Infopaket

Catering in tourism

ННД.27

Обов’язкова дисципліна для ОП

First

2023/2024

5 Semester

5

PLO10. Understand the principles, processes and technologies of organizing the work of a tourist business entity and its separate subsystems (administrative administrative, social-psychological, economic, technical-technological). PLO11. Possess the state and foreign language(s), at a level sufficient for professional activity. PLO20. Identify problem situations and propose ways to solve them. PLO21. Make informed decisions and bear responsibility for the results of your professional activity.

Full-time form

1. Successful completion of courses: "Fundamentals of Tourism Studies", "Introduction to University Studies", "Tourist Local Studies", "Tourist Local Studies", "Geography of Recreation and Tourism", "Information Technologies in Tourism", "Organization of Excursion Services", "Fundamentals of resort affairs", "Organization of leisure and animation in tourism". 2. Knowledge of theoretical foundations: Know the basics of organizing transport services in tourism, excursion activities, hospitality services, meals during the trip, peculiarities regional, national and religious food traditions, characteristic features of food in medical and health facilities; To be able to analyze the peculiarities of cuisines, culinary traditions and food organization in different regions and countries of the world, urban and rural areas, the specifics of medical nutrition

The educational discipline is devoted to the study of the organization of food for tourists in tourist complexes, on transport, local infrastructure facilities; the essence, structure and functions of the restaurant industry as a branch of the economy and a component of tourism, familiarization with the organization and technologies of its work, features of management, basic technological documentation; consideration of the organization and technologies of serving certain contingents of tourists in various types of restaurant establishments. It is aimed at the formation of special professional, social and personal competencies in students, the ability to identify, formulate and solve problems related to the organization of food for tourists.

1. Hospodarskyi kodeks Ukrainy. – Kharkiv, 2006. – 237 s. 2. Pro derzhavni sotsialni standarty ta derzhavni sotsialni harantii: Zakon Ukrainy vid 05.10.2000 r. No 2017- III // Vidomosti Verkhovnoi Rady. – 2000. - No48. 3. Pro zakhyst prav spozhyvachiv: Zakon Ukrainy vid 15.12.1993 r. No 3682-KhII. 4. Pro zabezpechennia sanitarnoho ta epidemiolohichnoho blahopoluchchia naselennia: Zakon Ukrainy vid 24.02.1994 r. No4004-KhII. 5. Pro yakist ta bezpeku kharchovykh produktiv i prodovolchoi syrovyny: Zakon Ukrainy vid 23.12.1997 r. No 771/97-VR. 6. DSTU 4281: 2004. Zaklady restorannoho hospodarstva. Klasyfikatsiia. - K.: Derzhspozhyvstandart Ukrainy, 2004. – 12 s. 7. Arkhypov V. V. Orhanizatsiia restorannoho hospodarstva: Navch. posibnyk. – K.: TsUL; Firma „Inoks”, 2007. – 280 s.

Lectures, practical work, self-study, analytical report, discussion

Evaluation is carried out during the semester of all types of work, including independent work and the performance of individual tasks. The course provides 2 substantive parts. Classes are held in the form of lectures, practical classes, testing, discussions, presentations, and creative works are provided. The discipline ends with an exam. During the semester, after completing the relevant topics, thematic written control works in the form of tests are conducted. To determine the level of achievement of learning outcomes, students present the results of their research and demonstrate acquired skills. For students who during the semester did not reach the minimum grade level (60% of the maximum possible number of points), a final semester test is conducted, the maximum grade for which cannot exceed 40% of the final grade (up to 40 points on a 100-point scale).

Ukrainian