BASIC DESCRIPTION - University of · PDF fileBASIC DESCRIPTION Course coordinator ......

BASIC DESCRIPTION

Course coordinator Jože Perić, Ph.D., Full Professor

Course title Microeconomics

Study programme Undergraduate university studdy: Business Economics in Tourism and Hospitality Industry

Course status Compulsory

Year 1st year

ECTS credits and teaching ECTS student ‘s workload coefficient 9 ECTSa

Number of hours (L+E+S) 75 (30+0+45)

COURSE DESCRIPTION

Course objectives

Understanding microeconomics as a discipline, studying and researching microeconomics. Interconnection of theoretical knowledge with practical microeconomic issues. Through lectures and seminars tourism, hospitality and sustainable development issues will be analyzed.

Expected course learning outcomes

Acquisition of basic microeconomic concepts;

Analyze demand and supply movement and describe the influence of basic factors on demand and supply movement ;

Describe and interpret consumer behaviour;

Define and differentiate basic production terms;

Define and differentiate production costs;

Differentiate perfect competition, monopoly, monopolistic competition and oligopoly;

General instrumental competencies (basic general knowledge, oral and written communication in English, information management );

Interpersonal competencies (team work, interpersonal skills);

General system competencies (ability to implement acquired knowledge into practice, research skills, ability to learn, ability to work individually).

Course content

Preliminaries. Basics of Supply and Demand. Consumer Behaviour. Individual and Market Demand. Uncertainty and Consumer Behaviour. Production. Production Cost. Profit Maximization and Competitive Supply. Analysis of Competitive Markets. Market Power: Monopoly and Monopsony. Monopolistic Competition and Oligopoly. Game Theory and Competitive Strategy. Markets for Production Input. Externalities and Public Goods.

Assigned reading

Pindyck, R. S., Rubinfeld, D. L.: Mikroekonomija, peto izdanje, Mate d.o.o., 2005.

Optional / additional reading

1. Babić, M.: Mikroekonomska analiza, MATE d. o. o., Zagreb, 1997. 2. Pavić, I., Benić, Đ., Hashi, I.: Mikroekonomija, Ekonomski fakultet Sveučilišta u Splitu, Split, 2006. 3. Koutsoyiannis, A.: Moderna mikroekonomika, MATE d.o.o., Zagreb, 1996.

BASIC DESCRIPTION

Course coordinator Pajo Slamić, Ph.D.

Course title Mathematics



Year 1st year



COURSE DESCRIPTION

Course objectives

The general aim of teaching Mathematics is: a) Development of the students’ intellectual ability and their knack for research b) Shaping work habits, orderliness, precision and perseverance in their work.

Specific aim of teaching Mathematics is to teach students the basic concepts of Linear algebra, Differential calculus, Integral calculus and Financial mathematics applied in the field of economics with special emphasis on Hospitality and Tourism.


Upon successful completion of this course, the student should be able to:

Define and distinguish the basic concept of linear algebra, differential calculus, integral calculus and financial mathematics.

Apply the rules of derivation in solving problems.

Determine (calculate) extreme values of one variable functions and two variables functions.

Compare the numerical change, function and percentage change function based on determines of the derivatives and the coefficient of function elasticity..

Apply matrix calculus, differential calculus and integral calculus in economic problems.

Course content

Elements of linear algebra (matrices, vector spaces, rank of matrices, system of linear equations, determinants). Differential calculus and applications (derivation of function, maxima end minima). Integral calculus and dynamic analysis. Mathematics of finance.

Assigned reading

L. Neralić, B. Šego, "Matematika", Element, Zagreb, 2009.


A.C. Chiang, "Osnovne metode matematičke ekonomije", MATE, d.o.o., Zagreb, 1994.

BASIC DESCRIPTION

Course coordinator Suzana Marković, Ph.D., Associate Professor

Course title Statistics



Year 1st year



COURSE DESCRIPTION

Course objectives

Acquiring theoretical knowledge about the concepts of interest and gaining practical skills for appropriate statistical analysis and results interpretation.


General competences: acquiring theoretical knowledge about the course concepts and gaining skills for calculating specific statistical indicators. Specific competences: ability to conduct research projects, analyze collected data, interpret calculated statistical indicators, use the main statistical computer software package.

Course content

Introduction. Defining statistics. Types of statistics. Basic statistical terms. Statistical data (types and sources). Statistical data basis. Internet as data source. Computer software packages for statistical analysis. Data analysis with descriptive statistics. Tables. Graphs. Relative numbers. Analysis of numerical variables (scales) using descriptive statistics. Inferential statistics basics. Basic terms of probability. Definition of probability. Random variable and its characteristics. Discrete probability distributions (binominal and Poisson distribution) and continuous distributions (normal or Gauss distribution, Student’s, F-distribution, Chi-square distribution). Sampling distribution. Samples. Sampling distributions. Population parameter estimates (confidence intervals for mean, total, proportion). Hypothesis testing. One sample hypothesis testing for mean and proportion. Comparing parameters of different populations. Two samples test for the mean and proportion differences. Chi-square test. Correlation and regression analysis. The concept of correlation and regression analysis. Regression model. Simple regression model. Linear correlation. Simple linear correlation coefficient. Spearman’s rho coefficient. Multiple linear regression model. Regression model in economic analysis. Basic analysis of time series. Definition of time series. Types of time series. Graphic presentation and comparison of time series. Indicators of dynamics. Indices. Trend models.

Assigned reading

1. Šošić, I., Primijenjena statistika, Školska knjiga, Zagreb, 2004. 2. Newbold, P., Carlson, W. L., Thorne, B., STATISTIKA za poslovanje i ekonomiju, MATE, Zagreb, 2010., šesto izdanje 3. Biljan-August, M., Pivac, S., Štambuk, A., Upotreba statistike u ekonomiji, Ekonomski fakultet u Rijeci, Rijeka, 2007.


1. McClave, J. T., Benson, P. G., Sincich, T., Statistics for Business and Economics, 9th edition, Prentice Hall, New Jersey, 2005.

2. Levine, D. M., Stephan, D., Krehbiel, T. C., Berenson, M. L., Statistics for Managers using Microsoft Excel, 4th edition, Prentice Hall, New Jersey, 2005.

3. Newbold, P., Carlson, W. L., Thorne, B. T., Statistics for Business and Economics, 5th edition, Prentice Hall, New Jersey, 2003.

4. McClave, J. T. et al., Statistics for Business and Economics, 9th edition, Prentice Hall, 2004. 5. Priručnici za programsku potporu SPSS, STATISTIKA, SAS, StatMaster

BASIC DESCRIPTION

Course coordinator Mislav Šimunić, Ph.D., Assistant Professor

Course title Informatics



Year 1st year



COURSE DESCRIPTION

Course objectives

The objective of the course is to provide students with an insight into computer operations and the application of information technology for the needs of business information systems; to help students to understand and master the fundamental model and computer operation principles, which will enable them to explore and carry out data and information collection, processing and presentation, as well as to solve problems using computer applications, and to prepare them for lifelong learning.


Upon completion of the course, students will be able to understand and apply basic informatics concepts, and they will acquire the knowledge about the role of IT as a fundamental resource for successful performance, as well as knowledge and skills to work with basic software tools in offices operations. Students will be able to ensure better cooperation between users and IT professionals, will be prepared for team work, and will be motivated to select IT courses as elective courses.

Course content

Hardware, Software, Dataware, Computer networks and IT, Web design, Introduction to e-commerce, Business models on the web, Information systems management in practice, Information systems security and control, Application software: word processors, spreadsheets, database management systems, presentation graphics, software suites and integrated software.

Assigned reading

1. Vlahović, N. i dr., Informatika u poslovanju, Priručnik, Zagreb, Mikrorad, 2010. 2. Bosilj Vukšić id r., Poslovna informatika, Element, Zagreb, 2009.


Čerić, V. i dr., Informacijska tehnologija u poslovanju, Element, Zagreb, 2004.

BASIC DESCRIPTION

Course coordinator Ph.D. Romina Alkier Radnić, Assistant Professor

Course title Introduction of Tourism


Course status Obligatory

Year 1st year

ECTS credits and teaching ECTS student ‘s workload coefficient 30 ECTS

Number of hours (L+E+S) 15+15

COURSE DESCRIPTION

Course objectives

The objective of this course is understanding the significance of basic tourist trends. Students will learn basic interpretations of the role of contemporary tourism, monitoring its development, planning and management in tourism. Expected course learning outcomes

Students attending the course will learn the basic terminology and professional terms. Upon its completion, students:

Acquire proficiency in the basic professional terminology, Learn the historical and social context in which tourism emerged and in which it develops, Learn and recognise connections and relations between tourism and the environment, Learn the basic principles of using production resources in tourism; Learns about the basic agents of development in tourism and positive and negative consequences of

development Students attending the course will learn how to apply theoretical concepts and develop competencies essential for active involvement in discussions relating to tourism on national and global arena. Students attending the course will accumulate needed knowledge to solve homework, exercises, preliminary and final exams, but also knowledge needed to enhance tourism structure and to improve employees individual abilities that are prerogatives for successful tourism development.

Course content

The development of tourism. Tourism in world economy. Profiles and motives of concentrations in tourism. Defining tourism and its basic categories. Basic characteristics of tourism. Basic functions of tourism. Place and role of tourism in national economy. Economic impacts of tourism. Characteristics and perspectives of development of tourism in the world. Position of tourism in global and european integration processes. World trends (megatrends) in tourism. International tourist market. Assigned reading

1. "Tourism: Priniples and Practice” (4th edition); Cooper C., Fletcher J., Fyall, A., Gilbert, D., Wanhill, S.;

Pearson Prentice Hall; (2008.)


1. Leonard J.Lickorish i Carlson L.Jenkins , UVOD U TURIZAM, Ekokon d.o.o., Split, 2006. 2. Cooper, C., Fletcher, J., Fyall, A., Gilbert, D., EKONOMIJA TURIZMA – načela i praksa, Ekokon d.o.o., Split,

2008. 3. Magaš, D., Menadžment turističke organizacije i destinacije, FTHM, 2003.

BASIC DESCRIPTION

Course coordinator Ph.D. Vlado Galičić, Full Professor

Course title Introduction to the Hospitality Industry

Study programme Undergraduate university studdy: Business Economics inTourism and Hospitality Industry MANAGEMENT IN TOURISM AND HOSPITALITY

Course status COMPULSORY

Year 1st (Undergraduate University Studies)



COURSE DESCRIPTION

Course objectives

To provide students with knowledge about the development, specific traits and characteristics of the hospitality industry; to identify the importance of hospitality for tourism and the overall economy; to create preconditions to understanding diverse and specific hospitality services; to underscore the importance and role of staff in hospitality; to master regulatory standards and regulations as a precondition to providing quality services in hospitality; to teach students about the application of technology in hospitality, and about interest associations and the international character of hospitality.


After passing the examination, students should be able to: correctly explain and interpret the basic concepts involved in hospitality; explain and interpret the various types of services provided in hospitality; analyse the various regulatory standards relating to hospitality; conduct and interpret research on the association of hospitality with other branches of industry.

Course content

The origin and development of hospitality. The importance, characteristics and specific features of hospitality. The classification of hospitality. Types of services in hospitality. Legislative regulation in hospitality. Minimal conditions required for carrying out hospitality activities. Classification and categorisation of hospitality facilities. Hospitality and tourism. Hospitality and other branches. Hospitality staff. Interest associations in hospitality. Technology in hospitality. The international character of hospitality.

Assigned reading

1. Walker J. R., Introduction to Hospitality Management, Pearson Prentice Hall, New Jersey, 2004. Optional / additional reading

1. Angelo, R.M., Vladimir, A.N., Hospitality Today: An Introduction, 2010. 2. Jones, P., Introduction to Hospitality Operations, Cassell, London, 1996.

BASIC DESCRIPTION

Course coordinator Zlatko Verunica, prof.

Course title Physical Education



Year 1st year



COURSE DESCRIPTION

Course objectives

Physical education aims at dedicating a daily time for some physical activity. Through physical training classes involving sports, games, exercises students will be offered a break from the indoors sedentary learning. Students will be instilled the values and skills of maintaining a healthy lifestyle. Students will be made aware of healthy lifestyle through daily physical activities which also contributes to the socialization with other students. It boosts them to engage in physical activities on a daily basis and to lead a healthy life in adulthood.


Physical education gives the sports people a platform to exhibit their talents. Those with a flair for sports get an opportunity to display their natural talent. Students are expected to acquire knowledge about the usefulness of physical education and sports recreation in daily life.

Course content

Various kinds of sports – football, basketball, volleyball, table tennis, techniques as well as group and individual tactics basics.

Assigned reading

1. Tocigl, I., Verunica, Z., Basketball memento, HKS, 2007. 2. Trninić, S., Analiza i učenje košarkaške igre, Vikta d.o.o., Pula, 1996.


1. Šimenc, Pavlin, Vuleta, Osnove taktike rukometne igre, FKK Zagreb, 1998. 2. Bartolucci, Mato i suradnici, Menagement i poduzetništvo u sportu i fitnessu, FKK Zagreb, 1996. 3. Kučukalić, Faruk, Odbojka, Sarajevo, 1978.

BASIC DESCRIPTION

Course coordinator Branko Blažević, Ph.D., Full Professor

Course title Macroeconomics



Year 1st year



COURSE DESCRIPTION

Course objectives

The purpose of this course is to provide students with thorough understanding of macroeconomic issues and problems. The course is aimed to give answers to macroeconomic issues involving economic growth and its achievement, to the problem of unemployment, short-run fluctuations in the economy and inflation causes. In order to answer these questions models based on microeconomic foundations will be created, i.e. the role of the behaviour of individual economic agents in shaping the aggregate economic activity and economical policy will be emphasized, whereby an in-depth understanding of a long-run growth and business cycles will be provided.


Upon completion of the course in Macroeconomics (9 ECTS) the students should be able to:

Understand and explain the most important macroeconomic terms.

Describe and explain the aggregate macroeconomic model.

Explain similarities and differences between microeconomics and macroeconom ic model.

Define and understand important elements of fiscal, monetary and foreign trade policy.

Understand the operation and function of goods and financial markets as well as the importance of openness in goods and financial markets.

Explain elements of economical and stabilization policy.

Define terms, causes and effects of inflation.

Describe the inflation model.

Develop and elaborate macroeconomic model for the Croatian, EU or global economy. Special focus should be put on economic policy measures. Students should be able to present the model for the future economy by using suggested measures and effects.

Understand the model of economic development and growth, global economical development and regional development policy.

Develop economical intuition important for the process of macroeconomics study.

Course content

Introduction to Macroeconomics. Measurement of Economic Performance (gross national product, gross domestic product, inflation and price indices, unemployment). National income. Macroeconomic AD-AS model. Consumption, Saving and Investment. Fiscal policy. Monetary policy. Money and Banking. Budget deficits and public debt. IS-LM model. International Economics. Balance of payments, international finance and exchange rates. Stabilization Policy. The Labour Market. Inflation, unemployment and the Phillips Curve. Economic Growth. Policies for Growth and Stability. Globalization, economic development and regional support.

Assigned reading

Babić, M.: Makroekonomija, 15.izdanje, Mate d.o.o., Zagreb, 2007.


Blanchard, O.: Makroekonomija, Mate i ZŠEM, 3.izdanje, 2007.

BASIC DESCRIPTION

Course coordinator Zdenko Cerović, Ph.D., Full Professor

Course title Management



Year 1st year



COURSE DESCRIPTION

Course objectives

To introduce students to the general approach to the management. To define and explain functions of management as well as the approach to the management theories The following terms and basic approaches will be explained and defined: management business environment, benchmarking analysis, revenue management, yield management, BPR, LO and contemporary approach to management in the hotel industry. The students will be able to identify basic and general characteristics of the management in the hospitality industry in order to define management principles and apply managerial techniques typical for the hospitality economy with a special accent on the enterprise and entrepreneurship.


Upon completion of the course and after passing the exam students will be competent to deal with everyday situations in economy focused on the implementation of the acquired theoretical knowledge, skills and competences typical for the management in the hospitality industry. Students will be fully prepared to apply gained skills and competences in planning, organizing, leading and controlling business processes in the hospitality industry.

Course content

TERMS AND DEFINITIONS OF MANAGEMENT: Defining management, Management aims and tasks, Management as a process, Management: art, science or skill, Relation between management and organization, Management and its environment, Global management, Comparative management, Ethical and moral dimension of management, Entrepreneurial management, Entrepreneur and entrepreneurship, Forms of enterprises, Business environment, Ethics, moral and manners in the hotel management. MANAGEMENT THEORIES: Relation between organization and management theories, Basics of modern management, Structural, behavioural and integrative approach, New nonconventional approaches, Approach to the organizational culture, Demand for excellence, Global approach to management; Entrepreneurial, rational, developmental and metaphysical management. MANAGEMENT FUNCTIONS: Planning: Forecasting, Forecasting models, Objectives and planning, Mission, strategic, tactical and operational objectives, Management by objectives, The role of objectives in planning, Types and levels of planning, Plan implementation, Strategic planning, Decision making as a managerial process, definition of making decisions, preconditions of planning, processes in making decisions, techniques in making decisions, decision models, support systems in making decisions. Organizing: Principles of organizing, Organizational differentiation, Informal organization, Dilemmas in organization, Types of organization structures, Dimensions of organization structures, Characteristics of efficient organization, Range of control and organization structure, Models for improvement of the organization process. Leading: The meaning of leadership, The role of leader, Leadership theory, Leading styles, Leadership dynamics, The successfulness in leading, Transformational leadership, Interpersonal dynamics, Groups and group managing, Conflict management, Communication, Human resource management, Process of management, Tasks, Obtaining, choosing and disposing the staff, Motivation, Success evaluation. Staffing: Education and development, Management development, Programs of managerial training, Manager’s career, Career

development strategies, Conflict management, Stress, Characteristics of a hotel manager, Controlling: The importance and functions of controlling, Control system and process, Types of control, Critical points and standards, Preventive and corrective control, Corrective control model, Techniques and methods of control, Control success evaluation STRATEGIC MANAGEMENT: Characteristics of strategic management, Strategy components, Strategic levels, Strategic business units, Process of forming strategy, SWOT analysis, TOWS matrix, Models of portfolio analysis, Corporation, business and functional strategies, Main types of strategies, Porter generic competitive strategies MANAGERS AND MANAGEMENT LEVELS : Managerial business, Managerial roles, Functions of management, Manager types for different stages of company development, Levels of management, Knowledge and managerial skills, Where to find successful managers, How should managers manage their time, The role of manager in a new environment, Management and information system, Yield management, Politics and price costs.

Assigned reading

Cerović Z., „ Hotelski menadžment“ Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Opatija 2010.


1. Koontz H. & Weihnricht H., „Menadžment“, Mate Zagreb, Zagreb 1998. 2. Buble M. „Menadžment“, Ekonomski fakultet Split, Split 2006. 3. Sikavica P., Bahtijarević Šiber F. i Pološki Vokić N.,“Temelji menadžmenta“, Školska knjiga Zagreb, Zagreb 2008. 4. Sikavica P., Bahtijarević Šiber F. i Pološki Vokić N.,“Suvremeni menadžment – Vještine, sustavi i izazovi“, Školska knjiga

Zagreb, Zagreb 2008. 5. Dujanić M.,“Menadžment“, Veleučilište u Rijeci, Rijeka 2007. 6. Porter M.E., „konkurentska prednost“, Masmedia Zagreb, Zagreb 2008

BASIC DESCRIPTION

Course coordinator Edna Mrnjavac, Ph.D, Full Professor

Course title Traffic in Tourism



Year 1st year



COURSE DESCRIPTION

Course objectives

Acquiring knowledge on basic traffic determinants and correlation between traffic and tourism, on the characteristics of transport sectors, and transport services as a tourist product. Ecological and safety issues of transport will be elaborated, as well as their limitations set in relation to tourism.


Adopting basic understanding of the role of transport in tourism, the ability to interpret the basic terminology of transport,

differentiation and proper interpretation of various transport sectors in tourism, developing individual skills and embracing the

principles of teamwork based on argumentative presentation of students’ own perceptions and attitudes.

Course content

Theoretical background of traffic. Transport system and tourism. The interdependence of transport and tourism. Transportation in connecting emitting and receptive market. Road traffic. Rail transport. Air traffic. Maritime transport. River transportation. Telecommunications traffic. Postal service. Other forms of transport. Transport service as a tourist product. Economics of exploitation transport sectors and transport infrastructure. Determining the value of transport services. Traffic safety of tourists. Environmental aspects of transport. Concept of sustainable transport and tourism

Assigned reading

Mrnjavac, E., Promet u turizmu, Fakultet za turistički i hotelski menadžment, Opatija, 2006. (2.izdanje)


1. Coltman, M.M.: Introduction to Travel and Tourism – An International Approach, Wiley, New Jersey, 1989. 2. Page, J.S.: Transport and Tourism, Longman, New York, 1999. 3. Pender, L.: Travel, Trade and Transport, Continuum, London and New York, 2001. 4. Zelenika, R.: Prometni sustav, Ekonomski fakultet, Rijeka, 2001.

BASIC DESCRIPTION

Course coordinator Daniela Gračan, Ph.D., Associate Professor

Course title Special Interest Tourism



Year 1st year



COURSE DESCRIPTION

Course objectives

Objective of the course is to present individual specific forms of tourism based on theoretical achievements of scientific analysis and current practice.


Upon completion of the course the students will be able to do the following: properly explain and interpret the fundamental notions regarding the specific forms of tourism such as nautical tourism, MICE tourism, city tourism, events tourism, youth tourism, cultural tourism, camping tourism, eco tourism, etc.; Explain, differentiate and interpret indicated forms of tourism; as well as create and apply appropriate specific form of tourism related to a specific tourist destination.

Course content

Fundamental characteristics and reasons for the appearance of specific tourism forms, their classification and features. Development and management of specific forms of tourism and effects of the specific tourism forms development. Follow up of global trends typical for specific forms of tourism. Developmental level of specific forms of tourism in the Republic of Croatia. Resource possibilities and legal framework for the realization of various tourism types and forms in Croatia.

Assigned reading

1. Pančić Kombol, T. Selektivni turizam : uvod u menadžment prirodnih i kulturnih resursa. Matulji : TMCP Sagena, 2000. 2. Čorak, S., et.al., Hrvatski turizam – plavo, bijelo, zeleno, Institut za turizam Zagreb, 2006.


1. Pretula, M. Selektivni oblici turizma u Hrvatskoj u usporedbi sa sličnim europskim i svjetskim destinacijama : magistarski rad. Opatija: M. Pretula, 2008.

2. Kesar, O. Specifični oblici turizma kao nositelji održivog razvoja destinacije u: Turizam i sport - razvojni aspekti. Zagreb : Školska knjiga, 2007.

3. Štifanić, E. Selektivni turizam kao izvor rasta turističke potrošnje i njegov utjecaj na gospodarski rast : magistarski rad / Pula: E. Štifanić, 2008.

4. Jadrešić, V. Selektivni turizam pouzdano sredstvo za revitalizaciju prostorno-ekološke i kulturne baštine Hrvatske /Turizam, 39, 2 ; str. 35-38, 1991.

5. Antunac, I. Selektivne vrste turizma /Turizam, 39, 4; str. 113-117, 1991.

BASIC DESCRIPTION

Course coordinator Renata Fox, Ph.D., Full Professor / Brigita Bosnar-Valković, M. A.

Course title First foreign language (B2) - English I



Year 1st year



COURSE DESCRIPTION

Course objectives

English Language B2 is aimed at development of language/communicational/social/cultural skills essential for students’ future

professional activities in international tourism and hotel management. Particular emphasis is put on socio-rhetoric aspects of

communication in tourism and hotel management. Depending on the (known) future professional needs of students, defined on

the basis of analyses of their professional intentions, wishes and aspirations, previous analysis of the requirements of the labour

market, analyses of available teaching materials, as well as the results of relevant scientific research, the necessary

competences are defined, as well as the knowledge/skills at macro (e.g. reading, listening and speaking, writing) and micro

(e.g. textual connectors, discourse markers) level. Since language skills are interconnected and use/development of one skill

inevitably requires the use (and influences the development) of other skills, the approach to mediation/acquisition of skills is

integrated.


Upon completion of the course students will be able to

- define/interpret the concepts in tourism and hospitality - describe processes and trends in tourism and hospitality - apply acquired knowledge/skills in various social/professional situations in tourism/hospitality - continue to upgrade acquired knowledge/skills

Course content

What is tourism. World destinations. Tour operators. Tourist motivations. Travel agencies. Transport in tourism.

Accommodation. Marketing and promotion. The airline industry. Holidays with a difference. Reservations and sales. Airport

departures.

Assigned reading

1. Walker, R. & Harding, K. (2010) Tourism 1. Oxford University Press 2. Weaver, D. (2007) Sustainable Tourism: Butterworth-Heinemann (Chapters 2,10,11)


1. Solway, (2009) Sustainable Tourism: How can we save our world? Franklin Watts (selected chapters) 2. Authentical texts about tourism and sustainable development (planning monitoring, managing)

BASIC DESCRIPTION

Course coordinator Nevenka Blažević, Ph.D., Associate Professor

Course title First foreign language (B2) – German I



Year 1st year



COURSE DESCRIPTION

Course objectives

Developing language competences on CEFR level B2

Developing language skills (listening, reading, speaking and writing comprehension) as basic requirements for developing communicative competence in tourism according to the expected course learning outcomes.


After having passed the exam students will be able to:

understand words, phrases and sentences which are in their immediate field of interest (e.g. information related to their immediate surroundings, education, work, etc.) and conversations in hotels, restaurants and tourist agencies;

read a selection of texts from the field of tourism (job advertisement, hotel catalogue, weather forecast, bus/train schedule, description of a tourist destination, travel itinerary, menu, recipe, etc.);

based on the selected texts, ask and reply to questions on topics from everyday life (e.g. topics about their immediate surroundings, education, work, etc.) as well as from tourism, describe their education and workplace, simulate conversation at the reception desk, in the restaurant and in the tourist agency;

write a job application and resume, compose a short travel itinerary, write and confirm a reservation for accommodation, take notes and messages, fill out forms with personal data (e.g. enter name, nationality and address in the hotel's check-in form).

Course content

Jobs in tourism. Travel planning. Types of travel. Tourist agencies. Accommodation facilities in tourism. Reception department. Hotel housekeeping. Food and beverage department. Conversations in tourist agencies, at the reception, in hotel housekeeping and in the restaurant. German-speaking countries as tourist destinations.

Assigned reading

Blažević, N. (2010) Deutsch im Tourismus 1, Školska knjiga, Zagreb.


Nussner B. (2007) Nachhaltiger Tourismus, VDM Verlag. (odabrani tekstovi)

BASIC DESCRIPTION

Course coordinator Dolores Miškulin, Ph.D., Assistant Professor

Course title First foreign language (B2) - Italian I



Year 1st year



COURSE DESCRIPTION

Course objectives


Developing language skills (listening, reading, speaking and writing comprehension) as basic requirements for developing communicative competence in tourism according to the expected course learning outcomes



understand words, phrases and sentences which are in their immediate field of interest (e.g. information related to their immediate surroundings, education, work, etc.) and conversations in hotels, restaurants and tourist agencies.

read a selection of texts from the field of tourism (job advertisement, hotel catalogue, weather forecast, bus/train schedule, description of a tourist destination, travel itinerary, menu, recipe, etc.)

based on the selected texts, ask and reply to questions on topics from everyday life (e.g. topics about their immediate surroundings, education, work, etc.) as well as from tourism. They will be able to describe their education and workplace. They will be able to conduct conversations at the reception desk, in the restaurant and the tourist agency.

write a job application and resume, compose a short travel itinerary, write and confirm a reservation for accommodation, take notes and messages, fill out forms with personal data (e.g. enter name, nationality and address in the hotel's check-in form).

Course content

Jobs in tourism. Planning travels. Types of travel. Tourist agencies. Accommodation facilities in tourism. Reception department. Hotel housekeeping. Food and beverage department. Conversations in tourist agencies, at the reception, in hotel housekeeping and in the restaurant. Croatia as a tourist destination.

Assigned reading

Miškulin Čubrić, D. (2007) Talijanski za hotelijerstvo i turizam, FTHM, Zagreb.


Miškulin Čubrić, D. (2002) L'italiano per il turismo e l'industria alberghiera 2, Školska knjiga, Zagreb.

BASIC DESCRIPTION

Course coordinator Milena Persic, Ph.D., Full Professor

Course title Accounting



Year 2nd year



COURSE DESCRIPTION

Course objectives

The aim of the course is to introduce students to the fundamental accounting instruments, categories, processes, core financial

statements, accounting regulations and national and international accounting standards.


Upon completion of the course student s will be able to understand the content of the accounting categories encompassed in the ledgers of hotels enterprises, as well as the nature of accounting information presented in financial statements. The programme is primarily focused on providing relevant knowledge to future hotel managers. It should provide them special knowledge on how to read and use accounting information. The emphasis is on developing critical thinking by students whereby accounting techniques are used. Students should be able to interconnect theoretical assumptions and practical requirements, as well as the management and external information requirements supported by the accounting system. Referring to the course learning outcomes student s will be able to:

Understand the place and role of accounting systems in theory and practice, as a starting point that should be respected in its defining in the hospitality industry (Accounting Act, Croatian and International Financial Reporting Standards)

Use specific accounting terminology in interpretation of accounting data connected with specific needs of management in the hospitality industry companies (for business processes and states)

Apply the principles of the balance equation when recording data in the general ledger, as well as in the process of preparing financial statements

Connect theoretical starting points and practical possibilities of booking data on accounts, based on the chart of accounts, with particular emphasis on understanding the cause-effect relationships of specific terms and conditions of the hospitality industry companies

Explain the accounting aspect of the information on dynamically defined accounting categories (cost, performance, expenses, revenues and results) and their preparation in accordance with the information requirements of internal and external users

Understand, read and interpret specific items of financial statements (balance sheet, income statement, cash flow statement, statement of changes in shareholders' equity) as a prerequisite for evaluation of performance of companies in the hospitality industry, in the context of existing regulations, national and international accounting standardsSlušajtePročitajte fonetski Rječnik

Course content

Course content is focused on acquiring basic knowledge of the concept, content and role of accounting information systems in

theory and practice. The emphasis is on qualifying students for understanding the accounting process and the use of

accounting information, as a basis for decision making in the companies in the hospitality industry. The following topics are

considered:

Fundamental function and purpose of accounting, difference between bookkeeping and accounting, accounting history,

accounting basis accounting (accrual and cash basis), accounting in the specific business conditions of the hospitality industry

Accounting tools (documents, general ledger, financial statements) in theory and practice

Double-entry accounting and the role of journals, bookkeeping accounts, the general ledger in recording business transactions; balancing the account and link between accounts in the general ledger and financial statements

Balance sheet; Asset, Liability and equity accounts used to prepare a balance sheet; Fundamental changes in the balance sheet (centripetal, centrifugal, concentric, peripheral); The impact of expenditure and income on equity in the balance sheet

Costs as accounting category ( cost in the chart of accounts; costs and expenses; cost as a part of internal accounting process; basic cost behaviour; classical method of calculation and costing); Statements for internal users

Expenses and revenues; Expenses in the hospitality industry (concept and types, differences between costs, expenses and cash disbursed); Revenue in the hospitality industry (concept and types, differences between revenue, performance and cash received); Bookkeeping of business change in business process of sales

Income statement ( concept and content; accrual basis; identify the accounts used to prepare it; forms and methods of recognition of revenue, expense and results; interrelations between internally and externally reported results of the period;

The nature and purpose of statements of cash flows (case received - inflow; case paid - outflow); The direct and indirect method; Cash flow from the operating activities; Cash flow from the financial activities; Cash flow from the investing activities; Net cash flow;

Statement in changes in equity ( share capital; revaluation reserve, retained earning, other components of equity); Relationship between financial statements

Accounting Act; Accounting principles and standards; International Financial Reporting Standards; Croatian Financial Reporting Standards

Assigned reading

1. Grupa autora (red. Gulin,D., Žager,L.): RAČUNOVODSTVO (2010), III izm. izdanje, Ekonomski fakultet Zagreb i Hrvatska zajednica računovođa i financijskih djelatnika, 2010. (izabrana poglavlja)

2. Ilić/Janković, S - Vlašić, D.: Vježbe iz kolegija Računovodstvo /Osnove računovodstva, Opatija, 2003. ili kasnija izdanja 3. The chart of accounts; The Accounting Act; PPP presentation (available on the website of the Faculty)


1. Cote, R. (2006) Basic Hotel and Restaurant Accounting Educational Institute, American Hotel & Lodging Association, Lansing

2. Cote, R. (1997) Understanding Hospitality Accounting I , Educational Institute, American Hotel & Lodging Association, Lansing

3. Cote, R. (1996) Understanding Hospitality Accounting II, Educational Institute, American Hotel & Lodging Association, Lansing

4. Gray, W. S. (1996) Hospitality Accounting, McGraw-Hill/Irwin London, Boston, New York, Toronto… 5. Guilding, Ch. (2009) Accounting Essentials for Hospitality Managers, Elsevier, Ltd Burlington 6. Horngre,Ch.T., Sundem,G.I., Elliott,J.A.(1999) Introduction to Financijal Accounting, VII ed., Prentice Hall, Upper

Saddle River, New Jersey 7. Moncarz,E.S., Portocarrero, N.J. (2003) Accounting for Hospitality Industry 8. Thomas,A., Ward,A.M. (2009) Introduction to Financial Accounting, VI ed., The McGraw Hill Companies, London,

Boston, New York, Toronto… 9. Weygandt,J.J., Kimmel,P.D., Kieso,D.E. 8 (2008) VI ed. Financial Accounting A Focus on Fundamental, WILEY, John

Wiley & Sons, Inc. Europe, Asia, Africa, Middle East.

BASIC DESCRIPTION

Course coordinator Dora Smolčić Jurdana, Ph.D., Associate Professor

Course title Tourism Economics

Study programme Undergraduate university study: Management in Tourism and Hospitality Industry


Year 2nd year



COURSE DESCRIPTION

Course objectives

Student will get familiar with the key concepts in tourism and the specific functioning of the tourism market. The emphasis lies on studying the economic functioning of tourism within the national economic system, and on determining its contribution to the national economy.


After successfully mastering the programme of the course Economics of Tourism, the students will be able to: • Correctly explain, define and interpret the basic concepts in the field of economics of tourism • Explain and use the methods of determining the contribution of tourism to the economic system of a country • Compare, distinguish and describe the economic and social contributions and impacts of tourism on the environment • Analyze secondary data, interpret and use them correctly • Argue interdisciplinary character of tourism and describe specifics of tourism arising from its interdisciplinarity.

Course content

Tourism market - characteristics, specifics. Etymology and terminology of tourism. Organizational peculiarities. Tourism supply - definition, characteristics, structure, trends, forecasting global trends. Analysis and classification of resources. Natural and social resources. Economic valorisation and protection of resources in tourism. Tourism demand - definition, characteristics, trends, forecasting trends in tourism demand. The role and importance of intermediaries in the functioning of the tourism market. Global trends and their impact on movements in the tourism market. Place and role of tourism in the national economy. Tourism as an economic category. The coverage of tourism in the national economy, interdependence of tourism and economic development. The role and importance of tourism for the economic and social development (direct and indirect). Economic functions of tourism - multiplicative, inductive, conversion, employment, encouraging international exchange, absorption, balance of payments, the economic development of underdeveloped areas, integration, acceleration. Social functions of tourism - cultural and educational function of tourism, health tourism function, sports and recreational function of tourism, political and social function of tourism Economic impacts of tourism. Tourist spending - definition and characteristics. Classification and measurement of economic impacts of tourism. Planning and sustainable development of tourism. Specific guidelines for tourism development planning - economic impacts, social impacts, impacts on the environment. The economic implications of sustainable tourism development.

Assigned reading

1. Čavlek, N., Bartoluci, M., Prebežac, D., Kesar, O. i dr.: Turizam – ekonomske osnove i organizacijski sustav, Školska knjiga, Zagreb, 2011. (selected chapters)

2. Blažević, B.: Turizam u gospodarskom sustavu, Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Opatija, 2001. (selected chapters)


1. Dwyer, L., Forsyth, P., Dwyer, W.: Tourism Economics and Policy, Channel View Publications, Bristol, 2010. 2. Tribe, J., The Economics of Leisure and Tourism, Butterworth-Heinemann, Oxford, 1999. 3. Bull, A.,The Economics of Travel and Tourism, Longman Australia, Melbourne, 1995. 4. Lundberg, D.E., Krishnamoorthy, M., Stavenga, M.H.: Tourism Economics, John Wiley & Sons, New York, 1995.

BASIC DESCRIPTION

Course coordinator Ines Milohnić, Ph.D., Associate Professor

Course title Entrepreneurial Management and Innovation



Year II (III semestar)

ECTS credits and teaching ECTS student ‘s workload coefficient 6 ECTS-a

Number of hours (L+E+S) 30 (L) + 0 (E)+ 30 (S)

COURSE DESCRIPTION

Course objectives

Course objective of Entrepreneurial Management and Innovation is to encourage students to systematically and comprehensively capture the knowledge, skills and competence on the basic principles of entrepreneurial management, with special emphasis on the particularities of tourism and hospitality industry. The objective of this subject is reflected in the acquisition of basic, theoretical and practical new knowledge and skills of planning, organization, personnel selection, leadership and controlling, both in organizational and social terms. Hence, an undergraduate student could more easily and comprehensively monitor the development of principles of modern entrepreneurial approach to management with special emphasis of ensuring added value and competitiveness of the tourism market as well as satisfying the needs and motives of a contemporary guest.


interpret the theory of entrepreneurial management

interpret and apply knowledge in order to create the concept of entrepreneurial management in tourism organizations

analyze (quantitative and qualitative assessment) the environment and create a strategy of tourism and hospitality organizations

analyze and explain business plans for tourism and hospitality organizations

apply appropriate level of knowledge in the areas of strategic enterprise management

apply basic entrepreneurial and managerial skills of establishing and maintaining competitiveness

encourage development of new theoretical bases for entrepreneurial management; practical implementation of these in the economy subjects

describe and explain management, development and implementation of new business ventures in tourism and hospitality

measure and evaluate the financing of new ventures in the tourism and hospitality organizations

development of specific conceptual models, instruments and mechanisms for the implementation of business/management models in tourism and hospitality practice

Course content

The definition and importance of entrepreneurial management in the tourism and hospitality. Theory of entrepreneurial management. Specifics of entrepreneurial management in tourism and hospitality. Entrepreneurial and managerial functions. Theoretical and practical knowledge about the entrepreneurial and managerial skills. Process of creating and developing new initiatives with an emphasis on innovation in terms of creating business ideas. Conceptualization of the characteristics of enterprises in the tourism and hospitality. Entrepreneurial and managerial strategy as a part of business strategy. Innovation Management. Definition of innovation and innovators. Patterns of innovation in the tourism and hospitality market. The fundamental principles and characteristics of competitive advantages. The basic paradigm of competitive advantage. Analysis of competitive advantages. Creating and maintaining competitive advantages in a dynamic environment. Implementation strategies and creating mutual partnerships in a dynamic environment. Legal Environment: Business Law and Government Regulation.

Assigned reading

Hisrich, R.D., Peters, M.P., Shepherd, D.A., Entrepreneurship, McGraw-Hill/Irwin; 2010. Choo, S., Entrepreneurial Management, Tilde University Press, 2011. Lee-Ross, D., Entrepreneurship and small business management in the hospitality industry , Butterworth-Heinemann, 2009.


1. Kaplan, J.M., Warren, A.; Patterns of Entrepreneurship Management, 3rd Edition, Wiley, 2009. 2. Chaston, I., Entrepreneurial Management in Small Firms, Sage Pubns Ltd, 2009. 3. Burns, P., Corporate Entrepreneurship, Palgrave-Macmillan, 2008. 4. Drucker, P., Innovation and Entrepreneurship, Butterworth-Heinemann, Elsavier , 2007. 5. Calvin, R.J.; Entrepreneurial Management, Tata Mcgraw Hill, 2003.

BASIC DESCRIPTION

Course coordinator Ana-Marija Vrtodušić Hrgović, Ph.D., Assistant Professor

Course title Quality Management in Tourism

Study programme Undergraduate university studdy: BusinessEconomicsinTourismandHospitalityIndustry

Course status compulsory

Year 2nd



COURSE DESCRIPTION

Course objectives

Understanding quality and acquiring theory and practice of quality management in tourism enterprises and implementing

quality management in tourism destination.


On successful completion of the course students will be able to: - interpret quality management theory - interpret and implement quality management system in tourism enterprises and tourism destinations - analyze the importance of quality in achieving competitiveness - describe and explain the advantages of quality system implementation - describe and explain standards in tourism and its impact on the quality of tourist services.

Course content

Defining Quality. Elements and Levels of Quality. Quality and Tourist Satisfaction. Quality and Competitiveness.

Historical Development of TQM. The Concept and Meaning of TQM. Assuring Quality Improvements. Quality Management in Tourism. Standards in Tourism. Implementing TQM in tourism enterprises. Quality Management in Tourism Destination (IQM). Specifics of IQM in different Tourism Destinations. Measuring and evaluating Quality of Destination and Tourism Product.

Assigned reading

1. Avelini Holjevac, I., Upravljanje kvalitetom u turizmu i hotelskoj industriji, Fakultet za turistički i hotelski menadžment,

Opatija, 2002. (selected chapters)


1. Oakland, J.S., Total Quality Management – Text with Cases, Elsevier Butteworth-Heinemann, Oxford, 2003. 2. A manual for evaluating the quality performance of tourist destinations and services, European Communities , Luxembourg, 2003. 3. Towards quality urban tourism – Integrated quality Management (IQM) of urban tourist destinations, European

Comission, Brussels, 2000.

4. Towards quality coastal tourism –Integrated quality Management (IQM) of coastal tourist destinations, European

Comission, Brussels, 2000.

5. Towards quality rural tourism –Integrated quality Management (IQM) of rural tourist destinations, European Comission, Brussels, 2000.

BASIC DESCRIPTION

Course coordinator Ana-Marija Vrtodušić Hrgović, Ph.D., Assistant Professor

Course title Quality Management in Hospitality Industry

Study programme Undergraduate university studdy: BusinessEconomicsinTourismandHospitalityIndustry


Year 2nd year



COURSE DESCRIPTION

Course objectives

Understanding quality and acquiring theory and practice of quality management in hospitality industry.


On successful completion of the course students will be able to:

- interpret quality management theory - interpret and implement quality management system in hotel enterprise - analyze the importance of quality in achieving competitiveness - describe and explain the impact of quality on guest satisfaction - describe and explain the advantages of quality system implementation - implement methods for process improvement - describe and explain hotel standards and its impact on the quality of hotel services.

Course content

Defining Quality. Elements and Levels of Quality. Quality and Guest Satisfaction. Quality and Competitiveness. Historical Development of TQM. The Concept and Meaning of TQM. Implementing TQM. Assuring Quality Improvements. Quality Management in Hospitality Industry. Hotel Standards. Standards and Quality of Hotel Services. Implementing TQM in hotel enterprises.

Assigned reading

1. Avelini Holjevac, I., Upravljanje kvalitetom u turizmu i hotelskoj industriji, Fakultet za turistički i hotelski menadžment,

Opatija, 2002. (selected chapters)


1. Juran, J.M., Gryna, F.M., Planiranje i analiza kvalitete, Treće izdanje, Mate, Zagreb, 1999. 2. King, J.H., Cichy, R.F., Managing for Quality in the Hospitality Industry, Pearson- Prentiss Hall, Upper Saddle River, New Jersey, 2005. 3. Oakland, J.S., Total Quality Management – Text with Cases, Elsevier Butteworth-Heinemann, Oxford, 2003.

4. Besterfield, D.H., Besterfield-Michna, C., Besterfield, G.H., Besterfield-Sacre, M, Total Quality Management, Third Edition, Prentice Hall, New Jersey, 2002.

BASIC DESCRIPTION

Course coordinator Renata Fox, Ph.D. / Brigita Bosnar-Valković, M.A.

Course title English Language B2

Study programme Undergraduate university study: Business Economics in Tourism and Hospitality Industry

Course status foundation

Year 2nd year



COURSE DESCRIPTION

Course objectives: English Language B2 is aimed at development of language/communicational/social/cultural skills essential

for students’ future professional activities in international tourism and hotel management. Particular emphasis is put on socio-

rhetoric aspects of communication in tourism and hotel management. Depending on the (known) future professional needs of

students, defined on the basis of analyses of their professional intentions, wishes and aspirations, previous analysis of the

requirements of the labour market, analyses of available teaching materials, as well as the results of relevant scientific

research, the necessary competences are defined, as well as the knowledge/skills at macro (e.g. reading, listening, speaking

and writing) and micro (e.g. textual connectors, discourse markers) level. Since language skills are interconnected and

use/development of one skill inevitably requires the use (and influences the development) of other skills, the approach to

mediation/acquisition of skills is integrated.

Expected course learning outcomes: Upon completion of the course students will be able to:

- define/interpret the key concepts in tourism and hospitality industry - describe processes and trends in tourism and hospitality industry - apply acquired knowledge/skills in various social/professional situations in tourism/hospitality industry - continue to upgrade acquired knowledge/skills

Course content:

Arrivals. A place to stay. Tourist information services. Holiday rep. Eating out. Rural tourism. Attractions and events. On tour.

Hotel entertainment. Specialised tourism. Business travel. Checking out.

Assigned reading: Walker, R. & Harding, K. (2010) Tourism 2. Oxford University Press


1. Authentic professional texts

BASIC DESCRIPTION

Course coordinator Nevenka Blažević, Ph. D., Associate Professor

Course title First foreign language (B2)- German II


Course status Foundation

Year 2nd year, 3rd semester



COURSE DESCRIPTION

Course objectives

1. Developing language competences on CEFR level B2 2. Developing language skills (listening, speaking, writing and reading comprehension) as basic requirements for developing communicative competence in tourism according to the expected course learning outcomes


After having passed the exam students will be able to: 1. understand words, phrases and sentences from texts which have been covered in class; 2. read selected texts from the field of tourism (hotel catalogue, description of a tourist destination, travel itinerary, recipe,

business letter, interview, report, etc.); 3. based on the selected texts, ask and reply to questions on topics from tourism (e.g. on topics related to tourism trends,

tourism ecology, hotel facilities and services, Croatia as a tourist destination, entertainment in the hotel and tourist resort, guest typology, complaints), simulate conversation in the hotel and in the tourist agency as well as short business conversation;

4. write a business letter and compose a travel itinerary.

Course content

Tourism trends. Tour operators. Travel itinerary. Types of hotels. Hotel categorization. Hotel facilities and services. Croatia as a tourist destination. Cultural and historic heritage of Croatia. Entertainment in the hotel and tourist resort. Guest typology. Complaints. Oral and written business communication.

Assigned reading



Blažević, N. (2008) Deutsch in Hotellerie und Tourismus, Školska knjiga, Zagreb. (selected texts)

BASIC DESCRIPTION

Course coordinator Dolores Miškulin, Ph.D., Associate Professor

Course title First foreign language (B2) – Italian II



Year 2nd year


Number of hours (L+E+S) (30) 15+15+0

COURSE DESCRIPTION

Course objectives


Developing language skills (listening, speaking, writing and reading comprehension) as basic requirements for developing communicative competence in tourism according to the expected course learning outcomes



understand words, phrases and sentences from texts which have been covered in class.

read selected texts from the field of tourism (hotel catalogue, description of a tourist destination, travel itinerary, recipe, business letter, interview, report, etc.)

based on the selected texts, ask and reply to questions on topics from tourism (e.g. on topics related to tourism trends, tourism ecology, hotel facilities and services, Croatia as a tourist destination, entertainment in the hotel and tourist resort, guest typology, complaints). They will be able to conduct conversations in the hotel and the tourist agency as well as short business conversations.

write a business letter and compose a travel itinerary.

Course content

Tourism trends. Tour operators. Travel itinerary. Types of hotels. Hotel categorization. Hotel facilities and services. Croatia as a tourist destination. Cultural and historic heritage of Croatia. Entertainment in the hotel and tourist resort. Guest typology. Complaints. Business communication.

Assigned reading




BASIC DESCRIPTION

Course coordinator Lorena Bašan, Ph.D., Associate Professor / Dina Lončarić, Ph.D., Associate Professor

Course title Marketing



Year 2nd year



COURSE DESCRIPTION

Course objectives

Basic objective of the course is to point out the importance of the marketing concepts application and on planning of business activities based on customer’s needs and satisfaction as the foundation of company’s competitive market position and its long-term business activity.


Acquisition of competences and skills needed for a marketing manager.

Course content

The concept and definition of marketing. Research and analysis of marketing environment. The business conditions of the

market. Research and information systems for marketing. Market segmentation. Management of marketing functions – product.

Management of marketing functions – price. Management of marketing functions – distribution. Management of marketing

functions – promotion. Strategy, planning and marketing development. Organising marketing activities. Application of

marketing in other areas.

Assigned reading

Dibb, S. et al., Marketing (prijevod), MATE, Zagreb, 1995.


1. Senečić, J., Vukonić, B.,Marketing u turizmu, Mikrorad, Zagreb, 1997. 2. Berc Radišić, B., Marketing u hotelijerstvu, Fakultet za turistički i hotelski menadžment, Opatija,2004. 3. Berc Radišić, B.,Promocija u hotelijerstvu, Fakultet za turistički i hotelski menadžment, Opatija, 2005.

BASIC DESCRIPTION

Course coordinator Ph.D. Slobodan Ivanović, Associate Professor

Course title Economics of Catering Companies



Year 2nd year



COURSE DESCRIPTION

Course objectives

Business administration is a science and discipline concerned with the economic problems of catering companies and their behavior in the domestic and international tourist market. Through the prism of science studies, the economics of the company analyzes its economic problems, explores their success factors and the emergence of the knowledge of the legality of their business. Economics of the company as a teaching discipline comes to knowledge of new scientific developments in its respective spheres of work and influence, fully accepts the findings of science and teach about what is indisputably proven and what is essential for a modern and effective training of future economists i.e. managers in the tourism and hospitality industry. Business administration is both theoretical and practical discipline. Its theoretical feature is in that it seeks to expand and reach new insights and its practical feature stays in the fact that proceeds from the existing economic problems of enterprises and to their catering practices checks the validity of their own assumptions and practical knowledge. The practical nature of the economics of catering enterprise should be noted that she is with it still applied, and positive science. It is applied science in that because it seeks to apply its knowledge of the catering company, and a positive science in the sense that presents and describes the facts, circumstances and relationships in life and business of each and even in catering enterprise. In addition to the foregoing, the economics of catering enterprise is a static discipline with regard to dealing with the given conditions in the company, but it is also a dynamic discipline because it is interested in the changes that occur in them. Any hospitality company in its work is confronted with existing problems, which runs through the crucial question of how to sustain the turbulent tourist market and to increase the marketing of own services and increase overall company profits. On the other hand, there is also the realization that the marketing of tourism products and services can be increased by improving the quality of services, reducing selling prices and thus be more competitive in the tourism market, with more frequent and more deliberate economic and marketing promotion, etc. Such an approach in economics leads to the expansion of existing knowledge where there is a real conclusion to the placement of catering services can increase with better exploration of the tourist market, cooperation and business cooperation with other firms in their environment. It should be emphasized and that the economics is not enough to compete in the tourism market by reducing selling prices, improvement of quality of existing services and economic propaganda is always the same services, but also the development, provision of new hospitality services such as traditional indigenous foods and beverages. It is in this way that on the tourism market can be achieved the benefits that competition can not reach or overcome in a short period of time. Contemporary economics of catering enterprises is multi-oriented on overview concerning:

entrepreneurship, marketing, and business system and political system as well as strategic and tactical decisions

business management, technological and organizational orientation,

biological, psychosociological, environmental and ethical orientation of the economics of catering enterprise Analyzing the subject, task and goal of the economics of the company, then we can point out that the subject of this discipline is determined by:

its name,

general economic problems,

knowledge essential to all companies regardless of the differences between them in the business, according to their organizational form, the character of the property, the size of the company or any other characteristic.

business oriented companies and a variety of special resources,

development and growth of a company as a legal entity,

the effects of applying new technologies and working methods of production and service processes,

accounting problems and cutting costs in certain business functions to companies,

external and internal determinants

increasing the efficiency of enterprises in the tourism market .... So, the economics of catering enterprise must provide specific guidance and a specific response which can offer the tourist market, how to provide service and to whom the services are intended. Generally the task of the economics of catering companies is to offer:

basic knowledge for running a successful business of catering companies,

independent and timely explains phenomena in the whole business of catering enterprises

effective and timely decision-making in the administration and management of catering enterprise The development of hospitality that represents an extremely important economic activity for each branch of tourism oriented country, and also monitors the development of productive forces and production relations in society as a whole. That’s why one of the objectives of the course is a reference to economic expansion (technical and technological progress, industrialization and automation of production and service processes, increase living standards ...), which completely changes the life style, more dynamic way of life of individuals, by introducing a variety of attractive travel destinations, which become more frequent and massive. It is this necessary consequence of the frequency and mass travel in the modern world and the EU, leading to an intensification of the development process in the hospitality industry through the provision of major hospitality services (accommodation, food and beverage refills). Defining the goals of economics of catering enterprises then we can say that it:

encourage and develop research in the management of the company

systematize knowledge and new insights into the economics of catering enterprises based on scientific achievements and experiences of developed countries in the world and in the EU

as a teaching discipline educates and creates a master of economics and managers for the successful operations of catering businesses, including a variety of organizations and public institutions

develops the relationship of technical-technological, organizational and human and economic aspects of business in the hospitality industry

identifies the prevailing tendencies of development that traces the future of catering in the EU and the world

creates new thinking in the context of changes which are daily present in turbulent tourist market The aforementioned objectives and tasks of the economics of catering enterprises determine the approach, methods and techniques of research and presentation. Access to research and exposure through this course is a systematic and holistic. This means that research, thinking and reasoning about economics, as part of the microeconomic, is approached in the context of the achievements that carries them, and develops modern scientific and technological revolution with the respect of life and reality of practical applications in the tourism hospitality industry.


It is expected that students after passing exams in Economics of catering enterprise (9ECTS) can:

properly construe and interpret the basic concepts of economics of catering enterprise

explain and interpret theoretical concepts in the domain of governance, management control and decision-making managers.

describe and analyze the essence of economics as a theory and practice in the hospitality industry, which represents the component and determinant of enterprise economy in terms of scientific and technological revolution and modern tourist market

calculate and analyze the resulting measure of success for a catering company and its operating result

define a method for finding the separation of fixed and variable costs, and make a calculation of sales prices of service.

assess and critically argue defined business policies and decisions of the catering company

argue attitudes and decisions regarding investment projects and financial policy of catering company

self-made business plan for the economics of catering enterprise through resource economics, production and service processes and business functions within the company

Course content

ECONOMICS ASPECTS OF CATERING SERVICES: the characteristics of hospitality as a production service industry,

relations between hospitality and tourism, economic policy measures aimed the development of the hospitality industry.

ECONOMICS OF CATERING COMPANIES: the historical development of economics of hospitality as a social science subject

matter and methods of economics, the place of economics of hospitality in the system of economic science, concept, types and

characteristics of the catering business, catering business enterprises in the tourism market (business principles, business

policy, planning and funding process the company), monitoring the business of catering companies through process control,

analysis and economic-minded review.

ASSETS OF REPRODUCTION IN CATERING COMPANY: concept and classification of assets (fixed and current assets of

companies), depreciation and accounting system in catering, maintenance and investment in fixed assets, performance and

business of catering enterprises in the tourism market, monitoring and analysis of catering company

THEORY OF COSTS IN HOSPITALITY: the notion of costs and their relation to the economics of the business, the cost of the

elements of expenditure in the production and service processes, the costs of the accounting records and per unit of product

and services themselves, the cost depending on the level of employment, the cost per place of origin and cost planning,

analysis and rationalization of costs in the company, the calculation of products and services in hospitality, budget costs for

different levels of capacity utilization, cost, revenue and capacity utilization, application of the theory of costs in pricing policy,

functional analysis of the value of hospitality and tourism products

BUSINESS RESULTS OF CATERING COMPANY: Calculation of operations, Balance sheet of enterprises, The determination

results of the company, Revenue management in a hospitality enterprise, and Expenditure management in a hospitality

enterprise, Change in inventories, Business results, Determining the value of the company,

PERFORMANCE STANDARDS AND PERFORMANCE OF CATERING COMPANY: Conceptualization of business success,

Instruments of business success, The importance of indicators for performance management, Measurement of productivity in

the hospitality, Efficiency and profitability of operations, Connectivity and interdependence of the measures of business

success, Business success factors, Other criteria of business performance.

PRICE POLICY IN HOSPITALITY: Formation and pricing policies in the hospitality industry, Methods of pricing, Market factors

impact on prices in the hospitality industry, price calculation

PRINCIPLES FOR SALE IN HOSPITALITY: The function of marketing in the hospitality industry, Trends in hotel marketing,

Marketing plan, Research and market segmentation, Selling of catering services, Advertising and marketing mix, Quality in the

hospitality industry, Sustainable development of quality based on total quality management, Promotion and sales channels in

Hospitality

ECONOMICS OF INVESTMENT IN HOSPITALITY: Investments and investment motives in the hospitality industry, Investment decisions, Planning, preparation, appraisal and implementation of investment projects, Solving the problem of investment, Innovation processes and information technology in the hospitality industry, Environmental economics and the future of hospitality

Assigned reading

1. Ivanović S., Economics of catering companies, Faculty of Hotel Management Hospitality in Opatija, 2013. 2. Jelavić,A., Ravlić,P.,Starčević,A.,Šamanović,J., Business administration, Faculty of Economy Zagreb with col. with

Faculty of Economy Rijeka and Faculty of Economy Split, Zagreb,1995.


2. Davison,R.,Tourism in Europe, Pitman Publisching, London,1992. 3. Kasavana,M.L.,Brooks,R.M., Managing Front Office Operartions EI of H&MA, East Lansing, Michigan,1995. 4. Walker,J.R. Introduction to Hospitality Prentice Hall,Upper Suddle River, New Jersey,1996

BASIC DESCRIPTION

Course coordinator Greta Krešić, PhD., Assistant Professor

Course title Food and Nutrition



Year 2nd year

ECTS credits and teaching ECTS student ‘s workload coefficient ECTS


COURSE DESCRIPTION

Course objectives

The aim of course is to empower students to differentiate food commodities according to their composition, processing, quality

characteristics and usage in foodservice facilities.


After students pass the exam they will be capable to:

define basic food components,

understand and explain characteristics of certain food groups,

differentiate food commodities from the same food group according to their quality and nutritional value,

evaluate food safety and quality characteristics of different food commodities which are of special importance for tourism and foodservice offer

Course content

Constituent of food: Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water. Food digestion and absorption. Food

preservation. Cereals and grains. Bakery products. Vegetables and products. Fruits and products. Beverages. Meat and

poultry. Seafood. Milk and dairy products. Eggs. Fats, oils and related products.

Assigned reading

Šimundić, B. Prehrambena roba, Prehrana zdravlje, FMTU, 2008.

BASIC DESCRIPTION

Course coordinator Mislav Šimunić, Ph. D., Associate professor

Course title INFORMATION AND COMMUNICATION TECHNOLOGIES (ICT) IN TOURISM



Year 2013/2014



COURSE DESCRIPTION

Course objectives

This course introduces student to understand the application of information and communication technology in the context of modern e-business. The aim of this course is that students will understand and accept the basic ideas and benefits of information and communication technologies in everyday business and acquire the knowledge needed for a particular application in the same business practices, especially in the tourism and hospitality industry.


The learning outcomes are reflected in the acquisition of knowledge about the state of development of information and communication technology, and considering the global trends and changes in their potential application in business practices. After completing the course, students will be able to understand and apply ICTs in business, will have acquired knowledge about the role of ICTs in tourism and hospitality industry, and will be prepared for "e-market competition" of 21 century.

Course content

Definition of ICTs, information as a resource in the tourism and hospitality industry, global contemporary trends in the tourism and hospitality industry, the importance of the Internet and World Wide Web, modern software business solutions, eOffice, eCompany, eBusiness, eBusiness security.

Assigned reading

Kelly, R.K., Jr., Turban, E., Introduction to Information Systems: Supporting and Transforming Business, John Wiley and Sons, New York, 2009.


1. Tesone, D.V., Hospitality Information Systems and E-Commerce, Wiley, Hoboken, New Jersey, 2006. 2. Laudon, J., Laudon, K, Essentials of Management Information Systems, 8th Edition, Prentice Hall, London, 2008.

BASIC DESCRIPTION

Course coordinator Mislav Šimunić, Ph. D., Associate professor

Course title INFORMATION AND COMMUNICATION TECHNOLOGIES (ICT) IN THE HOSPITALITY INDUSTRY



Year 2013/2014



COURSE DESCRIPTION

Course objectives

This course introduces student to understand the application of information and communication technology in the context of modern e-business. The aim of this course is that students will understand and accept the basic ideas and benefits of information and communication technologies in everyday business and acquire the knowledge needed for a particular application in the same business practices, especially in the tourism and hospitality industry.


The learning outcomes are reflected in the acquisition of knowledge about the state of development of information and communication technology, and considering the global trends and changes in their potential application in business practices. After completing the course, students will be able to understand and apply ICTs in business, will have acquired knowledge about the role of ICTs in tourism and hospitality industry, and will be prepared for "e-market competition" of 21 century.

Course content

Definition of ICTs, information as a resource in the tourism and hospitality industry, global contemporary trends in the tourism and hospitality industry, the importance of the Internet and World Wide Web, modern software business solutions, eOffice, eCompany, eBusiness, eBusiness security.

Assigned reading

Kelly, R.K., Jr., Turban, E., Introduction to Information Systems: Supporting and Transforming Business, John Wiley and Sons, New York, 2009.


1. Tesone, D.V., Hospitality Information Systems and E-Commerce, Wiley, Hoboken, New Jersey, 2006. 2. Laudon, J., Laudon, K, Essentials of Management Information Systems, 8th Edition, Prentice Hall, London, 2008.

BASIC DESCRIPTION

Course coordinator Renata Fox, PhD, Full Professor

Course title Second foreign language (B1) - English

Study programme Undergraduate university study: Business Economics in Tourism and Hospitality Industry

Course status Foundation

Year 2nd year, 4th term

ECTS credits and teaching ECTS student ‘s workload coefficient 5.5 ECTS


COURSE DESCRIPTION

Course objectives

English Language B1 is aimed at development of language/communicational/social/cultural skills essential for

students’ future professional activities in international tourism and hotel management. Depending on the

(known) future professional needs of students, defined on the basis of analyses of their professional intentions,

wishes and aspirations, previous analysis of the requirements of the labour market, analyses of available teaching

materials, as well as the results of relevant scientific research, the necessary competences are defined, as well as

the knowledge/skills at macro (e.g. reading, listening and speaking, writing) and micro (e.g. textual connectors,

discourse markers) level. Since language skills are interconnected and use/development of one skill inevitably

requires the use (and influences the development) of other skills, the approach to mediation/acquisition of skills

is integrated.


Upon completion of the course students will be able to

- define/interpret the concepts in tourism and hospitality - describe processes and trends in tourism and hospitality - apply acquired knowledge/skills in various social/professional situations in tourism/hospitality - continue to upgrade acquired knowledge/skills

Course content

What is tourism. World destinations. Tour operators. Tourist motivations. Travel agencies. Transport in tourism.

Accommodation. Marketing and promotion. The airline industry. Holidays with a difference. Reservations and

sales. Airport departures.

Assigned reading

Walker, R. and Harding, K. (2011) Tourism 1. Oxford University Press


Professional journals

BASIC DESCRIPTION

Course coordinator Nevenka Blažević, Ph.D., Associate Professor

Course title Second foreign language (B1) – German I



Year 2nd year



COURSE DESCRIPTION

Course objectives

Developing language competences at CEFR level B1

Developing language skills (listening and reading comprehension, speaking and writing skills) as basic requirements for acquiring communicative competence in tourism, in accordance with the expected learning outcomes


After having passed the exam, students will be able to:

understand words, phrases and sentences which are in their immediate field of interest (e.g. information related to their immediate surroundings, education, work, etc.) and conversations in hotels, restaurants and tourist agencies, read selected texts from the field of tourism (hotel catalogue, description of tourist destination, travel itinerary, recipe, business letter, etc.);

read selected texts from the field of tourism (job advertisement, hotel catalogue, weather forecast, bus/train schedule, description of a tourist destination, travel itinerary, menu, recipe, etc.);

based on the selected texts, ask and reply to questions on topics from everyday life (e.g. topics about their immediate surroundings, education, work, etc.) as well as from the field of tourism, describe their education and work as well as to simulate conversation at the reception desk, in the restaurant and in the travel agency;

write a short resume, compose a short travel itinerary, write and confirm a hotel reservation, take notes and messages and fill out form with personal data (e.g. enter name, nationality and address in the hotel's check-in form).

Course content

Jobs in tourism. Types of travel. Planning travel. Travel agencies. Accommodation objects in tourism. Reception desk. Hotel housekeeping. Food and beverage department. Conversations in travel agencies, at the reception desk, in the hotel housekeeping and the restaurant. German-speaking countries as tourist destinations.

Assigned reading



Nussner B. (2007) Nachhaltiger Tourismus, VDM Verlag.

BASIC DESCRIPTION

Course coordinator Dolores Miškulin, Ph.D., Assistant Professor

Course title Second foreign language (B1) – Italian I



Year 2nd year



COURSE DESCRIPTION

Course objectives

Developing language competences at CEFR level B1

Developing language skills (listening and reading comprehension, speaking and writing skills) as basic requirements for acquiring communicative competence in tourism, in accordance with the expected learning outcomes



understand words, phrases and sentences which are in their immediate field of interest (e.g. information related to their immediate surroundings, education, work, etc.) and conversations in hotels, restaurants and tourist agencies, read selected texts from the field of tourism (hotel catalogue, description of tourist destination, travel itinerary, recipe, business letter, etc.)

read selected texts from the field of tourism (job advertisement, hotel catalogue, weather forecast, bus/train schedule, description of a tourist destination, travel itinerary, menu, recipe, etc.)

based on the selected texts, ask and reply to questions on topics from everyday life (e.g. topics about their immediate surroundings, education, work, etc.) as well as from tourism; they will be able to describe their education and work as well as to simulate conversations at the reception desk, in the restaurant and the travel agency.

write a short resume, compose a short travel itinerary, write and confirm a reservation for accommodation, take notes and messages and fill out form with personal data (e.g. enter name, nationality and address in the hotel's check-in form).

Course content

Jobs in tourism. Types of travel. Planning travel. Travel agencies. Accommodation objects in tourism. Reception desk. Hotel housekeeping. Food and beverage department. Conversations in travel agencies, at the reception desk, in the hotel housekeeping and the restaurant. Croatia as tourist destinations.

Assigned reading




BASIC DESCRIPTION

Course coordinator Jadranka Škunca

Course title Second foreign language (B1) - French I



Year 2rd year



COURSE DESCRIPTION

Course objectives

1. Developing basic linguistic competences (CEFR level B1). 2. Developing language skills (listening and reading comprehension, speaking and writing skills) as basic requirements

for acquiring communicative competence in tourism, in accordance with the expected learning outcomes.



understand words, phrases and sentences from the texts covered during class;

read selected texts from tourism (hotel catalogue, description of tourist destination, travel itinerary, recipe, business letter, etc.)

based on the selected texts, ask and reply to questions on topics from tourism (e.g. on topics related to trends in tourism, tourism ecology, hotel facilities and services, Croatia as a tourist destination, entertainment in the hotel and tourist destination, complaints) as well as to simulate conversations in hotels and tourist agencies, and simple business conversations.

write a business letter (enquiry, offer, reservation) and compose a short travel itinerary.

Course content

Tourism trends. Tour operators. Travel itinerary. Types of hotels. Hotel categorization. Hotel facilities and services. Croatia as a tourist destination. Cultural and historical heritage of Croatia. Entertainment in the hotel and tourist destination. Complaints. Business communication.

Assigned reading

Corbeau, S., Dubois, Ch., Perfornis, J.-L., Tourisme.com, CLE International/SEJER, Paris, 2006.


Calmy, A., Le français du Tourisme, Hachette, Paris, 2004.(odabrani tekstovi)

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