>
Home
Information on the Institution 
Information on Degree Programmes 
General Information for Students 
Turkish

Protocol Knowledge and Etiquette

Tourism and Travel Services

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
Protocol Knowledge and Etiquette OMP253 Elective Associate degree 2 Fall 3

Name of Lecturer(s)

Assistant Prof. Dr. Armağan YILDIRIM

Learning Outcomes of the Course Unit

1) Explain the importance of etiquette and protocol in the social life.
2) Explain the importance of etiquette and protocol in the cultural life.
3) Explain the imortance of etiquette and protocol in the business life.
4) Explain international etiquette and protocol skills.
5) Explain the key role of etiquette and protocol in the hospitality industry.
6) Distinguish etiquette and protocol from one country to the other.
7) Identify corporate etiquette and protocol
8) Explain etiquette and business protocol guides for international businessmen and Businesswomen.
9) Explain the importance of business etiquette and protocol for businessmen by making a positive and lasting impression in the business community.
10) Express invitations.
11) Explain introductions.
12) Explain Dining Dos and Don'ts.
13) Explain remembering names.
14) Explain business card protocols.

Program Competencies-Learning Outcomes Relation

  Program Competencies
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22
Learning Outcomes
1 High High High High High High High High High High High High High High High High High High High High High High
2 High High High High High High High High High High High High High High High High High High High High High High
3 High High High High High High High High High High High High High High High High High High High High High High
4 High High High High High High High High High High High High High High High High High High High High High High
5 High High High High High High High High High High High High High High High High High High High High High High
6 High High High High High High High High High High High High High High High High High High High High High High
7 High High High High High High High High High High High High High High High High High High High High High High
8 High High High High High High High High High High High High High High High High High High High High High High
9 High High High High High High High High High High High High High High High High High High High High High High
10 High High High High High High High High High High High High High High High High High High High High High High
11 High High High High High High High High High High High High High High High High High High High High High High
12 High High High High High High High High High High High High High High High High High High High High High High
13 High High High High High High High High High High High High High High High High High High High High High High
14 High High Middle Middle Middle Middle High Middle High Middle High Middle High Middle High High High High High High High High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Ethics

Course Contents

After studying this course the student should be able see and learn the following: 1) Social and cultural importance of etiquette and protokol rules in the hospitality industry 2) Understand general atmosphere ceremonies, banquettes, formal dinings 3) Learn the rules of etiquette and protokol 4) Etiquette and protocol in business life and management 5) Etiquette and protocol in the communnication

Weekly Schedule

1) On business etiquette and protocol, the latest social and business etiquette applicable to a manager's personal and professional life
2) Official ceremonies and Turkish Flag
3) Official ceremonies
4) Other official ceremonies
5) Official writings
6) Official writings
7) Understanding and implementing the fine art of personal presentation: communication skills, how to make an entrance and work the room, handshaking, the ultimate greetings, introducing himself/herself and others
8) Midterm examination/Assessment
9) Understanding and implementing the fine art of personel presentation: present himself/herself wit confidence and authority (II) : forms of address, eye contact, rising to the occasion, conversation skills, nonverbal communications
10) Understanding and implementing the fine art of personal presentation: present himself/herself wit confidence and authority, business arena communications, total quality in the business arena
11) Types of meetings, banquets
12) Formal and informal invitations, banquets
13) Business entertaining, guest and host/hostess duties, place setting maps, eating various foods, American and Continental styles of eating, the silent service code, Japanese Style of eating, dining decorum, toasting, dining dos and don'ts
14) Coctails
15) Forms of service, place setting maps, the silent service code, body language at the table, handling accidents, difficult to eat foods, American and Continental styles of eating. Launch and Dinners, place stting maps, the silent service code, forms of service
16) Final examination

Recommended or Required Reading

1- Kamusal ve Toplumsal Yaşamda Görgü ve Protokol Kuralları, Yrd. Doç. Dr. Yaşar YILMAZ, DETAY YAYINCILIK, Ankara,2009, www.detayyayin.com.tr

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Drill and Practice
5) Demonstration
6) Role Playing
7) Group Study
8) Simulation
9) Brain Storming
10) Six Hat Methods
11) Case Study
12) Self Study
13) Problem Solving
14) Project Based Learning


Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

20%
 

Number

Percentage

Semester Studies

Midterm Examination

1

50%

Quiz

1

50%
 

Contribution of Final Examination to Course Grade

80%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required