Tourism and Hospitality Businesses in Rural Tourism
Back
Course informations
| Study program level |
Undergraduate |
| Study program |
Management |
| Study program direction |
Management of rural tourism |
| Course year |
2. |
| Course semester |
IV |
| Course status |
Core |
| ECTS |
5 |
| Lectures (h) |
30 |
| Excercises (h) |
- |
| Seminars (h) |
30 |
Course objectives
- Carry out and evaluate the most important forms of situational analysis and create a business plan for a tourist-caterer in rural tourism
- Select the most important premises for strategic planning in a tourist-catering facility in rural tourism
- Apply the most important organizational models in a tourism-catering facility in rural tourism
- Apply the skills of resourceful, innovative leaders and managers who quickly accomplish goals and encourage team members to do the same.
Course outcomes
Name of the learning outcomes set: Planning process in a tourism-catering facilities in rural tourism
Level: 6
- Carry out and evaluate the most important forms of situational analysis in tourism business (SWOT, PEST, STEEPLE, tree problems, etc.).
- Create a business plan for a tourist-caterer in rural tourism, including the calculation of financial feasibility.
- Recommend interior and exterior furnishings according to their ethnological heritage.
- Create a range of services in a tourism and catering facilities in rural tourism.
- Select the most important premises for strategic planning in a tourism-catering entity in rural tourism.
Name of the learning outcomes set: The organizational process in a tourism - catering entity in rural tourism.
Level: 6
- Evaluate and apply the most important organizational models in the tourism and catering sector in rural tourism according to the business profile of it and apply the dynamics of the organizational model change depending on a given situation.
- Systematize workplaces according to a given organizational model of a tourism-catering entity in rural tourism.
Name of the learning outcomes set: Leadership in tourism-catering entity
Level: 6
- Evaluate the most important elements of leadership theory in the context of business operations in tourism including situational, aspects, unforeseen circumstances, and path to goal, interaction transformation and psychodynamics.
- Establish clear vision and goals to achieve the desired results.
- Apply skills of powerful, innovative leaders and managers who quickly accomplish goals and encourage team members to do the same.
Name of the learning outcomes set: Controlling the business process in a tourism - catering entity in rural tourism
Level: 6
- Identify the concept of implementation of controlling in a tourist-catering entity in rural tourism.
- Identify methods and techniques of business analysis and decision making.
- Apply standards and measure business performance.
Course content
Importance of planning and strategic marketing in catering business, Methods and means for analyzing the external and internal environment of tourist-catering companies in rural tourism (SWOT, PEST, STEEPLE ...), Benchmarking in catering and tourism, Standardization and categorization in catering, the model of catering and tourist entities in rural tourism, Planning and systematization of jobs in catering and tourist facilities in rural tourism, Business planning and development of a business plan, Ambience and theme of a catering facility in the rural area and their importance for market positioning, Conducting theory of management of a tourist-catering facility in rural tourism, Functions, capabilities and managers' relationships in managing tourism and catering facilities in a dynamic and changing environment, Tactics of creating teams, Team management and delegation, Controlling in tourism-catering entity: accounting, revenue forecasting, budget and financial reports, internal controls and audits.
