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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Tourism and Hotel Management
  4. Course Structure Diagram with Credits
  5. Effective Communication Skills
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
BEÖ382 - Effective Communication Skills IV. SEMESTER 3 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. ONUR ERTÜRK
Mode of Delivery The mode of delivery of this course is Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended İLT101 Communication I
Recommended Resources Güngör, N. (2013). İletişim: Kuramlar ve Yaklaşımlar. Ankara: Ekinoks Yayın Dağıtım.Zıllıoğlu, M. (2007). İletişim Nedir? İstanbul: Cem Yayınevi.Arnold, J. (2010). Etkili Konuşma Yapmak. İstanbul: Optimist Yayım Dağıtım.İzgören, A. Ş. (2012). Dikkat Vücudunuz Konuşuyor. İstanbul: Elma Yayınevi.McKay, M., Davis, M. ve Fanning, P. (2006). İletişim Becerileri. Ankara: HYB Yayıncılık.
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction of lesson
Week - 2 The concept of communication and its process
Week - 3 The component of communication
Week - 4 The component of communication
Week - 5 Face to face communication
Week - 6 Face to face communication
Week - 7 Mid-term exam
Week - 8 Body language
Week - 9 Body communication
Week - 10 Colours and communication
Week - 11 Make a great speech
Week - 12 Persuasion and communication
Week - 13 Popular culture and communication
Week - 14 Final exam

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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