Hospitality Supervision (TOUR318) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Hospitality Supervision TOUR318 Area Elective 3 0 0 3 5
Pre-requisite Course(s)
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer.
Course Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives To create awareness on hospitality issiues and solutions in tourism businesses in a holistic view.
Course Learning Outcomes The students who succeeded in this course;
  • To define the concept of hospitality supervision and understand the reality and role of it.
  • To rank the variables have critical effects on hospitality supervision level of a firm.
  • To analize the factors required for hospitality supervision and constraints.
Course Content Basic concepts of hospitality supervision and the process of hospitality supervision.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Concept, content and background of hospitality management Chapter 1
2 Hospitality performance analysis, measurement and evaluation Chapter 2
3 Processes: Planning and goal setting Chapter 3
4 Processes: Employee, climate, culture and integration Chapter 4
5 Hospitality supervision applications Chapter 5
6 Hospitality supervision applications Chapter 6
7 Mid Term exam Mid Term exam
8 System development for hospitality supervisin Chapter 7
9 Ethical dimension of hospitality supervision Chapter 8
10 Case study: Three star hotel Chapter 9
11 Case study: Four star Hotel Chapter 10
12 2. Mid Term exam 2. Mid Term exam
13 Case study: Five star Hotel Chapter 11
14 Case study: Five star Hotel Chapter 12
15 Review Review
16 Final Exam Final Exam


Course Book 1. Hospitality Supervision by Raphael R. Kavanaugh, Jack and D. Ninemeier. (1995)

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 45
Final Exam/Final Jury 1 55
Toplam 3 100
Percentage of Semester Work 45
Percentage of Final Work 55
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Have a basic knowledge of theories, facts and principles related to tourism and tourism management. X
2 To have information about the economic, cultural, social and environmental dimensions of tourism.
3 Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. X
4 Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics. X
5 Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio X
6 Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish.
7 Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. X
8 Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. X
9 Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent X
10 He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. X
11 Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently.
12 Recognize and understand different cultures and interact with guests from different cultures.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship
Field Work
Study Hours Out of Class 10 2 20
Presentation/Seminar Prepration
Homework Assignments 2 20 40
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury 1 40 40
Total Workload 148