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 received enough points from 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- To be 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 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.

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 RESEARCH METHODS AND TECHNIQUES IN TOURISM 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 RUSSIAN FOR TOURISM II 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           
TURKISH LANGUAGE I          
FUNDAMENTALS OF TOURISM          
ENGLISH I          
FRENCH I          
RUSSIAN I          
FOOD AND DRINKS TECHNOLOGY          
FOOD AND BAVARAGE SERVICES I          
FUNDAMENTALS OF TOURISM          
GENERAL ACCOUNTING           
Tourism Seminars I          
ENTREPRENEURSHIP IN TOURISM SECTOR          
ERGONOMICS IN THE FOOD AND BEVERAGE BUSINESS          
RESEARCH METHODS AND TECHNIQUES IN TOURISM          
           
1. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
INFORMATION AND COMMUNICATION TECHNOLOGY II          
TURKISH LANGUAGE II          
ENGLISH II          
FRENCH II          
RUSSIAN II          
HYGIENE AND SANITATION TECHNIQUES          
F&B IN ACCOUNTING          
FOOD&BEVERAGE SERVICE II          
PROFESSIONAL USE OF BUSINESS PROGRAM PACKAGE          
PROFESSIONAL PRACTICE I          
Tourism Seminars II          
SERVICE OF SPECIAL FOOD AND BEVERAGE          
NEW TRENDS IN FOOD & BEVERAGE          
TOURISM ECONOMY          
Basic Principles of Law          
           
2. Year - 1. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY I          
TOURISM MARKETING          
PROFESSIONAL FOREIGN LANGUAGE I (ENGLISH)          
MENU PLANNING           
Catering Services          
PROTOCOL AND ETIQUETTE          
FOOD & BEVERAGE COST CONTROL          
QUALITY MANAGEMENT SYSTEMS IN TOURISM          
FOOD AND BEVERAGE IN MANAGEMENT AND ORGANIZATION          
HEALTY AND FIRST AID          
TURKEY TOURISM GEOGRAPHY           
TOURISM POLICY AND PLANNING          
TOURISM IN CAREER MANAGEMENT           
           
2. Year - 2. Term
Ders AdıPy1Py2Py3Py4Py5Py6Py7Py8Py9Py10
ATATURK'S PRINCIPLES AND REVOLUTION HISTORY II          
RUSSIAN FOR TOURISM II          
GASTRONOMY TOURİSM          
BANQUET SERVICE AND MANAGEMENT          
BEVERAGE SERVICE           
CUSTOMERS AND FOOD SAFETY FOR BEVERAGES BUSINESS          
PROFESSIONAL PRACTICE II          
IN TOURISM HUMAN RESOURCES MANAGEMENT           
DECORATION TECHNIQUES IN FOOD AND BEVERAGE BUSINESS          
COMMUNICATION AND ETHICS          
F&B PROMOTIONS          
FRONT OFFICE MANAGEMENT           
COMMUNICATION GUEST          
           
 

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