GENERAL
INFORMATION This
higher education program aims to train qualified human resources who can take
part in service production processes in the service sector, assist in
management, or establish and operate their own businesses. The goal of the
program is to educate individuals who can actively work in the Food and
Beverage, Front Office, and Housekeeping departments of the service sector
and who possess the knowledge, skills, and professional behavior required to
assume managerial roles when necessary. In
line with this objective, during the first year, students are offered
vocational courses—both theoretical and practical—designed to help them become
familiar with the departments and operations of service enterprises. In
addition to courses such as Accounting, Front Office Management, Food and
Beverage Production–Management and Service, Housekeeping Management, Congress
and Fair Management, Computer Studies, Communication, Tourism Marketing,
Financial Management in Hospitality Enterprises, Human Resources Management,
and other professional courses, there are also elective courses
available in different fields starting from the third and fourth semesters,
allowing students to make choices according to their interests and abilities. In
addition, a compulsory internship covering 40 working days is carried
out in the sector at the end of the second semester. Graduates earn the
title of Tourism Professional and assist tourism operators in
identifying and meeting the needs of customers in touristic hotels. Many
graduates either establish their own businesses in the tourism sector or
continue their careers in large tourism enterprises. The main aim is to train
qualified intermediate staff and prospective managers in line with the
expectations of both the tourism sector and our students, and to prepare
students for the future by providing education at the highest standards. Graduates
have employment opportunities in various positions in hospitality
enterprises, such as Hotel Manager, Front Office Manager, Food and
Beverage Manager, Bar Manager, Restaurant Supervisor, Waiter/Waitress,
Reception Supervisor, Receptionist, Housekeeping Manager, and Floor Supervisor.
They can also work in food and beverage establishments in positions such
as Restaurant Manager, Restaurant Supervisor, Head Waiter, Bartender, and
Barmaid. Additionally, they may find employment opportunities in travel
agencies as tour managers or information officers, in recreation
enterprises as managers or sales personnel, and in various positions within
the Ministry of Tourism and public tourism facilities. Vertical
and Horizontal Transfer Opportunities: Students
who successfully complete this program and pass the Vertical Transfer
Examination (DGS) conducted by ÖSYM may transfer to the following
four-year undergraduate programs:
Hospitality
Management
Hospitality
Management Teaching
Hospitality
and Tourism Management
Tourist
Guiding
Tourism
Management and Hotel Management
Tourism
and Hotel Management
Tourism
and Guidance
Tourism
and Hospitality
Tourism
Management
Prof.
Dr. Ayhan Gökdeniz Head of the Department of Hotel,
Restaurant and Catering Services
