızoğlu Eryılmaz, Remzi Publishing, 2006
Auxiliary Textbooks
Kitchen Technology, Cemal Türkan, Ankara, 2009
Research Methods (3-0) 4
Social sciences and research, planning of research in social sciences, subject and purpose, research questions, research trials, population and sample, research models in social sciences: Historical model, experimental model, correlation model, measurement levels, characteristics of measurement tools, types of measurement tools, data analysis techniques, preparation of research reports in social sciences.
Textbook
SPSS Applied Scientific Research Methods, Prof. Dr. Yahşi Yazıcıoğlu, Assist. Assoc. Dr. Samiye Erdoğan, Detay Publishing, Ankara, 2007
Auxiliary Textbooks
Scientific Research Process and Data Analysis with SPSS, Ayhan Ural, İbrahim Kılıç, Detay Publishing, Ankara, 2006
Marketing (3-0) 4
Basic concepts of marketing and today's marketing understanding, service marketing and tourism, consumer market and buying behavior, organizational market and buying behavior, product design and management, price decisions, distribution channels management, promotion management.
Textbook
Tourism Marketing, Nazmi Kozak, Detay Publishing, Ankara, 2008
Auxiliary Textbooks
Marketing Principles Management Case Studies, Prof. Dr. Cemal Yükselen, Detay Publishing, Ankara, 2008
English IV (8-0) 10
Job descriptions, modals, making requests, abbreviations and symbols, present continuous or future arrangements, asking and giving information, would like, countable/uncountable nouns, writing replies to request for information, preferences, imperatives , prepositions , future perfect and future perfect continuous, giving directions, giving advice and suggestions, methods of payment, writing a narrative, comparatives and superlatives, talking about plans and intentions, writing letters of recommendation, time prepositions, taking reservations, telephone messages and letters of confirmation, degrees of probability, complaining or apologising.
German IV (8-0) 10
Nebensaetze bevor und nachdem, Arbeitswelt, zusammengesetzte Nomen, Perfekt mit Modalverben,Verlaufsform:Infinitivsatz, Reziprokpronomen, einander, lernen, ist zu + Infinitiv, Konjuktiv ll der Vergangenheit,Konsum, Konjunktiv l, Funktionen von es, Ersatz von Konjunktiv 1 , sprachlichhe Konventionen, Trennbare- untrennbare Verben, Attributive Partizipien, Feste und Einladungen.1
Business Finance (3-0) 4
Introduction to business finance, importance of finance function in business, basic concepts related to finance, subjects covered by finance function, historical development of financial management, purpose of financial management, legal structures of businesses, relations of finance function with other business functions and other disciplines, organizational structure of finance department, financial markets and financing sources, time value of money, simple interest, compound interest, calculation of future value, calculation of present value, compound interest periods, effective and nominal interest, real interest, annuity calculations; working capital management, importance of working capital management, management of cash and marketable securities, management of receivables, management of inventories, management of short-term liabilities.
Textbook
Financial Management, Prof. Dr. Nurhan Aydın, Assoc. Dr. Mehmet Başar, Assoc. Assoc. Dr. Metin Çoşkun, Detay Publishing, Ankara, 2009
Auxiliary Textbooks
Business Finance and Financial Management, Prof. Dr. Öcal Usta, Detay Publishing, Ankara, 2005
Basic Cooking II (1-3) 5
Workshops for the development of culinary knowledge and skills within the framework of the topics covered during the semester.
Textbook
The Culinary Institute of America (2006). The Professional Chef. (8th ed.), New Jersey: John Wiley & Sons, Inc.
Auxiliary Textbooks
Maviş, F. (2008). Industrial Food Production. Ankara: Detay Publishing.
Gisslen, W. (2006). Professional Cooking. (6th ed.), New Jersey: John Wiley & Sons, Inc.
The Culinary Institute of America. (2008). In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools. New Jersey: John Wiley & Sons, Inc.
Human Resources Management (3-0) 4
Definition, importance, scope of human resources management, transition from personnel management to human resources management, organization of human resources department, basic principles, total quality and human resources management principle, human resources planning analysis methods, types of personnel needs, quantitative techniques used in human resources planning, job analysis and job descriptions, finding and selecting employees, training management and career development, performance evaluation, job evaluation and wage management, industrial relations, occupational health and safety, bureaucratic procedures and information systems.
Textbook
Human Resources Management in Hotel Businesses, Meryem Akoğlan Kozak, Assist. Assoc. Prof. Dr. Metin Çoşkun, Detay Publishing, Ankara, 2009
Auxiliary Textbooks
Human Resources Management, Assist. Assoc. Prof. Dr. Erdal Ünsalan, Lecturer. Assoc. Bülent Şimşeker, Detay Publishing, Ankara, 2008
Organizational Behavior (2-0) 3
Introduction to organizational behavior and method, historical development of organizational behavior and new approaches, individual and identity in organization, emotions, values, attitudes and job satisfaction, organizational learning, organizational citizenship behavior, organizational culture, organizational dynamics, ethical behavior in organizations, leadership in organizations.
Textbook
Organizational Behavior and Management Psychology, Prof. Dr. Erol Eren, Beta Publishing, İstanbul, 2008
Auxiliary Textbooks
Organizational Behavior, Eren Miski Aydın, Öznur Aşan, Arıkan Publishing, İstanbul, 2006
Russian I (8-0) 10
ИК-1. ; ИК-3; и,а; Обращение. ИК-2 ; Притяжательные местоимения Наречия места; Множественное число ; Количественные и порядковые числительные: 1-1000; Алфавит; Личные местоимения в винительном падеже.; Личные местоимения в родительном падеже; Обозначение места.; Настоящее время; Предложный падеж; Прошедшее время ;; ИК-4; Глагол (настоящее время); Употребление личных местоимений и возвратного местоимения себя в П.п.; Закончите предложения. Местоимения в П.п.; Сложные предложение с союзами потому что и поэтому.
French I (8-0) 10
3.année, 2. Langue etrangere: L’étude des articles, des compléments, des adjectifs et la conjugaison des verbes (présent,futur, imparfait, passé-composé, plus-que-parfait).
Menu Management (2-0) 3
Definition, importance and functions of menu in food and beverage businesses, menu management process, menu planning, menu pricing, menu design, menu analysis, menu development
Textbook
Menu and Management, Prof. Dr. Bahattin Rızaoğlu, Assist. Assoc. Dr. Murat Hançer, Detay Publishing, Ankara, 2005
Auxiliary Textbooks
Nutrition Principles and Menu Planning, Prof. Dr. Sıdıka Bulduk, Detay Publishing, Ankara, 2005
Food Legislation (2-0) 4
Legal regulations on the production, consumption and inspection of food, legislation on the opening, operation and inspection of food production and sales places, Turkish food codex,
Textbook
Turkish Food Legislation, Ayşe Dinçer, Dünya Publishing, 2003
Auxiliary Textbooks
Adli-Idari Food Crimes and New Food Legislation, Seydi Kaymaz, Hasan Tahsin Gökca, Seçkin Publishing, 2002
Food and Beverage Automation Systems (1-2) 5
The importance, functions and usage areas of computer technology in food and beverage businesses, software and sample applications used in purchasing, receiving, storage, production and sales stages, software and applications related to cost control
Textbook
Protel Fidelio MC Module
ROP (Restaurant Automation System)
Kitchen Management (2-0) 4
The concept of kitchen and kitchen management, kitchen cultures, functions and parts of the kitchen, physical characteristics of the kitchen, kitchen tools, production process in the kitchen, production planning, safety in the kitchen
Textbook
Kitchen Management in Hotel Businesses, Prof. Dr. Ahmet Aktaş, Assist. Assoc. Dr. Bahattin Özdemir, Detay Publishing, Ankara, 2007
Auxiliary Textbooks
Kitchen Services Management, Ayhan Gökdemir, Detay Publishing, Ankara, 2009
Rusça II (8-0) 10
Употребление глаголов движения с приставками; Деепричастия; Неопределённые предложения; Употребление союзов в сложных придаточных предложениях
Fransızca II (8-0) 10
3.année, 2. Langue etrangere: L’étude des articles, des compléments, des adjectifs et la conjugaison des verbes (présent,futur, imparfait, passé-composé, plus-que-parfait).
Creative Cooking (1-3) 4
Fusion cuisine and molecular gastronomy applications, applications from world cuisines, food decoration, sculptures made of oil, ice and foam, pastry applications, experimenting with new techniques in cooking
Textbook
Industrial Food Production, Prof. Dr. Fermani Maviş, Detay Publishing, Ankara, 2008
Cooking, Leman Cılızoğlu Eryılmaz, Remzi Publishing, 2006
Auxiliary Textbooks
Kitchen Technology, Cemal Türkan, Ankara, 2009
Strategic Management (3-0) 3
The aim of this course is to give basic information about strategic management, to gain basic competencies in dental environment and business analysis, to examine the theoretical and practical aspects of strategy formulation, implementation and evaluation stages. In this context, the content of the course includes basic concepts related to management and strategic management, strategic management process and its elements, dental environment analysis, business analysis, measurement of dental environment elements, strategic orientation, basic strategies, corporate strategies, competitive strategies, divisional strategies, implementation of strategies, strategic evaluation and control.
Textbook
Strategic Management in Businesses, Hayri Ülgen, Kadri Mirze, Arıkan Publishing, İstanbul, 2007
Investment Project Analysis (3-0) 4
Characteristics and evaluation of investment projects in the sector, evaluation of loan requests, problems arising during the evaluation of investment projects and solution proposals.
Textbook
Evaluation of Investment Projects, Prof. Dr. Öcal Usta, Detay Publishing, Ankara, 2009
Auxiliary Textbooks
Evaluation, Management and Financing of Tourism Investment Projects, Dr. Serkan Yılmaz Kandır, Assoc. Prof. Dr. Yıldırım Beyazıt Önal, Assoc. Assist. Erdinç Karadeniz, Detay Publishing, Ankara, 2007
Food and Beverage Management (3-0) 5
Management and functions in food and beverage businesses, budget preparation, food and beverage cost control process, food and beverage cost control methods, physical design in food and beverage businesses
Textbook
Food and Beverage Management in Hospitality Service Businesses, Prof. Dr. Ahmet Aktaş, Detay Publishing, Ankara, 2001
Auxiliary Textbooks
Food and Beverage Cost Control, Assist. Assoc. Prof. Dr. Yaşar Yılmaz, Detay Publishing, Ankara, 2005
Rusça III (8-0) 10
Употребление глаголов движения с приставками; Деепричастия; Неопределённые предложения; Употребление союзов в сложных придаточных предложениях
Fransızca III (8-0) 10
3.année, 2. Langue etrangere: L’étude des articles, des compléments, des adjectifs et la conjugaison des verbes (présent,futur, imparfait, passé-composé, plus-que-parfait).
Turkish Cuisine and Applications (1-2) 5
Historical development of Turkish Culinary culture, maintenance of Turkish Culinary culture, recipes and applications in Turkish cuisine
Textbook
Turkish Cuisine, Deniz Ermiş, Gün Publishing, Istanbul, 2007
Auxiliary Textbooks
Modern Turkish Cuisine, Serkan Bozkurt, Alfa Publishing, Istanbul, 2008
Tourism Policy and Planning (3-0) 3
Tourism Policy Model, parties involved in tourism policy and planning, problems of businesses and solutions to these problems. The importance and necessity of tourism planning
Textbook
Tourism Policy and Planning, Hasan Olalı, I.Ü. Faculty of Business Administration Publications, 1990
Food and Culture (2-0) 4
The place and functions of food in social and cultural life, history of cooking, food behavior in contemporary societies, tourism and food relationship, food behavior of tourists
Textbook
Evolution of Food and Catering, Kurtiş Matbaacılık, Istanbul, 1995
Auxiliary Textbooks
Our Food Culture Through the Filter of History, Deniz Gürsoy, Oğlak Publications, Istanbul, 2004
Banquet Management (2-0) 4
Banquet organization and management in hotel businesses, coordination and control functions in the management of banquet activities in hotel businesses, buffet - cocktail and meeting organization, control of food production process in banquet organizations, labor panning-cost and sales analysis, marketing of banquet organizations in hotel and food and beverage businesses and banquet budget, protocol rules
Textbook
Banquet Organization and Management in Hotel and Food and Beverage Businesses, Assist. Assoc. Prof. Dr. Yaşar Yılmaz, Detay Publishing, Ankara, 2007
Auxiliary Textbooks
Etiquette and Protocol Rules in Public and Social Life, Assist. Assoc. Prof. Dr. Yaşar Yılmaz, Detay Publishing, Ankara, 2009
Rusça IV (8-0) 10
Употребление глаголов движения с приставками; Деепричастия; Неопределённые предложения; Употребление союзов в сложных придаточных предложениях.
Fransızca IV (8-0) 10
3.année, 2. Langue etrangere: L’étude des articles, des compléments, des adjectifs et la conjugaison des verbes (présent,futur, imparfait, passé-composé, plus-que-parfait).
ELECTIVE COURSES
Entrepreneurship (2-0) 4
Concepts Related to Entrepreneurship; Importance and Development of Entrepreneurship; Characteristics of Entrepreneurs; Internal and External Entrepreneurship; Motivation in Entrepreneurship; Creativity and Innovation in Entrepreneurship; Protection of Invention, Trademarks and Designs; Business Ideas in Entrepreneurship; Business Plan Preparation and Documentation; Management, Marketing, Finance and Production Plans in Business Plan; Entrepreneurship Stories; Case Studies in Entrepreneurship.
Textbook
Entrepreneurship, Nihat Kölük, İrfan Dilsiz, Detay Publishing, Ankara, 2008
World Cuisines and Practice (1-2) 4
General framework of Asian, European and American cuisines. The ingredients used in these cuisines and practices for the development of food preparation skills with these ingredients, historical and cultural elements specific to these cuisines and food presentation and organization in harmony with these elements.
Textbook
Boyut Publishing Group. (2007). World Food Series. Istanbul: Boyut Publishing.
Auxiliary Textbooks
Gürbüz, B. (2007). World Cuisine. Ankara: Detay Publishing.
Fumey, G. & Etcheverria, O. (2007). World Cuisines Atlas. NTV Publications.
Event Management (2-0) 4
Congress and Event Tourism, World, Europe and Turkey Statistics, Congress and Event Tourism in the World and Turkey and Foreign Exchange Earnings Provided by Congresses and Events in the World and Turkey, International Confex Introduction - Event Marketing and Sales, Managerial Functions and Event Management - Pre, During and Post Event Studies, DMAI, IAPCO, AIPC, ANFAŞ Congress Center Review - Istanbul Lütfi Kırdar Congress and Exhibition Center Review, Congress Tourism and Internet Relationship, Presentation Types in Congresses and Meetings, What to Do Before, During and After the Presentation, On-Line Registration to the Congress, Sending Papers to the Congress via the Internet, Incentive Travels and Incentive House Businesses, Business Travels, Development in the World and Turkey, MPI, Evaluation of Turkey's Congress Tourism Capacity by Provinces - Examination of Turkey's Congress Tourism Potential in terms of Advantages and Disadvantages, AIIC, Suggestions for Turkey to get more share from the world congress market, ICCA, DMC.
Textbook
Meeting Management, Prof. Dr. A. Celil Çakıcı, Detay Publishing, Ankara, 2006
Garde Manger (1-2) 4
Cold buffet products (sausages, salami, cheese, hors d'oeuvres, salads, cold sauces, etc.) meats, preparation, garnishing and presentation. Theoretical lectures and complementary laboratory applications.
Textbook
The Culinary Institute of America. (2008). Garde Manger: The Art and Craft of the Cold Kitchen. (3rd Ed.). New Jersey: John Wiley & Sons, Inc.
Wine Science (2-0) 4
History of wine, characteristics of wine and wine varieties, presentation, production and technology, food and wine harmony, viticulture and winemaking in Turkey and the world, wine tasting and sensory properties of wine,
Textbook
Wine From A to Z, Mehmet Yalçın, Gusto Books, Istanbul, 2003.
Performance Management in Tourism Enterprises (2-0) 4
What is performance, how to measure it, what are the dimensions of performance, what are the performance dimensions and criteria for tourism enterprises, the possibilities of using financial and non-financial performance criteria in tourism enterprises, performance management models and systems for tourism enterprises; the purpose and benefits of measuring productivity in tourism enterprises, labor productivity, capital productivity, total factor productivity, factors affecting productivity in tourism enterprises, techniques and models for increasing productivity; efficiency and measurement in tourism enterprises; quality concept, costs of poor quality, quality measurement; customer satisfaction measurement and evaluation; work study, method study, work measurement, work measurement, work satisfaction measurement methods.
Textbook
Performance Management, İsmet Barutçugil, Kariyer Publications, 2002
Pastry and Chocolate Making (1-2) 4
Making cookies, cakes, tarts, brownies, brownies, muffins, sponge cakes, cheesecakes, fresh cakes, sugar paste and celebration cakes, chocolate and cocoa, nut, almond, liqueur, milk, dark or ivory (white) chocolates, truffles, chocolate bars
Destination Management (2-0) 4
Tourism and Destination Management (Principles, Rules, Trends and Policies); Stages of Tourism Development; Economic Impacts (Tourism and Foreign Exchange Revenues, Taxes Applied in Tourism, Price-Tourism Relationship, Tourist Types); Environmental Impacts (Eco-system, Eco-tourism, Factors Affecting the Environment in Developed and Developing Countries); Social Impacts (Culture and Tourism, Socio-Cultural Impacts); Public Institutions and Regional Organizations; The Role of the Public Sector in the Development of Tourism; Tourist Behavior and Destination Selection; Tourism Marketing; Image Development; Problems Encountered in Destination Management; Protection of Natural and Cultural Assets; Case Studies; Destination Management in Turkey.
Textbook
Destination Marketing, Assist. Assoc. Prof. Dr. Gökçe Özdemir, Detay Publishing, Ankara, 2008
Son güncelleme : 29.07.2023 22:43:31