Kyiv  University of Tourism Economics and Law (Kyiv, Ukraine)

Date of introduction of the module/course

Internet address of the module/course

Guest Entrance:

User Name:

Password:

TITLE OF THE MODULE

Code

Organizational and technological principles of rendering restaurant services

Teacher(s)

Department

Coordinating: Zubar N.N.

Others: Ryzhak A.A.

Hotel and restaurant operations

Study cycle

Level of the module

Type of the module

On the basis of Bachelor's

Training

Form of delivery

Duration  

Language(s)

Distant

54 hours

Russian

Prerequisites

Prerequisites: Registration for the site

Co-requisites (if necessary): ID

Credits of the module

Total student workload

Contact hours

Individual work hours

1,5 credits

54 hours

30 hours

24 hours

Aim of the module (course unit): competences foreseeen by the study programme

• Familiarizing with the basic requirements to service personnel  at the enterprises
• Guest relations;
• Complex overview of techniques and technology of restaurant service.

Learning outcomes of module (course unit)

Teaching/learning methods

Assessment methods

• Understanding the importance of  training, personal qualities and appearance for service personnel in restaurants

E-Learning
Individual work

Quantitative methods of evaluation (in points)

• Forming culture of professional behaviour and communication skills

E-Learning
Individual work

Quantitative methods of evaluation (in points)

3. Skills of serving guests in
accordance with standards:  

• Welcoming and seating guests
• Taking orders
• Completing orders
• Accepting payments
• Rules of working with utensils

E-Learning
Individual work

Quantitative methods of evaluation (in points)

Themes

Contact work hours

Time and tasks for individual work

Lectures

Consultations

Seminars

Practiacl work

Laboratory work

Placements

Total contact work

Individual work

Tasks

• Basic requirements to service personnel

2

1

1

4

4

Tests

• Guest relations

2

1

1

4

4

Tests

Technology of service

3.1 Arranging the room for service, welcoming and seating guests

2

1

2

1

6

4

Tests

3.2 taking and completing orders

2

1

2

1

6

4

Tests

3.3 Accepting payments

2

1

1

4

4

Tests

        3.4 Rules of working with utensils

2

1

2

1

6

4

Tests

Total

12

6

6

6

30

24

Assessment strategy

Weight in %

Deadlines

Assessment criteria

Tests

100%

one month 
after the registration

of 60 to 100 points

Author

Year of issue

Title  

No of periodical or volume

Place of printing.  Printing house or intrenet link

Compulsory literature

ГОСТ 30524–97

Общественное питание. Требования к обслуживающему персоналу

ДСТУ 3278–95

Стандартизація послуг. Основні положення

ГОСТ 30523–97

Услуги ресторанного хозяйства. Общие требования

П’ятницька Н.О. 

2011

Організація обслуговування у закладах ресторанного господарства

579 с.

 К: Центр учбової літератури

Белошапка М.И.

2006

Технология ресторанного обслуживания

224 с.

М.: Академия

Additional literature

Богушева В.И.

2002

Организация обслуживания посетителей ресторанов и баров

402 с.

Ростов: Феникс

Зигель И.Л., Х.Р. Ленгер

2002

Ресторанный сервис. Основы международной практики обслуживания

288с.

Изд-во Центрполиграф

Стаценко В.В.

2002

Главная технология успеха ресторанного бизнеса. Часть 1. Триумф вашего заведения.

550с.

Херсон.: Олди-плюс

Уокер Дж. Р.

1999

Введение в гостеприимство: Учебник

463с.

М.: ЮНИТИ