Details - Tematika

Basics of Catering (MATUBAN-BASCATER-1)

Basic data

Name and type of the study programme

Tourism and catering, undergraduate program

Curriculum

2024

Classes / consultation hours

2 + 0 + 0 (L+S+Labs)

Credits

3 credits

Theory – Practice

Theory: 100%, Practice: 0%

Recommended semester

Semester 4

Study mode

full-time

Prerequisites

Evaluation type

Mid-term evaluation

Course category

Compulsory

Language

English

Instructors

Responsible instructor

Korenika Attila

Responsible department

Gazdaságtudományi Kar

Instructor(s)

Szappanos Anna

Checked by

–

Course objectives

The aim of higher education vocational training is to train professionals who speak foreign languages and have practical experience in tourism and hospitality businesses and non-profit organizations. Graduates are able to establish, manage, and operate micro and small businesses in tourism and hospitality, as well as perform specialist and assistant tasks to support senior management. In tourism specialization, students also learn about the different areas of tourism and are qualified to perform assistant and specialist tasks independently or alongside managers.

Course content

Lectures

-The historical development of hospitality, stages of its development. The concept and tasks of hospitality. -Areas of activity in hospitality, procurement -Areas of activity in hospitality, warehousing -Areas of activity in hospitality, conceptual definition, process and methods of sales and service. -Obligations imposed on hospitality workers. -The hospitality business network. Classification of hospitality by type. Characteristics of business areas and types of businesses. -The hospitality market, the concept of inventory, its types and rules. -Pricing in hospitality -Essential definition of accounting and accountability. -Planning restaurant offerings -Concept, types, and rules for issuing receipts.

Acquired competences

Knowledge

- Has knowledge of the basic, comprehensive concepts, theories, facts, national economic and international contexts of economics, as well as the relevant economic actors, functions, and processes. - Is familiar with the principles and methods of establishing organizations and institutions, developing and changing their structure and organizational behavior. - Knows and understands the basic principles and methods of managing, organizing, and operating business processes, the methodology of analyzing business processes, and the methodological basis of decision preparation and decision support. - Possesses basic knowledge of management and organization, as well as the preparation, launch, and management of projects and small and medium-sized enterprises. - Possesses a basic professional vocabulary in economics in their native language and at least one foreign language.

Skills

- Plans and organizes economic activities and projects, manages and supervises small businesses and economic organizations. - Using the theories and methods learned, reveals, systematizes, and analyzes facts and fundamental relationships, formulates independent conclusions and critical observations, prepares proposals for decision-making, and makes decisions in routine and partially unfamiliar domestic and international environments. - Able to determine the complex consequences of economic processes and organizational events. - Able to cooperate with representatives of other fields. - Participates in projects and group tasks, and after acquiring practical knowledge and experience, leads, organizes, evaluates, and supervises activities as a leader. - Able to lead small and medium-sized enterprises or organizational units in business organizations after acquiring practical knowledge and experience.

Attitude

- Demonstrates a proactive attitude that is sensitive to problems in order to perform high-quality work; is constructive, cooperative, and proactive when working on projects and group tasks. - Is open to changes in the broader economic and social environment of the given job, work organization, or enterprise, and strives to follow and understand these changes. - Strives for lifelong learning both inside and outside the world of work.

Autonomy and responsibilities

- Under general professional supervision, independently performs and organizes the tasks specified in the job description. - Takes responsibility for analyses, conclusions, and decisions. - Independently manages, organizes, and directs an organizational unit, work group, or business within a business organization, or a smaller business organization, taking responsibility for the organization and its employees. - Organizes, manages, and supervises economic activities in accordance with their qualifications in a business organization in an economic position. - Performs their assigned tasks independently and responsibly as a member of projects, group work, and organizational units.

Additional professional competences

Not relevant.

Requirements, evaluation and grading

Mid-term study requirements

-Written assignment -Presentation -Optional test

Generative AI usage

2nd position: Use of GAI tools is permitted in a limited manner (e.g., for literature search support or specific tools). In this case, the course instructor is responsible for defining where and how GAI tools may be used in assignments. The course description must specify in detail how GAI tools may be used during the course.

Study aids, laboratory background

-Micro and Macroeconomics Workbooks -Legal & Regulatory Guides: Booklets on HACCP (Food Safety), labor laws, and consumer protection specific to the hospitality industry. -Standard Operating Procedures (SOPs) -UN Tourism (formerly UNWTO): The primary source for global tourism trends and sustainability reports.

Readings

Compulsory readings

-A Textbook of Catering Management Authors: M. D. Jitendra and Anand Joshi; Edition: 2022 (Revised); Publisher: Wisdom Press; ISBN: 978-93-81052-60-0 -Basics of Hospitality and Tourism Industry Services Module Code: FOS103 1021; Authors: Ministry of Labor and Skills, Ethiopia; Publication Date: December 2022