University of national and world economy

1. 
   Annotation
   

The Curriculum of the course “Hospitality and Restaurant Management” aims to form fundamental knowledge and key skills for working in a contemporary tourist company. It is understood that hospitality and restaurant industry is a dynamic sector, anticipating the tourists’ needs. Technology and consumer attitudes towards hotel and restaurant product are constantly changing. These trends require dedication, warmth and hospitality in the organization and management of hotels and restaurants.

The content of the course “Hospitality and Restaurant Management” includes 15 topics delivered in lectures and specifying seminars. When selecting them stand out the questions about the types of establishments for residence and the premises in them. The attention is focused on the organization of hotel services, the service technology in the hotel, the Food and Beverage department, the security systems in the hotel and the organization of the repair work.

The course includes topics about the trends in the restaurant business, the structure of the business, the preparation of business and financial plans. Special attention is paid to the process of selecting the name of the restaurant, the restaurant's location, the design and renovation, equipment and furniture. Included are topics related to the personnel of the restaurant, the menu and the art of serving. There is an emphasis on restaurant marketing, price control, bars and pubs.

2. 
   LANGUAGE OF TEACHING
   

3. 
   COURSE CONTENT (TOPICS)
   

4. 
   METHODS OF TEACHING
   

1. 
   Two (2) hours of lectures and 2 (two) hours of seminars weekly. Lectures are prepared as multimedia presentations. Students spend 65 hours overall in extracurricular activities to perform the given tasks.
   
2. 
   Training is done through a combination of lectures, discussions, case studies, presentations of assignments, business games and problem situations from real business. Applied are the case studies, gaming and problem-situational methods.
   
3. 
   Each student is given an assignment in the form of course work according to individual preferences and opportunities for specific tourist site. The work is assessed separately and is taken into account in the formation of the final grade.
   
4. 
   The necessary technical resources are multimedia, laptop and Internet connection.
   

5. 
   LEARNING OUTCOMES
   

1. 
   organization of hotel services;
   
2. 
   service technology in the hotel;
   
3. 
   Food and Beverage department (F & B) in the hotel;
   
4. 
   trends in the restaurant management;
   
5. 
   launcing the restaurant business;
   
6. 
   managing the restaurant business.
   

• 
  differentiation of the types of hotel rooms;
  

• 
  preparation of job descriptions of staff in the Front Office department and Hotel Housekeeping department;
  

• 
  main activities in the different stages of the hotel management process;
  

• 
  preparation of a business and financial plan;
  

• 
  finding suitable location of the restaurant and menu preparation;
  

• 
  increasing sales with the help of the most important marketing tools.
  

The knowledges and the skills in Hotels and Restaurants are necessary for the formation of key personal qualities, teamwork skills, personal responsibility and self-initiative. They contribute to the adoption of specific competences in hospitality management and to the preparation of students as highly skilled workers for the global tourism industry.

6. 
   ASSESTMENT METHODS
   

1. 
   The final grade (FG) is complex and consists of the marks of midterm tests - (T), the course work (CW) and the semester examination (SE).
   
2. 
   Each component has a different significance (weight) and the final mark is calculated as follows:
   

7. 
   REFERENCES (MANDATORY AND RECOMMENDED)
   

1. 
   1. Parusheva, T., Hospitality and Restaurant Management, Publishing House “Avangard Prima”, Sofia, 2015.
   
2. 
   2. Парушева, Т. и колектив, Основи на туризма, Трета глава „Хотелиерство и ресторантьорство”, Издателство „Авангард Прима”, С., 2011.
   
3. 
   3. Купър, Бр., Бр., Флуди, Дж., Ниил, Ресторантът – организиране и управление, Издателство „Дионис”, С., 2012.
   
4. 
   4. Василева, В., Хотелиерство, Издателство „Химера”, Шумен, 2012.
   
5. 
   5. Дъбева, Т., Г. Луканова, Ресторантьорство, Издателство „Наука и икономика”, Икономически университет – Варна, 2011.
   
6. 
   6. Тодоров, Д., Ресторантьорство, Издателство „Матком”, 2010.
   
7. 
   7. Рибов, М. и колектив, Ресторантьорство и хотелиерство, Издателство „Тракия-М”, С., 2007.
   
8. 
   8. Дачева, С. и колектив, Хотелиерство (организиране, обслужване и функциониране на хотела), Издателство „Дионис”, С., 2007.
   
9. 
   9. Стамов, Ст. и Й. Алексиева, Хотелиерство – технология, организация, мениджмънт, Пловдив, 2006.
   

10. 
    10. Parusheva, T., New Strategies for Hotel Management, Journal for Economics and Management science of Faculty of Economics – South-Western University – Blagoevgrad, Volume VІ, No 3, 2010, pp. 75-82.
    
11. 
    11. Парушева, Т., Глобални промени в хотелиерската индустрия, сп. „Икономически алтернативи”, Издание на УНСС, София, бр. 3, 2010, с.53-62.;
    
12. 
    12. Парушева, Т., Концепция за успешен хотелиерски бизнес, сп. „Икономика и управление”, Издание на Стопански факултет на ЮЗУ „Неофит Рилски”, Благоевград, год. V, № 4, 2009, с. 70-76.