Detailed Course Facts
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HMAN 101 Tourism Industry
Students will investigate the size and scope of the global and local Tourism and Hospitality Industries supported with relevant and current statistics in class. Students will be expected to understand different segments of the Tourism and Hospitality Industry and related career opportunities that exist within these sectors. The organizational structures and interrelations with Hotels, Food and Beverage Facilities, Airlines, Tour Operators, Travel Agencies, Conference Centers and other commercial operations will be discussed. The course lays the foundation for the rest of the Tourism and and Hospitality related courses. Eng 101 English I
Students study the economic, social, and environmental factors that have contributed to the concept of sustainable development. The course primarily looks at sustainability from a business perspective (e.g. corporate social responsibility and business ethics). Students explore the underlying theoretical principles as well as the practical implications of sustainable development both in Turkey and around the world.TLL 101 Turkish Language and Literature I
This course is intended to develop sophistication in spoken debate of complex ideas. It covers characteristics of Turkish language and selected works in Turkish Literature. Emphasis is placed on reading, critically examining and discussing selected prose, stories and poetry. Correct use of Turkish will be discussed with examples of narration defects, punctuation and spelling mistakes etc. and historical and cultural foundations of literary texts will be analyzed.Elective (Second Foreign Language I)
To be able to prepare students for a competitive and multicultural employment environment around the hospitality world, students are required to select one foreign language from German, Spanish, Russian and Chinese. The aim is to have students fluently speak the language selected after taking four consecutive courses. This course is the first in that chain. HMAN 102 Food and Beverage Management
Topics concentrated on are types of, organization and staff in, menu management, production and service phases, marketing and financial aspects of these eateries. Thus, introduce the students to the competitive and challenging world of food service operations and summer interships there-in.Eng 102 English II
Students study the core concepts and key terminology of social entrepreneurship to understand the complexity of social and environmental challenges and how those challenges can create entrepreneurial opportunities. During the course, students study cases on social entrepreneurship (both in Turkey and in the world), and investigate enabling tools such as microcredit loans which facilitate social entrepreneurship.TLL 102 Turkish Language and Literature II
This course is intended to develop sophistication in written debate of complex ideas. It covers selected works in Turkish Literature and different approaches to literature to answer the question why we read fictional works. Emphasis is placed on reading selected novels, stories and drama, and writing analytic papers on them. Correct use of Turkish will also be discussed with examples of narration defects, punctuation and spelling mistakes etc. during the course.HMAN 103 Introduction to Computer
Students will also learn the fundamentals of some widely used MS Office programs such as Word, Excel, and Power- Point. Besides students will learn how to publish the documents prepared via this software on the web following the internet's history and how to use internet search engines. HMAN 104 Principles of Accounting
Students are going to learn preparation and use of accounting reports for business entities; focus on uses of accounting for external reporting, emphasizing accounting as a provider of financial information. In addition students will study using "Link Bilgisayar Solar System" Software recording, reporting and analyzing basic accounting transactions.HMAN 105 Applied Economics
Students will come across with the understanding of economics which has become a required part of being an informed and articulate citizen of the world; students will be prepared to face economic problems of life at micro and macro level at any point in time. The course is specifically designed for tourism students therefore it includes economic issues in the context of the industry they study. The theories are explained from first principles and applied to a range of specific leisure and tourism issues, at the consumer, business, national and international level. HMAN 106 Sociology
Students are introduced the basic concepts and approaches in sociology. We will look at different approaches about how and why society is organized as it is, how our experiences and chances in life are shaped by broader social structures, how social change takes place, and in what directions social change restructures societies. Lectures, readings, and sociology approaches the world and to help them to develop 'sociological imagination' so that they can understand and control the forces that shape their lives.HMAN 201 Rooms Division Management
Introduces the fundamentals of rooms-division management with an emphasis on front desk operations, reservations and housekeeping. Concentrates on selling strategies, forecasting, break-even analysis, guest relations, manpower planning and yield management theory.HIST 201 Principles of Atatürk and History of the Turkish Republic I
This is the first of a sequence of two term-courses that focus on the political, economic, social, and cultural history of the late Ottoman Empire and the Republic of Turkey. It addresses issues related to why and how the Ottoman Empire ended; why and how the Republic of Turkey came onto the agenda; what the nascent Republic inherited from the Empire in terms of the relationship between state and society; and what kind of nation and nation-state was imagined in Early Republican Turkey.Elective (Second Foreign Language III)
This is the first of a sequence of two term-courses that focus on the political, economic, social, and cultural history of the late Ottoman Empire and the Republic of Turkey. It addresses issues related to why and how the Ottoman Empire ended; why and how the Republic of Turkey came onto the agenda; what the nascent Republic inherited from the Empire in terms of the relationship between state and society; and what kind of nation and nation-state was imagined in Early Republican Turkey.HMAN 202 Services Marketing
Provides an overview of the discipline of marketing as it applies to hotels, restaurants and clubs. Topics include supply and demand analysis, market segmentation, marketing research, resource allocation, sales strategies, consumer behavior, advertising, public relations, promotions, pricing strategies, revenue maximization.HMAN 203 Nutrition, Hygiene and Food Safety
Concentrates mainly on three domains; nutrition, hygiene and safety topics. Builds knowledge on sanitation and health issues to satisfy public expectations. Discusses the relationship between food and healthy living, common dietary references, basic nutritional concepts and density. Informs students how to avoid sanitation related health problems and also provides customers the opportunity to enjoy a risk-free environment.HMAN 204 Hotel Management
Examines the history of hotels and hoteliers, hotel management strategies, the management of privately owned hotels and chain groups, their strengths, weaknesses, favorable and unfavorable applications. Emphasis is on the provision of facilities, guest services, planning, financing, developing and operating a hotel. Management of leadership, human resources, guests, technical and financial aspects of the business and purveyors for profit. Analysis of case studies.HMAN 205 Information Technologies in Hotels
Aims to explore hotel management information systems (MIS) emphasizing the role of know-how in decision making processes. It is an applied course. Taught through a contemporary software system, including the flow of data and reporting used for managerial purposes on a daily basis. Provides students experience on how theoretical knowledge would be utilized in a computerized setting. HMAN 206 Food Production and Purchasing
Introduces food groups, methods of preparation, tools and techniques, cooking, presentation and holding. Covers notions of historical perspectives. Students will learn how to pair ingredients in the creation of various dishes. Plated appetizers, buffet arrangements, hors-d'oeuvres, forcemeats, patès, galatines, terrines, salads, and soups are covered as well as vegetables, fruits, herbs, grains and nuts, dry goods, dairy products and spices. Studies the basic principles of procuring food items, receiving, properly storing and issuing steps in an applied setting.HMAN 207 Human Resources Management
Discusses the roles of human resources in the business environment with emphasis on the personnel function and analysis, human resource planning and strategy, recruitment, selection, training, performance appraisal, awards and motivation, compensation and labor relations issues.HMAN 208 Legal Aspects of Lodging Operations
Deals with basic rules, regulations and concepts, constitution and EU approaches and implementations. Topics include legal opinions, bylaws, decrees, regulations of statues and instructions as well as responsibilities of employers about tourist and consumer rights. Covers legal problems of the hotel industry such as booking, overbooking, guarantees, contracts, health and safety and e-busines issues.HIST 202 Principles of Atatürk and History of the Turkish Republic II
This is the second of a sequence of two term-courses that focus on the political, economic, social, and cultural history of the late Ottoman Empire and the Republic of Turkey. It addresses issues related to Turkeys experience with democracy during the cold war period; import-substituting industrialization in the 1960s and 1970s; the open economy of 1980s and its political, social and cultural outcomes; and Turkey-European Union relations and their impact on the relationship between state and society in Turkey.Elective (Second Foreign Language IV)
To be able to prepare students for a competitive and multicultural employment environment around the hospitality world, students are required to select one foreign language from German, Spanish, Russian and Chinese. The aim is to have students fluently speak the language selected after taking four consecutive courses. This course is the fourth in that chain.HMAN 301 Restaurant Management and Cost Analysis
Combines theory and practice. Students will be introduced to the basics of restaurant services and management and will be given the opportunity to prepare a full-service restaurant for daily service and run the restaurant including waiting on the guests. Students will become familiar with the various requirements for operational success. Introduces effective control of food and beverage operations, including standards determination, the operating budget, income and cost control systems and computer applications for planning and control functions.HMAN 302 Sustainable Development for Hotels
Focuses on principles of sustainable development and how these principles can inform and be influenced by design, finance, and policy considerations such as green building at horizontal, site and community level, and at vertical, building level, perspectives. Topics include energy efficiency and trends, conservation and renewables as well as scenarios and emerging technologies, climate change, environmental impacts, eco-design, international environmental agreements and conventions.HMAN 303 Culinary World
Students will experience gourmet food preparation from several foreign cuisines such as French, Créole, Asian, Italian and Turkish to be served in the a-la carte restaurant using their own expertise such as menu designing, purchasing, coordinating, producing and serving.HMAN 304 Catering and MICE
Introduces students to the world of meetings, conventions, incentives and event management. The concentration is on management functions, and the motivation, needs and expectations of the guests. Prepares students for a variety of sales-related opportunities in the meeting, convention, incentive and event management market including sales techniques, negotiation skills and closing the sale. HMAN 305 Music
Deals with music from a historical perspective and its importance for humankind. Presents the chronology of musical styles up to the present. Relates the historical development of music to parallel movements in art, drama, and literature. Develops techniques for listening analytically and critically to music. Deals with samples of world music and relevance of music for hotels. Different music types that can be played in hotels' various areas such as the lobby, rooms, restaurants, bars, discos, corridors and elevators are covered. Importance is given to selection criteria and the aim to satisfy the expectations of different guest profilesHMAN 306 History of Art
Studies the evolution of the fine arts up to the contemporary world. Concentrates on samples of well-known paintings, sculptures, architectural edifices, decorative arts, photographs, interior design trends' foundations, classifications, interpretations and appreciations benefiting from color theory and perspective in order to analyze the subject critically.HMAN 307 Hotel Managerial Accounting
Introduces a uniform accounting system covering topics such as the basic accrual model, analysis of transactions, balance sheet, income statement and cash flow statement, ratios and analysis for hotels. Emphasizes analysis of cases and actual financial reports on Excel and concerns the applications of the concepts and methods of financial accounting to issues such as long-term assets, inventory, sales, receivables, debt securities, corporate ownership, international operations, and analysis of financial statements.HMAN 308 Quantitative Decision Techniques
Topics include an introduction to quantitative methodology, decision-making and planning under conditions of uncertainty, resource allocation, distribution and scheduling, and inventory management. Covers sampling and experimentation, descriptive statistics, probability, binomial and normal distributions, estimation, single sample and two sample hypothesis tests for means and proportions. Additional topics will be selected from descriptive methods in regression and correlation, or contingency table analysis.HMAN 401 Process Design for Hotels
Concentrates on the core management concepts of the hotel industry and the study of analytical data. Aims for full guest satisfaction by designing better ways of directing the web of service operations in hotels, implementing efficient and effective conceptual and quantitative methods. Topics include layout and functional analysis and capacity management.HMAN 402 Leadership in Hospitality Industry
Studies characteristics of hospitality leaders from an organizational behavior perspective as well as human factors in the hotel and restaurant environment considering guests, employees, employers, purveyors, competitors and local governmental bodies. Students will learn to develop pro-active preparation skills, to think critically about leadership, the limitations of leadership theories, the art of motivating group of people, to act altogether towards a common goal, and how to better influence others by rhetorical patterns.HMAN 403 Hospitality Seminars
Aims to expose senior students to the dynamics of hotel industry by interacting with senior hotel executives. Students will be aware of the day-to-day operational facts and figures of the hotel industry and experience and initiate their networking efforts developing professional contacts with top hospitality executives. Students will report in writing about the outcomes of such meetings and share their views with fellow students in a presentation format.HMAN 404 Management Applications in Hotels
Concentrates on the theories and practices of hotel management in the context of technical and human resource constraints. Students learn how to apply knowledge, skills, tools and techniques for different case studies. The role of organizational change, managerial decision making, basic accounting and fiscal management principles and effective managerial problem identification and solving techniques will be explored. Taking a systematic approach, the course follows the main process areas in a hotel's life cycle and uses software for the development and execution of cases. HMAN 405 Finance
Focuses on theoretical and applied financial management. Topics include an introduction to financial structure, financial planning and control, evaluation and the time value of money, interest rates, working capital, financial markets, cost of capital, risk management, taxation, capital budgeting, short-term and long-term financial decision making, asset management, security valuation methods and problems.HMAN 406 Senior Project
A capstone course for Hotel Management majors includes the completion of a written project. Students select project topics and complete their projects guided individually by senior faculty mentors. Preference is given to selecting topics that solve problems or make contributions for the hospitality industry's current and future potential problem domains by applying business concepts students have learned previously. Faculty will provide feedback and students will be expected to make necessary corrections on projects. Students are expected to defend the contents of their projects before a jury.HMAN 407 International and Comparative Labor Practices
Examines labor relations and collective bargaining; covers both the union and management sides, the legal framework, union structure and bargaining issues, the negotiation process, grievances and arbitration worldwide from an international and comparative perspective. International labor rights and labor standards in the world regulated by bilateral and multilateral trade agreements are also covered. Topics include expatriation and repatriation, global leadership, compensation, inequality, mobility and employment and training.
HMAN 200 - Internship I Internship I is students' first hands-on experience with the hotel industry. Placement of interns in hotels and follow-up evaluations are carried out by the Industrial Training Office. The duration of the internship is 75 working days during the summer period of the second year, and it aims for students to gain experience while working in rotation among different departments in hotels. This is a non-credit course; however, successful completion of Internship I is mandatory for graduation. This course is a prerequisite for HMAN 300 Internship II course.
HMAN 300 - Internship II Internship II is students' second exposure to the hotel industry. Placement of interns in hotels and follow-up evaluations are carried out by the Industrial Training Office. The duration of the internship is 75 working days during the summer period of the third year, and it aims for students to take responsibilities in a department while working in a hotel and to apply their know-how in a real life setting. Making necessary observations and a performance evaluation of the operation is also expected. This is a non-credit course; however, successful completion of Internship II is mandatory for graduation. Students will be expected to document internship hours, prepare and submit reports during the internship regarding the factors affecting the operation of the department, provide a portfolio including supervisors' evaluations and once the internship is completed, sit in front of a jury formed by faculty members, for further assessment.
HMAN 351 Health Issues in Hotels Deals with the description of potential health problems and proper ways for treatment of guests in hotels. Training provides an excellent opportunity to possess the knowledge and ability to perform vital life-saving skills along with theoretical knowledge.
HMAN 352 Behavior and Etiquette in the Hotel Industry Concentrates on how to build relationships, create a professional appearance, develop positive relationships with co-workers, and practice cubicle and office etiquette in a social environment and the appropriate behavior and etiquette when using the Internet, in daily communications and in meetings. Students also learn how to handle ethical dilemmas and intercultural issues, be courteous when communicating and the appropriate etiquette for business meals and functions, as well as how to be a courteous traveler at home or abroad.
HMAN 353 History of Beverage Culture Introduces historical aspects and basics of beverages and beverage operations. The course is geared towards social impacts and facts, and different concepts in the East and West. Course content includes responsible customer service, beverage list development, staff training, beverage pricing, purchasing, storage, cost control and service as well as the pros and cons of beverage consumption in hotels.
HMAN 354 Entertainment in Resorts / Holiday Villages Introduces entertainment activities in resort hotels and holiday villages. Includes the history, aims and integration of guests in to those activities and profit making approaches via entertainment. Also deals with the planning and implementation of live sketches conforming to the cultural background of the customers' profiles as well as the organization and operation of sports events on premises and staffing and coordinating the entertainment teams
HMAN 355 Enology and Wine Tasting Designed for upper-level students. Provides an introduction to Viticulture and Enology. Covers the major wine producing regions of the world with a cultural and historical perspective on wine including domestic grapes and various types of local wines. Topics include flavor components, pairing wine and food, selecting quality wines and wine etiquette. Samples from a variety of countries vineyards are evaluated.
HMAN 356 Security and Safety Management in Hotels HMAN 357 Hotel Facilities Management HMAN 358 Ecotourism The course will explore eco-tourism, the fastest growing segment of the tourism industry. Students in this course will learn eco-tourism principles as well as experience how eco-tourism is taking place in Turkey. Students are expected to participate in eco-tourism activities. This course also covers common benefits of hotels and eco-tourists; anthropology, sustainability, organic farming, green building design and outdoor recreation fall into the other sub-catagories to review.
HMAN 359 Strategic Marketing in Hotel Industry Explores theoretical and practical challenges and approaches to addressing ever-changing market conditions of hotels' competitors welfare. Strategic marketing concepts and principles are investigated in order to secure market share and increase profitability in hotels.
HMAN 360 Hospital and Nursing Home Management Planning, marketing and administration of hospitals and nursing homes as a part of the hospitality business. To be able to serve the third age-group constituent properly, students will explore the economic and social aspects of healthcare issues, also the employment types and opportunities with such operations.
HMAN 451 Total Quality Management in the Hotel Industry The course capitalizes on meeting customer needs and organizational objectives by management commitment, employee empowerment, fact-based decision making, continuous improvement and customer focus in the hotel industry. TQM, compared with traditional management, helps to explore the cost of quality, building quality framework and managing organizational changes.
HMAN 452 Tourism Economics The course examines tourism from a macroeconomic perspective; the characteristics of tourist service supply and consumption, the contribution of the tourism industry to economic development and regional competitiveness and finally public intervention in the tourism market.
HMAN 453 Restaurant Feasibility Study Applies methods and practices for evaluating prospective new restaurant operations by setting economic value and establishing the return that an owner expects.
HMAN 454 Ethics in Tourism Industry Concentrates on ethical approaches in all hospitality operations. Reviews ethical theories and applications among guests, managers, executives and government officials as well as investigates applications in the front office, housekeeping, food and beverage, purchasing, human resources and sales and marketing departments and casino operations.
HMAN 455 Architectural and Design Trends in the Hotel Industry Presents historical perspectives of hotel architectural designs and contemporary approaches. Introduces hotel design philosophy serving to meet the needs of human nature. Theme hotels, casino hotels, resorts and extreme projects are covered as well as relationship and flow charts, cost conscious techniques and equipment.
HMAN 456 EU Regulations and Turkish Tourism Deals with the pros and cons of the Turkish tourism industry in accession to the European Union. Concentrates on the areas for improvements and further changes towards the adaptation of the EU initiatives. Studies the EU and Turkey from tourist and consumer rights perspectives. Covers problems during implementation stages and solutions generated
HMAN 457 Hotel Feasibility Study Applies methods and practices for evaluating prospective new hotel or resort properties by setting economic value and establishing the return that an owner expects
HMAN 458 Cases Studies in Tourism Industry Analysis and evaluation of cases that confront the tourism and hospitality industry. An in-depth study of the practical aspects of the tourism industry with application of theoretical approaches for solutions. Includes measures to be taken for proactive management behavior.
HMAN 459 Comparative Researches in Tourism and Hotel Management Discuss major research approaches and research strategies in comparative, international tourism and hotel management studies. Focus is on comparative hospitality research in contemporary and modern societies. Special emphasis will be placed on issues of globalisation, new research and outcomes, notions of controversial cases in tourism and hotel management industries.
HMAN 460 Debates on Tourism and Hotel Industries Concentrates on debate by student groups about tourism and hotel management issues, based upon their knowledge background and aiming to urge students to defend their own positions while developing coherent answers in the presence of a moderator.
Elective Course (Major)
HGMN 301 Club Management Introduces the history of clubs and their relevance to Ottoman culture. First covers coffee houses, cafés and clubs. Studies private membership clubs and administration styles. Covers leadership, marketing and quality assurance in clubs with an emphasis on food and beverage, human resources, entertainment and golf management aspects.
HGMN 302 Planning and Operations of Golf Courses The course aims to inform students about the history and stakeholders of the golf business. The planning and operation of golf courses in addition to an overview of domestic and international golf tournaments will be covered. Environmental effects and the importance of the golf business from the employment perspective will also be dealt with.
HGMN 401 Agronomy and Environmental Issues HGMN 402 Golf Management HIFC 300 Internship II HIFC 301 General Administration of In-Flight Catering HIFC 302 In-Flight Catering OperationsHIFC 401 In-Flight Catering ProductionsHIFC 402 In-Flight Food Safety, Hygiene and Quality Assurance HMYO 300 Internship II HMYO 301 Yachting Equipment, Technology and Design HMYO 302 Safety and Sea Survival HMYO 401 Marina Operations and Management HMYO 402 Chartering and Marketing Trends HSWO 300 Internship IIHSWO 301 Spa Industry Management, Services and TreatmentHSWO 302 Professional Applications of Fitness PrinciplesHSWO 401 Customer Management in Spa Industry HSWO 402 Spa and Wellness Marketing