VOCATIONAL SCHOOL
Department of Tourism and Hotel Management (Turkish)
MTOI 207 | Course Introduction and Application Information
Course Name |
Total Quality Management
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
MTOI 207
|
Fall/Spring
|
3
|
0
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language |
Turkish
|
|||||
Course Type |
Elective
|
|||||
Course Level |
Short Cycle
|
|||||
Mode of Delivery | face to face | |||||
Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description |
|
Core Courses | |
Major Area Courses |
X
|
|
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Information about the course description, content, evaluation system | Özkan Tütüncü, Ağırlama Hizmetlerinde Kalite Sistemleri, Detay Yayıncılık, Ankara, 2009 Chapter 1 |
2 | The concept of quality, its definition, historical development, characteristics, influencing factors | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Part 1 |
3 | Service and service quality concept, features, dimensions, benefits | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 1 |
4 | Service quality in tourism establishments, Accommodation, Travel, Food and beverage service quality, Homework 1 Submission | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 3 |
5 | Models used to measure service quality, SERVQUAL, SERVPERF | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 5 |
6 | Total Quality management, definition, history, purpose, benefits | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 5 |
7 | Total quality approaches, Deming, Juran, Crosby, Ishikawa, Taguchi, | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Part 5 |
8 | Midterm Exam | |
9 | Techniques used in total quality management, PUKO, Brainstorming, Pareto, 2. Homework Submission | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 4 |
10 | Barriers to Total Quality Management | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Part 8 |
11 | Total Quality awards, EFQM, Malcolm Baldrige, Swedish Quality award | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 6 |
12 | ISO Quality Management Systems, ISO 9000, ISO 14000, ISO 22000 | Özkan Tütüncü, Agırlama Hizmetlerinde Kalite Sistemleri Chapter 7 |
13 | Group presentations of students | |
14 | Successful Total Quality Management examples from Turkey | |
15 | General evaluation | |
16 | Final Exam |
Course Notes/Textbooks | Özkan Tütüncü, Ağırlama Hizmetlerinde Kalite Sistemleri, Detay Yayıncılık, Ankara, 2009. Doç. Dr. Halis, M.(2013).Toplam Kalite Yönetimi,11. Baskı |
Suggested Readings/Materials | Savaş Artuğer, Turizm İşletmelerinde Hizmet Kalitesi Ve Toplam Kalite Yönetimi, Detay Yayıncılık, Ankara, 2021. ISBN: 9786052544624. |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
20
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
20
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
20
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
3
|
60
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
16
|
2
|
32
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
10
|
10
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
15
|
15
|
Final Exam |
1
|
15
|
15
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Has a basic knowledge of major theories, phenomena, concepts, and principles in the field of tourism. |
|||||
2 | Associate the professional knowledge acquired in the field with other disciplines and use it in the field of application. |
|||||
3 | Uses modern techniques and tools required to perform tourism services. |
|||||
4 | Uses computer software, automation systems and information technologies as required by the field of tourism and hotel management. |
|||||
5 | Improves himself / herself by following the developments in his / her field with the awareness of lifelong learning. |
|||||
6 | Has basic knowledge of legal regulations, professional standards, ethical principles, and professional awareness in the field. |
X | ||||
7 | Communicates effectively with guests and collaborators in written and verbal expressions. |
|||||
8 | Develops creative and innovative solutions individually and as a team to possible problems that may be encountered in tourism services. |
|||||
9 | Has knowledge on occupational safety, worker health, environmental protection and has quality awareness. |
X | ||||
10 | Demonstrates reading, understanding, speaking, and writing skills in English at least at the A2 level of the European Language Portfolio. |
|||||
11 | Follows the information about tourism and hotel management and communicates with colleagues using two foreign languages. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
IUE Students at Travel Turkey
Izmir University of Economics (IUE) Vocational School, Tourism and Hotel Management Program opened a booth in Travel Turkey Izmir, one of the
Tourism students of IUE working at Swissotel
Students of tourism and hospitality management program at Izmir University of Economics Vocational School have started to have impact on the sector.