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Professional Etiquette and Social Responsibility in The Hotel Business
Major: Hotel and Restaurant Business
Code of subject: 6.241.01.E.051
Credits: 6.00
Department: Tourism
Lecturer: M.I.Senkiv
Semester: 7 семестр
Mode of study: денна
Завдання: professional competencies:
- knowledge and understanding of the subject area and understanding of the specifics of professional activity;
professional competence of a professional direction
- the ability to research tourism development trends and use such research in work
Learning outcomes: Generate, identify, and evaluate trends and business opportunities in the hospitality industry;
Assess the impact of innovation on extent business models in the hospitality industry;
Anticipate the impact and value of future business models in the hospitality industry;
Design and implement a new business model within an existing hospitality firm or as an entrepreneurial approach.
Required prior and related subjects: Economics of the hotel and restaurant business
Hospitality industry in the context of sustainable development
Summary of the subject: The discipline "Modern trends and innovations in the hotel business" is an important component of the training of specialists in the field of hotel and restaurant business. The scientific and methodological basis of its content is the educational and professional training program and the educational and qualification characteristics of specialists at the “bachelor” level of higher education in accordance with the industry component of the state standard of higher education. This discipline is the discipline of self-selection of an educational institution for the cycle of professional training of specialists at the “bachelor” level of higher education. The volume of the academic discipline is 6 ECTS credits.
Опис: 1.Foundations of Innovation: Characteristics of innovations; Sensing innovation opportunities.
2. Product, Service & Process Innovation: Three archetypes of innovation; Between open and close innovation; Novel approaches to innovation.
3. The business model: What is a business model & why do we care?; Business models in the hospitality industry – evolution over time; Business model innovation; Evaluating the strategic potential of a business model.
4. The Entrepreneur: Am I an entrepreneur?; Process view of entrepreneurship; Thinking like an innovator/entrepreneur?; Cognitive challenges when aiming for innovation.
Assessment methods and criteria: Current control (40%) – lectures, trainings, control work
Final control (60%) – test
Критерії оцінювання результатів навчання: Trainings - 30 points
Control work - 10 points
Test - 60 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: 1. Hospitality Technology. Smarter Hotels & Restaurants. (2015). How hotels are using beacons and augmented reality. Retrieved from https://hospitalitytech.com/howBhotelsBareBusingBbeaconsBandBaugmentedBreality
2. Capterra. (2018). Information Technology in the Hotel Industry: 5 Things You Didn’t Know. Retrieved from https://blog.capterra.com/informationBtechnologyBinBtheBhotelBindustryB5BthingsByouBdidntBknow/
3. HOTELOGICX. Smart hoteliering. (2018).New and Emerging Hospitality Technology Trends. Retrieved from
https://www.hotelogix.com/blog/2018/02/07/topBhospitalityBindustryBtechnologyBtrendsB2018/
Уніфікований додаток: The Lviv Polytechnic National University ensures the realization of the right of persons with disabilities to receive higher education. Inclusive educational services are provided by the Service of Access to Learning Opportunities “Without Limits”, the purpose of which is to provide constant individual support for the educational process of students with disabilities and chronic diseases. An important tool for the implementation of the inclusive educational policy at the University is the advanced training program for scientific and pedagogical workers and teaching and support staff in the field of social inclusion and inclusive education. Contact at:
st. Karpinsky, 2/4, building I, room 112
E-mail: nolimits@lpnu.ua
Websites: https://lpnu.ua/nolimits https://lpnu.ua/integration
Академічна доброчесність: The policy on academic virtue of the participants in the educational process is formed on the basis of the principles of academic virtue, taking into account the norms of the Regulations on academic virtue at the Lviv Polytechnic National University (approved by the Academic Council of the University on June 20, 2017, Protocol №35).