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Education programmes for
Hotel Management and F&B Management Diplomas in
Antalya International College of Tourism,
designed by the Educational Institute of
American Hotel and Lodging Association,
correspond to international standards and are
carried out in terms of “Antalya Academy of
Tourism” project. Qualification obtained by the
College graduates does not require proof in all
countries of the world.
The aim of the education programmes include,
first of all, raising highly qualified staff
possessing both necessary knowledge and skills,
and such qualities as sociability, flexibility,
an ability to set and achieve goals.
Education is carried out in a modular system
accepted in all European countries. Programme
presupposes studying a number of modules;
assessment takes place upon the completion of
every module. |
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HOSPITALITY MANAGEMENT PROGRAMME |
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FIRST YEAR
#100 The Lodging
and Food Service Industry
This course is essential for new industry
employees and for those who don’t have
broad-based industry experience. This course
helps you understand the hospitality industry as
a whole and see how all departments work
together. Both lodging and food service are
explored. Perspectives from leading hospitality
professionals into the issues and challenges
facing the hospitality industry today add an
important dimension to this course. You’ll also
learn about the many career opportunities
available in the industry.
#241 Management of Food and Beverage Operations
Get the foundation you need to make smart
decisions in food and beverage operations. This
course shows how to give guests the highest
priority as all details of the food and beverage
operation are planned, implemented, and
evaluated. You’ll learn how to build business
through effective marketing strategies, how to
satisfy the food-quality and nutritional demands
of guests, and how to increase profits by
maximizing service, productivity, and
technology.
#245 Food Safety: Managing with the
HACCP System
This module presents the Hazard Analysis
Critical Control Point (HACCP) method of food
safety in a systematic, understandable format
ideal for both staff training and classroom
teaching. Clearly defined terms, detailed lists
of food safety responsibilities, and checklists
for all control points show you how to apply the
concepts in the textbook to an actual food
service operation.
#338 Managing Housekeeping Operations
No property can be profitable without clean
rooms and efficient housekeeping operations.
Learn what it takes to manage this important
department. This course provides a thorough
overview, from the big picture of hiring and
retaining a quality staff, planning, and
organizing, to the technical details for
cleaning each area of the hotel. Practical
information from industry experts makes the
contents of this course immediately applicable
to your job situation.
#333 Managing Front Office Operations
Increase front office efficiency and help sales
grow with the knowledge and skills gained from
this course. Topics include revenue management
and the latest technology applications. This
course shows how front office activities and
functions affect other departments and focuses
on how to manage the front office to ensure your
property’s goals are met. Case studies and
real-world examples present a practical industry
focus.
#468 Managing Technology in the
Hospitality Industry
Today’s hospitality operations rely increasingly
on computer technology. This course provides a
solid grounding in hospitality technology and
the management of information systems. Content
includes applications for all functional areas,
including reservations, rooms, food and
beverage, sales and event management, and
accounting. You’ll learn the basics of
purchasing, implementing, maintaining, and
managing today’s information systems. This
course also explores systems security and
maintenance, e-commerce, and hospitality careers
in information technology.
#270 Marketing in the Hospitality
Industry
This course takes a practical perspective in
introducing you to the marketing of hotel,
restaurants, and clubs. Topics include market
segmentation, marketing research, sales,
advertising, public relations, promotions,
packaging, pricing strategies, revenue
maximization, and travel purchasing systems.
Tips, checklists, industry forms, do’s and
don’ts, and useful ideas from industry
practitioners offer practical tools you can
implement on the job.
Business Computing
This module provides students with a basic
understanding of the use of Information
Technology in a business context through some
common applications.
Additional modules
for Food and Beverage Diploma:
#346 Managing Beverage Operations,
Second Edition
This course (formerly titled Managing Beverage
Service) focuses on the successful elements of a
beverage operation, based on research to
identify those that are thriving.
#445 Purchasing for Food Service
Operations
This course teaches the latest thinking in
purchasing, guided by a review committee of food
purchasing professionals from restaurants,
hotels, and on-site/managed services
organizations. The book focuses on value-added
purchasing strategies and techniques that go
beyond a basic product specification approach.
Readers will learn how the purchasing control
point is a vital element in the food
distribution chain from the source and
manufacturers to the guest at the table. It
covers the latest in e-purchasing, addresses
trends in purchasing and product, and features
vital information on security, food safety, and
ethics from both the distributor’s and
operator’s perspectives.
SECOND YEAR
#357 Managing Hospitality Human
Resources
Hospitality is a people industry, and this
textbook shows how to manage the important human
resources who provide services within a
hospitality operation. You'll learn how to
fulfill the requirements of U.S. employment and
workplace laws, and discover the latest
strategies for attracting employees, minimizing
turnover, and maximizing productivity.
#250 Supervision in the Hospitality
Industry
This course teaches the skills that can help you
develop effective supervision and management
skills that are essential to success in the
industry. Topics include how to recruit, select,
and train; increase productivity; control labor
costs; communicate effectively; manage conflict
and change; and use time management techniques.
Resources on creating a professional development
plan for your hospitality career can help you
set the direction for future educational and
professional endeavors.
#428 International Hotels: Development
and Management
Learn about the global hospitality industry from
both a development and management perspective.
You’ll explore current trends; international
policies affecting travel, tourism, and
hospitality development; consumer demographics;
and developments that have changed the context
of global hotel operations
#281 Hospitality Facilities Management
and Design
Learn how to handle today’s engineering and
maintenance concerns. This course covers all
major facility systems, including food service
equipment and design. Non-engineers can learn
how to understand and speak the language of
suppliers and maintenance/engineering staff.
You’ll also learn techniques to reduce expenses
and increase efficiency, and learn how the
latest technology can streamline operations.
#260 Hospitality Industry Financial
Accounting
This course is a comprehensive introduction to
hospitality accounting. You’ll learn about the
responsibilities of a hotel’s accounting
department, advantages and drawbacks of various
types of statements and reports, the role of
inventory in calculating profit, and more. You
do not need any prior accounting experience to
take this course.
Additional modules
for Food and Beverage Diploma:
#464 Planning and Control for Food and
Beverage Operations
Learn the most up-to-date control processes used
to reduce costs in food and beverage operations
worldwide. This revised edition includes new
information on multi-unit management, an
increased focus on technology applications as
they apply to the subject matter, and fewer
references to manual operations. New web site
exhibits make this a cutting-edge resource for
food and beverage professionals.
#354 Training and Development for the
Hospitality Industry
Training is the key to keeping pace with the
industry’s changing demands. Learn how to
develop, conduct, and evaluate one-on-one and
group training that will reduce turnover,
improve job performance, and help your
organization attain its goals. You’ll discover
why training is an important investment for your
property, how to train various levels of
employees, and how to implement effective
instructional design techniques and processes.
| TOURISM MANAGEMENT PROGRAMME
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FIRST YEAR
Travel Geography
The aim of this module is to provide students
with a holistic understanding of travel
geography from both local and international
perspectives. This module reflects on the
locations of travel destinations and their
tourism resources. The geographical features and
appeal of tourism destinations will also be
investigated. Students will be expected to
identify the patterns of international tourism
and the inter-dependence of travel destinations.
Tourism Industry
The aim of this module is to provide students
with an understanding of the nature of tourism
and tourism products from both local and
international perspectives. It will ensure
students acquire a holistic understanding of the
travel and tourism industry, including the
impacts of tourism on destination economies,
communities and fragile environments. Students
will be expected to take a critical perspective
on the effects of tourism on their own country,
and how tourism can have a strategic
developmental function.
Business Computing
This module provides students with a basic
understanding of the use of Information
Technology in a business context through some
common applications.
Travel Agency and Tour Guide Operations
This module provides students with a broad
understanding of the retail travel industry and
tour guide operations. It will provide an
introduction to the principles and practices of
tour guiding and travel consultancy techniques
to ensure an effective business. Whilst some of
this module may seem to have a European
perspective, students will be encouraged to
consider how to apply this knowledge to a travel
agency or tour guiding business in their own
country.
Introduction to Tourism Economics
This module will provide the knowledge and tools
to establish an understanding of tourism
economics and it will focus on the tourism
business and the external circumstances in which
it operates. It will give students the
opportunity to study the main concepts of
economic theory and their importance to the
Tourism Industry.
Special Interest Tourism
This module allows students to explore the
important growth market which combines hobbies
and interests, active sport and adventure
activities, and social and cultural encounters
with tourism.
Destination Analysis
The aim of this module is to provide students
with a holistic understanding of destination
analysis by investigating established and
developing destinations. This module reflects on
the concept of travel destinations and their
development. The social, cultural and political
features of tourism destinations will also be
investigated. Students will be expected to
understand and apply a destination audit.
Finance for the Travel Industry
This module will give students the knowledge,
skills and techniques that will help with the
management decision making process. It will look
at the process and practices which take place
within a travel agency and at the analytical
skills required to understand financial
information.
Marketing
To provide students with an understanding of
marketing and its application in the
international hotel and tourism industry, and
the ways in which marketing strategies and
approaches can be used to optimise product
penetration.
Introduction to Business Operations
This module will provide students with a broad
introduction into the complex world of
hospitality and tourism business operations. It
provides an overview of the separate functions
and activities that concern managers in modern
businesses. This module reflects modern concerns
of hospitality and tourism business operations.
SECOND YEAR
Tour Operation
Students will be given the opportunity to
investigate the Tour Operations sector of the
travel and tourism industry, including the
different types of operator, their products and
services, the scale of the sector and how it has
been affected by trends and developments.
Students will also look at distribution methods
used by tour operators to sell holidays,
including the traditional use of travel agencies
and the emergence of methods such as the
internet and television.
Management Accounting
This module aims to provide students with an
understanding of the financial and accounting
records used in the Hospitality Industry, and
the ways these can aid effective managerial
decision-making. It gives detailed additional
coverage on Sales & Cash Budgeting, Marginal
Costing and Final Accounts for internal use. The
course content should follow on from the
material in DTM 192, allowing students to
calculate marginal costings and formulate
decisions from such material. It gives students
the ability to interpret accounting information
and maximize the use of computing in management
accounting.
Strategic Tourism Management
The Tourism Industry faces new and complex
changes during the 21st century. This module is
designed to make students aware of the strategic
planning process and its impact on organisations
in the tourism industry. Students will gain a
thorough understanding of tourism policy-making
within global, international and national
contexts and will start to develop an ability to
establish and apply innovative strategic
planning approaches in response to corporate
policies. The module will provide students with
sense and imagination in the relationship
between policy and practice and it will enable
students to develop monitoring mechanisms that
evaluate policy and business responses to issues
and trends, and the use of that information in
strategic planning. Students will explore the
necessary tools, procedures and competencies
needed to analyze, define, plan and manage
change in an international context.
Sustainable Tourism & Destination
Management
The aim of this module is to encourage students
to reflect on some of the issues raised at
Diploma level about tourism destinations and how
they can be developed. It will also show the
value of an integrated approach and will provide
students with a holistic understanding of how to
manage a tourism destination and use sustainable
tourism methods.
Human Resource Management
The aim of this module is to provide a
foundation in both the knowledge and skills of
Human Resource Management required by managers
in the hospitality industry. The module
recognizes that management of human resources at
all levels can critically affect the efficiency
and effectiveness of an organization.
Management Research Report
This module should be studied concurrently with
other Advanced Diploma Modules over the same
period. It offers the opportunity for students
to carry out a research report that involves
analysing and interpreting data and making
recommendations for future action. It has a
secondary aim of developing independent research
and study skills that students will require when
following a further period of study or working
in the industry. |
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