BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| BUSINESS ADMINISTRATION | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| COP4238 | Four Seasons and Luxury Management | Fall Spring |
3 | 0 | 3 | 6 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Basic information
| Language of instruction: | English |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Prof. Dr. ELİF OKAN |
| Recommended Optional Program Components: | None |
| Course Objectives: | In this course, by sharing the best practices of the Four Seasons brand, students will have theoretical and practical knowledge about the hotel industry in general and being a luxury brand. |
Learning Outcomes
|
The students who have succeeded in this course; 1) Management Mind Set in Luxury segment. 2) Giving a general idea about service culture. 3) Basics of hotel operation 4) To explain the innovative and sustainable approach in accommodation 5) Demonstrating the importance of the customer's experience in the luxury segment |
Course Content
| Explaining in a compact way how to be innovative and successful for luxury segment of accommodation, content such as marketing, public relations, guest relations, human resources. |
Weekly Detailed Course Contents
| Week | Subject | Related Preparation |
| 1) | Introduction, go through the syllabus and discuss plan of the course | |
| 2) | Four Seasons History and Building Brand Foundation of the company The 4 Pillars | |
| 3) | Brand DNA EVOLVE Four Seasons Employees | |
| 4) | What is luxury? Design of luxury experience Four Seasons Experience | |
| 5) | Marketing Our Brand Continuing Growth | |
| 6) | Communication and PR in luxury segment | |
| 7) | Four Seasons Craftmanship: Culinary Story | |
| 8) | Guest Journey Four Seasons Craftmanship: Guest Experience Midterm | |
| 9) | Overall Understanding of Hotel Investement, Operator and Finance: Business Relationship | |
| 10) | Sustainability: How we operate efficiently while maintaining our responsibility to our Global Environment | |
| 11) | Human Resources Management at Four Seasons | |
| 12) | Leadership Real Life Story: From Elevetor Boy to Senior General Manager | |
| 13) | Innovation in Hospitality | |
| 14) | Discussion and General Overview of the Semester |
Sources
| Course Notes / Textbooks: | "Four Seasons - The Story of Business Philophy Published by Penguin Group" |
| References: | Presentations that are shared in class, related videos and articles. |
Evaluation System
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 60 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| Total | % 100 | |
ECTS / Workload Table
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 7 | 98 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 144 | ||
Contribution of Learning Outcomes to Programme Outcomes
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Being able to identify problems and ask right questions | 2 |
| 2) | Having problem solving skills and developing necessary analytical attitude | 2 |
| 3) | Comprehending theoretical arguments along with counter arguments in detail | 3 |
| 4) | Gaining awareness of lifelong learning and being qualified for pursuing graduate education | 2 |
| 5) | Applying theoretical concepts in project planning | 4 |
| 6) | Communicating efficiently by accepting differences and carrying out compatible teamwork | 5 |
| 7) | Increasing efficiency rate in business environment | 5 |
| 8) | Developing innovative and creative solutions in face of uncertainty | 3 |
| 9) | Researching to gather information for understanding current threats and opportunities in business | 4 |
| 10) | Being aware of the effects of globalization on society and business while deciding | 4 |
| 11) | Possessing digital competence and utilizing necessary technology | 2 |
| 12) | Communicating in at least one foreign language in academic and daily life | 2 |
| 13) | Possessing managing skills and competence | 1 |
| 14) | Deciding with the awareness of the legal and ethical consequences of business operations | 4 |
| 15) | Expressing opinions that are built through critical thinking process in business and academic environment | 1 |