Course objectives
Provide insight into the use of IT tools as a means for faster and more effective problem solving in business. Provide insight into the basic concept and techniques of electronic data processing by using MS Excel. Enable students to understand and use computer spreadsheets to resolve basic financial calculations and present the results of business activities.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Identify the areas of application of computer spreadsheets.
Demonstrate the basic elements of the advanced use of MS Excel tools.
Link knowledge in the field of finance and business mathematics to the use of IT tools.
Apply spreadsheets for arithmetic and financial calculations.
Explain the concepts data referencing and its use.
Use spreadsheets to analyse and solve numerical tasks.
Use spreadsheets to present financial and operating results.
Present the repayment plan in MS Excel.
Course objectives
Develop basic vocabulary, structures and functions necessary to understand simple situations in accommodation and food and beverages industry, e.g. in a hotel or a restaurant in Italian language. Train students in basic communication skills when talking to foreign visitors while ordering food and beverages, making reservations in hotels, taking and giving messages, expressing agreement and disagreement appropriately. Develop linguistic skills (speaking, reading with comprehension, listening, writing) as well as fluency and accuracy at the A2-B1 level according to the CEFR.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Describe the most important types and categories of accommodation.
Explain contents and services commonly provided in hotels and use the most important terms related to accommodation.
Describe facilities, departments and typical duties and tasks in large and small hotels.
Present Croatian attractions and manifestations in a case study of Croatian tourist destinations.
Apply basic functions used for booking a table and ordering food and drinks in the context of national and international cuisine.
Identify the specifics of the customer relations with restaurant guests.
Describe and present the main features of a tourist destination with the emphasis on local gastronomy.
Use general italian language at level b1 of the common european framework of reference for languages (CEFR).
Course objectives
The course objective is to develop vocabulary and structures needed for understanding the most common situations in a tourist destination, hotel and hospitality industries, i. e. in a hotel or a restaurant in German. Enable students to communicate in basic terms with German speaking visitors when ordering food and beverages, making hotel reservations, a sightseeing event or asking for a service, taking and giving messages, expressing agreement and disagreement appropriately. Develop linguistic skills (speaking, reading with comprehension, listening, writing) as well as fluency and accuracy at the A2-B1 level according to the CEFR.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Describe the most important types and categories of accommodation.
Explain contents and services commonly provided in hotels and use the most important terms related to accommodation.
Describe facilities, departments and typical duties and tasks in large and small hotels.
Apply basic concepts regarding table reservations, ordering food and drinks in context of national and international cuisine.
Identify the specifics of management and customer relations of a restaurant.
Present Croatian attractions and manifestations on a case study on a Croatian tourist destination.
Describe and present the main features of a Croatian tourist destination with the emphasis on local gastronomy.
Demonstrate general language competence at level B1 of the Common European Framework of Reference for Languages (CEFR) in German language.
Course objectives
Introduce students to the main research areas of organizational behaviour which study the impact that individuals, groups and structures have on the behaviour of people in the organization in order to improve its effectiveness. Emphasize the importance of understanding themselves and others in the workplace and the impact of human behaviour in organizations on the success of the organization.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Identify interindividual differences that affect work performance.
Describe the components of emotional intelligence and emotional competence .
Differentiate theories of (working) motivation.
Analyse the teamwork principles and characteristics.
Explain creative ways of thinking and creative techniques.
Apply the basic principles of successful time management.
Compare basic styles of leadership.
Present the results of a simple research assignment in the field of organizational psychology.
Course objectives
Introduce students to the conceptual framework and analytical tools of strategic management to identify key drivers of organizational performance. Explain how to formulate, implement and monitor strategies in a changing business environment. Provide the understanding of the basic concepts of strategic management: environment monitoring, strategy formulation, strategy implementation and strategic control.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Explain the basic terms and fundamental concepts of strategic management.
Interpret the role of corporate governance and the importance of managerial ethics in the organization.
Synthesize key factors of the external environment (PESTEL, industry, competition, opportunities and threats) and internal environment (management, resources, structure, culture, strengths and weaknesses) of the companies as well as their impact on development and implementation of the strategies.
Evaluate the mission and vision of the company which are led by company values, and short-term and long term objectives.
Apply situational (SWOT) analysis for generating, valuation and selection of the optimal strategies.
Create and integrate action plans in a practical framework for the formulation and implementation of strategies.
Monitor (control and undertake corrective action) action plans implementation for carrying out the chosen strategy.
Describe challenges of international strategic management and the influence of information technology on strategic management.
Course objectives
Provide understanding of basic terminology, relations, concepts and codes of responsible tourism. Provide insight into the most important elements of sustainable tourism context as well as into impacts of using natural and socio-cultural resources in tourism. Enable students to use strategies and tactics in conflict management, sustainable tourism product marketing, and to differentiate good and bad practices in different industries related to tourism.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Explain the basic concepts and codes of responsible tourism.
Describe elements which constitute sustainable tourism context.
Identify the impact and consequences of using natural and socio-cultural resources in tourism.
Manage simple conflicts when using natural and socio-cultural resources in tourism.
Propose a basic model of marketing plan for sustainable tourism product.
Present cases of good and bad practices affect sustainability in hospitality industry management.
Present cases of good and bad practices which affect the sustainability of travel intermediaries and event management.
Present cases of good and bad practices which affect the sustainability of tourism attractions, transportation and destination management.
Course objectives
Facilitate the understanding of basic concepts, models of classification and relationships between tourist attractions, motives and activities along with the main ways of managing, planning and using tourist attractions to create a sustainable tourism product. Point out the differences between good and bad practice and ideas for the development of special forms of tourism. Familiarise students with a wide range of selective forms of tourism aligned with the Tourism Development Strategy until 2020 and the demand on the contemporary tourism market. Additionally, the course objective is to introduce specific competencies necessary for successfully identifying and setting up students’ own entrepreneurial venture in tourism and actively participate in the development of special interest tourism.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Explain the basic concepts, models of classification, and relationships between tourist attractions, motives and activities.
Describe certain groups of tourist attractions.
Demonstrate the ability to connect attractions of a tourist destination with the potential for developing selective forms of tourism.
Demonstrate the process of managing a tourist attraction with the aim of developing a tourism product.
Explain the main development trends of special interest tourism in the world.
Show examples of good and bad practice regarding the development of special forms of tourism.
Describe special interest tourism most attractive for the continental and coastal parts of Croatia.
Explain the specifics of entrepreneurship in contemporary tourism.
Propose project ideas for the development of special interest tourism depending on the available tourist attractions.