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The Organization of Restaurant Business
Major: Tourism
Code of subject: 6.242.00.O.033
Credits: 6.00
Department: Tourism
Lecturer: Associate Professor Teodorovych L.V.
Semester: 5 семестр
Mode of study: денна
Завдання: The study of the discipline involves the formation and development of students' competencies:
Integral competence:
- The ability to comprehensively solve complex professional problems and practical problems in the field of tourism and recreation both in the process of study and in the process of work, which involves the application of theories and methods of the system of sciences that form tourism studies, and are characterized by complexity and uncertainty of conditions;
general:
- Ability to plan and manage time.
- Ability to work in a team and autonomously.
professional:
- Understanding of the processes of organizing tourist trips and integrated tourist services (hotel, restaurant, transport, excursion, recreation);
-Understanding of the principles, processes and technologies of organizing the work of the subject of the tourism industry and its subsystems.
Learning outcomes: Integral competence:
The ability to comprehensively solve complex professional problems and practical problems in the field of tourism and recreation both in the process of study and in the process of work, which involves the application of theories and methods of the system of sciences that form tourism studies, and are characterized by complexity and uncertainty of conditions.
Program learning outcomes:
- Apply in practice the principles and methods of organization and technology of tourist services;
- Organize the process of serving consumers of tourist services through the use of modern information, communication and service technologies and compliance with quality standards and safety standards;
- Understand the principles, processes and technologies of organizing the work of a tourism business entity and its individual subsystems (administrative, managerial, socio-psychological, economic, technical and technological).
Communication:
- Ability to communicate, including oral and written communication in Ukrainian and foreign languages (English, German, Italian, French, Spanish);
- Ability to use a variety of methods, including modern information technologies, to communicate effectively at professional and social levels;
Autonomy and responsibility:
- Ability to adapt to new situations and make appropriate decisions;
- Ability to recognize the need for lifelong learning in order to deepen the acquired and acquire new professional knowledge;
- Ability to take responsibility for the work performed and achieve the set goals in compliance with the requirements of professional ethics
Required prior and related subjects: Organization of Restaurant Business, Hospitality Technologies for Tourism.
Summary of the subject: The educational discipline "Organization of the restaurant industry" belongs
to the compulsory educational disciplines of the cycle of professional training
specialty The purpose of its teaching is the formation of students' knowledge on the organization of production and customer service in restaurants; as well as the skills of rational organization of work, solving planning, organizational and management tasks necessary in the field of restaurant business.
Опис: The concept, content and value of the restaurant industry in the economy. The organization of storage facilities. The organization of supply of institutions of restaurant industry and foodstorage. Organization of procurement departments. Organization of industrial plants. Fundamentals of operational production planning. Thematerial-technical base and organization of different types of service. The using of automated accounting systems of production and sales of restaurant business.
Assessment methods and criteria:
Current control: verification of laboratory and practical works, tests for topics, oral examination.
Final control – exam (written and oral components)
Критерії оцінювання результатів навчання: The educational achievements of the student are evaluated according to the 100-point rating scale established by the University:
Current control – 40%
Final control – 60%
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. Архіпов В.В.Організація обслуговування в закладах ресторанного господарства. Навч. посібник для студентів вищих навчальнихзакладів./ В.В. Архіпов, В.А. Русавська. – К.: Центр учбовоїлітератури, 2009. – 342 с.
2. Архіпов В.В. Організація ресторанного господарства. Навч. пос./ В.В. Архіпов. – К.: Центр учбової літератури; Фірма «Інкос», 2007. – 280 с.
3. Завадинська О.Ю. Організація ресторанного господарства за кордоном: Навчальний посібник. / О.Ю. Завадинська, Т.Є. Литвиненко. – К.: КНТЕУ, 2004. – 365 с.
4. Мальська М.П. Ресторанна справа: технологія та організація обслуговування туристів (теорія та практика) Підручник./ М.П. Мальська, О.М., Гаталяк, Н.М. Ганич. –К.: Центр учбової літератури, 2013. –304 с.
5. Нечаюк Л.І. Готельно-ресторанний бізнес: Менеджмент / Л.І.Нечанюк, Н.О. Нечанюк. – К.: Центр учбової літератури, 2009. – 344 с.
5. Організація обслуговування у закладах ресторанного господарства: Підручник.: [для вищ.навч. закл.] / За ред. П’ятницької Н. О. – 2-ге вид. перероб. та допов.– К.: Центр учбовоїлітератури, 2011 – 584 с.
6. Цирульнікова В.В.. Ресторанна справа: Курс лекцій для студ. напряму 6.140101 «Готельно-ресторанна справа» ден. форми навч/ В.В. Цирульнікова.. – К.:НУХТ, 2013. – 186 с.