ZSM - Programme | 3rd year Hospitality management
SUBJECT NAME |
V. SEMESTER
Lecture hours |
VI. SEMESTER
Lecture hours |
V. SEMESTER
ECTS |
VI. SEMESTER
ECTS |
| Hotel management I, II | 45 | 45 | 5 | 5 |
| Controlling in hotels | 60 | | 6 | |
| Food and beverage management I, II | 45 | 45 | 4 | 4 |
| Sales and front office | 60 | | 5 | |
| Hotel marketing | | 60 | | 4 |
| Design in hospitality industry | | 45 | | 3 |
| IT in hotels | 45 | | | 4 |
| Fundamentals of ecology | 45 | | 4 | |
| English language V, VI | 30 | 30 | 3 | 3 |
| German language V, VI | 30 | 30 | 2 | 2 |
| Italian language V, VI | 30 | 30 | 2 | 2 |
| French language V, VI | 30 | 30 | 2 | 2 |
| Elective subject I | | 30 | | 2 |
| Elective subject II | | 30 | | 2 |
| Physical Education (P.E.) V, VI | 30 | 30 | 1 | 1 |
*second foreign language
ELECTIVE SUBJECTS - THIRD YEAR
- Animation in tourism
- Destination promotion
- Cultural tourism
- Tourism and security
- Time management
- Gastronomy and enology
HOTEL MANAGEMENT I, II
The aim of this subject is to familiarise students with the organisation and business of a hotel, serving as a major representative of hospitality establishments. Students will be introduced to the functions and facilities in a hotel and receive clarification about the trade specifics of each business unit, emphasising the economic elements and relations and their role in the functioning of the hotel as a whole. Special attention is given to the role of a hotel in environmental protection and in the culture of excellence. Students are familiarised with legislatives and regulations of hotel categorisation; Croatian, European and world associations, as well as with hotel corporations and hotel consortiums.
CONTROLLING IN HOTELS
The subject gives insight into the philosophy and conceptual fundamentals of controlling as a business function. The emphasis is on international standards of applied controlling in the hospitality industry. The starting point is organisational systems and human resources management in the area of controlling. Controlling methods, as professional support for management; system reporting; planning system; as well as integrated system of business monitoring are elaborated further. Principles and methodological foundations of a specialised hotel business monitoring system called �Uniform System of Accounts for Lodging Industry� are presented. Students become aware of the role of the controlling in the process of continual improvement of the business efficiency.
FOOD AND BEVERAGE MANAGEMENT I, II
This subject offers fundamental knowledge and information about the food and beverage department. Through theoretical presentations and practical tasks, students learn the role and importance of managing the Food and Beverage Department, as well as specifics for market activities of that industry. Special emphasis is put on the necessary skills and knowledge of F&B Dept. managers, the analysis of particular areas of business activities, and systems that show the business environment of an organisation. Students are instructed in essentials of business economy and marketing appropriate for business policy of F&B commerce. The syllabus encompasses regulations and standards of the catering services; planning of cooking facilities in accordance with building and technical/ technological regulations; simulation of kitchen plans based on predictions of capacity; and gastronomic approaches in creating the catering offer depending on the target market.
SALES AND FRONT OFFICE
The subject is divided into six units that analyse the work processes in a chronological order. In the first unit, hotel is introduced through its categorisation, structure, classification and its role in tourism. The second unit is concerned with hotel services retail and hotel accommodation booking; the subject matter covered is types of contracts, creating offers, forming prices, and reservation operations. The third unit is about reception and front office, i.e. operations required at the point of guests checking-in and during their stay at a hotel. Reception and cash register are part of the forth unit; the students are introduced to work procedures at the time of checkout, and with financial transactions that are required for this position. Telecommunication and administrative jobs are processed in the fifth unit- Back Office Operations. The last unit, Reception area, familiarises students with job requirements at a reception area, and is connected to a guest check-in, stay, and checkout.
HOTEL MARKETING
Through this module, students employ and expand their knowledge of marketing acquired in the module Introduction to marketing. Special attention is given to marketing research and monitoring business environment within hospitality sector; market segmentation and positioning of hotels; design and innovation of tourism product in hospitality industry; sales and promotion of hotel enterprises and/or individual hotel companies.
DESIGN IN HOSPITALITY INDUSTRY
The aim of this subject is to familiarise students with design as a discipline; the significance of design in hospitality industry; the importance of visual constancies and visual communications. In the introduction, historical development of graphic and industrial design is processed through important examples, with a special review of application in hospitality industry; definition of design; visual identity; visual communications, including case study analysis. Students are also familiarised with: visual elements in landscape design; various architectural styles in hospitality industry with emphasis on interior and exterior design; elements that have an impact on impression of a destination- setting: colour, choice of materials, light, smell (experience design).
IT IN HOTELS
The aim of this subject is to present the concept and modules of IT systems used in hospitality industry. Students are also introduced to IT technologies that those systems are based on, as well as to distribution systems that those systems are connected to. Through practical assignments students work on an actual IT system; lent for practice by a software company specialised in that field.
ENTARTAINMENT IN HOTELS
The aim of this subject is to present entertainment, entertainment staff and programmes that offer active leisure time experience to tourists, as well as to guests in hotels and resorts. Entertainment has been a part of hospitality industry service for a long time, it has changed over the years but its significance is still the same- it builds positive image of a hotel or a resort. Entertainment represents internal marketing thus providing the best promotion of a hotel, as well as stimulating guests� expenditure and revisits through programmes and entertainment teams. Students learn fundamentals of entertainment and segments of entertainment plans; basic principles of planning; organisation and implementation of daily, weekly and seasonal plans, as well as their evaluation; selection of entertainment staff; fundamental tasks, skills and working conditions of entertainment staff.
FUNDAMENTALS OF ECOLOGY
The origin and development of ecology as a modern multi- disciplinary field is introduced; difference between ecology and environmental protection is emphasised. Students are introduced to holistic approach in ecology- circular flow of matter. Various aspects of ecology are explained: fundamental problems of environmental pollution; current technical solutions used for environmental protection; the significance of technical protection of environment, especially in the tourism sector; EU- environmental protection standards and legislatives; carrying capacity analysis (especially important for tourism sector); environmental monitoring, etc. Students are also familiarised with the concept of sustainable development as an important factor in planning and development of tourism in a particular area.
ENGLISH LANGUAGE V, VI
The knowledge of foreign languages is an important aspect of working within tourism sector. The classes follow and complement the topics introduced at other modules. The syllabus is adapted for the needs of future managers in tourism and it includes language, communication, cultural elements, comparison and transfer of knowledge from native to foreign language. Students revise, learn and practice language structures, skills and vocabulary that will be required for a successful business correspondence and professional communication.
In the third year, the following units are processed: Entrepreneurship and management; Promotion in tourism (Promotion and marketing in tourism- types of advertising and promotion, Holiday types and market segments, Advertising); Development in tourism; Jobs in tourism; Scientific study in the tourism field. The classes are held in small groups organized by the level of students� knowledge. The students have access to the multimedia lab and software for additional learning and practice (in cooperation with Ergonet multimedia centre).
GERMAN LANGUAGE V, VI
The focal point of the lessons is oral communication with the aid of authentic materials from the German speaking countries and Croatian tourism-related publications. Students use the knowledge of German language acquired during the first two years in discussions and in group/ individual presentations. The lessons include a number of case studies from the tourism trade. New vocabulary and communicational structures of business language are introduced throughout lessons.
ITALIAN LANGUAGE V, VI
The lectures in the third year complement the topics and content of the previous year. Students learn specific elements of Italian for tourism and hospitality industry (written correspondence, hospitability, professionalism).
The classes are supplemented by topics related to Croatian tourism as well as by the elements of Italian culture and civilisation.
Physical Education (P.E.) V, VI
The emphasis of this class is on the importance and purpose of physical exercise for human health. Through implementation of various kinesiological activities we influence development of functional-motor skills and build positive relationship with fitness activities in everyday life. The classes include general warm-up exercises, stretching, aerobic, dance forms, elements of sports gymnastics, elements of marshal arts, sport games, etc.
DESTINATION PROMOTION
The aim of this subject is to introduce students to the role, fundamental tasks and goals that promotion of a destination plays in the strategic marketing plan. The course includes the concept of image and its creation through slogans and visual symbols, as well as traditional and modern means of conveying the desired image to the target market. The use of media is analysed, as are forms of evaluating the undertaken promotional activities.
CULTURAL TOURISM
Through this subject students gain knowledge and practical skills required for creation, development and promotion of cultural tourism. The topics that the students will be introduced to are: What is cultural tourism? Who is who and who does what (how the cultural sector functions)? Why every historical and cultural resource is not a cultural attraction and how does it become one? How to maximize tourist potential of the cultural resources in a destination? How to tell the story of whom we are and what has shaped us? How to design a costume and scenography for our story? How to promote cultural tourism product? The knowledge in the field of cultural tourism will enable students to assist in creation of cultural-tourist products for museums and galleries, institutes for cultural and historical heritage, non- governmental organisations for regional development or product development, event and festival organisations.
TIME MANAGEMENT
Time management is a very important managerial skill. The module includes the following units: The importance of time, The significance of planning, Types of plans, Planning techniques, Personal plan management, Being more productive.
GASTRONOMY AND ENOLOGY
In this course students will gain some fundamental knowledge of gastronomy. They will also cover the following topics: culinary theory; significance and role of food in human development and activity; economic approach to kitchen management; and significance of control and planning in food preparation. They will be introduced to kitchen standards, to the technological and thermal approaches in food preparation, which includes the concept of pre-cooking, and with health and safety conditions of kitchen personnel.