Course objectives
Enable students to understand the concept and role of management accounting and the specifics of information systems in tourism. Introduce students to the methods, instruments and techniques of strategic accounting and responsibility accounting as a subsystem of management accounting. Provide students with the knowledge and skills necessary for using the essential tools for preparing and presenting quantitative and qualitative data in management accounting along with the skills necessary for making operational and strategic business decisions.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Define the concept and role of management accounting in the information system of tourism businesses.
Apply basic concepts and methods of cost calculation.
Use different methods in compiling managerial reports.
Interpret information resulting from managerial reports.
Apply the budgeting process in tourism businesses.
Compile a cost budget.
Calculate deviation of direct and indirect costs from standard costs of production.
Compare the basic indicators for measuring sustainable development.
Course objectives
Enable students to understand basic concepts of information technologies (IT) and the specifics of the relationship between IT and tourism. Introduce students to the functions of different information systems in tourism. Equip students with the skills necessary for managing electronic distribution of tourism products and acquire solutions for electronic sales and/or presentation of tourism products. Enable students to use hotel management systems.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Explain the basic concepts of information technologies.
Interpret the application of IT in destination management organizations/companies (DMO/DMC) and digital marketing.
Identify the basic functions of different information systems in tourism (CRM, DIS, GIS) and electronic distribution systems in tourism (GDS, IDS, Channel Management).
Identify the basic functions of computer programs for different hotel departments and functions.
Use advanced hotel management programs (Opera PMS and S&C).
Interpret the possibilities of hotel management systems.
Explain the importance of information systems for food and beverage industry management.
Suggest a selection of a computer system and the way of its implementation.
Course objectives
The course objective is to provide basic knowledge, vocabulary and structures necessary for easier presentation of products, services, monuments and tourist attractions using the Italian language. The course should enable students to communicate in Italian with foreign guests, business partners and employers independently finding, selecting, evaluating, summarizing and presenting information. Develop students’ interest in tourism potential of Italy as well as Italian culture and civilization. Additionally, the objective is to motivate students to engage in lifelong language learning.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Use the most important terms related to the process of booking and selling services in tourism.
Apply the most important terms related to the front office, giving information and offering services.
Apply appropriately the basic concepts related to crisis situations and dealing with complaints.
Write a simple CV and successfully present oneself at a job interview.
Demonstrate the basic features of products, services, facilities and tourist attractions.
Present the most important potential of Croatia as a tourist destination.
Describe the habits and behaviors of Italian tourists; identify the characteristics of their culture and civilization.
Use the general Italian language at B1 level of the Common European Framework of Reference for Languages (CEFR).
Course objectives
The course objective is to provide basic knowledge, vocabulary and structures needed for communication in German on the topics of cultural heritage such as monuments and culture and about the specifics of countries from the German speaking area compared to the Croatian ones. The course should provide students with the ability to communicate effectively in German with foreign guests, business partners and employers.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Use the most important terms related to the process of booking and selling services in tourism.
Apply the most important terms related to the services commonly provided in hotels and use the most important terms related to accommodation.
Apply appropriately the basic concepts related to crisis situations and dealing with complaints.
Describe and present the main features of Croatian attractions and manifestations.
Describe the habits and behavior of German / Austrian / Swiss tourists, identify the features of their culture and civilization.
Use the general German language at B1 level of the Common European Framework of Reference for Languages (CEFR).
Course objectives
Provide basic knowledge of legal relationships, acts and provisions, basic forms of business conduct, relationship between state and tourism and organizational structure in tourism. Provide insights into the most important regulations for business activities in hospitality industry which provide services in tourism as well as for tourist boards. Provide insight into the Civil Obligations Act regulations that apply in tourism and the most common contracts in tourism and hospitality industry.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Name the most important sources of law.
Identify major sources of tourism law and explain their hierarchy and order of application.
Explain basic business activities in tourism.
Explain the relationship between the state and tourism as well as organizational structure of tourism.
Explain the Hospitality and Catering Industry Act.
Interpret regulations of the Act on Tourist Boards; Interpret the Provision of Tourism Services.
Name the requirements of a valid contract and the legal consequences of their volation.
Identify and define the most important contracts in catering industry and tourism.
Name the obligations of parties to important contracts when starting a business in tourism industry.
Course objectives
Provide an insight into the supply and demand characteristics in tourism, supply and demand trends in tourism as well as the effect of multiple factors on price setting. Explain the role of tourism in the economy. Explore and compare methods for project evaluation and decision-making at the tourism enterprise level. Explain the international economic aspects of tourism, the importance and the consequences of investing in tourism. Provide an insight into multiple competitive strategies of a destination as well as the ways to increase competitiveness at a destination and enterprise level.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Recognise the factors which influence supply and demand in tourism.
Implement an appropriate pricing policy in a tourism business.
Explain the economic impact of tourism on the economy at the consumer, company and state level.
Discuss multiple ways of measuring tourism economic impact.
Identify the most important international aspects of tourism.
Interpret analysis results as well as a project evaluation in tourism.
Recognise the importance and the consequences of tourism investments.
Differentiate a tourism destination competitive strategies and the ways to measure competitiveness.
Make calculated decisions based on performance indicators of tourism businesses.
Course objectives
Facilitate the understanding of a specific business environment. Familiarise students with the historic development, the impact of the development and the specifics of applying basic management functions in the hospitality industry. Introduce students to the business philosophy of the hospitality industry. Point out different aspects of the correlation between a destination and hospitality. Point out the specifics of doing business in an international environment. Point out the differences between the examples of good and bad practice in the hospitality industry. Enable the understanding of types of hospitality products, the industry trends and types of operations as well as positioning on the market and market research. Introduce students to the process of selecting a location, concept development and product design as well as the framework for development, content programming, pre-investment studies, cost analysis and planning the development of a new hospitality product.
Expected learning outcomes
Having successfully completed the course, the students will be able to:
Explain the specific business environment of the hospitality industry and the philosophy of a successful hospitality venture in the international environment.
Explain the importance of hospitality for the development of a destination and forms of possible cooperation.
Describe the historical development of the hospitality industry regarding destination development and the importance of large hoteliers.
Show the characteristic application of basic management functions in the industry.
Interpret the consequences of hospitality development for a destination.
Present examples of good and bad practice in the hospitality industry.
Explain the types and kinds of hospitality products, the industry trends, ownership relations, and the ways of operating as well as identify the appropriate ways of market positioning and market research.
Present the process of selecting a location, concept development and product design with market acceptable characteristics.
Interpret the process of planning, defining a development strategy, product development and brand management.
Compare the results of pre-investment studies, content programming options and preliminary cost analyses.
Estimate the influence of technological, financial and legal framework on the development of a hospitality product and put forward a development plan for a new hospitality product.