Hotel and Restaurant Industry of The World and Ukraine

Major: Hotel and Restaurant Business
Code of subject: 6.241.00.O.005
Credits: 6.00
Department: Tourism
Lecturer: PhD in Geography, Associate Professor Mariya Lushchyk
Semester: 1 семестр
Mode of study: денна
Мета вивчення дисципліни: The purpose of the educational discipline is to give students, future specialists in the field of hotel and restaurant business, a set of knowledge, abilities and skills regarding the emergence, development and modern functioning of the hotel and restaurant industry in the world and domestic context, necessary for effective professional activity.
Завдання: The study of an educational discipline involves the formation and development of the competencies of students: integral competencies: - IR. The ability to solve specialized tasks and practical problems of hotel and restaurant business entities, which involves the application of theories and methods of the system of sciences that form concepts of hospitality and is characterized by the complexity and uncertainty of conditions; general competences: - ZK03. Ability to learn and master modern knowledge; - ZK04. Skills in using information and communication technologies; - ZK07. Appreciation and respect for diversity and multiculturalism; - ZK10. Ability to apply knowledge in practical situations. professional competences: - SK02. The ability to organize the service and production process taking into account the requirements and needs of consumers and ensure its effectiveness; - SK05. The ability to manage an enterprise, to make decisions in the economic activity of subjects of the hotel and restaurant business; - SK12. The ability to initiate the concept of business development, to formulate a business idea for the development of hotel and restaurant business entities.
Learning outcomes: - acquiring the necessary knowledge about the international hotel business in general; - mastering and understanding the basic concepts and categories of the hotel industry; - understanding the specifics of the hotel industry in different regions and countries; - study the features of hotel classification and determine their specific features in different countries; - acquisition of practical skills in determining the relationship between the accommodation and the type of tour; - analysis of world experience in the development of tourism business and the establishment of current trends in tourism development in a country or region; - Possession of skills of practical modeling, analysis and solution of specific situations and problems arising from the proposed topics of lectures.
Required prior and related subjects: Introduction to the specialty Organization of the hotel industry
Summary of the subject: 1. Theoretical bases of research of features of functioning and structure of the hotel industry. 2. The main historical periods of development of the hotel industry in the world and Ukraine. 3. Types, characteristics and classification of enterprises in the field international hotel industry. 4. Features of the world hotel chains. Examples of achievements of the world's most famous hoteliers. 5. International hotel industry in different regions of the world. Ranking of countries in the hotel business. 6. Trends in the hotel industry. 7. Domestic hotel industry: current status, problems and prospects.
Опис: Topic 1. Theoretical foundations of hotel and restaurant industry research Lecture 1. About the concept and structure of the hotel and restaurant industry Lecture 2. On the history of the development of the hotel and restaurant industry Topic 2. Hotel and restaurant industry in the global context Lecture 3. The place and role of the hotel and restaurant business in the world economy Lecture 4. International hotel and restaurant organizations of the world Lecture 5. Leaders of the global hotel market Lecture 6. Founders of the modern hotel industry Lecture 7. Restaurant industry of the world: market leaders Lecture 8. The face of the restaurant business Topic 3. Regional features of the hotel and restaurant industry Lecture 9. Hotel and restaurant industry of Europe Lecture 10. The hospitality industry in Asia Lecture 11. GRI of the American region Lecture 12. GRI in other regions of the world Topic 4. Features of the functioning of the national hotel and restaurant industry Lecture 13. General characteristics of the hotel industry of Ukraine Lecture 14. Restaurant business in Ukraine Lecture 15. Peculiarities of the operation of the hotel and restaurant business sector in wartime conditions
Assessment methods and criteria: - The current control (40%) are workshops, oral interviews and test; - The final control (60%) is a credit.
Критерії оцінювання результатів навчання: Practical (seminar) lessons (maximum number of points for each practical (seminar) lesson No. 1-15 – 1 point) ? oral defense of the tasks of practical (seminar) classes (the maximum number of points for the oral defense of the tasks of each practical (seminar) class No. 1-15 – 1 point) Laboratory works (maximum number of points for each laboratory work No. 1-15 – 3 points) ? written performance of laboratory tasks (maximum number of points for the oral defense of the tasks of each laboratory work No. 1-15 – 1 point) ? oral defense of laboratory tasks (maximum number of points for oral defense of tasks of each laboratory work No. 1-15 – 2 points)
Порядок та критерії виставляння балів та оцінок: 100-88 points - certified with an “excellent” grade - High level: the student demonstrates an in-depth mastery of the conceptual and categorical apparatus of the discipline, systematic knowledge, skills and abilities of their practical application. The mastered knowledge, skills and abilities provide the ability to independently formulate goals and organize learning activities, search and find solutions in non-standard, atypical educational and professional situations. The applicant demonstrates the ability to make generalizations based on critical analysis of factual material, ideas, theories and concepts, to formulate conclusions based on them. His/her activity is based on interest and motivation for self-development, continuous professional development, independent research activities, implemented with the support and guidance of the teacher. 87-71 points - certified with a grade of “good” - Sufficient level: involves mastery of the conceptual and categorical apparatus of the discipline at an advanced level, conscious use of knowledge, skills and abilities to reveal the essence of the issue. Possession of a partially structured set of knowledge provides the ability to apply it in familiar educational and professional situations. Aware of the specifics of tasks and learning situations, the student demonstrates the ability to search for and choose their solution according to the given sample, to argue for the use of a particular method of solving the problem. Their activities are based on interest and motivation for self-development and continuous professional development. 70-50 points - certified with a grade of “satisfactory” - Satisfactory level: outlines the mastery of the conceptual and categorical apparatus of the discipline at the average level, partial awareness of educational and professional tasks, problems and situations, knowledge of ways to solve typical problems and tasks. The applicant demonstrates an average level of skills and abilities to apply knowledge in practice, and solving problems requires assistance, support from a model. The basis of learning activities is situational and heuristic, dominated by motives of duty, unconscious use of opportunities for self-development. 49-00 points - certified with a grade of “unsatisfactory” - Unsatisfactory level: indicates an elementary mastery of the conceptual and categorical apparatus of the discipline, a general understanding of the content of the educational material, partial use of knowledge, skills and abilities. The basis of learning activities is situational and pragmatic interest.
Recommended books: Бойко М.Г. Організація готельного господарства: підручник. / Бойко М.Г., Гопкало Л.M. – К.: Київ, нац. торг.-екон. ун-т, 2006. – 448 с. Мальська М. Готельний бізнес: теорія та практика: підручник / Марта Мальська, Ігор Пандяк ; М-во освіти і науки України, Львівський нац. ун-т ім. І. Франка. –К. : Центр учбової літератури, 2012. – 470 с. Малюта Л. Я. Міжнародна готельна індустрія (Програма, курс лекцій, практичні заняття, самостійна робота, індивідуальні завдання, тести) : [Електронний ресурс]. – Режим доступу: https://dl.tntu.edu.ua/index.php/ ID:920 Мунін Г. Б. Франчайзинг у готельно-ресторанному бізнесі : навч. посіб. / Г. Б. Мунін, Ю. О. Карягін, А. С. Артеменко, Ю. В. Кошиль ; за заг. ред. Л. С. Трофименка, О. О. Гаца. – К. : Кон- дор, 2008. – 370 с. Мунін Г. Б. Управління сучасним готельним комплексом : навч. посіб. / [Г. Б. Мунін, А. О. Змійов, Г. О. Зінов’єв та ін.] ; за ред. С. І. До рогунцова. – К. : Ліра, 2005. – 520 с. Пуцентейло П. Р. Економіка і організація туристично-готельного підприємництва : навч. посіб. / П. Р. Пуцентейло. – К. : Центр учбової літератури, 2007. – 344 с.