Quality Management Systems
Tourism and Hotel Management
Vocational School of Kartepe Tourism
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Quality Management Systems | TOP215 | Elective | Associate degree | 2 | Fall | 4 |
Name of Lecturer(s)
Assistant Prof. Dr. Tülay POLAT ÜZÜMCÜ
Learning Outcomes of the Course Unit
1) Explain the basic concepts of quality management.
2) Uses the tools used in quality management.
3) Explain the importance of quality management in tourism.
4) Hotel business will have information about quality management systems
5) Food and beverage establishments will have information about quality management systems.
6) Tourism businesses will have information about quality management systems.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | ||
| Learning Outcomes | ||||||||||||||||||
| 1 | Low | No relation | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | |
| 2 | Low | No relation | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | |
| 3 | No relation | Low | Low | Low | Low | Low | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | Low | Low | Low | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | No relation | No relation | Middle | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Quality management systems in the definition, implementation methods and the benefits it provides.
Weekly Schedule
1) The basic concepts of quality management2) Quality control, quality assurance.
3) Quality tools used to manage
4) Tourism and quality of service
5) The historical development of quality management in tourism
6) Tourism education quality
7) Important issues of quality in tourism
8) Midterm examination/Assessment
9) Hotel business quality management
10) Customer focus and customer satisfaction
11) The implementation and success factors of quality management in hotel business
12) Implementation of quality management in food and beverage operations
13) Food quality and safety of food and beverage operations
14) Travel costs and benefits of quality management in enterprises
15) Travel of total quality management tools
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Drill and Practice
5) Group Study
Assessment Methods and Criteria
Contribution of Quiz to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required