Türkçe
Marmaris Tourism Vocational School Programme of Catering Services

Qualification Awarded

Graduates who have successfully completed the program are awarded the Associate's Degree in the field of Tourism-Catering Services.

Specific Admission Requirements

Candidates must have a high school and a balanced school diploma, and the central examination administered by the OSYM must have enough points in the relevant field. The study is in the form of formal education and secondary education.

Qualification Requirements

To graduate from the program 120 ECTS is required. The duration of the program is 4 semesters. Students who are successful in all of the compulsory courses and who complete the required ECTS with the elective courses are entitled to obtain an associate's degree diploma if their GPA is 2.00 or more. 70% of theoretical courses and 80% of practical courses are required. Students who do not show the necessary participation can not participate in the final examinations.

Recognition of Prior Learning

The provisions of the "Regulation on the Principles of Transition between Programs Associated with Bachelor's and Bachelor's Degree in Higher Education Institutions and Double-Major / Minor Institutional Credit Transfers" apply.

History

In the 2016-2017 academic year, the Catering Services Program started its activity as a formal education. In the same year, the second education students were also taken in the academic year.

Profile of the Programme

The tourism sector is one of the fastest growing sectors in developing countries, including transportation, accommodation, entertainment, congress, sports disciplines. Tourism sector; The creation of new employment fields and the employment environment is one of the sectors that are emphasized as the driving force of economic development. Catering services in the service sector; Is a structure that provides important contributions to the region and country by welcoming domestic and foreign guests, satisfying and satisfying their wishes and expectations. Our program is a program aimed at mid-level recruitment and mid-level training in accommodation, catering and entertainment.

Program Outcomes

1- To be able to make analytical evaluations for tourism and food and beverage sector.
2- Being able to evaluate the characteristics of the tourism sector as a socio-economic phenomenon
3- To be able to define the basic laws and regulations applied in tourism sector in Turkey.
4- To be able to recognize the basic properties of tourist products and to define the effects they create for destinations.
5- Being able to organize, coordinate and develop food and beverage departments in food and beverage enterprises and accommodation enterprises.
6- To be able to define and develop professional working techniques and income management practices in accommodation and catering businesses.
7- Ability to apply professional working techniques in food and beverage and accommodation businesses.
8- To be able to use technology systems in food and beverage and accommodation businesses
9- To be able to work in the tourism sector efficiently.
10- To learn the characteristics of important touristic destinations in Turkey and the world and apply this knowledge in the tourism sector.

Exam Regulations & Assesment & Grading

Every student has to attend classes, practices, laboratory, project, seminar, workshop, semester work, graduation projects. Students who do not attend at least 70% of the theoretical courses and at least 80% of the practical and laboratory studies are not allowed to take the final exams from those courses. Students have to repeat the relevant lessons until they fulfill the attendance requirement in the theoretical courses. Examinations are usually conducted in writing. However, the teaching staff may also decide to conduct an oral examination. Depending on the content of the lessons, the students may be directed to the project work provided that they are indicated on the information form. The exams of the courses are taught by the instructors who teach. Students with excuse exams may be held with the approval of the relevant board within 15 days of the end date of the midterm exam.

Graduation Requirements

To graduate from the program 120 ECTS is required. The duration of the program is 4 semesters. Students who are successful in all of the compulsory courses and who have completed the required ECTS with elective courses are entitled to obtain an associate's degree diploma if their GPA is 2.00 or more. 70% of theoretical courses and 80% of practical courses are required. Students who do not show the necessary participation can not participate in the final examinations.

Occupational Profiles of Graduates

Graduates have jobs in businesses such as hotels, holiday villages, catering, entertainment, transportation, etc. It is also possible to employ large tourist passenger ships, banquets, congress and fair organization companies and the Ministry of Culture and Tourism, Tourism Provincial Directorates and Municipalities.

Access to Further Studies

Candidates who have successfully completed the Associate Degree education can study under the Undergraduate programs provided that they take valid grades from the Vertical Transition exam.

Mode of Study

Full Time 1. Teaching and 2. Teaching

Programme Director

Instructor Erhan İŞLEK

ECTS Coordinator

Instructor Kadir BAYSAL

Course Structure Diagram with Credits

1. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BİP1801 INFORMATION AND COMMUNICATION TECHNOLOGY I Required 2 0 3
TDB1801 TURKISH LANGUAGE I Required 2 0 2
TOİ1005 FUNDAMENTALS OF TOURISM Required 2 0 3
YDB1801 ENGLISH I Required 2 0 2
YDB1805 FRENCH I Required 2 0 2
YDB1903 RUSSIAN I Required 2 0 2
İKR1001 FOOD AND DRINKS TECHNOLOGY Required 2 0 3
İKR1003 FOOD AND BAVARAGE SERVICES I Required 2 0 5
İKR1005 FUNDAMENTALS OF TOURISM Required 2 0 3
İKR1007 GENERAL ACCOUNTING Required 2 0 3
İKR1009 Tourism Seminars I Elective 2 0 3
İKR1011 ENTREPRENEURSHIP IN TOURISM SECTOR Elective 2 0 3
İKR1013 ERGONOMICS IN THE FOOD AND BEVERAGE BUSINESS Elective 2 0 3
İKR1015 NUTRITION PRINCIPLES Elective 2 0 3
       
1. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
BİP1802 INFORMATION AND COMMUNICATION TECHNOLOGY II Required 2 0 3
TDB1802 TURKISH LANGUAGE II Required 2 0 2
YDB1802 ENGLISH II Required 2 0 2
YDB1806 FRENCH II Required 2 0 2
YDB1904 RUSSIAN II Required 2 0 2
İKR1002 HYGIENE AND SANITATION TECHNIQUES Required 2 0 3
İKR1004 F&B IN ACCOUNTING Required 2 0 3
İKR1006 FOOD&BEVERAGE SERVICE II Required 2 0 5
İKR1008 PROFESSIONAL USE OF BUSINESS PROGRAM PACKAGE Required 2 0 2
İKR1010 PROFESSIONAL PRACTICE I Required 0 0 4
İKR1012 Tourism Seminars II Elective 2 0 3
İKR1014 SERVICE OF SPECIAL FOOD AND BEVERAGE Elective 2 0 3
İKR1016 NEW TRENDS IN FOOD & BEVERAGE Elective 2 0 3
İKR1018 TOURISM ECONOMY Elective 2 0 3
İKR1020 Basic Principles of Law Elective 2 0 3
       
2. Year - 1. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB2801 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I Required 2 0 2
PZR2809 TOURISM MARKETING Required 3 0 4
İKR2001 PROFESSIONAL FOREIGN LANGUAGE I (ENGLISH) Required 2 0 2
İKR2005 MENU PLANNING  Required 2 0 4
İKR2007 Catering Services Required 2 0 3
İKR2009 PROTOCOL AND ETIQUETTE Required 2 0 3
İKR2011 FOOD & BEVERAGE COST CONTROL Required 2 0 3
İKR2013 QUALITY MANAGEMENT SYSTEMS IN TOURISM Elective 2 0 3
İKR2014 FOOD AND BEVERAGE IN MANAGEMENT AND ORGANIZATION Required 2 0 3
İKR2015 RESEARCH METHODS AND TECHNIQUES IN TOURISM Elective 2 0 3
İKR2017 HEALTY AND FIRST AID Elective 2 0 3
İKR2019 TURKEY TOURISM GEOGRAPHY Elective 2 0 3
İKR2021 TOURISM POLICY AND PLANNING Elective 2 0 3
İKR2023 TOURISM IN CAREER MANAGEMENT Elective 2 0 3
       
2. Year - 2. Term
Course Unit Code Course Unit Title Course Type Theory Practice ECTS Print
ATB2802 ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II Required 2 0 2
İKR2002 PROFESSIONAL FOREIGN LANGUAGE I (ENGLISH) Required 2 0 2
İKR2006 GASTRONOMY TOURİSM Required 2 0 2
İKR2008 BANQUET SERVICE AND MANAGEMENT Required 2 0 3
İKR2010 BEVERAGE SERVICE Required 2 0 3
İKR2012 CUSTOMERS AND FOOD SAFETY FOR BEVERAGES BUSINESS Required 2 0 2
İKR2016 PROFESSIONAL PRACTICE II Required 0 0 4
İKR2018 IN TOURISM HUMAN RESOURCES MANAGEMENT  Elective 2 0 3
İKR2020 DECORATION TECHNIQUES IN FOOD AND BEVERAGE BUSINESS Elective 2 0 3
İKR2022 COMMUNICATION AND ETHICS Elective 2 0 3
İKR2024 F&B PROMOTIONS Elective 2 0 3
İKR2026 FRONT OFFICE MANAGEMENT  Required 2 0 3
İKR2028 COMMUNICATION GUEST Required 2 0 3
       
 

Evaluation Questionnaires

Course & Program Outcomes Matrix

1. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
INFORMATION AND COMMUNICATION TECHNOLOGY I 4445454343
TURKISH LANGUAGE I 5 5 5 4 5
FUNDAMENTALS OF TOURISM3234354535
ENGLISH I2455455344
FRENCH I2455455344
RUSSIAN I  4     4 
FOOD AND DRINKS TECHNOLOGY 4  34 5  
FOOD AND BAVARAGE SERVICES I34245 2 3 
FUNDAMENTALS OF TOURISM3254354553
GENERAL ACCOUNTING 5553554332
Tourism Seminars I3334333233
ENTREPRENEURSHIP IN TOURISM SECTOR 452223333
ERGONOMICS IN THE FOOD AND BEVERAGE BUSINESS255 4 4 5 
NUTRITION PRINCIPLES2344553555
           
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
INFORMATION AND COMMUNICATION TECHNOLOGY II          
TURKISH LANGUAGE II3243223221
ENGLISH II1341111214
FRENCH II3533534332
RUSSIAN II24 5455344
HYGIENE AND SANITATION TECHNIQUES2423524532
F&B IN ACCOUNTING1 4354    
FOOD&BEVERAGE SERVICE II34245 2 3 
PROFESSIONAL USE OF BUSINESS PROGRAM PACKAGE5243323452
PROFESSIONAL PRACTICE I5555555332
Tourism Seminars II3334333233
SERVICE OF SPECIAL FOOD AND BEVERAGE255445    
NEW TRENDS IN FOOD & BEVERAGE2555325554
TOURISM ECONOMY          
Basic Principles of Law4454444344
           
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I5223333121
TOURISM MARKETING          
PROFESSIONAL FOREIGN LANGUAGE I (ENGLISH)1134234334
MENU PLANNING 5   43333 
Catering Services5 22443322
PROTOCOL AND ETIQUETTE2  5  2   
FOOD & BEVERAGE COST CONTROL5455555555
QUALITY MANAGEMENT SYSTEMS IN TOURISM355423  55
FOOD AND BEVERAGE IN MANAGEMENT AND ORGANIZATION2455455344
RESEARCH METHODS AND TECHNIQUES IN TOURISM 412223333
HEALTY AND FIRST AID2351 5 5 5
TURKEY TOURISM GEOGRAPHY           
TOURISM POLICY AND PLANNING          
TOURISM IN CAREER MANAGEMENT 4334444344
           
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II          
PROFESSIONAL FOREIGN LANGUAGE I (ENGLISH)1  1 13453
GASTRONOMY TOURİSM4   45444 
BANQUET SERVICE AND MANAGEMENT2455423 55
BEVERAGE SERVICE 34245 233 
CUSTOMERS AND FOOD SAFETY FOR BEVERAGES BUSINESS44  45444 
PROFESSIONAL PRACTICE II5355533535
IN TOURISM HUMAN RESOURCES MANAGEMENT 4444444344
DECORATION TECHNIQUES IN FOOD AND BEVERAGE BUSINESS44  45444 
COMMUNICATION AND ETHICS23545 4354
F&B PROMOTIONS 412223333
FRONT OFFICE MANAGEMENT 4344443444
COMMUNICATION GUEST2455455344
           
 

Muğla Sıtkı Koçman Üniversitesi, 48000 Kötekli/Muğla | Tel: + 90 (252) 211-1000 | Fax: + 90 (252) 223-9280
Copyright © 2013 Bilgi İşlem Daire Başkanlığı
Yukarı Çık