Yükseköğretim Kurumlarında Kapatılan Bölümlerde Okuyan Öğrencilerin Görüşleri Üzerine Bir Çalışma: Sinop Üniversitesi Örneği (A Study on the Opinions of Students who Study at …
Yazarlar (2)
Ercan Karaçar
Doç. Dr. Olca SEZEN DOĞANCILI Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale)
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| Dergi Adı | Journal of Tourism & Gastronomy Studies | ||
| Makale Dili | – | Basım Tarihi | 01-2019 |
| Cilt / Sayı / Sayfa | 7 / 2 / 1314–1327 | DOI | – |
| Makale Linki | https://jotags.net/index.php/jotags/article/view/1543 | ||
| UAK Araştırma Alanları |
Sürdürülebilir Turizm
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| Özet |
| The accommodation sector and the food and beverage sector, which constitute the backbone of the tourism sector, increase the satisfaction level of tourists during their holidays. The cleanliness, comfort, hygiene and equipment of the rooms as well as the local products and gastronomic riches of regions effect customers. In order for this effect to reach its maximum, it is a prerequisite for the personnel in enterprises to be trained. Training courses that are encountered within this context in Accommodation Management Department and Food and Beverage Department are important elements that will ensure the qualification of the personnel. However, due to the small number of enrollments, these departments were shut downon YKS (Higher Education Institutions Exam). In this context, the aim of the study is to reveal the views of the students studying in shut down departments in Higher Education Institutions about this situation. Open-ended interview questions were directed to Sinop University students and classified in accordance with objectives. Through the classifications made, it was concluded that while the students do not view shutting down the department as a good notion, they were also concerned about their future. Some suggestions were instead of closing the partition specialization in these fields graduation should be sought as a prerequisite for a good job and encouraging field personnel in tourism. |
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