First Year Courses

(TO111) Introduction to Tourism Industry
This course introduce an overview of all the main constituents sectors together with the basics of tourism industry, which will provide grounds for other courses that the student will study in subsequent years. Each sector will be described in general terms and an explanation will be given on how each sector relates and inter-relates with the other sectors. Terminology, concepts in general use throughout the tourism and hospitality industries will be examined.

(THO 113) Introduction to Management
This course aims to provide the basic understanding and appreciation of the nature and functioning of a business enterprise on a national and international scale. As such, the course will emphasize basic concepts and issues peculiar to the effective organization and management of business enterprises.

(THO 117) Introduction to Computer Applications
This course is scheduled and structured to show how information technology improves our lives as well as explaining how computers work and what's in them. It aims to develop the students' proficiency in the use of computers to support educational and professional needs, and prepare the students for additional computer courses. In addition, roughly half of the efforts go towards equipping the students with fundamental computer skills regarding Windows, Internet, Word and a brief introduction to Excel.

(THO 213) Mediterranean Tourism Product
This course provides an overview of the unique Mediterranean tourism and hospitality position and identifies its socio-historical and socio-economic status, together with the role of the public and private sectors. The theories will be investigated by using case study areas and countries within the region Future developments in the regional context are also discussed.

(EFL 105) Basic Communication Skills I
This course is intended for both the two-year and the four-year program students who are at an intermediate level of English. The aim of this course is to equip students with general and specific English terminology and expressions which will help them communicate efficiently in their field. The main emphasis is placed on the strategies necessary for effective professional communication. Thus the course provides guidance and a context for developing reading and writing skills, as well as offering students specially designed speaking classes once a week. In addition, students can work on their own, addressing their specific language needs, in the multi-media laboratory.

(THO103) Basic German 1
THO 103 is an introduction course for the German language, with emphasis on practicing intonation, pronunciation, use of basic grammar. The course stresses usage and grammar through exercises focused on general subjects.

(THO 112) Travel and Tour Operations
The organization and structure of travel and tourism industry, The aviation business, tour operating, travel retailing, planning, Marketing package tours are introduced in this course. The Organization of air fares; issuing of tickets, reservation system, Airlines, computerized reservation system, promotional fares.

(THO 114) Lodging Operations
This course provides an insight for students on the organizational structure of the hotel and catering industry. Specifically, it examines the hotel front office, accommodation, food production, and food and beverage operations.

(THO 115) Interpersonal Skills
Interpersonal Skills is designed to increase students' understanding and implementation of effective interpersonal communication behaviors and skills. This course explains the importance of the development of interpersonal skills in team building and customer care in the service industries. It demonstrates how organizations respond to a wide variety of customer needs. The course is designed with a dual approach consisting of both theory and application which allows students opportunities to critically evaluate the intricacies of interpersonal relationships and the communication issues surrounding human interaction in various contexts with special emphasis on situations specific to the field of tourism and hospitality.

(THO 118) Computer and Information Systems
This course builds upon its pre-requisite course (THO 117) and continues to show how information technology improves our lives as well as explaining the technological and administrative concepts in relation to databases and designing information systems and the use of spreadsheets. Additionally, efforts go towards equipping the students with fundamental computer skills regarding Ms-Excel (mathematical, statistical, logical and lookup functions) and PowerPoint.

(EFL 106) Basic Communication Skills II
This course is a continuation of EFL 105 and is intended for both the two-year and four-year program students at an intermediate level of English. The aim of this course is to equip students with general and specific English terminology and expressions which will help them communicate efficiently in their field. The main emphasis is placed on strategies necessary for effective professional communication. Thus the course provides guidance and a context for developing reading and writing skills, as well as offering students specially designed speaking classes once a week. In addition, students can work on their own, addressing their specific language needs, in the multi-media laboratory.

(THO 104) Basic German II
This is a course for students with a basic knowledge of German (THO 103). Emphasis is listening, speaking, and developing pronunciation skills. Grammatical forms and their applications, improvement of vocabulary and conversational ability.

Second Year Courses

(THO 221) Transportation Systems
Transport is one of the most important factors which has contributed to the international development of tourism. This course examines the airline passenger transport and varies abbreviations in terms of airlines, different types of transportation systems, their temporal and spatial distribution, and the opportunities and constraints affecting their development.

(THO 231) Front Office Operations
This course intends to provide the students with the analysis and discussion of front office operations and management based upon the quest cycle, front office accounting, the night audit, and revenue management.

(THO 235) Food Production 1
This course provides the student with the basic introduction of theory and practice of professional cooking. Topics will be presented in a continuous, logical sequence, the course being organized as a continuum. The course is based on student centered self/guided study, student's active participation and acceptance of responsibility for their own learning is essential for success.

(THO 227) Computerized Reservation Systems [Galileo]
This course aims to introduce Galileo System, widely utilized by aviation industry and travel agencies and which provides for the industry the information for reservation, ticketing and air fares, accommodation, car rental and general data for countries, cities and air ports, expediting air transportation and surface transportation for the sectors application.

(THO 237) Computerized Systems for Hospitality [Fidelio]
FIDELIO Front Office and Food & Beverage programs are designed to create professionals who enjoy working in a fast-paced environment. It is also intends to increase student's implementation for effective communication in tourism industry .Especially Fidelio's upgraded version on windows application will attract you to study in pleasure. This course mainly focuses on listening, studying and practicing in front of the computer. In this respect we advise you to study in Computer Laboratories after classes. This course will help you to learn how to use Fidelio Front Office and Food & Beverage applications.

(THO 116) Mathematics & Statistics
This course aims to provide students to be familiar with some basic calculations that are used at the Tourism and Hotel Catering Industry. And some basic statistical measures employed in statistics to help analyzing the investigations.

(THO 205) Basic English for Tourism I
This course is intended for both the two-year and the four-year program students who are at an upper-intermediate level of English. Students will continue to develop their range and competence in the language skills of their academic discipline and profession. The main emphasis is placed on listening and speaking skills of students necessary for effective professional communication. Students will continue to participate in a weekly speaking class and enrich their knowledge of English in the multi-media lab through practice on several computer programmes.

(THO 203) Intermediate German for Tourism I
There will be a development of receptive and productive skills introduced in Basic German (THO 103-4). Advanced reading, vocabulary-building, idiomatic expressions and forms used in everyday language. Practice takes the form of short conversations on general subjects and the cultural sphere. Grammar is developed through situational conversations in various contexts.

(THO 222) Event Tourism
This course introduces the student to the trends, organization and the structure of event and their importance in the travel business. It is suggested that students interested in the organization of events and conferences undertake the Event and Conference Management. The aim of the course is to introduce School of Tourism & Hospitality students, to the structure, organization, trends & significance of events in the travel business. It also intends to introduce students to the guidelines and hints involved in participating and managing an international conference.

(THO 232) Housekeeping Operations
This course presents a systematic approach to managing housekeeping operations in the hospitality industry, and covers the topics such as; guest room and public area cleaning procedures, managing human resources and inventory control in the housekeeping department. Functions and operations of the various systems, forms, and equipments in the housekeeping department will be analyzed.

(THO 224) Fares and Ticketing
This course examines the organization and the structure of the travel and tourism industry. Specifically, it introduces the tour operating and travel retailing business; together with the organization of air fares, issuing of tickets, reservation systems, promotional fares and IATA regulations.

(THO 225) Gamming and Entertainment Operations
The aim of the course is to introduce School of Tourism & Hospitality students, to the structure, organization, Economic and social impacts of casinos in the tourism industry. It also intents to introduce students the guidelines and hints involved in participating and managing show-animations.

(THO 226) Travel Agency Operations
This course provides an insight for students on the organizational aspect of the travel industry. Specifically, it gives an introduction of the processes involved in selling individual and group package travel and holidays. A basic insight to the organizational and operational aspect of a travel agency, specifically it will introduce students to the multidimensional facts of travel agency managements such as negotiations and the provisions of services and travel products.

(THO 228) Introduction to Guiding
Guiding is one of the most important sector which has great contribution to the introduction of a country to the tourists. A tourist guide can shortly be described as a trained and knowledgeable person who takes the responsibility of tourists for their comfortable stay in the country they are visiting, from the moment of their arrival until the time of their departure.

(THO 234) Cost Analysis and Control
This course provides a basis for understanding cost control and analysis concepts in hospitality industry. Concept of cost, control and related terminology are provided. Budgeting, establishing purchasing systems and processes are taught. Food, beverage and labor cost control issues are discussed.

(THO 236) Food Production II
This course further develops the basic requirements for unsupervised professional catering. Topics will be presented in a continuous, logical sequence, the course being organized as a continuum. The course is based on student centered self/guided study, student's active participation and acceptance of responsibility for their own learning is essential for success.

(THO 238) Food & Beverage Operations
This course is designed to explore and analyze the food and beverage service management that focuses on the technical and management skills needed to be successful in food and beverage service management.

(THO 206) Basic English for Tourism II
This course is intended for both the two-year and the four-year program students who are at an intermediate level of English. The aim of this course is to equip students with general and specific English terminology and expressions which will help them communicate efficiently in their field. The main emphasis is placed on the strategies necessary for effective professional communication. Thus the course provides guidance and a context for developing reading and writing skills, as well as offering students specially designed speaking classes once a week. In addition students can work on their own, addressing their specific language needs, in the multi-media laboratory.

(THO 204) Intermediate German for Tourism II
The aim of the course is to develop writing skills and processes introduced in introductory German courses. Practice takes place the form of short conversations on tourism related subjects, as well as on general subjects such as work and the cultural sphere. Grammar is developed through situational conversations in various contexts.

Third Year Courses

(THM 311) Human Resources Management
This course outlines all the prerequisites necessary for successful human resource management within an organization: planning, communication, training, performance appraisal, group dynamics and organizational change. The purpose of this course is to help future managers develop the tools needed to successfully lead and manage their organization's Human Resources. These tools comprise knowledge and understanding of the different functions of Human Resource Management; and the vital role played by Human Resource in the tourism and hospitality industry; as well as skills for effectively handling employee-related issues.

(THM 313) Essentials of Economics
Main object of this course is to give the basic economic concepts of modern economics to the non-economic students. Microeconomic concepts will be covered throughout the semester. Economic decisions of individuals' and firms', cost analysis and general outlook to the economic problems we face in our daily life will be among the content of this course.

(THM 315) Principles of Accounting
This course has been designed to give the students a foundation for accounting practices and procedures. The examples and illustrations will originate from Lodging Operations. Topics will be presented in a continuous, logical sequence. Theories will be discussed in the class together with more practical hours in order to give the students a good basis for both theoretical and practical use of accounting. Each week a one hour 'tutorial class' is designed to help students to solve as many problems as possible.

(THM 317) Principles of Marketing
This course intends to introduce the basic principles of marketing as a major business function with an overview of the marketing system, marketing concept, marketing research, market segmentation, market analysis, and marketing program.

(THM 321) Tour Operations Management
Tour operations are one of the most important factors which have contribution to the expanding of the tourism movements. This course examine the development of tour operating, setting-up tour packages, preparing the brochures , reservations and administration, marketing the tour operations on the basis of managerial field.

(THM 335) Food Science & Nutrition
This course introduces the student to concepts of hygiene and safety in the food production environment. In addition, it will enable a better understanding of food nutrition and its components. Hygiene - On completion of the course the students will have a broad knowledge of Personal, Food and Kitchen hygiene, and capable of implementing the Food Hazard Control System, Hazard Analysis and Critical Control Point, (HACCP). Nutrition - On completion of the course students will be capable of using nutritional principles to evaluate and modify menus, diets and recipes.

(THM 301) German Communications for Tourism I
This course aims to focus on the development of effective communication skills with an emphasis on unity, order, and organization of ideas, thoughts, and arguments in an oral form on tourism-related and other topics.

(THM 316) Tourism & Hospitality Accounting
Tourism and hospitality course is designed to give the students the basis for making management decision with the use of accounting information. This is a study of accounting methods and techniques necessary for managers, for analysis, control and planning of their businesses. The topics are structured as a continuation of the course "introduction to accounting" to cover the financial statements, the way they can be interpreted and analyzed. It also gives a basis for planning of the business by using the revenue and costing principles. A participate course design is prepared. The accounting theory in relation to the tourism and hospitality industry features will be lectured. Problem solving and practical examples will be given in the following class hours.

(THM 314) Ethics & Social Issues of Tourism
This course is designed to provide a socio-cultural examination of tourism in society. The importance is given to the nature of changes in the quality of life of residents of tourist destinations as a result of the social and cultural impacts of tourism. The course also covers key areas such as politics and tourism, gender relations and sexuality, crime and international security issues.

(THM 312) Geography of Tourism
This course intends to provide students of tourism with knowledge and understanding of world geography in general and geography of tourism activities in particular. Geography of tourism is an essential course to learn the geographical factors influencing the shape and form of tourism, its development and structure, and most significantly, how and why tourism flows to different destinations. Spatial characteristics of destinations are closely related to geographical locations in terms of tourism development and activities. The processes that each destination experiences, and theories, which explain these processes, are also discussed in this course. Another vital information that will be furnished in this course is to explore how different forms of tourism is associated with the geography and landscape of each destination? The factors that have resulted in concentration of tourism movements in certain regions will be explored as well. Last but not least, individual countries, especially, those with strong tourism sector will be analyzed. Physical geography is an important aspect in this module.

(THM 318) Marketing for the Hospitality Industry
This course intends to lay the groundwork for an understanding of marketing principles and to reveal how these principles are applied in marketing generally and in the tourism and hospitality industry in particular.

(THM 322) Recreation Management
The recreation management course emphasizes the integrated study of recreation and related recreational facilities/services with business management. The purpose is to provide the students of tourism with an understanding of field of recreation and broaden their views about leisure and related aspects. This course will also focus on components of recreation resource management: the principles, concepts and theories concerning people's recreational use of natural settings. Students will learn about three-fold framework - people, settings and management. It is also essential to understand the psychological and sociological perspectives utilized in understanding and explaining people's outdoor recreation behavior. Issues such as the role of public, private and voluntary organizations in provision of outdoor recreation opportunities are of great concern. Students will be familiarized with current trends and tools in outdoor recreation. Last but not the least, history of (outdoor) recreation movement is also on the agenda.

(THM 332) Food and Beverage Management
The course is scheduled to define the complexities of managing food and beverage outlets. The purpose is to examine the wide range of subject areas that come within the orbit of operational food and beverage management and to relate these to the applications applied within the five broad sections of the catering industry, that is, fast food and popular catering; hotels and quality restaurants; function catering; contract catering and welfare catering.

(THM 302) German Communications for Tourism II
This is an integrated course of communication and grammar. It is considered as a continuation of THM 301 and focuses on the development of effective communication skills with an emphasis on unity, order, and organization of ideas, thoughts, and arguments in an oral form on tourism-related and other topics.

Fourth Year Courses

(THM 411) Tourism Law
The aim of the course is to understand the legal environment in which tourism or a hospitality management organization must function. This course examines those aspects of law that relate to the operation of tourism and hospitality management organizations, domestic and international. The first part of the course covers the general aspects of sources of law, legal persons, societies and business associations and law of obligations. The second part of the course examines regulations related to the organization of tourism sector, promotion of tourism, contracts applied in tourism law and legal rights and duties of innkeepers and guests.

(THM 413)Tourism Economics
Tourism industry has been regarded as one of the largest and, moreover, fastest growing industry in the world. The industry is playing an important role in the economies of many developed and developing countries. Although the impact of tourism industry on economic life is generally positive, the economic costs are not insignificant. The main aim of this course is to study the role of tourism industry in countries' economic life using the fundamental concepts taught in introductory economic courses. Having completed this course the students will be equipped with necessary information and tools that will enable them to study and to analyze economic impact of tourism in regional and national level.

(THM 415) Ecology and Environment
This course has been designed to provide a general understanding about ecology and environment, different aspects of the ecosystems, different features of the ecological issues, human interaction and impact, and how tourism sector affects the environment. An overview of environmental characteristics of various destinations will be discussed. Tourism activities and their interactions with different types of the environment will be explained. While students will be able to perceive the environmental issues, various methods and practices will be analyzed to overcome and prevent negative environmental impacts. Course will also discuss the organizational/institutional aspects of the environmental systems, policies, and plans to achieve environmental quality and safety. Another important topic is, the reciprocal relationship between tourism and the environment, students will focus on this particular aspect from "tourism" point of view. The whole process has been placed on a "sustainable tourism approach".

(THM 417) Research Methods
The main aim of the course is to provide the students to understand the marketing research, where "the marketing research is the function which links the consumer, customer, and public to the marketer through information-information used to identify and define marketing opportunities and problems; generate, refine and evaluate marketing actions; monitor marketing performance; and improve understanding of marketing as a process."

(THM 401) German Communications and Correspondence for Tourism I
This integrated course focus on exercising oral and written communication. It reflects the dynamics and major aspects required by management in the Tourism industry. The emphasis is on practice in communicating at interpersonal and group levels.

(THM 412) Tourism Policy and Planning
The complexity of tourism industry calls for careful planning as well as policy making processes based on data analysis and community participation .In this course, the effort will be on furnishing students with planning knowledge and planning techniques/methods; planning and its peculiarities in different regions and areas; public and private sector's role; nonprofit organizations and their impacts. Policy making process with implementation procedures will be emphasized. Case studies will be discussed after each section. It has been confirmed that most of the tourism environmental, social, and economic difficulties resulted from lack of planning and ignorance of planning methods. Therefore, a planned tourism sector should be the major undertaking by both private and public sector. Specially, if the goal of sustainability is going to be realized.

(THM 414) Research Project
This course is aimed at providing the students with the required skills, so that they can carry out complex statistical analyze in research settings. The quality of research decisions depends to a great extent on the information available to the decision makers. Applied research transforms raw data into information which can help in this decision making process. A manager who lacks the analytic skills to obtain insights from the available data is very much like a general manager who does not know how to read the income statement for his/her company. The main purpose of the course is to provide the prospective manager with an understanding of research findings using - SPSS for Windows - one of the best software available for this purpose. This course highlights the importance of both qualitative and quantitative researches in academic studies and allows student(s) to independently study an area of their interest. Given guidance throughout the stages of the research process the student(s) will produce a report and presentation of their topic.

(THM 416) Financial Management
This is an introduction course in understanding the principles and practices of Financial Management. The course is designed to incorporate three learning elements of the subject. First element is understanding the mechanism and theories of financial management which is at the core of the course. Secondly, industry specific environment, which is understanding the market oriented hospitality businesses is another focus. Finally, the money and capital markets of the country, Turkey and TRNC, in relation to international financial markets are studied.

(THM 402) German Communication and Correspondence for Tourism II
This integrated course focus on exercising oral and written communication. It is considered as a continuation of THM 401 and reflects the dynamics and major aspects required by management in the Tourism industry. The emphasis is on practice in communicating at interpersonal and group levels.

Technical Electives

Technical elective courses enable students to extend and enrich his or her knowledge in diverse fields of study. Related to their major chosen stream, students may choose elective courses from the following:
THM 450 (2,3)3 Advance Food Production
THM 451 (3,0)3 Cultural and Heritage Tourism
THM 452 (3,0)3 Gaming and Entertainment Management
THM 453 (3,0)3 Event and Conference Management
THM 454 (3,0)3 International Business Environment
THM 455 (3,0)3 Managing Employee Relations
THM 456 (3,0)3 Psychology of Tourism
THM 457 (3,0)3 Purchasing in the Hospitality Industry
THM 458 (3,0)3 Quality Management in Hospitality Industry
THM 459 (3,0)3 Sports Facility Management
THM 460 (3,0)3 Small and Medium Enterprise Strategy
THM 461 (3,0)3 Tourism in Developing Countries
THM 462 (3,0)3 Productivity Management in Hospitality
THM 463 (3,0)3 Computer Applications in Tourism & Hospitality
THM 464 (3,0)3 Relationship Marketing
THM 465 (3,0)3 Concept and Design for Food and Beverage Management