2017
TOURISM AND HOTEL MANAGEMENT PROGRAM CURRICULUM
COURSE DESCRIPTIONS

BUSI 111 - INFORMATION TECHNOLOGIES
This course provides a broad introduction to the many elements that comprise an information system and briefly explores the underlying information technologies and their impact on business organizations. Emphasis is placed on managers' information needs, the various kinds of support necessary for decision-making, and the functional and strategic implications of information systems for organizations. Through the use of cases, course participants will be expected to demonstrate an awareness of current developments and the ability to identify dominant issues and possible solutions arising from the adoption of new technologies.
Credit(s)       : 3  ECTS :6

ECON 101 - PRINCIPLES OF MICROECONOMICS
With the objective of forming an introduction to microeconomics, this course covers the core topic of economic analysis: how individual households and firms make their decisions in allocating scarce resources for consumption and production. The course will acquaint the students with the notions of demand and supply, rational decision making, resource allocation, markets as allocation and coordination mechanisms, externality, and competition.
Credit(s)      : 4 ECTS :7

ENGT 101 ADVANCED ENGLISH I
Students need to develop their English skills in order to be able to achieve success in a Vocational course or employment in the areas of Tourism and Hospitality. The course will assist students to develop some of the background knowledge and skills by giving them opportunities to practice some of the situations and language requirements. This will help them to develop concepts related to Tourism and Hospitality.
Credit(s): 3                   ECTS: 6

MATH 111 CALCULUS FOR SOCIAL SCIENCES I
Functions, properties and their graphs. Trigonometric functions. Exponential functions, inverse function and logarithms, geometric series, compound interest, exponential growth and decay. The tangent of a curve, The Limit of a function, one sided limits, limits at infinity, continuity. Derivatives and rates of change. The product and quotient rules, Derivatives of trigonometric functions, the chain rule, implicit differentiation, derivatives of logarithmic functions. The mean value theorem. Fundamental theorem of calculus. Indeterminate forms and L’Hospital’s rule. Optimization problems.
Credit(s): 4                   ECTS :7

BUSI 102 INTRODUCTION TO MANAGEMENT
The purpose of this course is to introduce business principles and concepts. This course will cover the topics of general business and entrepreneurship in today’s business climate. This course will provide a survey of the functions of business including accounting, finance, marketing, human resources, and operations management. This course will introduce the forms of organization, types of business ownership, and the role of business in contemporary society. The students will be introduced to issues related to ethics and social responsibility. Students will learn the fundamentals of management.
Credit(s): 3                   ECTS: 6

ENGT 102 ADVANCED ENGLISH II
This course focuses on composition for academic purposes and develops a student’s ability to write clearly and effectively. Students learn the fundamentals of critical thinking, scholarly research, and academic reading. 
Prerequisite: ENGT 101
Credit(s): 3                   ECTS: 6

TRM 112 INTRODUCTION TO TOURISM 
Tourism history and introductory principles as: Tourism in perspective; cultural tourism; sociology of tourism; tourism psychology and motivation as to the different features of the total tourism product. Total tourism product such as accommodation units, leisure and recreation facilities; transportation, travel, cultural activities, supporting services as insurance, banking etc. Planning, development and economics of tourism. Cases on tourism practices and philosophies as to past, present & future.
Credit(s): 3                   ECTS: 5

TRM 108 SANITATION, HYGIENE AND OCCUPATIONAL SAFETY
The importance of sanitation and occupational safety in hotel operations. Food and beverage microbiology. Personal hygiene of staff. Cleaning and maintaining food production and service equipment and facilities. HACCP concepts and applications.  Fundamental concepts of specific hazards that may pose risk to employees (such as cuts, burns, slips and falls, electric shock, etc.) are addressed with an additional special focus on control measures and contemporary issues relevant to developing professionals in industry. This course outlines the main principles of good personal hygiene, safe food storage, preparation, cooking, thawing, and holding food for service.
Credit(s): 2                 ECTS: 4

TRM 110 INTRODUCTION TO COMMUNICATION
This course seeks to answer five key questions: What is communication? Where does it occur? How does it occur? Why does it matter? How do we study it? In answering these questions the course provides an introduction to major issues in the field of communication, and also to the main areas of focus in this department.
Credit(s): 2                 ECTS: 5

BUSI 211 FINANCIAL ACCOUNTING
This course introduces the student to the basics of financial accounting. Financial accounting is about recording and reporting financial information about a business’ or organization’s performance. This course provides an understanding of the concepts, principles and conventions of financial accounting. It provides students with the tools they need to perform an interpretation and assessment of financial statements for decision making. This course examines the major sections of the financial statements including cash, receivables, inventory, working capital, equipment, long-term assets, depreciation, short-term debt, long-term debt and equity. Topics include financial position, operating results, and cash flows. Students will become familiar with the rationale behind accounting.
Credit(s): 3                   ECTS: 5

BUSI 231 - INTRODUCTION TO MARKETING
This course serves to introduce business students to the system by which products and services are matched with existing and evolving consumer needs. From a strategic planning perspective, the course focuses upon the major concepts and techniques necessary to identify and assess profitable business opportunities for large and small organizations. The case method of study is employed for the purpose of developing the student's analytical skills when dealing with change as it occurs in a marketing context.
Credit(s)       :  3  ECTS :5

BUSI 261 - ORGANIZATIONAL BEHAVIOR I
The objective of this course is to provide a conceptual and empirical understanding of the structure and function of human behaviour in organizations. Students will study the behavioural influences which affect productivity, organizational effectiveness and efficiency. Topics to be discussed include perception, job and organizational design, decision-making and leadership. Individual and group exercises and the analysis of case material will be used to enhance a practical understanding of theoretical concepts. Particular emphasis is placed on an individual perspective and the manner in which each individual relates to his/her environment. The course provides an introduction to individual, group, and organization-level organizational behaviour.
Prerequisite  : BUSI 102, TRM 110
Credit(s)       :  3 ECTS :5

TRM 221 LODGING OPERATIONS MANAGEMENT
This course provides knowledge on principles, practices, and procedures of managerial functions, operating procedures and competencies in lodging industry. Students gain knowledge on hotel ownership and franchise, revenue management, front office, housekeeping, and other major departments in a hotel property.
Prerequisite:TRM 112
Credit(s): 3                   ECTS: 4


TRM 223 FOOD AND BEVERAGE MANAGEMENT I
Explanation and analysis of the internal workings of a food service management in business, industry and health related facilities. Presentation and analysis of food service organization structures, job descriptions, internal controls, internal system design, specialty food service equipment considerations. Analysis of the factors in the context of areas such as hotels, airline catering, other transport catering, educational institutions and contract food service management. Field visits to above mentioned types of operations.
Credit(s): 3                   ECTS: 4

TRM 225 IT FOR TOURISM I
This is an advanced information processing course for undergraduate students who have fundamental knowledge and skills of travel agencies. Students will address practical issues involved in agency automations, including allotment agreements, reservations, operation, excursions and accounting in tourism industry.
Credit(s): 2                   ECTS: 2

BUSI 212 MANAGERIAL ACCOUNTING
This course introduces corporate finance to students. It provides students with analytic tools to identify, analyze and solve problems related to financial matters. Students will learn to make sound investment and financing decisions. Topics include the time-value of money, security valuation, and capital budgeting. Students will understand the risk, return, diversification and the risk-reward trade-off. Students will understand the cost of capital, financial leverage and capital structure.
Credit(s): 3                   ECTS: 5

TRM 200 SUMMER WORK INTEGRATED LEARNING I
Internship will be 8 weeks starting 1 July and end 31 August experiential learning program during summer months. Student can complete program in different areas like; Front Office, Concierge, Housekeeping, Reservations, Reception, internal sales, room, floor and maintenance departments, kitchen/Stewarding, In-Room Dining, Bar, Restaurant, Banqueting
Credit(s): 3                   ECTS: 5

TRM 224 FOOD AND BEVERAGE MANAGEMENT II
This course will enable the student to appraise the components of food service management in various types of food service systems. The student will learn cost and sales concepts and their relationship with profits. The student will learn how to calculate costs, and profits and apply control concept factors for food, beverage, and labor control.
Prerequisite: TRM 223
Credit(s): 3                   ECTS: 5

TRM 226 IT FOR TOURISM II
One of the software commonly used in Lodging Establishments will be taught. Check-in, check out, billing, reservation, room change etc. will be shown by examples.
Prerequisite: TRM 225
Credit(s): 3                   ECTS: 5

TRM 228 TOURISM REGULATIONS
In this course describing and analysing legal and ethical relationships with guests, other patrons and suppliers wil be taught. Besides, students wil be able to identify, comprehend and analyse special topics within hospitality law, including food and alcohol liability, travel agent relationships, employment issues, franchising, copyright and trademarks, licensing and casino law.  
Credit(s): 3                   ECTS: 5

TRM 331 SERVICE MARKETING
Management of the marketing function with special emphasis on the requirements of service organization, application of marketing concepts, methods and techniques in the service industries, uses and limitation of various promotional forces such as advertising, field selling, merchandising and sales promotion in the service industries.
Prerequisite: BUSI 231
Credit(s): 3                   ECTS: 5

TRM 333 REVENUE MANAGEMENT
This course provides how to identify and exploit opportunities for revenue optimization in different business contexts. Students will review the main methodologies that are used in each of these areas, discuss legal issues associated with different pricing strategies, and survey current practices in hospitality industries. Within the broader area of pricing theory, the course places particular emphasis on tactical optimization of pricing and capacity allocation decisions, tackled using quantitative models of consumer behavior and marketing forecasts and market uncertainty, and the tools of constrained optimization.
Prerequiste: TRM 223, TRM 224
Credit(s): 3                  ECTS: 5


TRM 335 CONSUMER BEHAVIOR 
This course covers factors affecting purchase-related consumer decisions. Personal and external factors that have impact upon the consumer decision making process, attitude formation and attitude change, communication, adaptation of innovations and brand loyalty. This course also provides various views on the individual in the marketplace, and models of consumer decision making with a heavy emphasis on services. Application of consumer behaviour in strategic planning of profit and non-profit organizations and issues related to consumer trends, global markets, consumer protection and ethics in consumer behaviour.
Prerequisite: TRM 110
Credit(s): 3                   ECTS: 5

TRM 300 SUMMER WORK INTEGRATED LEARNING II
Internship will be 8 weeks starting 1 July and end 31 August experiential learning program during summer months. Student can complete program in different areas like; Front Office, Concierge, Housekeeping, Reservations, Reception, internal sales, room, floor and maintenance departments, kitchen/Stewarding, In-Room Dining, Bar, Restaurant, Banqueting
Prerequisite: TRM 200
Credit(s): 3                   ECTS: 5

TRM 302 TOURISM ECONOMY
Principles  of  economics,  particularly  microeconomics,  and  applied  economic  concepts, analysis and techniques to the international tourism and tourism industry; assessing the socio-economic behaviour of economic agents comprising consumers, businesses, government and its agencies, particularly their choices and decision making, covering key economic areas of demand, supply, costing, pricing and investment, assessing the impact of tourism on an economy and the impact of environmental factors.
Credit(s): 3                   ECTS: 5

TRM 304 HUMAN RESOURCES MANAGEMENT 
Functions of human resources management; human resource planning, job analysis, job descriptions, job specifications, job design, recruitment, selection, orientation of new employees, training and development, performance appraisal, wage and salary management, job evaluation, discipline, Resume and CV writing, interview process.
Prerequisite: BUSI 261
Credit(s): 3                   ECTS: 5

TRM 401 SUSTAINABLE TOURISM
Since the beginning of the 1960's, when tourism became an area of academic inquiry, the notion of 'sustainability' has been central to academic research in tourism studies. A variety of topics related to sustainability are investigated worldwide at major conferences, and these topics have implications in many other academic fields and non-academic environments. This course will be a critical overview of the issues of sustainability within global tourism industry, and scrutinises these issues from policy, practice and planning perspectives. 
Credit(s): 3                   ECTS: 5

TRM 403 RESEARCH METHODOLOGY 
This course will introduce research methodology with literature review, research design; hypothesis development; sampling; data collection methods; design of survey instrument; hypothesis testing: data analysis methods; experimental design; qualitative research methods and research report preparation. Students will be required to undertake a research project, including SPSS applications.                
Credit(s): 3                   ECTS: 5

TRM 405 MODERN MANAGEMENT TECHNIQUES 
This course provides the foundations of management and aspects of organizational environment. It covers, among others, theory, process and practice of the fundamental management functions; organizational environment; and contemporary management issues and techniques
Credit(s): 3                   ECTS: 5

TRM 400 CAPSTONE PROJECT 
This course provides students with advanced knowledge of the research paradigms, questions and methods relevant to the study of tourism and hotel management. Under the supervision of a designated academic staff member, students pursue an independently researched project of their choice. Assessment tasks focus on developing good literature search skills, sound research questions and a strong research proposal. The unit culminates in the writing of an academic paper.
Prerequisite: TRM 403
Credit(s): 3                   ECTS: 5

TRM 402 INVESTMENT PROJECT ANALYSIS
The aim of this course is to introduce the students to basic capital budgeting investment appraisal techniques. The course will focus on the conceptual framework relating to tourism investments. Examples on investment planning and development relating to hotels and restaurants will be provided.  The course is designed to blend topics from entrepreneurship, marketing, financial planning, capital budgeting and asset management necessary to conduct feasibility study and prepare a complete business plan.
Credit(s): 3                   ECTS: 5


AREA ELECTIVE COURSES 
TRM 373 ANCIENT CITIES AND TOURISM

Most of the modern cities around the world rise above ‘old cities’ and house some of their physical elements. What archaeologists today call ‘archaeological site’ were once living spaces. This course investigates the ways old cities are transformed within global tourism industry. With regard to theoretical discussions and critical studies, it focusses on the impacts of the use of cities’ cultural and built elements which mediate connection with distant past. 
Credit(s): 3        ECTS: 5

TRM 375 HOTEL SECURITY MANAGEMENT
This course provides comprehensive look at risk management within the hospitality environment. The course addresses issues of loss control for hospitality firms. Using a risk management conceptual framework, issues in fire protection, customer and workplace safety, OSHA, and customer and corporate security are analysed.
Credit(s): 3                   ECTS: 5

TRM 377 CONVENTION AND CONFERENCE MANAGEMENT
This course provides information on the conference & exhibition business; procedures involved in planning and marketing events. Students will practice planning and execution of a special event.
Credit(s): 3                   ECTS: 5

TRM 379 TRAVEL INDUSTRY
This course provides an overview of mid-management responsibilities within the travel and tourism industry. Students will learn to describe the management functions including: analyzing, coordinating, implementing, and supervising tasks of managing a business.
Credit(s): 3                   ECTS: 5

TRM 381 PERFORMANCE MEASUREMENT IN TOURISM
This course provides knowledge on principles, practices, and procedures of managerial functions, operating procedures and competencies in lodging industry. Students gain knowledge on hotel ownership and franchise, revenue management, front office, housekeeping, and other major departments in a hotel property.
Credit(s): 3                   ECTS: 5

TRM 370 LEISURE AND RECREATION MANAGEMENT
This course presents a number of key concepts, issues, and topics related to the field of leisure and recreation. These include the basic history, psychology, and philosophy of recreation and leisure, as well as the scope of organizations and programs.
Credit(s): 3                   ECTS: 5

TRM 372 SPECIAL INTEREST TOURISM
This course focuses on teaching basic concept of special interest tourism and its features. This course will introduce students the newly emerging tourism activities that include ecotourism, adventure tourism, sport tourism, health tourism and food and wine tourism to name just a few. A wide range of case studies will introduce the management of these operations and their relationship to the broader tourism industry include newly emerging tourism activities that are heavily based on individual preferences and diverse life styles as example of rural tourism, cultural tourism, heritage tourism, educational tourism, health tourism, senior tourism.
Credit(s): 3                   ECTS: 5

TRM 374 COUNTRIES AND CULTURES
Culture has various components that can be commodified for the consumption of modern tourist; it can constantly be ‘re-produced and represent something ‘new’. This course puts under lens the concept of culture which is currently at the heart of modern tourism industry. A number of important concepts such as cultural property, cultural heritage, intangible heritage, cultural significance and cultural expression are examined in connection with other major research topics such as economics, tourism, globalisation, change, the past, development, identity and authenticity.
Credit(s): 3                   ECTS: 5

TRM 376 CONSUMER PSYCHOLOGY AND ETHICS FOR TOURISM 
Introduction to professional moral values and social responsibility issues including; equal employment opportunity, discrimination prevention, service quality concerns, fair treatment of employees, employee and client privacy, honesty in public relations, post-service operations, sensitivity to community demands and attitudes.
Credit(s): 3                   ECTS: 5

TRM 378 HOTEL CONTRACT MANAGEMENT 
This course will provide information on the process of negotiating with the hotel and managing the relationship. Students learn to unleash their negotiation power. The emphasis is on the process and results of negotiating the contract itself. Strategies, tactics, and counter-tactics for improving contract negotiation skills are discussed and the terms and conditions of when to use them and when to merely neutralize them is emphasized. This course provides a solid battery of strategies, tactics and skills that are effective in contract formation and contract administration negotiations. 
Credit(s): 3                   ECTS: 5

TRM 380 ROOM DIVISION MANAGEMENT
This course will provide analysis of the procedures followed in managing the rooms division of a hotel. Main areas of study will include the front office and housekeeping. The student will become familiar with front office operations and structure, sales of rooms and services, reservations, guest check-in and check-out, the accounting process and the night audit. 
Credit(s): 3                   ECTS: 5

TRM 473 CRUISELINE, SEAPORT AND AIRPORT OPERATIONS
An introduction to basic concepts of cruise, seaport and airport operations from the perspective of hospitality management. Students are introduced to the cruise and airport industry, maritime legislative and safety issues, cruise and airport terminology plus operations. 
Credit(s): 3                   ECTS: 5

TRM 475 DESTINATION MANAGEMENT
This course provides information on interpretation and commercialization of different sources for the transformation of tourism products into tourist destinations and the role of sightseeing institutions, research methods, travel geography and business concepts in creating tourism centers.
Credit(s): 3                   ECTS: 5

TRM 477 DESIGNING TOURISM EXPERIENCE
This course explains the factors for creating a satisfactory tourist’s experience. Students taking the course will learn the necessary principles to be successful in planning of memorable tourism experiences. Topics covered are tourist attractions, motivation factors, parameters for creating tourist experience, satisfaction in tourism, service quality etc
Credit(s): 3                   ECTS: 5

TRM 479 HOTEL FRANCHISING MANAGEMENT
This course will explore franchising management, methods, and rules. Franchising is simply an efficient and innovative means of distribution of goods and services. It is an arrangement under which the entrepreneur (the 'franchisor') permits selected people (`franchisees') to operate their own business under the franchisor's brand name. In this course students will explore the unique nature of the franchising relationship and learn how the franchisor develops, controls and expands the brand through selected real-life franchise case studies for hospitality industry.
Credit(s): 3                   ECTS: 5

TRM 481 BIG DATA ANALYSIS IN TOURISM AND HOSPITALITY 

Big Data is a hot topic these days. This course enables students to transform data into knowledge to make better business decisions. Whether students anticipate producing or consuming data analytics, the course provides the tools to identify problems and a framework to solve them. This course introduces the principles, concepts and analysis tools for Big Data analytics in the contexts of tourism and hospitality business. A variety of analytical tools such as R, GIS, social network analysis are also introduced.
Credit(s): 3        ECTS: 5

TRM 483 LEADERSHIP AND PROFESSIONAL MANAGEMENT
This course provides the knowledge required to formulate and manage effectively the resources in a tourism or hospitality operation. Human resource management will be the main focus; managerial history, organizational needs, job designs, recruitment process, hiring/firing process, discipline and grievance procedures, motivation and performance appraisals are examples of topics. Team learning approach and environment are highly emphasized. This course introduces the core critical concepts in tourism, hospitality leadership. Theoretical, philosophical, and applied leadership concepts are introduced to cultivate leadership qualities and skills within each student for application in a variety of different managerial settings. A wide range of contemporary leadership challenges and opportunities are analysed to promote ethical decision making among future leaders in tourism and hospitality industry.
Credit(s): 3                   ECTS: 5

TRM 485 TOURISM ATRACTIONS AND HERITAGE MANAGEMENT
This course provides developing skills to solve problems by protecting the problems of cultural heritage, protection, promotion and management.
Credit(s): 3                   ECTS: 5

TRM 487 TOURISM SOCIOLOGY
The aim of this course is to investigate the social effects of tourism as a result of examining the sociological structures of the tourists participating in the tourism and the organizations that offer the products of tourism.
Credit(s): 3                   ECTS: 5
 

TRM 470 ANATOLIAN CIVILIZATIONS
Throughout history, Anatolia has been a culturally diverse territory. A study of Anatolia’s cultural heritage, as well as of the past, in general, is essential to understand the present. This introductory lecture series focuses on the cultural periods of Anatolia from the pre-historic times up until the late 19th century. In the light of recent archaeological and historical research, this course chronologically investigates the cultural evolution of Anatolia within technological, socio-economic, environmental and political trajectories.
Credit(s): 3                   ECTS: 5

TRM 472 MANAGEMENT SHADOWING
Students who enroll to this course attends classes 3 days a week at campus and work 3 days a week as shadow of a manager in hospitality industry and enhance their operational skills together with managerial skills towards their carreer after graduation. This program provides opportunities for students to merge theoretical knowledge with practicle applications and evaluation from management perspective thus students gain decisison making experiences. The program combines fresh ideas of our students with experience of managers and enables our students to attend business meetings, interviews and daily management operations.
Credit(s): 3        ECTS: 5

TRM 474 RESORT AND CASINO MANAGEMENT
This course provides an overview of casino operations including the economics of the casino and its interface with hotels and other organizations and the practices and problems associated with the casino management such as staffing, security, controls, taxation, and entertainment. Students will study the history of gaming and gaming development, casino organization and operation, the mathematics of casino games, and casino management, as a part of the broader study of hospitality management Credit(s): 3                   ECTS: 5

TRM 476 EU AND TOURISM
This module aims to provide you with a basic understanding of the structure, nature and operating characteristics of the European tourism industry. It will examine the socio-economic significance of tourism as a phenomenon and explore the relationship between the public and private sectors and their involvement in tourism.
Credit(s): 3                   ECTS: 5

TRM 478 TOURISM POLICY AND PLANNING
An analysis of the socioeconomic planning process involved in developing tourism destinations in global, community, metropolitan, urban, and rural settings. Emphasis will be on policy and product development, regeneration and enhancement of facilities and services to meet the needs of tourists. This course includes the adjustment process involved in integrating tourism into a developing economy, and the project management skills inherent in steering a development from inception to fruition. Extensive use is made of concepts from sociology, economics, political science, and business disciplines.
Credit(s): 3                   ECTS: 5

TRM 480 TOURISM GEOGRAPHY
This course focusses on global destinations and the people who inhabit them. With advancements in transportation, destinations are more accessible to greater numbers of international tourists. A review of the popular and emerging destinations globally and the reason for their popularity; such as scenery, attractions and exotic cultures are discussed in this course. This course also provides students with the basic concepts of geography by focusing on a broad overview of tourism. Cultural geography will also be discussed. 
Credit(s): 3                   ECTS: 5

TRM 482 MARKETING RESEARCH FOR TOURISM
Market research is the cornerstone of the marketing process. It helps companies identify customers and marketplace demand and reveals how customers receive a company’s products or services. Anticipating and tracking customer behavior is vital to the success of any marketing initiative. This course introduces the reasoning and methodology behind effective market research. Students learn best practices in data collection and market segmentation, and gain a thorough understanding of market analysis and strategic positioning. Students also explore the stages of the buying process and examine factors that influence consumer buying patterns. Finally students identify potential conflicts between a consumer's perceptions of a product or service and the way a marketer may position it.
Credit(s): 3                   ECTS: 5

TRM 484 RESTAURANT ENTREPRENEURSHIP
Students will learn how to be restaurant entrepreneurs as they learn all facets of the restaurant business. Course includes instruction in quality service, restaurant financials, restaurant management, food production, beverage service, modified table service, marketing and promotion. The objective in this class is to impart the knowledge and management skills essential for the successful operation of a full-service commercial restaurant.
Credit(s): 3                   ECTS: 5

TRM 486 TOURISM FAIR AND EXIBITION MANAGEMENT
Great attention has been conducted to tourism fair and exhibition management. The aim of the course is to acquaint student with possible approaches to the issue of tourism fairs and exhibition management using the tools of marketing, communication and promotion, logistics and other social and economic disciplines in this area. Students can obtain practical skills necessary for the preparation of a successful tourism fair and exhibition management. 
Credit(s):3                    ECTS: 5

TRM 488 INNOVATION AND CREATIVITY 
This course adopts a problem based learning approach to explore the topic of change and innovation as it affects tourism, hospitality and events. Issues of innovation and creativity are explored in a real world context and are applied to specific case studies. Broad trends and change drivers are critically examined and debated. Students are required to analyse and discuss the potential implications of innovation and creativity for the tourism and hospitality industry responses to these trends.
Credit(s): 3                   ECTS: 5

TRM 490 FOOD AND BEVERAGE SERVICE
This course gives the students a general knowledge of the terminology, concepts and procedures used in effective planning, operating and control for the front of the house of the food and beverage operations.
Credit(s): 3                   ECTS: 5

TRM 492 FOOD AND MEDIA
Students will examine the world of food and beverage from a different perspective such as media and press and research the opportunities in the printed and/or electronic press and media, which have taken on important duty in the recognition of the sector and also sector’s becoming widespread.
Credit(s): 3                   ECTS: 5