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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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Introduction of Hotel Automation Programs
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R1-CHAPTER-1
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2
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Opera PMS Hotel Management System
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R1-CHAPTER-1
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3
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Reservation Menu I (Profiles)
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R1-CHAPTER-1
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4
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Reservation Menu II (New Reservation)
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R1-CHAPTER-1
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5
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Reservation Menu III (UpdateReservations)
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R1-CHAPTER-1
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6
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Reservation Menu IV (Waiting List, Compıonent Groups)
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R1-CHAPTER-1
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7
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Front Desk
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R1-CHAPTER-2
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8
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Cashiering I (Billing)
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R1-CHAPTER-3
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9
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Cashiering II (Fast Posting)
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R1-CHAPTER-3
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10
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Cashiering III (Cashier Functions)
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R1-CHAPTER-3
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11
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Rooms Management
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R1-CHAPTER-4
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12
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Miscellenaus I (Reports)
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R1-CHAPTER-5
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13
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Miscellenaus II (Quick Keys, User Activity Log, Registration Card)
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R1-CHAPTER-5
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14
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End of Day (Night Audit)
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R1-CHAPTER-6
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Prerequisites
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There is no prerequisite for this course
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Language of Instruction
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Turkish
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Responsible
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Dr. Lecturer Mikail KARA
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Instructors
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1-)Doktor Öğretim Üyesi Mikail Kara
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Assistants
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Lecturers of the department
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Resources
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R1. Sökmen, A., (2009), Konaklama İşletmelerinde Opera-PMS Otomasyon Programı, Detay Yayıncılık, Ankara.
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Supplementary Book
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SR1. Kınay, H. (2017). Otel Otomasyonları, Fidelio Suit - 8, 3. Baskı, Ekin Yayınevi, Bursa.
SR2. Zengin, B. (Edit.). (2010). Konaklama İşletmelerinde Önbüro Yönetimi ve Önbüro Otomasyon Sistemleri, 3. Baskı, Değişim Yayınları, Ankara.
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Goals
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Ensure to students have adequate facilities for accommodation management automation programs and gain the ability to the studens for actively use the automation programs currently used by the accommodation business.
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Content
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Students with will be processed in the form of training to online he contents of this course Introduction of Food and Beverage Automation Programs, Elektra Food and Beverage Module, System Menu, Stock Menu, Product Menu, Vendors and Purchasing Menu, Staff Menu, Reports Menu, End of Term and Elektra Fast Food POS Module of topics will be covered.
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Program Learning Outcomes |
Level of Contribution |
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1
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Possess comprehensive and systematic knowledge about concepts, theories, principles and facts related to tourism.
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-
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2
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Possess information about basic concepts, theories, principles and facts in business, economics and law.
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-
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3
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Possess information about structure, functioning and the importance of country development of the tourism sector.
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-
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4
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Understands the management and marketing strategies in the field of tourism management. strategies for the management and marketing of tourism management.
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-
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5
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Possess practical and theoretical information that are required to effectively manage the tourism businesses (Accommodation, food and beverage, travel, recreation).
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-
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6
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Possess comprehensive and systematic knowledge about alternative types of tourism.
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-
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7
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Uses effectively basic computer usage information with communication technology and automation systems used in tourism business.
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4
|
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8
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Knows and applies the legal regulations and professional standards related to the field of tourism together with basic legal knowledge.
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-
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9
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Has the ability to use accounting systems and document systems in tourism enterprises in business life.
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-
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10
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Possess information about financial analysis skills related to tourism businesses (Accommodation, food and beverage, travel, recreation).
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-
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11
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Compares the knowledge of world and Turkey tourism geography with the culture, history, religion and arts of the civilizations that lived in Turkey.
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-
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12
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Knows at least one foreign language valid in the field of tourism management at a level to communicate well and at least at the B1 level of the European Language Portfolio.
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-
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13
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Has self-learning and lifelong learning awareness and behaviors suitable for individual and team work.
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3
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14
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Analyzes, interprets and evaluates information and data by defining research methods specific to the tourism sector.
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-
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15
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Has the ability to share his/her knowledge and thoughts about his/her field with others verbally and in writing.
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4
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