School of Tourism and Hotel Management

Tourism and Hotel Management

Duration 4 Years
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About the Program

Tourism and Hotel Management program aims to train senior managers for the tourism industry. In addition, it aims to contribute to the increase in the number of dynamic, qualified and educated managers, whose shortage is felt in the accommodation, travel, food and beverage sectors, which are the sub-sectors of the tourism industry. The Tourism and Hotel Management program is full of opportunities that will make students dynamic, qualified and productive. Tourism and Hotel Management aims to turn its students into leading employees of the sector by providing quality education. It is aimed that individuals who will graduate from this program will know how to increase their skills and abilities and become people that sought out in the industry.

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.

Tourism and Hotel Management Program has been accredited by the International Business Management Accreditation Agency (FIBAA), which makes international quality assessment and accreditation, as of September 17, 2018 and continues its education and training activities.

Education Opportunities

Tourism and Hotel Management program is designed to develop students who are participative and aware of international and national developments, and technological advancements in the tourism and hospitality industry with acquired practical experiences. In addition to generic business courses, specialized and tailor made tourism and hospitality courses are offered throughout the program. The program curriculum enables students to experience real life cases through the courses such as tourism and hospitality research, marketing, human resources management, tourism economics, and financial management. In essence, students are taught to improve their problem-solving, effective communication, and customer focus orientation skills. Language courses are an inseparable part of the Tourism curriculum. Students can learn elective language courses such as German, French, Italian, Russian and Chinese. On the other hand, summer training/internships provide to practice the formerly acquired theories in the classrooms.

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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
Graduate Sciences and Education 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 Courses

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
Tourism is one of the fastest-growing industries and is an important source of employment and foreign exchange for a great number of world countries. Tourism has been one of the most significant social, cultural and economic phenomena. This course aims to give a clear idea and understanding the scope and complexity of tourism industry. This course will provide students with the components of tourism industry consisting of accommodation, transportation, food & beverage, recreation and travel industry. Recent news and cases will be discussed within the scope of this course. This course is designed to explain and interpret the essential issues of tourism and hospitality industry.
WORLD TRAVEL DESTINATIONS

Course code

TRHM103

Credit

3

Theoretical

3

Practical

0

Ects

7
The Geography Science is an important discipline which makes great contribution to tourism studies. The geography of a destination is an important tourism product of that destination. Geography and tourism can not be thought independent of each other. The aim of this course is to show the relation between geography and tourism. In this context, the course starts with brief history of humankind with explanation history of world civilizations and their characteristics. Then, the course aims to introduce the term of geography and tourism and the factors which effect tourism. The course is designed to teach students specific geographic knowledge, and develop a deeper understanding relationship between tourism and geography based on written and visual materials. The students are expected to develop an insight towards the geographical characteristics and their impact on tourism potential of world 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
Travel industry is one of the five most important industries of tourism sector. Travel agencies and tour operators have a considerable contribution to the expanding and development of tourism sector. This course aims to examine travel in the course of history and gives a broad idea about travel agencies and tour operators and their role in travel and tourism industry. This course gives information on the development of tour operating, arranging and marketing package tours, making reservations, administration of tour operations. The main purpose of this course is to provide students with basic skills of how to manage tour and travel operations as well as give basic principles of travel agencies and tour operators.
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

5
Management for tourism and hospitality industry will provide students with a thorough overview of the tourism and hospitality industry along with the critical management principles that underlie the smooth operation of these operations. Tourism and Hospitality represent broad subject areas. This course will cover topics related to the industry, including customer service, marketing, finance, human resources, and operations management. The course will cover operations management, which includes topics such as facility management, supply chain management, and quality management. Students will learn how to manage day-to-day operations effectively, including managing inventory, scheduling staff, and ensuring customer satisfaction.
HOSPITALITY ACCOUNTING-II

Course code

TRHM206

Credit

3

Theoretical

3

Practical

0

Ects

6
Hospitality Accounting II is a continuation of Hospitality Accounting I and provides students with the knowledge and skills necessary to understand and manage financial transactions in the tourism industry. The course builds upon the principles of accounting and financial management introduced in Hospitality Accounting I and explores more advanced topics such as financial analysis, budgeting, forecasting, taxation, and auditing. Students will learn how to prepare financial statements, analyze financial data, and use financial information to make informed decisions in the tourism industry. They will also gain a deeper understanding of the role of accounting in the tourism sector and how accounting principles can be applied to various tourism-related businesses such as hotels, airlines, and travel agencies. The course will emphasize the use of computer-based tools and accounting software to help students develop practical skills in financial management. They will learn how to use spreadsheets, databases, and other software applications to manage financial data, track expenses, and create financial reports.
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

6
Human Resource Management in Tourism Industry is a course designed to equip students with the knowledge and skills necessary to manage human resources in the tourism industry effectively. The course will focus on the unique challenges faced by human resource managers in the tourism sector, including managing seasonal staff, addressing cultural diversity, and dealing with high turnover rates. Students will learn about the principles of human resource management, including recruitment, selection, training, and development of employees, as well as compensation, benefits, and performance management. They will also study the legal and ethical issues related to human resource management in the tourism industry, including labor laws and regulations, health and safety requirements, and the importance of diversity and inclusivity in the workplace. The course will emphasize the practical application of human resource management principles and will provide students with opportunities to develop their skills in areas such as job analysis, recruitment and selection, training and development, and performance management.
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
Tourism is one of the fastest growing sector and is mostly recognized with its economic side. For some countries, tourism is the main source of economy. Tourism economy emerged as an independent discipline which possesses its own distinctive principles. This course aims to explain economic concepts and applications within the scope of tourism and hospitality industry. The course will provide students with essential knowledge about tourism demand, supply, the influencing factors, pricing mechanism, tourism and market structure, etc. The module aims to develop an understanding of tourism economics both in macro and micro economic perspectives. This course gives the basic elements and principles of tourism economics and some future directions on tourism economics. It focuses on learning about the impacts of tourism on global, national, regional and local economy and social superstructure.
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
Tourism is one of the fastest-growing industries and is an important source of employment and foreign exchange for a great number of world countries. However, on the other hand, tourism business ignores ethics and responsibility while using resources. Tourism business involves a lot of ethical challenges and irresponsible behaviors. This course aims to handle the concepts of ethics and social responsibility within the context of tourism and hospitality industry. Given that each touristic activity has an impact on resources, ethics and social responsibility of a business are of great importance. Therefore, this course aims to make students more familiar with ethics and social responsibility and the challenges in tourism and hospitality industry.
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

Elective Courses

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 Marketing Directorate 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.

Program Objectives

The objectives of the Program of Tourism and Hotel Management are as follows;

  • to raise executives and managers for all sub-sectors of the tourism industry,
  • to contribute to increasing the numbers of dynamic, qualified and educated staff in tourism sector,
  • to properly direct those who wants to advance in academic career through postgraduate programs,
  • to provide students the temporary management techniques,
  • to equip students both with theoretical and practical knowledge.
Program Outcomes

Students who graduated from the Tourism and Hotel Management program will be able to;

PO1: Adopt theoretical and practical knowledge in a challenging work environment,

PO2: Guide  teamwork in intercultural and various international working environments,

PO3: Obtain  the communicative, conceptual and analytical skills necessary for conflict environments,

PO4: Recognize the importance of basic competence to create a competitive advantage and achieve success on a global scale,

PO5: Integrate ethical and socially responsible practices that are environmentally friendly and applicable in both business and personal life,

PO6: Raise awareness about continuous improvement to increase business performance in professional life,

PO7: Adopt and apply critical and strategic thinking together with research capabilities for organizational decisions,

PO8: Use and manage the information technologies required for the contemporary business world.

PO9: Know, at least, one foreign language at a basic level in addition to English.

PO10: Acquire effective teamwork skills.

About the Internship

Students are obliged to do an internship in accordance with the provisions of the Directive in order to be able to apply the theoretical knowledge they have acquired during their undergraduate education in the sector, to improve their working skills and communication networks, to gain work experience and to graduate from the relevant program. The total internship period that students enrolled in Cyprus International University Tourism and Hotel Management Department are required to complete is 80 working days throughout their undergraduate education. Students registered for the program will be able to do internships during the summer months after the final exams following the 4th and 6th academic semesters.

Internship Procedures

Students who have reached an agreement with the institution where they will do their internship must submit the compulsory internship approval form (approved by the workplace or institution) to the internship commission for approval and deliver it to the commission at least fifteen business days before the start date of the internship.

  • Click to download the Internship Approval Form, which must be filled out (signed and stamped) before the start date of the internship.
  • Click to download the Internship Report, which must be filled out during the internship by the student.
  • Click to download the Trainee Evaluation Form, which must be filled out by the employer/manager/authorized person by the end of the internship.
  • Click to download the Student’s Opinion of Internship form, which must be filled out by the student by the end of the internship.
  • Click to download the Commission Decision Form, which must be included in the internship file; yet will be filled out by the commission members.
  • Click to download the Cover Page of the internship file.
Students' Internship Experiences
Student Name Surname Experience
ciu-tourism-intern-experience-aleksandra Aleksandra Rudenko

My name is Aleksandra Rudenko, and I am a third-year student in the Tourism and Hotel Management Department at Cyprus International University. Originating from Russia, I spent my formative years residing in Novosibirsk, the chilly capital nestled within the heart of Siberia, where I completed my internship. My summer training at River Park Hotel proved to be a transformative experience, as I immersed myself in the role of a waitress within the bustling hospitality industry.  I thoroughly enjoyed my time there, finding it both fulfilling and productive. 

The internship experience contributed significantly to shaping my future career path in several ways. Firstly, it provided me with invaluable hands-on experience in customer service and the art of elegant table service. This training not only enhanced my practical skills but also strengthened my confidence in interacting with diverse guests. Furthermore, being situated within a hotel environment offered me a unique opportunity to gain insight into various aspects of the hospitality industry. From observing hotel operations to understanding the importance of coordination between different departments, I developed a comprehensive understanding of the inner workings of the hotel business. Despite not holding a high-ranking position and being limited by time, I relished every moment of my internship, recognizing its significant contribution to shaping my future career. 

Consider the internship not as an assignment in university, but as a chance to try yourself in the profession. Remember, every opportunity counts, no matter how big or small, so make the most of them!

ciu-tourism-intern-experience-amir Amir Yazdani

I'm Amir Yazdani, a passionate CIU Tourism and Hotel Management student dedicated to transforming theoretical knowledge into practical expertise.

Last summer, I embarked on a transformative journey at the Pishan Hotel, where I delved into the dynamic realms of housekeeping, marketing, and primarily the Front Office department. This immersive experience not only enhanced my skills but also provided me with a platform to apply classroom teachings in a real-world setting, fostering a deeper understanding of the hospitality industry. 

Through this internship, I learned the invaluable art of seamless guest interactions, effective time management, and the significance of teamwork in ensuring exceptional guest experiences. 

Productive and enriching, this experience served as a cornerstone in my professional growth, laying a solid foundation for my future endeavors in the hospitality realm with an unwavering commitment to excellence and innovation.

ciu-tourism-intern-experience-hatem Hatem Eskimuhtaroğlu

I‘m Hatem Eskimuhtaroğlu. I’m a senior student at the Department of Tourism and Hotel Management at Cyprus International University. I completed my summer internship at Nelia Beach Hotel last summer. I have been working at Nelia Beach Hotel for 3 years, so I wanted to complete my internship here. I started working at this hotel as a normal waitress. Then, I continued my job as a station head waitress. Afterwards, I started working as a barmaid at the hotel bar. I loved working at the bar, so I chose to continue as a barmaid. I also had the opportunity to experience and get to know how things progress in many parts of the hotel, thanks to the patient and devoted behaviors of the hotel managers. I had the opportunity to see and experience how the work progressed in the units such as the front office, housekeeping and reception. Working here helped me understand that I am dedicated and ambitious in my business life. There is no doubt that working willingly, attentively and carefully while doing a job will definitely result in success. The internship period was a very productive process for me and I had great learning opportunities. This process gave me experience in every aspect. Even communicating with customers was an experience for me because my English improved and I had the opportunity to socialize. In short, this process improved and changed me in many ways. Before starting this process, I aimed to improve myself in self-motivation, entrepreneurship and acquiring different skills, and now I think I have improved myself in these areas, as well.