School of Tourism and Hotel Management

Tourism and Hotel Management

Duration 4 Years
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About the Program

Tourism Management is a program that enforces the emergence of theoretical and practical knowledge as well as contributing to the well-being and operationalization of the academic, public and the private sectors. Students have the opportunity to attend relevant seminars and conferences as well as actively participating in research and application of the knowledge in their summer training/internships. Tourism and Hotel Management field is full of opportunities that yield an individual to acquire higher skills to perform well in the sector. The mission of the School of Tourism and Hotel Management is to foster students in designing and portraying clear pathways towards their future careers. This is achieved through high standards of classes, school competitiveness and individual attention to meeting the tailored needs of the students.

Accreditations

Tourism Management Program has been accredited since 17th September 2018 by the Foundation for International Business Administration Accreditation (FIBAA), which performs international evaluations and provides accreditations.

Education Opportunities

School of Tourism and Hotel Management programs are designed to develop students who are participative and aware of the international and national developments and technological advancements in the tourism and hospitality industry. As well as generic business courses, specialized and tailor-made tourism and hospitality courses are also offered throughout the program. In essence, students are taught to improve their problem solving skills, effective communication skills, and customer-focus orientation skills. Language skills are inseparable part of the tourism curricula so, the School of Tourism and Hotel Management offers elective language courses for students such as German, French, Italian, Russian and Chinese. Summer trainings/internships provide superstructure to the formerly acquired theories in the classrooms. School of Tourism and Hotel Management is accredited by FIBAA and is a full member of Council on Hotel, Restaurant & Institutional Education - (CHIRE) and European Network of Hospitality and Tourism Educators – (EURHODIP).

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Career Areas

School of Tourism Management program aims to enhance the human resources segment within the tourism and hospitality industry (i.e. hospitality establishments, airlines, tour operators, travel agents, restaurants, car rental companies, etc.) by educating individuals to possess the necessary skills and qualifications to succeed. The graduates of the School of Tourism and Hotel Management are fully capable of acquiring employment in chain or boutique hotels, holiday villages, tour operating companies, travel agencies, airports or airlines and cruise lines. Additionally, the School of Tourism and Hotel Management equips students with language skills, academic infrastructure, and awareness of ethical issues needed to pursue an academic career as well.

Contact

School of Tourism and Hotel Management
Education and Graduate Sciences Center, GE126
Tel: +90 392 671 1111 Extension: 2391
Faculty E-mail: secretary-sthm@ciu.edu.tr
Director E-mail: ouludag@ciu.edu.tr

Compulsory modules

First Semester
READING AND WRITING SKILLS-I

Course code

ENGL141

Credit

3

Theoretical

2

Practical

2

Ects

4
This course aims to develop students' listening, speaking, reading - writing and study skills. The course provides students with the opportunity to develop their communication skills through controlled activities and to equip students with the basic study skills necessary to follow the curriculum of English. This course also provides students with the opportunity to process the newly acquired knowledge and to develop their ability to ask questions about how to apply the new knowledge to new situations and ask them to think critically. In addition, this course will enable students to learn about the different strategies required to review the various reading pieces, such as finding the main idea and distinguishing the details from the main idea.
FOREIGN LANGUAGE I

Course code

FLEXX1

Credit

3

Theoretical

3

Practical

0

Ects

INFORMATION TECHNOLOGY

Course code

ITEC101

Credit

3

Theoretical

2

Practical

2

Ects

4
The aim of this course is to give the students an understanding about the computer fundamentals such as type of computers, hardware, software, network, web, Internet, computer security and other emerging technologies such as e-commerce, blogs, wiki, RSS, social networking, and Google applications, health concerns, green computing, and accessibility. Students will be able to understand many of the key ethical, legal and social issues related to information technology and how to interpret and comply with ethical principles, laws, and regulations. At the end of this course students will be familiar with the computer terminology as well as hands-on practices with some of the application programs using Microsoft Office (Word and PowerPoint) exercising on preparing reports, formatting, inserting charts etc.
TURKISH LANGUAGE

Course code

TREG100

Credit

0

Theoretical

2

Practical

0

Ects

2
This course examines basic areas of language and expression. In the first half of the course, the theoretical approach to language is formed and the spelling rules of the Turkish language are studied. In the latter part of the course, language and narrative errors are studied together with editing. In the second half of the course, formal writing, curriculum vitae, petition, evaluation of the columns in terms of language and style, types of written expression and practice; Turkish production and application of shooting attachments; Turkish grammar structure; It is aimed to teaching subjects like phonetics of Turkish to students.
INTRODUCTION TO TOURISM AND HOSPITALITY INDUSTRY

Course code

TRHM101

Credit

3

Theoretical

3

Practical

0

Ects

8
This course is for the tourism and hospitality industry professionals of tomorrow, and gives a broad experience to the world's most exciting industry. It is a comprehensive tour through the interesting and challenging world of the industry, including all of its several related fields: travel and tourism; lodging; meetings; leisure and recreation. With this course students will be introduced to the operations of the various organizations in the industry. In addition to the information covered in the textbook, course lectures and supplemental readings will be utilized to familiarize students with the contemporary applications in the industry. The course also aims to improve the ability of students to understand the descriptions of basic concepts and conceptual classifications of hospitality and tourism industries.
WORLD TRAVEL DESTINATIONS

Course code

TRHM103

Credit

3

Theoretical

3

Practical

0

Ects

7
The purpose of the course is to make students acquainted with major international tourist destinations. It provides the knowledge and principles required to understand how to approach the analysis of destinations. It covers systematic analysis and comprehensive range of destinations worldwide (for example Europe, Americas, Far East, Africa, Middle East etc.). The course also aims to improve the ability to describe important tourism destinations in the world, examine the development of tourist areas of major travel destinations and attractions, analyze different cultures and their contribution to specific destinations, and determine needs, interest and expectations of tourists visiting major travel destinations.
TURKISH

Course code

TURK100

Credit

0

Theoretical

2

Practical

0

Ects

2
This course provides an orientation to modern Turkish language for foreign students who wish to communicate in this language for their needs. It mainly focuses on the differences between Turkish and English Alphabets, especially the sounds and the letters which are not included in the English alphabet (i.e. Turkish letters ç-ğ-i-ö-ş-ü). In addition, basic grammar and sentence structure forms in Turkish are practised. The required grammar and vocabulary will also be developed through their adaptation to daily situations in contexts such as introducing yourselves, greeting, talking about the things they possess by using possessive adjectives, forming positive, negative and question sentences by using present simple, telling the time, talking about their own timetables, using demonstrative pronouns when describing the place of objects and becoming familiar with vocabulary related to family members.
Second Semester
READING AND WRITING SKILLS-II

Course code

ENGL142

Credit

3

Theoretical

2

Practical

2

Ects

4
This course is the continuation of ENG 101. The course aims to improve students' listening, speaking, reading, writing and working skills. In the course, students are guided in writing compare and contrast essays using Venn diagram. In addition, the aim of the course is to learn the necessary conjunctions for composition writing. In addition, the students will be able to write a four-part critical composition by learning the difference between ideas and factual real sentences and how to write the opposing opinion and sentences used to refute it. Thus, the students will be able to distinguish between the compare and contrast essay and discursive essay. Students will also be able to make presentations by using presentation techniques. In addition, this course aims to summarize the reading pieces of the students and to use the strategies of reading and to draw conclusions and meanings using their reading skills.
FOREIGN LANGUAGE II

Course code

FLEXX2

Credit

3

Theoretical

3

Practical

0

Ects

HISTORY OF CIVILIZATION

Course code

HIST100

Credit

0

Theoretical

2

Practical

0

Ects

2
The aim of this course is to outline the development of civilizations in the course of history. It firstly focuses on the concepts such as “Civilization”, “Prehistoric”, and “Historic” and on the factors forcing the emergence of the first civilizations. As well as examining the prehistoric periods and their characteristics in the course of human life since the first appearance of human beings on earth, the course mainly focuses on the early civilizations, namely the Mesopotamian, Egyptian, Aegean, Classical Greek, Hellenistic, Indian, Chinese and Roman Civilizations. Political, social, economical, cultural, intellectual, philosophical and scientific aspects in these entities are also examined in this course.
MODERN TURKISH HISTORY

Course code

TARH100

Credit

0

Theoretical

2

Practical

0

Ects

2
In this course, Ottoman state and society, factors causing the collapse of the state; Ottoman modernization; Tripoli and Balkan Wars, World War I, Mudros Armistice and Sevres Agreement; parties and associations, the national resistance movement led by Mustafa Kemal, the Havza and Amasya Circulars, the Congresses, the National Pact, the Turkish Grand National Assembly; the rebellions, the regular army and the War of Independence; the Mudanya Armistice, the Lausanne Peace Treaty; Revolution in the political field, secularization of the state and society, abolition of the sultanate, declaration of the republic, abolition of the caliphate; 1921 and 1924 constitutions, constitutional changes; Sheikh Said Rebellion; Multi-party experience, secularization and modernization in law, nationalization and secularization in education, Kemalizm and 6 principles, Turkish foreign policy(1923-1938) are covered.
FRONT OFFICE OPERATIONS

Course code

TRHM102

Credit

3

Theoretical

3

Practical

0

Ects

7
The front office is the hub of the accommodation enterprises' communications and operations systems and usually the first point of contact for a hotel guest. This course discusses policies and procedures that address the department's critical role of serving guests, coordinating employee communication and utilizing technology to benefit guests, staff and owners. It involves the study of the functions, procedures, and organization of the front office department by simulating real practical applications. By the completion of the course the students should be able to improve their ability to comprehend the importance and functions of the Front Office Operation in the Hospitality Management, design all the functions to manage the front office and competency in understanding basic procedures in front office department.
HOUSEKEEPING OPERATIONS

Course code

TRHM104

Credit

3

Theoretical

3

Practical

0

Ects

8
This aim of this course is to present a systematic approach to managing housekeeping operations in the hospitality industry, and studies the professional management of housekeeping operations. The course also includes planning, organizing, staffing, and control techniques required to assure quality service. The functions of an effective housekeeping department, housekeeping procedures and inspecting will be discussed. With this course students will attain a complete perspective of a hotel’s housekeeping operation, understand the various processes and procedures that the department performs to provide efficient service for hotel guests, and recognize the interrelationships between the housekeeping department and other departments in a hotel.
TRAVEL AND TOUR OPERATIONS

Course code

TRHM106

Credit

3

Theoretical

3

Practical

0

Ects

7
The course aims to provide the comprehensive insight about mission, roles, and functions of travel and tourism sector’s major intermediaries. The objective of this course is to equip the students with the fundamental knowledge of executive and operational skills of managing travel agencies and tour operations. Students will improve their knowledge with real life experiences. At the end of the course, students will be educated about the planning, organizing, leading and controlling tour packages. The course also aims to depict the roles of major suppliers in the tourism industry in terms of their planning management operation of tour operators, and destination research; design itineraries; calculate and set the selling prices of tour packages.
Third Semester
FOREIGN LANGUAGE III

Course code

FLEXX3

Credit

3

Theoretical

3

Practical

0

Ects

STATISTICS

Course code

STAT203

Credit

3

Theoretical

3

Practical

0

Ects

4
The main purpose of this course is to introduce to fundamentals of probability theory and basic statistical concepts. Students will learn the brief information about statistics and graphical representations of different types of data, measures of central tendency and dispersion (variance and standard deviation) are some of the main topics of statistics. This course will also help the students to understand basic probability concepts and to achieve this aim; the sets and set operations, counting techniques like multiplication rule, permutation and combination, details about events and sample spaces, tree diagrams, statistical dependence and independence, main information about the random variables are given.
FOOD AND BEVERAGE SERVICE

Course code

TRHM201

Credit

3

Theoretical

3

Practical

0

Ects

7
This course is designed to provide the student both theoretical and operational knowledge of Food and Beverage Service for the lodging operations of hospitality industry. It provides students with all aspects of food and beverage management essentials and approach to managerial skills for changing industrial trends. Students will experience a combination of service theory reinforced by the actual practice of the concepts learned. Emphasis on the concept of customer relations from its broadest perspective, and the ways it impacts the customer and the interpersonal skills needed to manage situations. Students will understand and appreciate the areas of service that are important and critical from a management point of view.
HOSPITALITY ACCOUNTING-I

Course code

TRHM205

Credit

3

Theoretical

3

Practical

0

Ects

6
This course aims to integrate the special accounting requirements of the hospitality industry with generally accepted accounting principles. It defines the basic principles and concepts as they relate to practical accounting problems, analyzes a business transaction into its debit and credit elements. With this course students complete the accounting cycle: journalize entries, post to general ledger, adjusting entries, and prepare financial statements. The course also interprets various accounting data and appropriately applies basic principles of accounting to the problems of operating a business in the hospitality industry. The students more focusing on, hospitality accounting in action, recording process and adjusting an account.
ADVANCE ENGLISH FOR TOURISM AND HOSPITALITY

Course code

TRHM207

Credit

3

Theoretical

3

Practical

0

Ects

7
This course is intended for students who will continue to develop their range and competence in the language skills of their academic discipline and profession. The course is designed to equip students with general and specific terminology and expressions which will help them communicate efficiently in their field. The course also aims to give realistic and communicative practice of language skills, listening, reading, speaking and writing, needed in tourism. It will also expose the students to industry situations, including dialogues, presentations, and interviews. The course will provide the opportunity for the students to experience writing practice which will focus on the type of texts that they will need to produce in the industry.
Fourth Semester
FOREIGN LANGUAGE IV

Course code

FLEXX4

Credit

3

Theoretical

3

Practical

0

Ects

FOOD AND BEVERAGE OPERATIONS

Course code

TRHM202

Credit

3

Theoretical

3

Practical

0

Ects

7
This course is designed to provide the student both theoretical and operational knowledge of Food and Beverage Service for the lodging operations of hospitality industry. It provides Students with all aspects of food and beverage management essentials and approach to managerial skills for changing industrial trends. Students will experience a combination of service theory reinforced by the actual practice of the concepts learned. Emphasis on the concept of customer relations from its broadest perspective, and the ways it impacts the customer and the interpersonal skills needed to manage situations. Students will understand and appreciate the areas of service that are important and critical from a management point of view.
MANAGEMENT FOR TOURISM AND HOSPITALITY INDUSTRY

Course code

TRHM204

Credit

3

Theoretical

3

Practical

0

Ects

6
The course explores practical applications of management theory with an emphasis on the functions of the hospitality manager in the context of the tourism and hospitality industry. It is designed to acquaint students with operations management issues facing today's hospitality industry. Students will learn how the principles of these disciplines can be applied to maximize the organizational effectiveness of hospitality and tourism business. The course also comprises discussion of opportunities open to students and challenges facing them in the hospitality management industry. They study about various parts of tourism industry and know exact the impacts of the managers in these parts.
HOSPITALITY ACCOUNTING-II

Course code

TRHM206

Credit

3

Theoretical

3

Practical

0

Ects

7
This course will outline the basic hospitality accounting rules and discuss topics specific to hotel and hospitality accounting practices. It will introduce students to the financial management function in hospitality organizations. Attention is given to the unique accounting and operating characteristics that are of major concern to managers in the hospitality industry, namely that it is a labor intensive, capital intensive, often highly leveraged, and has its own Uniform System of Accounts. The course provides students with an understanding of the importance and usefulness of accounting to hospitality managers for good decision making and for maximizing profit. They learn how to prepare worksheet, statement cash flow and etc.
COMMUNICATION SKILLS FOR TOURISM INDUSTRY

Course code

TRHM208

Credit

3

Theoretical

3

Practical

0

Ects

6
The aim of the course is to enhance students' confidence and professionalism in the tourism and hospitality industry by improving their communication skills. Students are equipped with the abilities to express their opinions and intentions efficiently both written and orally. In order to improve written and oral communication skills, various types of formal letter writing and interview techniques are included in the course. Texts such as samples of resumes, job application letters, thank you letters and job ads based on hospitality and tourism are analyzed. In addition, students are given presentations related to job hunting and will have the opportunity to experience simulated interviews as part of their portfolio.
Fifth Semester
SUMMER TRAINING-I

Course code

TRHM200

Credit

0

Theoretical

0

Practical

0

Ects

5
Summer Training I offers the opportunity to facilitate the learned knowledge to practical applications in a supervised work environment. Students are required to complete a minimum of 40 days and also complete a portfolio on the internship. Students could be placed at five-star hotels, A-group travel agencies, inbound and outbound tour operators, holiday villages, airlines, theme parks and other approved establishments. Periodic conferences between the supervisor of the workplace and CIU School of Tourism and Hotel Management internship coordinators are scheduled to observe and assess student progress. This course is limited to juniors and requires the approval of the director of the school.
FOOD PREPARATION-I

Course code

TRHM301

Credit

3

Theoretical

3

Practical

0

Ects

7
The aim of this course is to provide Tourism and Hotel Management Department’s students with a basic theoritical and practical knowledge of culinary world. A menu is the most important sales tool for food and beverage outlet. Professional Cooking process requires a well planned operation with its professional managerial skills such; Organizing, staffing and others. Culinary arts, besides being a very popular career for graduates, it is also one of the main revenue sources of tourism industry. With this course, students will be able to learn and practice different techniques for cutting and cooking different food items. This will be result of preparation of young professionals for another advanced level of professional cooking.
TOURISM AND HOSPITALITY RESEARCH

Course code

TRHM303

Credit

3

Theoretical

3

Practical

0

Ects

6
Survey research methods and qualitative research methods and their applications to tourism and hospitality management will be utilized in this course. It is an introduction to the various research methods and techniques which would be most appropriate in the analysis of problems in the hospitality field. The basic concepts of the scientific process and the foundation of research, research design, data collection techniques, sampling issues, statistical techniques and the analysis and reporting of data will be studied. An introduction to research process and design, data collection, hypothesis testing, and reporting; featuring econometrics and other quantitative applications in business research; research on a topic related to the tourism and/or hospitality industry.
MARKETING FOR HOSPITALITY AND TOURISM-I

Course code

TRHM305

Credit

3

Theoretical

3

Practical

0

Ects

6
This course introduces the essential principles of marketing (key concepts, methods of analysis, strategies and tactics) critical to managing profitable customer relationships in today’s dynamic and allied environment. Topics include, understanding the marketplace, product, services and branding strategies, new product strategies, pricing products, marketing channels, integrated marketing communication strategies. Marketing starts with understanding consumer needs and wants, determining which target markets the organization can serve best, and developing a compelling value proposition by which the organization can attract and grow value customer. On the other hand, more than making the sale, marketers want to engage customers and build deep customer relationships that make their brands meaningful part of consumers’ dialogue and lives.
INFORMATION SYSTEMS FOR TOURISM AND HOSPITALITY

Course code

TRHM307

Credit

3

Theoretical

3

Practical

0

Ects

5
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel from the reservations process to check-out and account settlement. The aim of the course is to provide experiences for the students about software programs (Fidelio/Opera) used in rooms division of accommodation establishments. The course involves practical applications of reservation, reception, cashier, operator, room status simulations related to front office operations. This course also encloses all different operations to be done using the Fidelio/Opera system within rooms division departments specially in Front Desk and reservations department such as creating new profiles for companies and travel agencies, taking reservation, checking in and checking out procedures.
UNIVERSITY ELECTIVE

Course code

UNIEXX1

Credit

3

Theoretical

3

Practical

0

Ects

4
Sixth Semester
FOOD PREPARATION-II

Course code

TRHM302

Credit

3

Theoretical

3

Practical

0

Ects

7
The aim of this course is to provide Tourism and Hotel Management Department’s students with a more advanced practical knowledge of professinal cooking. A kitchen operation is one of the most difficult and challenging operations in modern service industry. Because of this difficulties and challenges, students should be taught on detailed subjects such as; new trends and technologies in culinary arts by practicing, for competing with their colleagues for their professional careers. As cooking is never ending story, practical abilities will make them more experinced. With this course students will have more ability and space to learn different cultural cuisines and techniques to use for further personal improvements.
FOOD AND BEVERAGE COST CONTROL

Course code

TRHM304

Credit

3

Theoretical

3

Practical

0

Ects

5
The course presents the concepts and principles of cost control as it applies to the cost centers and revenue producing areas. It aims to provide students with knowledge of the key management disciplines required to achieve the goals of food and beverage service operations. It focuses on the principles and procedures involved in an effective system of food, beverage and labor controls used in the hospitality industry. There is an emphasis on practical application of the theories, concepts and methods for cost controls of operations. By the completion of the course the students will be able to have the capability of supervising the development of food and beverage standards and the control systems necessary to implement and monitor those standards.
MARKETING FOR HOSPITALITY AND TOURISM-II

Course code

TRHM306

Credit

3

Theoretical

3

Practical

0

Ects

6
The main objective of this course is to analyze marketing problems and to develop the skills of distributing products related to the tourism sector. In this course, the marketing structure, background and framework of modern enterprise will be explained. With this course, it is aimed to transfer these elements to students through simulation through which students can develop a real marketing campaign for business in the Tourism and Hospitality sector. Depending on the aim of the course, (a) Market analysis, competition and product, (b) financial budget planning, and (c) developing short-term and comprehensive strategies, effective advertising, sales and public relations management will take steps to make a profit.
HUMAN RESOURCES MANAGEMENT FOR TOURISM INDUSTRY

Course code

TRHM308

Credit

3

Theoretical

3

Practical

0

Ects

5
In this course, students examine the human resources and management issues that are prevalent in the hotel, restaurant, tourism, and event industries. Students learn to plan, organize, set goals and communicate effectively. The management of human resources is critical for companies to provide value to customer, shareholders, employees, and the community where they are located. All aspect of human resource management including, acquiring, preparing, developing and compensating employees can help organization meet their competitive challenges and create value. In this course discusses about the importance of the role of human resource management for an organization’s success. And it will be identifying the types of employees needed, recruiting and choosing them and how to train them to perform their job.
UNIVERSITY ELECTIVE

Course code

UNIEXX2

Credit

3

Theoretical

3

Practical

0

Ects

4
Seventh Semester
SUMMER TRAINING-II

Course code

TRHM300

Credit

0

Theoretical

0

Practical

0

Ects

5
Summer Training II offers the opportunity to facilitate the learned knowledge to practical applications in a supervised work environment. Students are required to complete of 40 days and also complete a portfolio on the internship. Students could be placed at five-star hotels, A-group travel agencies, inbound and outbound tour operators, holiday villages, airlines, theme parks and other approved establishments. Periodic conferences between the supervisor of the workplace and CIU School of Tourism and Hotel Management internship coordinators are scheduled to observe and assess student progress. This course is limited to sophomores & seniors and requires the approval of the director of the school.
STRATEGIC MANAGEMENT FOR TOURISM AND HOSPITALITY

Course code

TRHM401

Credit

3

Theoretical

3

Practical

0

Ects

7
The aim of the course is to provide a systematic and scientific strategic framework for managing a tourism and hospitality business by employing the principles and methods of strategic management. It concentrates on strategy formulation, implementation, and evaluation. Students will gain abilities to build up and put into practice effective strategies and analytical tools for performing internal and external analyses and problem solving. The course also focused on analyzing consumer-driven questions, improving performance and processes, and integrating assessment outcomes into hospitality industry processes. This course elaborates on strategic management issues from prior units. Theories about strategies and strategic management are studied alongside illustrative and analytical cases from tourism and hospitality industries.
TOURISM ECONOMICS

Course code

TRHM403

Credit

3

Theoretical

3

Practical

0

Ects

6
The main aim of this course is to give the students the basic concepts of tourism economics in order to investigate the role of tourism in the economic life of the country. In addition to this course, students will learn how to manage the economy of entertainment and how the economy will be successful in terms of recreation, entertainment and tourism. There are different types of economics, and in this course, students will enter the effects of the tourism and entertainment sector on the economy. At the end of this course, students are expected to be able to make analysis and to be knowledgeable about tourism and hotel industry in many areas such as national income, balance of payments, labor force, factors affecting supply demand. At this point, students will be able to gain knowledge about case studies and how economic development can be achieved or failed by examining the applications of various countries for tourism economy.
TOURISM BUSINESS LAW

Course code

TRHM405

Credit

3

Theoretical

3

Practical

0

Ects

7
The tourism sector is a unique world, full of knowledge, expertise and extensive regulation involved in the international and domestic-nationwide issues. Basic knowledge of the legal system in the industry is essential for anyone who is studying hotel management and tourism. Tourist map, dynamics and trends in this workspace, require updating to make the necessary adjustments and deal with changing market conditions. The purpose of the course is to provide students with practical tools and industry knowledge in a variety of many different subjects related laws in the tourism and hotel industry. Additional topics of contemporary legal issues that are related to employment practices, market regulations, and franchising will also be discussed.
AREA ELECTIVE

Course code

TRHMXX1

Credit

3

Theoretical

3

Practical

0

Ects

4
.
AREA ELECTIVE

Course code

TRHMXX2

Credit

3

Theoretical

3

Practical

0

Ects

4
.
Eighth Semester
FINANCIAL MANAGEMENT FOR TOURISM AND HOSPITALITY

Course code

TRHM402

Credit

3

Theoretical

3

Practical

0

Ects

7
This course aims to examine various financial instruments, structures, and strategies by which tourism and hospitality businesses operate. Basic financial concepts, reporting requirements for the tourism and hospitality industries, methods of raising capital, the time value of money, budgeting, forecasting, sources and uses of working capital are the topics to be covered. This course also aims at developing the capacity of the students to grasp the principles of accounting, finance and cost control of the tourism industry. The focus is to equip students with the ability to independently solve problems regarding financial management and cost control arising in this industry. Special emphasis will be placed on detailed analyses of cash flows, asset management as well as labor cost control on food and beverage services.
ETHICS AND SOCIAL RESPONSIBILITY

Course code

TRHM404

Credit

3

Theoretical

3

Practical

0

Ects

6
Business ethics has become a critical part of the organizational environment. The aim of this course is to help students develop their ability to make business ethical decisions by presenting a draft that you can use to identify, analyze and resolve ethical issues in business decision-making. Individual decision making, business ethics and social responsibility are also important parts of a firm's business strategy. After introducing these concepts, of course, it encourages them to think about the ethical aspect of real life events and issues, makes them systematically examine their position in social life and how to deal with ethical issues.
TOURISM POLICY AND PLANNING

Course code

TRHM406

Credit

3

Theoretical

3

Practical

0

Ects

7
This course will introduce the students to the basic concepts and practices associated with Tourism Planning. Planning is necessary for tourism to develop in a way that is beneficial, sustainable, and not detrimental to the environment, culture, community and economic development. This course will survey the need, the process, and problems associated with tourism planning today. While we will use the textbook as the main source of information, current events and issues regarding local, regional, and international tourism planning issues will also be discussed. This course examines private sector strategic (including business) planning and tourism destination planning and policy. Key theories and concepts, applicable to both public and private sector tourism strategic planning are examined.
AREA ELECTIVE

Course code

TRHMXX3

Credit

3

Theoretical

3

Practical

0

Ects

5
AREA ELECTIVE

Course code

TRHMXX4

Credit

3

Theoretical

3

Practical

0

Ects

5

Optional modules

ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY INDUSTRIES

Course code

TRHM448

Credit

3

Theoretical

3

Practical

0

Ects

5
Tourism businesses are quite commonly started by entrepreneurs who play significant roles in adapting the supply of leisure and recreational opportunities. This course intends to provide understanding on the importance of creative thinking, risk taking, being innovative to transform ideas into commercially viable business solutions in tourism and hospitality industries. The main topics covered include the concepts of entrepreneurship and entrepreneurial management and their characteristics, comparison of these concepts with classical management styles, entrepreneurship and innovation, the relationship between economic development and entrepreneurship, the characteristics, importance and functional problems of small businesses within the tourism and hospitality industry.in this study student learn how evaluate their potential as an entrepreneur.
EVENT TOURISM AND CONFERENCE MANAGEMENT

Course code

TRHM443

Credit

3

Theoretical

3

Practical

0

Ects

5
Events and conferences play an essential role in the business, cultural and sporting life of all countries. In recent years an exciting new profession has emerged with conference/events planners and managers organising a diverse range of events, and marketing the great variety of destinations and venues in which they take place. The course instructs students theoretical concepts involved in planning and managing events in scientific and specialized methods. It explains event planning and implementing process that includes selecting the right event, determining event themes, site selection, task and responsibility checklists, organizing committee structures, budgeting and finance, advertising and promotion, and event administration.
CUSTOMER RELATIONSHIP MANAGEMENT FOR TOURISM AND HOSPITALITY INDUSTRY

Course code

TRHM442

Credit

3

Theoretical

3

Practical

0

Ects

5
Managing relationships with customers has become a critical organizational competency. The rapid expansion of market competitions has led business to gain access to and to deliver goods and services to customers through traditional and technical paths. The aim of this course is to provide knowledge on CRM techniques in hospitality and tourism industry. Topics in this course will cover the following key elements: CRM theories, strategies and techniques of CRM, and presentations and discussions of successful CRM cases. This course also provides students with skills on how to building good relationships with customers, customers’ loyalty, and customers’ satisfaction by using systematical marketing tools.
INFORMATION SYSTEMS FOR TOURISM AND HOSPITALITY INDUSTRY II

Course code

TRHM449

Credit

3

Theoretical

3

Practical

0

Ects

5
The aim of the course is to provide experiences for the students about software programs (Amadeus/Galileo) used in various enterprises that are operating within tourism and hospitality industry. This course specifically will introduce students to the specificities of the travel industry and enable to use Amadeus/Galileo system. Course is designed for those that have not been trained on and previously used a GDS (Global Distribution System) or airline CRS (Central Reservation System) in a travel agency. This course is an introduction to the use of the Amadeus/Galileo system in a travel agency environment. In detail students will acquire the following knowledge: creating and modifying tables, queries, forms and reports, and preparing outputs ready for distribution.
SERVICE QUALITY MANAGEMENT IN TOURISM, HOSPITALITY AND LEISURE

Course code

TRHM447

Credit

3

Theoretical

3

Practical

0

Ects

5
This course first examines the question of what are services and how they are related to, differ from and interact with, tangible products and their role in the global economy. After understanding the diffrence between the hospitality and manufacturing procucts the course will provide an overview of service quality management in the hospitality industry to the students. This course will also equip students with the essential knowledge and service quality skills that are required in the industry. Quality analysis and enhancement issues are emphasized in hospitality and service organizations. This course also presents an analysis of quality management in service industries with the aim of improving productivity and service delivery.
LEISURE AND RECREATION MANAGEMENT

Course code

TRHM441

Credit

3

Theoretical

3

Practical

0

Ects

5
The course presents the history, developments, and current trends in leisure and recreation studies. It also prepares students to design, manage, and serve leisure and recreation products within tourism and hospitality sectors. The course has a standpoint to acquaint students managerial, supervisory and leadership roles in a range of tourism, hospitality and recreation organizations. It also provides an overview of the recreation and leisure industry and outlines the skills, knowledge and values necessary for students to become knowledgeable about recreation and leisure services. It also discusses contemporary matters within recreation and leisure industry, and identifies challenges and opportunities in international competitive area.
CRISES MANAGEMENT IN TOURISM INDUSTRY

Course code

TRHM458

Credit

3

Theoretical

3

Practical

0

Ects

6
This course on crisis management offers students the basics in identifying, preventing, and controlling crisis situations. Crisis management basics, from preparation to training and compliance are discussed, as are various stages of a crisis, and the need to establish a crisis management team. Clearly identifying the roles and functions of each crisis management team member is essential for the ultimate success of contingency planning, which is also discussed. This course also helps students identify potential risks or situations that may precipitate a crisis or emergency and learn approaches on how to respond to such incidents. The importance of communication and making instant and effective decisions is also covered, as are a variety of emergency response scenarios, from planning evacuation.
SALES MANAGEMENT FOR TOURISM AND HOSPITALITY INDUSTRY PRODUCTS

Course code

TRHM444

Credit

3

Theoretical

3

Practical

0

Ects

5
This course aims to provide instruction in the strategic and tactical aspects of selling and sales force management in tourism and hospitality operations. The course will help students to understand Basic elements and concepts of hotel sales and marketing. Students will understand the role and organization of sales management in hospitality and tourism industry, learning sales management concepts and processes, learning basic sales skills and processes necessary in tourism and hospitality products sales, and developing the ability to design and build up a sales program and organization. In this course, principles and techniques necessary in a hospitality organization to perform proper service, reflecting the variety of operations in the industry will be provided to students.
WINE SCIENCE

Course code

GACA308

Credit

3

Theoretical

2

Practical

2

Ects

5
An examination of the roles that wines play as quality beverages in professional food service operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant based wine and food tasting, which will be used as the basis for a wine and food pairing essay.
NICHE TOURISM

Course code

TRHM456

Credit

3

Theoretical

3

Practical

0

Ects

5
Students will discover which niche travel products, services, or experiences are evolving into mainstream travel trends. They will be able to analyze market research and identify emerging niche tourism products, services, and experiences in an international context. The areas examined will represent both current, as well as emerging niche markets throughout the world. Students will research and discuss tourism development ranging from Eco/Green Tourism to Sport and Outdoor Tourism, to the Visual and Performing Arts and outdoor pursuits, nature-based tourism, cultural tours, screen tourism, and many other travel experiences. They will be provided with an opportunity to personalize the learning experience by specializing in Tourism Niche of their choosing. Students will illustrate which travel products, services experiences have evolved into tourism niches.
INFORMATION SYSTEMS FOR TOURISM AND HOSPITALITY

Course code

TRHM307

Credit

3

Theoretical

3

Practical

0

Ects

5
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel from the reservations process to check-out and account settlement. The aim of the course is to provide experiences for the students about software programs (Fidelio/Opera) used in rooms division of accommodation establishments. The course involves practical applications of reservation, reception, cashier, operator, room status simulations related to front office operations. This course also encloses all different operations to be done using the Fidelio/Opera system within rooms division departments specially in Front Desk and reservations department such as creating new profiles for companies and travel agencies, taking reservation, checking in and checking out procedures.
INTRODUCTION TO GASTRONOMY AND CULINARY

Course code

GACA101

Credit

3

Theoretical

3

Practical

0

Ects

5
This course is designed to introduce students to current and foundational issues in food studies and gastronomy.An introduction to the social,historical and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions.Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline.Students will be expected to complete several written assignments and present a group research project.Students learn the proper use of foodservice equipment, weighing and measuring of wet and dry food ingredients.Understand the theory and practice of basic cooking techniques,Develop basic knife skills.
FOOD ANTHROPOLOGY

Course code

GACA102

Credit

3

Theoretical

3

Practical

0

Ects

6
Food is of wide-ranging anthropological interest because, in eating, humans incorporate into our very bodies the products of nature transformed into culture. This course explores connections between what we eat and who we are through cross-cultural study of how personal identities formed via food production. Readings are organized around critical discussion of what makes "good" food good. Focus of the course is to provide students with theoretical, empirical tools to understand and evaluate food systems at local and global levels. Food tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe.
MANAGEMENT AND ORGANIZATIONAL BEHAVIOUR

Course code

BUSN309

Credit

3

Theoretical

3

Practical

0

Ects

6
This course integrates the study of management principles and practices with the study of human behavior within organizations. The focus will be upon translation of management and organizational behavior theory to practices that result in organizational effectiveness, efficiency, and human resource development. The primary goal of this course is to prepare students for advanced leadership roles in modern organization. This course will provide a good foundation for students intending to study in any major, as the main objective of this course is to provide students with the essential content and experiences they need to become a motivating student, successful manager and an effective employee in any type of work they do in the future.

TR Applicants

TR Students who are successful in the exams conducted by the Higher Education Council Student Selection and Placement Center (ÖSYM) and are entitled to enroll in our university in line with their preferences can complete the registration process with the necessary documents for registration from our Registration and Liaison Offices throughout Turkey or from the Registrar's Office on campus.

Click for detailed admission requirements information.

TRNC Applicants

TRNC citizens and TR citizen candidate students who have completed their entire high school education in TRNC. They are placed in undergraduate programs in line with their success in the CIU Student Placement and Scholarship Ranking Exam and the programs they prefer.

Students who are successful in the exam can register from the TRNC Marketing Office.

Applicants can directly apply online to our undergraduate programs using the application portal. Please fill in your details correctly and upload all the required documents listed on the last page of the application form.

Required documents;

  • Completed application form,
  • Higher/Secondary Certificate or equivalents (e.g. O/A’Level, WAEC/NECO),
  • Evidence of English Language competence: TOEFL (65 IBT) or IELTS (5.5). Students without these documents will take the CIU English proficiency exam on campus following arrival,
  • Scanned copy of international passport/birth certificate,
  • Fully completed and signed CIU Rules and Regulations document (which can be downloaded during the online application).

Cyprus International University provides academic scholarships for its students as an incentive for success, with most students benefiting from 50%, 75% or 100% scholarships or discounted tuition fees. Click for more information.

  Non-Scholarship 50% Scholarship
Undergraduate Programs € 5.843,00 € 3.099,00

 

Click for more to learn about fees in line with the Tuition Fee Calculation system.