Hotel and restaurant business
Contents
Program Profile
-
Object of activity:
hotel business, restaurant business, catering, operational, service and production processes of hotel and restaurant business and catering, service activities, hospitality services, hotel, restaurant and catering entities, quality and safety of products and services, intercultural communication, resource and material and technical support of hotel, restaurant and catering entities, legal regulation of hotel, restaurant and catering entities
-
Theoretical content:
consist of theories, concepts, principles, concepts of organizing the activities of hotel, restaurant and catering entities, serviology, preparation and presentation of high-quality and safe food products and beverages, provision of accommodation, service and related services in hotels, restaurants
-
Methods and technologies:
technologies for preparing and serving high-quality and safe products and beverages, methods for assessing the quality and safety of products and services, technologies for serving consumers of hospitality services, methods for assessing business processes and examining the functioning of hotel, restaurant and catering entities, digital technologies for ensuring the effective operation of hotel, restaurant and catering entities.
-
Tools and equipment:
professional equipment and equipment for operational, service and production business processes, special software for activities in the hotel and restaurant business and catering.
An educational and professional program focused on training highly qualified specialists in the hotel and restaurant business and catering, capable of designing, developing and implementing business processes for the hotel and restaurant business. The program reflects the social order for the training of specialists in the hotel, restaurant and catering business, taking into account the requirements for the content of education from the state and stakeholders.
|
To contribute to the development of the Ukrainian state and society, the South-Eastern region of Ukraine through the implementation of the following goals: 1) To form highly qualified, professionally competent and nationally conscious specialists in the field of hotel and restaurant business and catering, capable of solving complex research and innovation tasks, designing, developing and implementing modern business processes, products and services, ensuring the effective operation of hotel, restaurant business and catering entities, applying digital technologies, principles of sustainable development, social responsibility and innovation, contributing to the development of the Ukrainian state, society and the Zaporizhzhia region; 2) To integrate the results of scientific and applied research, innovation and entrepreneurship into the educational process in order to train specialists capable of analyzing global and local hotel and restaurant services markets, justifying management decisions, developing and implementing projects for the development of hospitality enterprises, introducing product, service, organizational, management and marketing innovations, ensuring the quality of education in accordance with European standards and principles of academic integrity; 3) Provide conditions for the comprehensive professional and personal development of higher education applicants by developing their research, creative, communicative and entrepreneurial activity, expanding academic mobility, forming the ability to work in international and interdisciplinary contexts, using modern distance and digital educational technologies, developing professional autonomy and forming individual educational trajectories. |
Teaching and Assessment
|
Teaching and learning are based on the implementation of active methods that ensure a personally oriented approach, the development of critical thinking and professional autonomy of applicants. The educational process is built on the principles of student-centered, problem-oriented and interactive learning with extensive use of web technologies and self-study. The study of disciplines involves lectures, practical and laboratory classes, work in small groups, which forms horizontal connections between applicants, preparation and presentation of educational and research projects, participation in debates and professional discussions. Considerable attention is paid to individual work under the guidance of teachers in preparing for conferences, completing the master’s qualification work, presenting the results obtained at conferences. Master’s students are involved in independent research using the university’s resource base (library, computer classes), as well as the potential of partner institutions. |
|
Education quality control involves control measures and analytical work to analyze their results. The applicant’s learning outcomes are assessed using control measures provided for by the educational program and programs of educational components on a 100-point scale or on a two-point scale (passed – not passed). The share of mandatory educational components that provide for a final assessment on a 100-point scale must be at least 70% of the total number of educational components. Control measures include final control, and may also provide for input, current, intermediate and other forms of control, if they are determined by the programs of educational components. The forms of control measures, criteria, methods and assessment tools correspond to the learning objectives and expected learning outcomes of each educational component. |
Resource Provision
The implementation of educational activities within the framework of the implementation of the educational program is provided by scientific and pedagogical workers necessary for the implementation of educational components, in accordance with the current Licensing Conditions for the implementation of educational activities. 100% of pedagogical workers with scientific degrees and academic titles are involved in the implementation of the program.
Educational, household, sports premises where classes are held comply with sanitary norms and rules, state building standards of Ukraine. Available: educational premises, computer classes, specialized laboratories, library, reading rooms, wireless Internet access points, sports complex, dormitories, dining rooms, sanatorium-dispensary, recreation centers, etc. In particular, the computer class of the Department of «Tourism, Hotel and Restaurant Business»; educational laboratory «Hotel and Restaurant Business».
|
Official website of the Zaporizhzhia Polytechnic National University: https://zp.edu.ua. Basic information about the activities of the Department «Tourism, Hotel and Restaurant Business» is available at the link: https://zp.edu.ua/department/turystychnyj-hotelnyj-ta-restorannyj-biznes/. Access to educational and methodological materials is provided through the university-wide distance learning system moodle.zp.edu.ua, the university’s electronic library http://e-library.zp.edu.ua/, the institutional repository http://eir.zp.edu.ua/. Prompt information to applicants and employees, as well as other stakeholders about the activities of the university and the department, class schedules, educational and scientific events is provided through the official website and educational portal (http://portal.zp.edu.ua). In addition, the educational portal provides an opportunity to familiarize yourself with curricula and form an individual educational trajectory for higher education applicants. |
Program Competencies
Integral competence
The ability to solve complex problems of a research and/or innovative nature in the hotel and restaurant business and catering
-
GC1The ability to act on the basis of ethical considerations (motives)
-
GC2The ability to search, process and analyze information from various sources
-
GC3The ability to analyze, evaluate, synthesize, generate new ideas
-
GC4The ability to work in a team
-
GC5The ability to use information and communication technology
-
GC6Ability to conduct research at the appropriate level
-
GC7Ability to make informed decisions
-
GC8Ability to work in an international context
-
GC9Creativity, ability for individual research activities.
-
SC 1Ability to apply scientific, analytical, methodological tools, use interdisciplinary research to analyze the state of development of global and local markets of hotel and restaurant services to solve complex problems of hotel and restaurant business development
-
SC 2Ability to systematize and synthesize information to take into account cross-cultural features of the functioning of hotel and restaurant business entities
-
SC 3Ability to plan and implement resource provision for the activities of hotel and restaurant business entities
-
SC 4Ability to create and implement product, service, organizational, social, managerial, infrastructure, marketing innovations in the economic activities of hotel and restaurant business entities
-
SC 5Ability to ensure effective service, commercial, production, marketing, economic activities of hotel and restaurant business entities
-
SC 6Ability to coordinate and regulate relationships with partners and consumers
-
SC 7Ability to engage in entrepreneurial activity
-
SC 8Ability to develop anti-crisis programs for corporations, hotel and restaurant chains, hotel and restaurant business entities.
-
SC 9Ability to ensure quality service to consumers of hotel and restaurant services.
-
SC 10Ability to apply the principles of social responsibility in the activities of hotel and restaurant business entities.
-
SC 11Ability to independently master new knowledge, use innovative technologies in the field of hotel and restaurant business.
-
SC 12Ability to integrate knowledge and solve complex problems of the hotel and restaurant business in multidisciplinary contexts, in new or unfamiliar environments with incomplete or limited information.
-
SC 13Ability to identify classification features of global hotel and tourism markets
-
SC 14Ability to apply basic pricing methods in the hotel and restaurant business and use automatic economic calculation programs
-
SC 15Ability to determine the influence of internal and external factors on the functioning of hospitality enterprises to substantiate business projects.
-
SC 16Ability to use scientific research methods in the field of hospitality.
Program Learning Outcomes (PLO)
-
PLO 1Develop and make effective decisions on the development of hotel and restaurant business entities, taking into account goals, resources, limitations and risks, ensure their implementation, analyze and compare alternatives, assess risks and the likely consequences of their impact.
-
PLO 2Communicate fluently orally and in writing in Ukrainian and English when discussing professional issues, research and innovations in the field of hotel and restaurant business
-
PLO 3Develop, implement and apply modern methods for assessing the effectiveness of implementing innovations in the hotel and restaurant business
-
PLO 4Monitor the market conditions of hotel and restaurant services
-
PLO 5Evaluate new market opportunities, formulate business ideas and develop marketing activities under uncertain conditions and requirements that require the use of new approaches, methods and tools of socio-economic research
-
PLO 6Find the necessary data in scientific literature, databases and other sources, analyze and evaluate this data, systematize and organize information to solve complex problems of professional activity
-
PLO 7Investigate models of development of international and national hotel and restaurant chains (corporations)
-
PLO 8Initiate, develop and manage projects for the development of hotel and restaurant business entities, taking into account informational, material, financial and personnel support
-
PLO 9Apply specialized software to solve the tasks of managing the main and auxiliary business processes of hotel and restaurant business entities
-
PLO 10Be responsible for the formation of an effective personnel policy of hotel and restaurant business entities, organizational communications, development of professional knowledge, assessment of strategic team development, selection and motivation of personnel for effective solution of professional tasks
-
PLO 11Conduct research and/or conduct innovative activities in order to obtain new knowledge and create new technologies and types of services (products) in the field of hotel and restaurant business and in broader multidisciplinary contexts
-
PLO 12Clearly and unambiguously convey one's own knowledge, conclusions and reasoning to specialists and non-specialists, in particular to persons who are studying
Academic Mobility
|
National academic mobility is carried out on the basis of agreements concluded between NU «Zaporizhzhia Polytechnic» and higher education institutions of Ukraine: – National Technical University «Dnipropetrovsk Polytechnic» (https://zp.edu.ua/uploads/partnery/nmu.org.ua/Memorandum_pro_spilnu_diyalnist.pdf); – Kharkiv National University of Economics named after Semyon Kuznets (https://zp.edu.ua/uploads/partnery/hneu.edu.ua/Uhoda_pro_spivrobitnytstvo.pdf); – Zhytomyr Polytechnic State University (https://zp.edu.ua/uploads/partnery/ztu.edu.ua/Dohovir_pro_spivpratsiu.pdf); – Kamianets-Podilskyi National University named after Ivan Ohienko (https://zp.edu.ua/uploads/partnery/kpnu.edu.ua/Dohovir_pro_spivpratsiu.pdf); – Kyiv National University of Culture and Arts (https://zp.edu.ua/uploads/partnery/knukim.edu.ua/Dohovir_pro_spivpratsiu.pdf); – Classical Private University (https://zp.edu.ua/uploads/partnery/zhu.edu.ua/Dohovir_pro_spivpratsiu.pdf). – Lviv University of Trade and Economics (https://zp.edu.ua/uploads/partnery/lute.lviv.ua/Dohovir_pro_spivpratsiu.pdf). |
|
The possibility of studying in several specialties or in several HEIs simultaneously is determined by the legislation of Ukraine. Regulated by the Regulations on the procedure for exercising the right to academic mobility of participants in the educational process of the Zaporizhzhia Polytechnic National University (https://zp.edu.ua/uploads/pubdocs/2022/NakazN210vid28.06.22.pdf), as well as on the basis of bilateral agreements between the Zaporizhzhia Polytechnic National University and foreign higher education institutions, foreign organizations and enterprises: – Urgench State University (Uzbekistan) (https://zp.edu.ua/uploads/partnery/urdu.uz/Cooperation_Agreement.pdf); – Mariia Curie-Sklodowska University (Poland) (https://zp.edu.ua/uploads/partnery/umcs.pl/Academic_Agreement_of_Cooperation.pdf); – Catholic University of Leuven (Belgium) (https://zp.edu.ua/uploads/partnery/kuleuven.be/Student_Exchange_Agreement.pdf); – Transylvania University of Brasov (Romania) (https://zp.edu.ua/uploads/partnery/unitbv.ro/Inter-institutional_agreement.pdf) – Wyższa Szkoła Gospodarki w Bydgoszczy (Poland) (https://zp.edu.ua/uploads/partnery/wsg.byd.pl/Dohovir_pro_spivpratsiu.pdf); – Gdansk University (Gdansk, Poland) (https://zp.edu.ua/uploads/partnery/ug.edu.pl/Memorandum_of_Understanding.pdf). Within the framework of the EU Erasmus+ program on the basis of bilateral agreements between Zaporizhzhia Polytechnic National University and higher education institutions of partner countries. |
Foreign Students
The university has the right to train foreign students. The education of foreign applicants for higher education is regulated by the current Regulations on the organization of recruitment and training (internship) of foreigners and stateless persons at the Zaporizhzhia Polytechnic National University
Educational Components
| Code | Educational components of the EPP | ECTS credits | Final control form |
|---|---|---|---|
| Compulsory educational components | |||
| CC 1 | Scientific research methodology | 4 | Exam |
| CC 2 | Organization of tourist services in hotels | 6 | Exam |
| CC 3 | Professional foreign language | 3 | Credit |
| CC 4 | Strategic management and marketing in the hotel and restaurant business | 5 | Exam |
| CC 5 | Innovative technologies in the hotel and restaurant industry | 3 | Exam |
| CC 6 | Competitiveness and Innovation in the Hotel and Restaurant Business | 3 | Exam |
| CC 7 | Sustainable Project Management in the Hotel and Restaurant Business | 3 | Exam |
| CC 8 | Industrial Practice | 9 | Differential Credit |
| CC 9 | Pre-Graduate Practice | 12 | Differential credit |
| CC 10 | Preparation and defense of the qualification work | 18 | Certification |
| Total number of compulsory educational components | 66 | ||
| Elective educational components | |||
| EC 1 | Disciplines from the departmental list for educational programs of the second level of higher education | 18 | Credit |
| EC 2 | Disciplines from the general university list for educational programs of the second level of higher education | 6 | Credit |
| Total volume of elective educational components | 24 | ||
| Total volume of the EPP | 90 | ||
Attestation
Certification of higher education applicants in the educational and professional program «Hotel and Restaurant Business» specialty J 2 «Hotel and Restaurant Business and Catering» is carried out in the form of a public defense of the qualification work. / Certification of higher education applicants in the educational and professional program «Hotel and Restaurant Business» specialty J 2 «Hotel and Restaurant Business and Catering» is carried out in the form of a public defense of the qualification work