Subjects of “Hotel and restaurant business” specialty (Bachelor course)
Elective subjects
Required subjects
Basics of business communications
In the process of studying the subject, the formation of higher education students’ complex of knowledge, skills, abilities and tools of business communications is achieved, which will help to gain knowledge about the categories of communicative process and current trends in psychology and ethics of business communication; formation of skills of business negotiations and overcoming of conflict situations.
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Hospitality industry
The purpose of teaching the discipline is to form students’ ideas about the general aspects of hospitality, historical facts of origin, development and current trends in hotel and restaurant business and the factors that influenced this process, the role of staff in creating an atmosphere of hospitality in hotel and restaurant business.
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Organization of the hotel industry
The purpose of teaching the subject is to form students’ necessary theoretical knowledge and practical skills in the organization of the hotel industry, competencies in hotel management at all levels of its operation, from the procedure of creating a hotel to the culture of service, reception and customer service, additional services, implementation of new forms of organization of the hotel industry.
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Technology of restaurant products
Learning objectives: the formation of general and professional competencies for the successful implementation of service and production, production and technological, organizational and management activities in the restaurant business, which involves research and innovation and is characterized by uncertainty of conditions and requirements, ideas about the technology of culinary and confectionery products , knowledge of the peculiarities of the technology of production of dishes and culinary products, the peculiarities of the use of raw materials and technological methods.
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Organization of restaurant business
The purpose of teaching the subject is to form students’ skills to perform planning, organizational and managerial functions in the process of restaurant business; acquisition of skills in determining the tasks of restaurant establishments in the organization of production and service, rational organization of labor; acquisition of skills in the development of the technological process of customer service in restaurants, ensuring the appropriate level of quality of products and services in restaurants; Acquisition of skills for solving problem situations in the process of customer service in restaurants, organization of activities for the provision of basic services in the restaurant business.
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Information and communication technologies in the hotel and restaurant industry
Learning objectives: Formation of skills of information collection and processing, acquaintance with modern information and communication technologies and their application in the hotel and restaurant business. The main objectives of the discipline are to provide students with knowledge about information retrieval, the use of modern methods of development and operation of information systems in the hotel and restaurant business, the use of modern Internet services at work and more.
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Design of hotel and restaurant facilities
The purpose of teaching the subject is to form a system of knowledge in students and acquire competence in the basics of designing hotel and restaurant facilities in accordance with their socio-cultural, utilitarian and aesthetic function. The main tasks of studying the subject are the formation of students’ skills and abilities on the principles of designing hotel and restaurant enterprises, and the basics of forming the internal space of the hotel and restaurant business.
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Internships: introductory, technological, organizational, undergraduate
Internships are designed to form in the student professional skills, skills of independent decision-making in a particular area of work in real, production conditions by performing the duties inherent in their future professional and organizational and managerial activities. The set goals are realized by independent study of production and performance by each student, in the conditions of the enterprise provided by the program of separate production and organizational and administrative tasks.
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Graduation project
The goal of graduation project is to systematize, consolidate and deepen theoretical knowledge, as well as to identify the level of professional and psychological readiness of young professionals for practical activities in setting and solving specific problems based on independent decision-making, use of regulations, materials and research methods, experimentation and practical implementation of scientific principles in solving problems and issues addressed in the project.
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