Objectives and competences
In this course students:
1. Get the basic grasp of hospitality management;
2. Get familiar with basic elements of hotel and catering management and are aware of interdependence between them;
3. Are familiarised with and grasp the basic terms regarding catering and hotel management, including basics on categorisation system and possibilities for specialisation in the field of hospitality;
4. Acquire fundamental knowledge of time sharing and management of leisure activities, including gambling industry;
5. Are familiarised with the importance of introducing eco-management into the business concepts of hospitality services’ providers;
6. Get acquainted with basic departments in a hospitality business, as well as with activities these are responsible for;
7. Get familiar with trendy kinds of accommodation.
Content (Syllabus outline)
1. Structural characteristics of hospitality (HORECA, basic and additional capacities)
2. Organisation and labour processes in the hospitality sector
3. Quality as the origin for categorisation
4. Ecology in the hospitality sector (eco labels)
5. Specialisation in hospitality (wellness hotel, congress hotel, youth hostel …)
6. Timesharing
7. Human resource management
8. Animation (including gambling)
Learning and teaching methods
• Lectures
• Seminar
• Presentations
• Case studies
• Field work
• Team work
Intended learning outcomes - knowledge and understanding
Development of knowledge and understanding of students:
1. Understanding basics of hospitality management;
2. Learn to use different contents in solving hospitality business problems;
3. Recognize basic characteristics between different kinds of accommodation and catering providers;
4. Can demonstrate awareness of ethical issues in the field of responsible development and introducing of eco performance into hospitality businesses.
Intended learning outcomes - transferable/key skills and other attributes
Cognitive/Intellectual skills:
Students:
1. Are able to complete – under guidance – an analyses using given classification/principles;
2. Can collect and arrange data and ideas in a standard way.
3. Can evaluate the reliability of data using defined techniques and under guidance.
4. Students develop greater independence of thought and the ability to solve problems.
Key/Transferable skills
Students:
1. Use ICT.
2. Develop skills for team work.
3. Develop professional ethics.
4. Establish international relations.
5. Develop learning techniques and strategies for individual study, permanent reflection and evaluation.
6. Develop interest for lifelong learning.
Readings
Obvezna študijska literatura (Compulsory textbooks):
Skripta, ki jih pripravi nosilka predmeta
Lebe, Sonja Sibila (2024): Gostinski management. Študijsko gradivo za predavanja, BV 3. letnik. Univerza v Mariboru, Ekonomsko-poslovna fakulteta, Katedra za mednarodno ekonomijo in poslovanje. Maribor, 2024
Dodatna študijska literatura (Additional textbooks): Izbrana poglavja iz naslednjih knjig in učbenikov (selected chapters from following text books:
•
• Ambedkar, B. (2020): Introduction to Hospitality. Open University Ahmedabad
Additional information on implementation and assessment Type
• Peer reviewing 3%
• Activity on lectures and tutorial 7%
• Seminar papers, projects, polemical treaties, field work 30%
• Oral exam 60%
