ECTS - Marketing in Hospitality Enterprises

Marketing in Hospitality Enterprises (TOUR308) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Marketing in Hospitality Enterprises TOUR308 3 0 0 3 6
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice.
Course Coordinator
Course Lecturer(s)
  • Assoc. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives Food and Beverage service production processes, teaching service types, analyzing parameters that are effective on fertility of processes.
Course Learning Outcomes The students who succeeded in this course;
  • To define the main terms of food and beverage establishments as bar, restaurant and etc…
  • To explain the qualifications and also responsibilities of the food and beverage manager.
  • To help to realize the main functions about their departments like purchasing, sales and marketing and making strategies.
  • To manage pricing and updating.
  • To provide to Analyze revenue-cost belong to a food and beverage company or department when it is required.
Course Content Structure, organization and management of hospitality organizations.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Food and Beverage Management Chapter 1
2 Food and Beverage Marketing Chapter 2
3 Menu Planning and Management Chapter 3
4 Menu Pricing and Management Chapter 4
5 Menu Management: Others Chapter 5
6 Food and Beverage Production: Buying, Receiving, Storing, Production Chapter 6
7 Food and Beverage Production: Production Planning, Preparing Food and Beverage Chapter 7
8 Mid-Term Mid-Term
9 Service Techniques Chapter 8
10 Service Techniques Chapter 9
11 Hygiene & Sanitation Chapter 10
12 Controlling and Pricing of Food and Beverage Chapter 11
13 Automation of Food and Beverage Chapter 12
14 Banquet & Organization Chapter 13
15 Review Review
16 Final Exam Final Exam


Course Book 1. Understanding and Managing Project Costs (S) 5th Edition Participants Manual
Other Sources 2. Usal A. Ve Kurgun O.A. (2006), Turizm İşletmelerinde Maliyet Analizleri, Detay Yayıncılık
3. Kutlan, S. (1998), Maliyet Kontrolü ve Beş Yıldızlı Otel İşletmelerinde Uygulama, Alfa Basım-Yayın

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 1 20
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics 1 5
Homework Assignments 1 15
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 35
Final Exam/Final Jury 1 55
Toplam 5 130
Percentage of Semester Work 55
Percentage of Final Work 45
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. X
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. X
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. X
12 Recognize and understand different cultures and interact with guests from different cultures. X

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 14 3 42
Presentation/Seminar Prepration
Homework Assignments 1 5 5
Quizzes/Studio Critics 3 5 15
Prepration of Midterm Exams/Midterm Jury 1 20 20
Prepration of Final Exams/Final Jury 1 20 20
Total Workload 150