181 “Food technologies”
Organization of service in restaurant enterprises
The purpose of this subject is to form skills in planning, organizational, and management functions in restaurant business; service and rational work organization; development of the technological process of customer service, ensuring the appropriate level of quality of products and services; solving problem situations in the process of customer service, organization of activities for the provision of basic services in the restaurant business
– syllabus
– program
242 “Tourism”
Organization of hotel and restaurant business
The subject provides professional knowledge in the field of service, aimed at theoretical and practical training of students on planning, organization and management of the enterprise, quality control of services, problem solving.
– syllabus (part 1, part 2)
– program (part 1, part 2)