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Week
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Topics
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Study Metarials
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1
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Central Anatolian Cuisine.
|
R1. Chapter 1
SR1. Chapter 2
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2
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Central Anatolian Cuisine Dinners.
|
R1. Chapter 1
SR1. Chapter 2
|
|
3
|
Eastern Anatolia Region Cuisine.
|
R1. Chapter 1
SR1. Chapter 3
|
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4
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Cuisine Dishes Eastern Anatolia Region.
|
R1. Chapter 2
SR1. Chapter 3
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5
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Southeastern Anatolian Cuisine.
|
R1. Chapter 2
SR1. Chapter 3
|
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6
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Southeastern Anatolian Cuisine Dinners.
|
R1. Chapter 2
SR1. Chapter 4
|
|
7
|
Mediterranean Cuisine
|
R1. Chapter 3
SR1. Chapter 1
|
|
8
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Mediterranean Cuisine Dinners.
|
R1. Chapter 3
SR1. Chapter 2
|
|
9
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Aegean.
|
R1. Chapter 3
SR1. Chapter 4
|
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10
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Dishes Aegean.
|
R1. Chapter 4
SR1. Chapter 5
|
|
11
|
Black Sea Coast Cuisine Dinners.
|
R1. Chapter 4
SR1. Chapter 4
|
|
12
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Black Sea Coast Cuisine Dinners.
|
R1. Chapter 5
SR1. Chapter 4
|
|
13
|
Thracian cuisine.
|
R1. Chapter 6
SR1. Chapter 5
|
|
14
|
Cuisine Dishes Thrace.
|
R1. Chapter 6
SR1. Chapter 5
|
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Program Learning Outcomes |
Level of Contribution |
|
1
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To learn fundamentals of the tourism and hotel administration field.
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-
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2
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To learn importance contemporary Technologies related with vocational of tourism and hotel administration.
|
5
|
|
3
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To explain the functions of tourism and hotel management.
|
-
|
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4
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To know the responsibilities of qualified intermediate staff regarding middle level management and assistant management
|
5
|
|
5
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To know the features of working administration in the business life.
|
-
|
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6
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To know the importance of research, devolopment and application as an individual and group.
|
-
|
|
7
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To know legal responsibilities of tourism and hotel administrator.
|
-
|
|
8
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To know the importance of following the regulations about one’s own vocation.
|
-
|
|
9
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To recognise most of the documents used in the business life.
|
-
|
|
10
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To know the importance of the tourism income regarding the economy of country.
|
-
|
|
11
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To know the importance of vocational ethics in business life.
|
5
|
|
12
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To run the computer pocket programs related with one’s field.
|
-
|
|
13
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To know and apply cleaning, maintenance, procedures of the protection processes, regarding department related with one;s branch.
|
5
|
|
14
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To Take responsibility for the operation and management phace.
|
-
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