Study Guide

Objective

Student is able to classify phenomena related to tourism and food tourism. Student is able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry. Student is able to distinguish between where experiences arise and the importance of customer encounter in experience-based food service. Student ia able to explain and apply additional sales techniques in the restaurant's customer service work.

Content

Tourism as a phenomenon and the development of food tourism
Excellence as a quality factor in the food and tourism industry
Food service experience
Role of Customer Service as Producer and Supervisor of Experiences
Customer service provider's means of influencing the customer's service experience

Materials

Will be given at the beginning of course

Teaching methods

Lecutres, eLearning, assignments

Student workload

2 credits - 54 hours

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students are able to define tourism as a phenomenon and the basic concepts associated with it. Students will be able to name specific features related to the sale of services and the experience of customers. Students are able to define the essential importance of experience and hospitality as a quality factor in the food and tourism industry.

Assessment criteria, good (3)

The student explains tourism as a phenomenon and the basic concepts associated with it. Students are able to classify specific features related to the sale of services and experience of the service. Students are able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry.

Assessment criteria, excellent (5)

Students are able to present tourism as a phenomenon and the basic concepts associated with it. Students will be able to explain the specifics associated with the sale of services and the experience of customers and will be able to apply them variously in their activities. Students are able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry and are able to apply principles to practice.

Assessment methods and criteria

Assignments, active participation and exam