| Course Name | Front Office |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| MTOI 104 | Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | Turkish | |||||
| Course Type | Required | |||||
| Course Level | Short Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The objective of this course is to examine the organizational structure of Front Office Department, to teach the responsibilities, to provide detailed information about reservations, cashiering, rooms division and revenue management. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course contains the organizational structure of the hotel Front Office Department, describes the responsibilities of Front Office Employee. Reservations, check-in and check-out procedures, calculations of hotel room, and hotel room revenue management issues are examined in detail. |
| Related Sustainable Development Goals | |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | |
| 2 | Organizational Structure of Front Office Department | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 1-45 |
| 3 | The relationship between Front Office Department and Other Departments in the Hotel | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 79-102 |
| 4 | Preparing for Guest Login | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 103-121 |
| 5 | Welcoming Guest | Course Materials |
| 6 | Escorting Guest to the Room | Course Materials |
| 7 | Midterm | Course Materials |
| 8 | Preperation before Guest Check-out | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 145-183 |
| 9 | Reservations, Room blockage, Overbooking | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 202-233 |
| 10 | Room Sales Techniques | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 247-265 |
| 11 | Controlling at the end of the day | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 268-294 |
| 12 | Reporting | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 296-306 |
| 13 | Guests may encounter unusual situations and Suggestions | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 352-365 |
| 14 | Guests may encounter unusual situations and Suggestions | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık pg. 352-365 |
| 15 | General Evaluation | Course Materials |
| 16 | Final Exam |
| Course Notes/Textbooks | Nevzat Eraslan, Konaklama İşletmelerinde Önbüro İşlemleri ve Yönetimi, Detay Yayıncılık |
| Suggested Readings/Materials | Gökhan Çolak, Önbüro Hizmetleri, Murathan Yayınevi, 2012. Yrd. Doç. Dr. Ayhan Gökdeniz, Yrd. Doç. Dr. Yakup Dinç, Önbüro Operasyonları ve Yönetimi, Detay Yayıncılık, 2011. |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 15 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 15 |
| Presentation / Jury | 1 | 30 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 15 | 2 | 30 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 5 | |
| Presentation / Jury | 1 | 10 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 10 | |
| Total | 103 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management | X | ||||
| 2 | To be able to use the knowledge gained in the field of tourism in the field of application. | X | ||||
| 3 | To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field. | X | ||||
| 4 | To be able to develop sales marketing strategies of enterprises in tourism sector. | X | ||||
| 5 | To be able to interpret the relationship between the economy of the country and tourism economy. | X | ||||
| 6 | To be able to develop himself/herself socially and academically by following the developments in and out of the field. | X | ||||
| 7 | To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language. | X | ||||
| 8 | To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures. | X | ||||
| 9 | To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management. | X | ||||
| 10 | To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach. | X | ||||
| 11 | To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business. | X | ||||
| 12 | To be able to plan and organize meetings, congresses, conferences and fairs. | X | ||||
| 13 | To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design. | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
