Information Package / Course Catalogue
| 1. | They explain the fundamental concepts of the tourism sector and hotel management, as well as the principles of management, accounting and marketing, at an operational level and applies them to sector-specific processes. |
| 2. | They oversee the day-to-day operations, standards and coordination between the key departments of accommodation establishments (reception, housekeeping, food and beverage, and leisure) in a practical manner. |
| 3. | They fully comply with the legal regulations, tourism legislation and occupational health and safety rules relevant to the tourism sector in their professional practice. |
| 4. | Establishes professional, effective and persuasive written and verbal communication with guests, colleagues and stakeholders; manages customer relations. |
| 5. | They are able to use at least one foreign language (English) effectively, both in writing and orally, on professional matters, to a standard that meets the requirements of the tourism sector. |
| 6. | Uses current computer programmes, front office/booking automation software and information technology used in the hospitality industry at an intermediate level. |
| 7. | Identifies immediate issues arising in internal operations or guest relations, devises alternative solutions, and implements them by making swift decisions. |
| 8. | By acting in accordance with the hierarchical structure of tourism businesses, they take individual responsibility, work harmoniously within teams and act in accordance with professional ethical principles. |
| 9. | They apply the knowledge they have gained about the geography, history and cultural heritage of Turkey and the global tourism industry to their profession; they keep themselves up to date by following developments in the sector. |