TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO155 |
| Name | Front Office Services |
| Term | 2016-2017 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. CANANİ YALÇIN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Hotel front office staff with their duties in the front office part of the functional relationships with other departments,Documents used in the contents and functions of the front office Understand the actions taken by the students for front office issues.
Course Content
The definition of front office, departments, tasks performed, documents used
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1- Learning the front office services. |
| LO02 | 2- Making the personal preparations, doing the task organization. |
| LO03 | 3- Carrying out the front office processes. |
| LO04 | 4- Coordinating with the other departments. |
| LO05 | 5-Check-In, Check-Out, and safe operations. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Front Office services | To be prepared to related subject from advised source. | |
| 2 | Principles of body care | To be prepared to related subject from advised source. | |
| 3 | Princples of uniform control | To be prepared to related subject from advised source. | |
| 4 | Points to be considered in the distrubition of tasks and preparing a work schedule. | To be prepared to related subject from advised source. | |
| 5 | Welcoming the guests in the front office, carrying their luggage and parking their cars. | To be prepared to related subject from advised source. | |
| 6 | Equipments, Devices and forms used in the front office department. | To be prepared to related subject from advised source. | |
| 7 | Equipments, Devices and forms used in the front office department. | To be prepared to related subject from advised source. | |
| 8 | The relations between front office and food and beverage department. Midterm | ||
| 9 | The relations between front office and managemet and finance department. | To be prepared to related subject from advised source. | |
| 10 | The relations between front office and technical services department. | To be prepared to related subject from advised source. | |
| 11 | The relations between front office and sales and marketing department. | To be prepared to related subject from advised source. | |
| 12 | The forms and reports keeping the coordination between front office and food and beverage department. | To be prepared to related subject from advised source. | |
| 13 | The relations between front office and security department. | To be prepared to related subject from advised source. | |
| 14 | The forms and reports keeping the coordination between front office and technical services department. | To be prepared to related subject from advised source. | |
| 15 | Final Exam | ||
| 16 | Final Exam | ||
| 17 | Final Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |