Information Package / Course Catalogue
| Course Code | : THM117 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 4 |
| Prt. | : 2 |
| Credit | : 5 |
| Lab | : 0 |
| ECTS | : 5 |
The objective of this course is to ensure that students of the Tourism and Hotel Management Program acquire the basic linguistic competencies at the CEFR A1 and A2 levels required to work in the international tourism sector, in accordance with the ADU ECTS Catalogue. It is aimed that students will be able to meet concrete needs in line with basic English "Can-Do" statements in the areas of front office, restaurant, housekeeping, and spa.
In accordance with the CEFR A1-A2 language levels, covering the processes of welcoming guests with simple sentences in hospitality departments, verifying basic identity and room information, giving directions using imperative clauses, explaining hotel routines using the present simple tense, and managing basic requests (Can/Could) through sectoral terminology.
| 1. | Welcomes guests in reception areas such as the front office, restaurant, and spa using a polite manner aligned with international hospitality standards; accurately conducts basic registration processes, including name, passport, and room number verification. |
| 2. | Accompanies guests to their tables by using imperative clauses and prepositions of place, describes hotel geography and tourist spots; communicates banquet and event timelines effectively using the present continuous tense for future arrangement. |
| 3. | Explains hotel routines, operating hours, housekeeping processes, and VIP room/butler services using appropriate structures (Present Simple/Continuous/Passive Voice) and adverbs of frequency in an elegant and polite tone that reflects luxury hospitality standards. |
| 4. | Provides premium product recommendations (upselling) in the fine dining sector by correctly using comparative adjectives and quantifiers; fully analyzes and communicates beverage ingredients, menu allergen warnings, stock availability, and invoice/cost items. |
| 5. | Calms dissatisfied guests and presents service recovery gestures by using modals of advice/necessity and conditional sentences; professionally expresses past hospitality experiences and crisis management achievements using past tense structures during interview simulations. |
| 1. | Off Season - Work Sheets |
| 2. | Hotels and Catering ( Express Publishing) |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %10 |
| Quiz | 1 | %10 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %50 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 1 | 0 | 56 | 56 |
| Lecture - Practice | 1 | 0 | 28 | 28 |
| Assignment | 1 | 0 | 14 | 14 |
| Reading | 1 | 0 | 14 | 14 |
| Individual Work | 1 | 0 | 10 | 10 |
| Quiz | 1 | 0 | 1 | 1 |
| Midterm Examination | 1 | 0 | 1 | 1 |
| Final Examination | 1 | 0 | 1 | 1 |
| TOTAL WORKLOAD (hours) | 125 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | |
OÇ-1 | 5 | 3 | 5 | 3 | 5 | 5 |
OÇ-2 | 5 | 3 | 5 | 3 | 5 | 5 |
OÇ-3 | 5 | 3 | 5 | 3 | 5 | 5 |
OÇ-4 | 5 | 3 | 5 | 3 | 5 | 5 |
OÇ-5 | 5 | 3 | 5 | 3 | 5 | 5 |